Zhang, Zhen-Shan
Wang, Li-Jun
Lİ, Dong
Li, Shu-Jun
Özkan, Necati
Flaxseed oil is rich in linolenic acid, and being accepted in diet by more and more people. The characteristics of flaxseed oil from two different varieties, namely fibre-flax seed and oil-flax seed, were evaluated. It was shown that fatty acids of flaxseed oil were mainly constituted by linolenic, oleic, linoleic, stearic, and palmitic acids, and the oil-flax seed oil contained more linolenic acid (58.03%) compared with the fibre-flax seed oil (47.37%). The fibre-flax seed oil showed a higher absorbance at 290-800 nm. Thermogravimetric curves showed that the oil-flax seed oil was more stable than the fibre-flax seed oil. Thermal profiles indicated that the fibre-flax seed oil had higher melting peak temperature and larger enthalpy. Rheological studies indicated that the apparent viscosity of the fibre-flax seed oil was higher than that of the oil-flax seed oil. It can be concluded that the oil-flax seed oil is better than the fibre-flax seed oil in terms of edibility.


Microencapsulation of wheat germ oil
Yazicioglu, Basak; Şahin, Serpil; Şümnü, Servet Gülüm (2015-06-01)
Wheat germ oil (WGO) is beneficial for health since it is a rich source of omega-3, omega-6 and tocopherol. However, as it contains polyunsaturated fatty acids, it is prone to oxidation. The aim of this study was to encapsulate wheat germ oil and determine the effects of core to coating ratio, coating materials ratio and ultrasonication time on particle size distribution of emulsions and encapsulation efficiency (EE) and surface morphology of capsules. Maltodextrin (MD) and whey protein concentrate (WPC) at...
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Wang, Bo; Li, Dong; Wang, Li-Jun; Özkan, Necati (2010-02-01)
Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, cr...
Başkaya Sezer, Duygu; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2022-2-1)
There is a recent trend to decrease intake of saturated lipid by the consumers. The reduction of fat in dough and interactions of added fat replacer (sour cherry pomace) with wheat flour macromolecules influence biscuit characteristics adversely. The purpose of this study is to increase soluble dietary fiber (SDF) content in powdered sour cherry pomace (PSCP) by using different treatments and to investigate fat replacing properties of PSCP with examining the impact of its dietary fiber fractions on the qual...
Effects of acrylamide and resveratrol on rabbit liver and kidney antioxidant enzymes
Kalın, Çiğdem; Arınç, Emel; Department of Biology (2009)
Resveratrol is one of the promising naturally occurring polyphenolic compound found in red wine having antioxidant and anti-carcinogenic properties. However, in vivo studies investigating the effects of resveratrol on antioxidant enzymes are limited. In the present study, we investigated, for the first time, the influence of resveratrol on liver and kidney antioxidant enzymes and oxidative stress markers in acrylamide treated and control rabbits. New Zealand male rabbits were treated with acrylamide and res...
Phenolic compounds, carotenoids, and antioxidant capacities of a thermo-tolerant Scenedesmus sp. (Chlorophyta) extracted with different solvents
Bulut, Onur; Akin, Dilan; Sonmez, Cagla; Oktem, Aysegul; Yucel, Meral; Öktem, Hüseyin Avni (Springer Science and Business Media LLC, 2019-06-01)
The human body can fight against the adverse effects of chronic exposure to environmental pollutants and stress by consumption of a diet rich in antioxidants. Although fruits and vegetables are the predominant sources, alternative sources of antioxidants such as microalgae are also being explored. Here, we investigate the antioxidant capacity, total phenolic, flavonoid, and carotenoid contents of novel thermo-resistant green microalga Scenedesmus sp. ME02. This strain has previously been shown to have a hig...
Citation Formats
Z.-S. Zhang, L.-J. Wang, D. Lİ, S.-J. Li, and N. Özkan, “CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 1286–1296, 2011, Accessed: 00, 2020. [Online]. Available: