@article{(International Science Index):http://iastem.com/publications/10011437,
  author    = {Derya Ören Duran and  Şeyma Akalin Benderli},
  email	    = {derya.orn@gmail.com}  ,
  title     = {Comparison Physicochemical Properties of Hexane Extracted Aniseed Oil from Cold Press Extraction Residue and Cold Press Aniseed Oil},
  country   = {},
  abstract     = {Cold press technique is a traditional method to obtain oil. The cold-pressing procedure involves neither heat nor chemical treatments; therefore, cold press technique has low oil yield. The cold pressed herbal material residue still contains some oil after cold press. In this study, the oil that is remained in the cold pressed aniseed was extracted with hexane; and it was analyzed to determine physicochemical properties and quality parameters. It was found that the aniseed after cold press process still contained 10% oil. The values of other analysis parameters were 2.1 mgKOH/g for free fatty acid (FFA) and 7.6 meq02/kg for peroxide. Cold pressed aniseed oil values were determined as 2.1 mgKOH/g for FFA and 4.5 meq02/kg for peroxide, respectively. In addition, fatty acid composition was analyzed, and it was found that both types of oil had same fatty acid compositions. The main fatty acids were oleic, linoleic and palmitic acids.
    journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering},  volume    = {14},
  number    = {9},
  year      = {2020},
  pages     = {12 - 15},
  ee        = {http://iastem.com/publications/10011437},
  url   	= {http://iastem.com/Publications?p=165},
  bibsource = {http://iastem.com/Publications},
  issn  	= {1307-6892},
  publisher = {International Science Index},
  index 	= {International Science Index 165, Nutrition and Food Engineering, 2020},