Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

Emir, Dilek Dündar; Aydenız, Buket; Yılmaz, Emin

doi:10.3906/tar-1409-34

Cited by 23 publications

(13 citation statements)

References 12 publications

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“…γ–tocopherol has anti‐inflammatory activity and preventive effect against prostate cancer and cardiovascular diseases (Jiang et al, ). On the other hand, previous studies have revealed that poppy seed oil contains phenolic compounds (Dündar Emir et al, ). However, there is no study about the characterization of phenolics in poppy seed oil.…”

Section: Introductionmentioning

confidence: 91%

Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey

Özbek

Ergönül

2020

J Americ Oil Chem Soc

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In this study, the aim was to characterize the physicochemical properties and some bioactive compounds of expeller‐pressed oils of five registered poppy seed varieties (TMO–1, Ofis–8, Ofis–96, Ofis–95, Ofis–3) grown in Turkey. The amounts of total carotenoids, chlorophylls, phenols, and antioxidant activities of oils ranged between 0.08–0.24 mg 100 g−1, 0.03–9.04 mg pheophytin a kg−1, 3.41–8.57 mg gallic acid equivalent 100 g−1, and 5.60–7.33 mM Trolox equivalent 100 g−1, respectively. The most abundant fatty acid in poppy seed oils was linoleic acid (69.85–74.02%), followed by oleic acid (13.98–16.99%), and palmitic acid (8.51–9.75%). In addition, poppy seed oils were rich in β–sitosterol (133.47–153.42 mg 100 g−1), campesterol (45.36–58.60 mg 100 g−1), and δ–5–avenasterol (28.21–39.40 mg 100 g−1). High amounts of γ–tocopherol and α–tocopherol were detected. This research is the first study, which identified and quantified the polyphenol, β–carotene, and lutein compounds of expeller–pressed poppy seed oils by HPLC. Tyrosol, apigenin, syringic acid, 3–hydroxytyrosol, luteolin, p–coumaric acid, quercetin, ferulic acid, sinapic acid, and veratric acid were detected in expeller‐pressed poppy seed oils.

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Section: Introductionmentioning

confidence: 91%

Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey

Özbek

Ergönül

2020

J Americ Oil Chem Soc

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“…Instrumental colors were read with a Minolta Colormeter CR-400 (Minolta Camera Co., Osaka, Japan). The oil sediment contents were assessed gravimetrically (Dündar Emir et al, 2015). The free fatty acidity and acid values of the oil samples were measured by Ca 5a-40 and Cd 3d-63 methods (AOCS, 1997).…”

Section: Oil Physicochemical Propertiesmentioning

confidence: 99%

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, b-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.KEYWORDS: Cold pressing; Composition; Oil; Orange seed; Quality; Thermal property RESUMEN: Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93-62,99%. Después de prensado en frío, 13,57-17,97% del aceite permanece en las harinas junto con 20,68-25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósi-tos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el b-sitosterol fue el predominante (77-78%). Los contenidos de a-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias...

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“…CIE color values (L, a* and b*) of the oils were determined using a Minolta Colorimeter CR-400 (Minolta Camera Co., Osaka, Japan). The sediment contents of the oils were measured gravimetrically according to Dündar Emir et al, (2015).…”

Section: Physical Analyses Of the Corn Oilsmentioning

confidence: 99%

Cold pressed versus refined winterized corn oils: quality, composition and aroma

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes. KEYWORDS:Cold pressing; Corn oil; Nutrition; Refining; Sensory; Volatile RESUMEN: Aceites de maiz prensados en frío Vs. refinado y winterizado: calidad, composición y aroma. Los objetivos de este estudio fueron caracterizar y comparar los aceites de maíz prensados en frío y los totalmente winterizados y refinados. Los valores de acidez libre (FFA), peróxidos (PV) y p-anisidina (p-AV), índice de saponificación, contenido total de carotenoides y compuestos fenólicos de los aceites de maíz prensados en frío fueron superiores a los de los aceites de maíz refinados. Los ácidos linoleico y oleico (aproximadamente 53-54% y 30-31%, respectivamente) fueron los ácidos grasos mayoritarios en ambas muestras de aceite. Quince esteroles diferentes fueron cuantificados en ambos aceites siendo los mayoritarios β-sitosterol, campesterol y estigmasterol. Aunque los compuestos fenólicos no se cuantificaron en las muestras refinadas de aceites winterizados, se detectaron algunos flavonoides (hesperidina, rutina) y ácidos fenólicos (gálico, siríngico, rosmarínico y transferúlico) en muestras de aceite prensado en frío. En este estudio se concluye que los aceites de maíz prensados en frío podrían ser superiores en términos de compuestos bioactivos, pero todavía necesitan algunas mejoras de calidad para los atributos sensoriales.

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Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

Cited by 23 publications

References 12 publications

Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey

Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Cold pressed versus refined winterized corn oils: quality, composition and aroma

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