Authorised EU health claims for the essential fatty acids

Wahle, Klaus W.J.; Heys, Steven Darryll; Rotondo, Dino

doi:10.1016/b978-1-78242-382-9.00012-8

Cited by 3 publications

(2 citation statements)

References 58 publications

(49 reference statements)

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“…The amounts of alphalinolenic (ALA) and linoleic (LA) acids in SIO vary between 47 and 51%, and 34-37%, respectively (Gutiérrez, Rosada, & Jiménez, 2011). The intake balance of omega-3, omega-6 and their long chain derivatives is important for preventing diseases with an inflammatory-immune component (Wahle, Heys, & Rotondo, 2015).…”

Section: Introductionmentioning

confidence: 99%

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

Fadini

Alvim

Ribeiro

et al. 2018

LWT

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Section: Introductionmentioning

confidence: 99%

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

Fadini

Alvim

Ribeiro

et al. 2018

LWT

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“…Phytosterols are beneficial for human health by reducing cholesterol absorption. Tocopherols act as primary antioxidants by disrupting the reaction chain during oxidation (Katan et al, 2003;Wahle et al, 2015;da Silva and Jorge, 2017). Considering the mentioned important properties of essential fatty acids, phytosterols and tocopherols, it becomes very important to produce watermelon and melon seed oils containing these substances at significant rates and to offer them to people for consumption.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Different Melon Seed Oils Dried at Different Temperatures

Sarı,

Otağ

2024

Karadeniz Fen Bilimleri Dergisi

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In this study, the effect of the drying process on the quality of oils obtained from different melon seeds was investigated. The seeds of two different melon varieties (Kırkağaç, Hasanbey) were separated and dried in the oven at different temperatures (30, 50 and 70 °C). Moisture, 1000 grain weight, width, length, thickness, oil yield, free fatty acidity, peroxide value, color values (L*, a*, b*), and total phenolic substance amounts and fatty acid composition were examined. The average of initial moisture values was 6.42% and 5.48%. The drying process was carried out until the moisture rate of melon seeds reached 1%. The average of most values of the cores varied from 4.55-5.16 mm, length 12.82-13.18 mm, thickness 1.21-1.38 mm and 1000 grain weights varied from 52.40-45.70 g. The amount of total phenolic substances of Kırkağaç melon seed oil was found in the range of 584-691 mg GAE /kg, and Hasanbey melon seed oil in the range 780-840 mgGAE / kg. The amount of total phenolic substance decreased with the applied heat treatment. The peroxide values of the oil obtained from Kırkağaç and Hasanbey beans in terms of meqO2 / kg varied between 6.9-8.4 and 7.2-9.1, respectively. The highest peroxide value was observed in oil obtained from beans dried at 70°C in both varieties. It has been observed that oleic and palmitic acids are also followed by linoleic acid compared to fatty acid composition compared to other fatty acids. According to the results obtained, it was determined that the most effective drying temperature was 50°C in terms of efficiency and quality.

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Valorization of Capia Pepperseed Flour-I: Spreadable New Products Development

Bostanci

2017

Waste Biomass Valor

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Authorised EU health claims for the essential fatty acids

Cited by 3 publications

References 58 publications

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

Physicochemical Properties of Different Melon Seed Oils Dried at Different Temperatures

Valorization of Capia Pepperseed Flour-I: Spreadable New Products Development

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