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- MakaleAçık Erişim2021Scopus SJRQ3Determination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC–FID)
Ugur, Yilmaz; Karaaslan-Ayhan, Nagihan; Icen, M. Sina; Bicim, Tulin; Erdogan, Selim; Yaman, Mehmet
Garlic has an important place in daily nutrition. It is consumed by people because of its antimicrobial, antibacterial, and antioxidant properties, and it is also known to be good for many diseases. Along with these properties of garlic, its fatty acid content is also important. The goal of this study is to determine the fatty acids in Allium tuncelianum (Tunceli garlic), which grows naturally in Tunceli, Turkey, by gas chromatography with flame ionization detection (GC–FID). Fifteen of 37 fatty acids studied were detected in Allium tuncelianum, and the primary fatty acids in the sample extracts were determined to be the polyunsaturated fatty acid (PUFA) linoleic acid (C18:2n6c, 41.595%) and the monounsaturated fatty acid (MUFA) oleic acid (C18:1n9c, 33.302%). Small quantities of saturated fatty acids (SAFAs) were also present, including palmitic acid (C16:0, 11.739%), henoicosanoic acid (C21:0, 6.946%), and stearic acid (C18:0, 2.362%).
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İncele - MakaleYayıncıda açık erişim2016Scopus SJRQ3Determination of Drying Kinetics of Tunceli Garlic with Microwave Drying Technique
Yogurtçu, Hakan
In this study, drying kinetics of 4 mm-thick slices of Tunceli garlic (Allium tuncelianum) was investigated by using microwave technique at an interval of 90-600 W microwave output power. Ten mathematical models were used to represent the experimental data in this study. The determination of coefficient (R-2), root mean square error (RMSE), chi-square (chi(2)) and percentage error (E%) values that show compatibility to these models were determined. The determination of coefficient (R-2) values were found to vary at an interval of 0.9440-0.9993. The Midilli et al model was determined to be the best model that represents the experimental data. It was seen that drying rate increases with the increase in microwave output power (P) and decreases with the increase in sample mass (m). Effective diffusion coefficients (D-eff) and drying rate constants (k) were determined for different sample masses at microwave output power of 90 W. Activation energies for both effective diffusion coefficients and drying rate constants were determined by using an Arrhenius type exponential equation. Activation energies from effective diffusion coefficients and drying rate constants were found as 3.85 W g(-1) and 3.99 W g(-1) respectively.
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