Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Aydoğan-Coşkun, Burcu; Çoklar, Hacer; Akbulut, Mehmet

doi:10.15237/gida.gd17111

Cited by 4 publications

(5 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results (Table 5) were similar to those previously reported, with little difference in percentages of FACs 15,16,26,27,33,34 . Previous researchers calculated a higher content of linoleic acid (C18:2n6c) belonging to the PUFAs.…”

Section: Resultssupporting

confidence: 91%

“…These results (Table 5) were similar to those previously reported, with little difference in percentages of FACs. 15,16,26,27,33,34 Previous researchers calculated a higher content of linoleic acid (C18:2n6c) belonging to the PUFAs. Palmitic (C16:0) and stearic (C18:0) acids, 35 Although the UFA values of the samples (67.60-52.98%) were high, the PUFA values remained below 50%.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Aşkın

Kaynarca

2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Tomato seed oil (TSO) was obtained using a combined method of pre‐keeping in solvent and Soxhlet extraction. A considerable oil yield could not be obtained using samples without drying or grinding, with dried or non‐dried seeds, which were not kept in solvent (<2%). For this purpose, oil yield, physicochemical properties, oxidation values, spectrophotometric indices and fatty acid composition of the samples extracted with acetone, ethyl acetate, chloroform and petroleum ether were determined. RESULTS Oils obtained by the extraction of petroleum ether (20.36 meq g O2 kg−1) and ethyl acetate (11.16 meq g O2 kg−1) were found to have very high peroxide values. Besides, a high‐quality edible oil should have an anisidine value (p‐AnV) of less than 10. Samples extracted with chloroform alone had a p‐AnV of 8.86, while slightly higher values were found for other samples (P < 0.05). Chloroform (20.50) and acetone (23.06) both gave the best results and met the expected value, with total oxidation value below 30. Finally, the highest levels of primary fatty acids observed were linoleic acid (32.77–41.95%), palmitic acid (23.75–32.27%), oleic acid (16.17–24.52%), and stearic acid (7.76–12.82%). CONCLUSION This process is applicable to recycling tomato sauce waste and essential oil. The research proved that the seed‐drying process and pre‐keeping in solvent have an important effect on oil yield, quality and fatty acid composition. © 2023 Society of Chemical Industry.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Aşkın

Kaynarca

2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The reason may be due to the oxidation of unsaturated fatty acids by solar light and high temperatures, or due to isomerization processes that transform the form cis to trans. Many researchers, including Aydoğan-Coşkun et al (2018) when studied the effect of solar on tomato seed oil.…”

Section: Diagnosis Of Fatty Acids Of Dried Dates Fruits and Powders O...mentioning

confidence: 99%

Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars

HAMZA

Al-Hashimi

2023

Biodiversitas

View full text Add to dashboard Cite

Abstract. Hamza RS, Al-Hashimi AG. 2023. Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars. Biodiversitas 24: 359-369. The current study aimed to produce date palm powder from low-quality local varieties, namely (Dayeri and Zahdi). The dates were dried by three methods (solar, electric and microwave) and the mineral elements of the date powder were investigated. The mineral components in the powder produced by heat treatments increased significantly, although the microwave was the best drying method. The microwave-dried Dayeri date powder had the highest levels of potassium and phosphorus, whereas the microwave-dried Zahdi showed the highest levels of calcium. A discrepancy was observed in the saturated and unsaturated fatty acids of date powder, diagnosed by gas chromatography connected to a mass spectrometer. Fatty acid levels were affected by heat treatments, a decrease in saturated and unsaturated fatty acids was recorded, especially by the electric oven drying method. Amino acids ratio varied between varieties and drying methods; the dates of the Zahdi variety contain the highest percentage of amino acids. The proline amino acid was superior to the other amino acids; the solar-dried Zahdi powder had the highest concentration of proline, while the microwave-dried powder had higher concentrations of leucine and serine. Similar amounts of phenylalanine and threonine were found in Zahdi powder that had been microwave dried. However, the amount of cysteine in that which had been solar-dried was higher. The objective of the current study is to determine some biochemical constituents of the locally considered low-quality dates in southern Iraq. These date varieties have not been investigated before for their nutritional quality.

show abstract

“…[ 7 ] Linoleic (C18:2), oleic (C18:1), and palmitic (C16:0) acids constitute more than 75% of tomato seed oil. [ 8 ] γ‐ and α‐tocopherols were identified, with γ‐tocopherol being the dominant isomer in the oil. [ 7 ] Cinnamic acid, phloretic acid, p ‐coumaric acid, ferulic acid, caffeic acid, sinapic acid, chlorogenic acid, benzoic acid, vanillic acid, syringic acid, chrysin, epicatechin, catechin, kaempferol, quercetin, luteolin, rutin, kaempferol‐3‐O‐rutinoside, naringenin, naringenin‐7‐O‐glucoside, protocatechuic acid, ferulic acid‐O‐hexose and caffeic acid‐O‐hexose were detected in tomato seeds and oils.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Aksoylu Özbek,

Yıldız,

Günç Ergönül

et al. 2023

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven‐roasting (at 120°C, 150°C, and 180°C for 25 min) and innovative microwave‐roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane‐extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both α‐ and γ‐tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg–1 after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg–1, followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150°C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg–1, respectively. The detrimental effect of microwave‐roasting on these compounds was more pronounced. In conclusion, microwave‐roasting at shorter times than conventional roasting produced tomato seed oils with well‐preserved bioactive components and few unfavorable changes.

show abstract

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Cited by 4 publications

References 22 publications

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Contact Info

Product

Resources

About