Bioactives, Aromatics and Sensory Properties of Cold‐Pressed and Hexane‐Extracted Lemon (Citrus Limon L.) Seed Oils

Abstract

The objective of this study was to provide more essential data about the bioactive, aromatic volatile composition and sensory properties of lemon seed oils to possibly establish new application areas of this unexplored new oil. Furthermore, cold pressing and hexane extraction were compared. Catechin, eriocitrin, rutin, naringin, naringenin, hesperidin, neohesperidin and kaempherol as flavonoids, and gallic, syringic, tr-ferulic, rosmaniric and tr-2-hydrocinnamic acids as phenolic acids were quantified in the oils. Naringin, gallic and syringic acids were significantly higher in the cold-pressed sample. Around 30 different aromatic volatiles were identified in both samples, and, for the majority, the concentrations were higher in the coldpressed sample. It was observed that lemon seed oil is very aromatic, mostly characterized by citrus, herbal, terpenic, woody, and floral aroma descriptors. A panel evaluated the oils for sensory properties with 13 different definition terms (clarity, lemon peel, roasted, raw vegetable, grassy, bitter, astringent, waxy, nutty, fatty, spicy and throat-catching). The oil was defined as very bitter, astringent, spicy and throat-catching. In conclusion, lemon seed oil was found unsuitable for direct edible use, but might be preferable for its unique aroma and bioactive components for functional food, pharmaceutical and cosmetic applications.

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

“… Pootao and Kanjanapongkul (2016) Orange Microwave roasting (360 W, 30 min) Microwave pretreatment increased oil yield by 19 %. Guneser and Yilmaz (2017) Apricot Ultrasonic pretreatment (42 kHz, 2.5, 10, 15 min) Oil yield increased by approx. 19–22 %.…”

Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer

“…Oils obtained by the cold-press technique are not exposed to high heat and chemical treatment. Therefore, cold-pressed oil is considered as a high natural phytosterols source, such as antioxidants, tocopherols, carotenoids, and sterols, which are decreased as a result of oil refining (Guneser & Yilmaz, 2017). Waste material obtained from cold-pressed oil industry can be considered as a potential source of food ingredients due to containing high protein and carbohydrate without any solvent trace (Srikaeo, Poungsampao, & Phuong, 2017).…”

The Potential of Tree Fruit Stone and Seed Wastes in Greece as Sources of Bioactive Ingredients

“…As often indicated by their intensely yellow color, citrus seed oils contain several types of pigments. However, lipophilic carotenoids such as β-cryptoxanthin, β-carotene and lutein have been detected at rather low levels, ranging widely from 0.3 to 26.7 mg/kg [87,88,91]. The carotenoid contents of lemon seed oil produced by cold-pressing or solvent extraction were not significantly different [91].…”

“…The reported values vary greatly; Cassia et al [87] found approximately 1.0-1.2 mg GAE/g oil of orange, lemon and mandarin seeds while a few years later they reported somewhat higher values for orange seed oils (3.8-4.9 mg GAE/g oil) [88]. Recently, Guneser and Yilmaz reported that the total flavonoid content of cold-pressed and solvent-extracted lemon seed oil may reach up to 11.6 mg/g, as estimated by HPLC-DAD analysis [91]. The authors found that eriocitrin, hesperidin, naringin and neohesperidin as the most common flavonoids along with gallic and trans-ferulic acids as the most abundant phenolic acids dominated the phenolic fraction of both types of oils.…”

“…However, lipophilic carotenoids such as β-cryptoxanthin, β-carotene and lutein have been detected at rather low levels, ranging widely from 0.3 to 26.7 mg/kg [87,88,91]. The carotenoid contents of lemon seed oil produced by cold-pressing or solvent extraction were not significantly different [91]. Even so, lutein was the predominant constituent in orange, lemon and mandarin seed oils accounting for 59.4, 80.9 and 64.3% w/w of total carotenoids [87].…”