The Comparison of the Quality Properties of Some Commercial Cold Pressed Seed Oils

Özyurt, Vasfiye Hazal

doi:10.18596/jotcsa.496458

Cited by 8 publications

(11 citation statements)

References 38 publications

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“…e results found for K 232 ranged from 4.06 for "Bzeq Tir" to 5.34 for "Lahmer" and 5.39 for "Sefri 5," while the results for K 270 ranged between 3.45 for "Sefri 6" and 3.75 for "Marrakchia," without showing significant differences among the studied cultivars. ese data are close to those reported for Tunisian cultivars: 4.15 for K 232 and 3.95 for K 270 [41] and Turkish cultivars: 3.83 for K 232 and 4.00 for K 270 [42].…”

Section: Extinction Coefficientssupporting

confidence: 87%

Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Loukhmas

Kerak

Elgadi

et al. 2021

Journal of Food Quality

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Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.

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Section: Extinction Coefficientssupporting

confidence: 87%

Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Loukhmas

Kerak

Elgadi

et al. 2021

Journal of Food Quality

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show abstract

“…Then, it was incubated for 2 hr, and the absorbance of the mixture was measured at 765 nm. The results given are expressed in mg gallic acid equivalent per gram oil sample (mg GAE/g oil) (Özyurt, 2019).…”

Section: Methodsmentioning

confidence: 99%

“…In the ABTS ·+ radical scavenging assay (an electron transfer‐based assay), the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonate) radical cation (ABTS ·+ ), which has a dark blue color, was reduced by the antioxidant compounds of samples into colorless ABTS, and then the antioxidant activities of samples were measured spectrophotometrically (Varian Cary 50 Bio UV‐Vis/Australia) using Özyurt (2019) method. The results were expressed as inhibition percentages.…”

Section: Methodsmentioning

confidence: 99%

Optimization of cold press and enzymatic‐assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics

Özyurt¹,

Çakaloğlu

Ötleş

2021

J Food Process Preserv

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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.

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“…49 A study from Turkey determined the total phenolic content of fresh and dried figs and the results were 199.52-307.64 mg GAE/100 g and 81.77-212.36 mg GAE/100 g respectively. 50 Hssaini et al 15 reported the phenolic content of four different cultivars' seed soil between the range of 69.83 and 100.99 mg GAE/100 g and Ozyurt 51 reported phenolic content of commercial fig seed oil as 654.73 mg GAE/Loil. Our results were similar to dried fig and fig seed oil phenolic contents.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Phytochemical Evaluation of Ficus Carica Seeds and their Cold Pressed Oil

Ustun-Argon¹,

Sari²,

Gökyer³

et al. 2021

JOPCR

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The use of plant materials as the source of oil and functional foods is becoming more important with the new trends and scientific research. In this study, fig (Ficus carica) seed, which is a rarely found, seed and its oil, have been studied to determine the phytochemical properties for possible applications. Fig seeds were obtained from Aydın, Turkey. The oil was extracted by the cold press method. The seeds were analyzed for oil yield, protein, ash, ash insoluble in hydrochloric acid and trace elements. The oil was evaluated for fatty acid, sterol compositions by GC and the volatiles were analyzed with GCMS, tocopherols analyzed by HPLC, total phenolic content and antioxidant activity were determined spectrophotometrically. The oil was also evaluated for free fatty acid (FFA), refractive index (RI), peroxide (PV) and p-anisidine value. The results showed that F. carica has 22.7% oil yield and was characterized by linolenic (41.27%), linoleic (30.06%), and oleic acids (18.10%). Total phenolics were 79.5 mg GAE/100 g, and nine different sterol components were analyzed and β-sitosterol was at the highest rate. Theα-β-γ-δ tocopherol content was 6.088, 0.18, 634, 18 mgkg-1, respectively. Antioxidant capacity was 52.54%. Fenchone, cymene, styrene d-limonene, linalool, camphor were found as important volatiles. Quality parameters were FFA (% oleic acid) 0.90, RI (40 oC) 1.4721, PV (meq O2/kg oil) 2.2, p-anisidine 2.22. As a result, F. carica oil can be an alternative oil source and a good option for functional foods with their rich contentof phytochemicals. For the future, more studies need to be done for both the seeds and the oil for further applications. Keywords Ficus carica seed, cold-pressed oil, fig seed, phytochemical properties

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The Comparison of the Quality Properties of Some Commercial Cold Pressed Seed Oils

Cited by 8 publications

References 38 publications

Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Optimization of cold press and enzymatic‐assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics

Phytochemical Evaluation of Ficus Carica Seeds and their Cold Pressed Oil

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