Browsing by Author "Ceylan, M. Murat"

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Propolis and Carnauba Wax-Based Safflower Oil Oleogels as Fat Substitutes in Cakes: Production, Oxidative Stability, and Characterization
(Wiley, 2023) Basturk, Ayhan; Badem, Sebnem; Ceylan, M. Murat
In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene-triene), 3-monochloropropane-1,2-diol (3-MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel-based cakes were acceptable when compared to those of the shortening-based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil-based carnauba and propolis wax oleogels can be utilized to produce high-quality, healthful cakes with a high amount of unsaturated fatty acids.
Thermal Oxidation, 3-Mcpd and Glycidyl Esters Formation in Hazelnut Oil Enriched With Natural Extracts During French Fries Production
(Springer, 2023) Ceylan, M. Murat; Basturk, Ayhan
The aim of this study is to investigate the effect of propolis, quinoa (Chenopodium quinoa Willd.) seed and uckun (Rheum ribes L.) extracts to increase the oxidative stability of hazelnut oil used as frying oil. Studies on the use of these extracts in frying oils are limited. In addition, the effects of these extracts on the formation of 3-MCPD and glycidyl esters were the novelty of this study. In the study, uckun, quinoa and propolis extracts and as well as BHT were added to refined hazelnut oils. The total phenolic content of uckun, quinoa, and propolis extracts was determined as 2778.44, 245.16, and 1431.09 mg GAE/kg, respectively. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) values were found in BHT. It was followed by propolis, uckun, and quinoa, respectively. Free fatty acids (0.57-1.39% oleic acid), peroxide value (0.79-11.49 meqO(2)/kg), p-Anisidine (p-AV) (1.30-67.52), totox (5.20-92.11), conjugated diene (2.81-11.09%), conjugated triene (1.64- 5.65%), color analyses, total polar compound (0.00-14.17%), and viscosity analyses were performed in oil samples taken during frying periods. In addition, 3-MCPD esters (1.443-5.114 mg/kg) and glycidyl esters (0.646-1.289 mg/kg) analyses were performed. The results showed that propolis and quinoa seed extracts have significant potential as natural antioxidants for nut oils during frying and slow the formation of monochloro compounds.