Introduction. The aim of this review is to explain the working principle of the cold press machine and discuss the effect of the extraction efficiency. The advantages and disadvantages of the extraction by means of cold press were explained by referring to other extraction methods. Material and method. The oil extraction from oilseeds by cold press method investigated for this study. The studies related with cold press were examined and the comparison of cold press with other methods used in oil production from oily seeds was compiled. Results and discussion. Cold press extraction is one of the methods of mechanical extraction as well as required less energy than other oil extraction techniques and also environmental friendly. It is used to extract oil from a range of matrices and is produced especially in the oil production from oilseeds. High-quality oils can be obtained by performing production at low temperatures using cold press method. It has an environmentally friendly use with no solvents. In other words, the cold-press extraction does not involve either heat or chemical extraction. The soybean, sunflower, rapeseed, corn, grapeseed, hemp, flaxseed, rice bran, olive and pumpkin oils were obtained by cold press extraction method. Moreover, these oils are interesting for consumers due to their natural and safe as well as prevent certain diseases and improve human health due to including a higher level of lipophilic phytochemicals such as antioxidants. These oils have better nutritive properties than refined oils. However, they have a lot of advantages, one of the disadvantages of this technique is low productivity. Another disadvantage of this technique is hard to extract same quality product. The cold pressed oils can add to food as natural antioxidative additives due to phytochemicals and as fatty acid supplements due due to invaluabile double bond fatty acid. There are several studies to investigate the other chemical compounds in the oils and try to use in food products. Conclusion. While observing the studies, it was generally focused on cold press extraction.

Pestil; Türkiye' de genellikle kış aylarında tüketilmek üzere, dut, üzüm, kayısı, erik gibi birçok meyveden elde edilebilen vitamin ve mineral içeriği yüksek bir gıdadır. Yapılan bu çalışmada pestilin üretiminde kullanılan buğday nişastasının farklı oranlarda keçiboynuzu unu ile ikame edilmesi sonucunda elde edilen geleneksel ürünün protein içeriği ve dolayısıyla fonksiyonelliğinin artırılması amaçlanmaktadır. Bunun için dut ve hurma pestilleri, %25-%50-%75 oranlarında keçiboynuzu unu ile ikame edilerek üretilmiştir. Pestillerin kimyasal kompozisyonları (nem, kül, yağ, protein, toplam karbonhidrat), enerji değerleri, kalınlık değerleri, pH, titrasyon asitliği, HMF içerikleri, renk özellikleri (L*, a*, b*), mineral içerikleri (Ca, Fe, K, Mg, Na, Zn, P) ve duyusal analizleri gerçekleştirilerek ürünlerin besinsel özellikleri ortaya konulmuştur ve analiz sonuçları tek yönlü varyans analizinden yararlanılarak istatiksel açıdan değerlendirilmiştir. Çalışmanın sonucunda keçiboynuzu unu ile ikame edilen pestillerin makro besin ögelerinde belirgin bir artış meydana geldiği ve dolayısıyla ürünün besleyici değerinin arttığı tespit edilmiştir. Ayrıca %25 oranında keçiboynuzu unu ikameli dut ve hurma pestillerinin duyusal açıdan renk, görünüş ve tat-koku özellikleri değerlendirildiğinde en çok beğenilen pestil örneği olduğu belirlenmiştir. The Determination of Some Physical, Chemical and Sensory Properties of Pestil Containing Carob Flour at Different Ratio A R T I C L E I N F O A B S T R A C T Research ArticleReceived 26 July 2017 Accepted 17 July 2018Pestil; is a traditional food with high vitamin and mineral content, which can be obtained from many fruit species such as mulberry, grape, apricot and plum and generally consumed in winter months in Turkey In this study, it is aimed to increase the protein content and thus the functionality of the traditional product which will be obtained as a result of replacing wheat starch used in pestil production with carob flour at different ratios. For this, mulberry and date pestils are produced by substituting carob flour at 25% -50% -75% ratios. The chemical compositions of pestils (moisture, ash, oil, protein, total carbohydrates), energy values, the thickness value, pH, titration acidity, HMF content, colour characteristics (L*, a*, b*), mineral content (Ca, Fe, K, Mg, Na, Zn, P), sensory analyses were carried out and the nutritional characteristics of the products were determined and the results of the analyses were evaluated statistically using one way ANOVA. As a result of the study, it was determined that pestils substituted with carob flour showed a significant increase in macro nutrients and this leads to increase at nutritive value. It was also determined that, mulberry and palm pestils, with 25% of locust bean flour substitutes are the most popular pestil samples when their sensory color, appearance and taste-odor properties are evaluated.

Tomato seeds, which are the byproducts of tomato paste processing, were used to obtain tomato seed oil using two different extraction methods: cold press extraction (CPE) and enzyme-assisted aqueous extraction (EAAE). To maximize oil amount, the experimental parameters of those two methods were optimized separately by response surface methodology. The optimized methods were used to evaluate their quality characteristics. The maximum oil amounts for tomato seed oil using CPE and EAAE were found as 12.80% and 9.66%, respectively. These obtained results present important information for the determination quality characteristics including the physical, chemical, microbiological, and bioactivity properties of tomato seed oil in both extraction methods used. The comparison of two methods shows that they are both ecology friendly extraction methods. It also helps to a great extend to evaluate quality characteristics and bioactivity properties of tomato seed oil. Therefore, tomato seed oils extracted by two methods are promising for future usage as functional food. This manuscript will comprise the basis of our future studies analyzing the new compounds obtained from agro-food waste. Practical applicationsRecently, world agricultural and food sector has faced an important problem, which is food waste. Food wastes have the high-value compounds such as carbohydrates, protein, lipids, nutraceuticals, etc. The wastage of these high-value compounds causes both an environmental and economical problems. To come up with this problem, there is a need for green and sustainable approaches leading to extract of these compounds with low environmental impact. We extracted tomato seed oil using two different green technologies and also evaluated their quality and functional properties, whether they use as food additives, preservatives, texturizing agent, coloring agents, etc. Two different extraction methods were optimized separately by response surface methodology to maximize oil amounts. Both tomato seed oils might be used as a good alternative in future in the preventing and therapeutic strategies. How to cite this article: Ozyurt VH, Çakaloğlu B, Otles S. Optimization of cold press and enzymatic-assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics.