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.

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Phenolic compounds contain classes of flavonoids and non-flavonoids, which occur naturally as secondary metabolites in plants. These compounds, when consumed in food substances, improve human health because of their antioxidant properties against oxidative damage diseases. In this study, an electrochemical sensor was developed using a carbon paste electrode (CPE) modified with Fe3O4 nanoparticles (MCPE) for the electrosensitive determination of sinapic acid, syringic acid, and rutin. The characterization techniques adapted for CPE, MCPE electrodes, and the solution interface were cyclic voltammetry (CV), differential pulse voltammetry (DPV), and electrochemical impedance spectroscopy (EIS). Scan rate and pH were the parameters subjected to optimization studies for the determination of phenolic compounds. The incorporation of Fe3O4 nanoparticles to the CPE as a sensor showed excellent sensitivity, selectivity, repeatability, reproducibility, stability, and low preparation cost. The limits of detection (LOD) obtained were 2.2 × 10−7 M for sinapic acid, 2.6 × 10−7 M for syringic acid, and 0.8 × 10−7 M for rutin, respectively. The fabricated electrochemical sensor was applied to determine phenolic compounds in real samples of red and white wine.

In the present work, it was aimed to evaluate the oxidative stress indicators and in vitro digestibility during the processing of heat‐treated Turkish sausages (sucuk) manufactured using different lipid formulations. The utilization of olive oil in sausage formulations had considerable impacts on proximate composition, pH, and water activity. The increased olive oil content increased primary lipid oxidation products, whereas it decreased the secondary ones. The use of olive oil increased the total carbonyl content, while it decreased the α‐aminoadipic semialdehyde concentration. In general, pepsin, trypsin, and α‐chymotrypsin activities of the treatments were similar to each other. The heat treatment during the processing significantly increased most of the oxidation markers. Though strong correlations were recorded between specific oxidation markers, no relationship was detected between oxidation parameters and in vitro digestibility. The results indicated that the lipid formulation and processing operations had significant impact on chemical and functional properties of heat‐treated fermented sausages, within the complex interrelationships between oxidation mechanisms. Practical applications The present work pointed out the changes and correlations between specific oxidation markers and in vitro digestibility of heat‐treated fermented sausages during the production procedure. Oxidation reactions that occur in both proteins and lipids could have drastic impact on overall quality; for this reason, it is of great importance to provide the data for lightening these impacts regarding the product types and production applications. Since heat‐treated muscle foods are widely manufactured to meet industrial needs, the data obtained from this research would contribute to understand the effects of formulation and processing operations in the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic.