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In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo. Oil extraction, from seeds subjected to three different pretreatments (unsalted, dry salted and wet salted) before roasting and sun-dried unroasted seeds, was carried out by means of a screw press. Pumpkin seed oils were analyzed for quality and antioxidant characteristics. The p-anisidine, peroxide and TBARS (thiobarbutiric acid reactive substances) values of oils obtained from sun-dried unroasted seeds and roasted seeds after wet salting process were lower than the other sample groups (p < 0.05). The obtained oils were rich in Zn, Fe, Mg, Se, Ca, K and Na minerals, and palmitic, stearic, oleic and linoleic fatty acids. In the oils, β + γ tocopherols content ranged from 131.78 to 881.77 mg/kg oil, δ-tocopherol content ranged from 3.22 to 8.67 mg/kg oil. Total phenolic matter content ranged from 1.35 to 3.62 mg gallic acid equivalent (EAG)/g. ABTS+ radical scavenging activity of the oils obtained from sun-dried-unroasted seeds and roasted seeds after wet salting process was determined higher than the other oil samples (p < 0.05).

Wild plants have recently attracted attention due to their phenolic compounds and their potential positive effects on human health (Barros, Dueñas, Carvalho, Ferreira, & Santos-Buelga, 2012).Elderberry refers to several different varieties of the Sambucus tree, which is a flowering plant belonging to the Adoxaceae family. The most common type is Sambucus nigra, also known as the European elderberry, which has been used since ancient times. Elderberry flowers are distinguished by their intense, pleasant fragrance, and form the foundation for technically generated non-alcoholic beverages.They are used in various foods and diets because of their nutrient content. Although elderberry flower is known to have an attractive flavor resulting from aroma compounds responsible for its flavor, its consumption as tea is limited for commercial use (Christensen, Knaack, & Frette, 2007).Elderberry flower is rich in phenolic acids and flavonoids (Christensen et al., 2007). In the quantitative analysis of phenolic compounds, water, methanol, and ethanol are used usually as extracting solvents. It has a number of groups of flavonoids, including

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

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