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

Güneşer, Buket Aydeniz; Yılmaz, Emin

doi:10.3989/gya.0800162

Cited by 16 publications

(5 citation statements)

References 18 publications

(50 reference statements)

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“…The protein content of tomato seeds was found to be higher than many different seeds, including chia, safflower, lemon, and orange seeds. [46][47][48][49] As shown in partially in agreement with that of dried tomato pulp. [50] On the other side, Işık and Topkaya (2016) reported 49.86 for Hunter L, 3.38 for a, and 9.95 for b values in dried tomato seeds.…”

Section: Proximate Compositions and Color Of Tomato Seedssupporting

confidence: 79%

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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

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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.

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Section: Proximate Compositions and Color Of Tomato Seedssupporting

confidence: 79%

“…The protein content of tomato seeds was found to be higher than many different seeds, including chia, safflower, lemon, and orange seeds. [ 46–49 ]…”

Section: Resultsmentioning

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

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“…Cold pressed citrus seed oils were previously studied in our laboratory. Lemon seeds (Aydeniz Güneser & Yılmaz, ), orange seeds (Aydeniz Güneser & Yılmaz, ), and grapefruit seeds (Yılmaz, Aydeniz Gneser, & OK, ) were cold pressed, and their oils were characterized in details. It was observed that citrus seed oils were fairly bitter.…”

Section: Introductionmentioning

confidence: 99%

Debittering of cold pressed grapefruit seed oil by metal‐organic framework adsorbents

Yılmaz

Ege

2020

J Food Process Preserv

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The aim of this study was to remove bitterness from cold pressed grapefruit seed oil. Seven different metal‐organic frameworks and three natural clays (commercial bleaching earth, zeolite, and sepiolite) were used as adsorbents. In addition, water washing and solvent extraction treatments were done. After the treatments, oil physicochemical properties, fatty acid, sterol, tocopherol and flavonoid compositions, sensory flavor profile analysis, and consumer tests were completed. Results indicated that adsorbent treatments were better for oil color, turbidity, free fatty acidity, and p‐anisidine values than those of the washing and extraction treatments. Although there was no significant change in oil fatty acid and sterol composition, some loss in tocopherol content was observed after the treatments. Sensory descriptive analysis indicated that oil bitterness, spicy, and throatcatching scores decreased by 62.79%, 42.42%, and 58.97% by chromium metal‐organic framework (Cr‐MOF) treatment. In conclusion, Cr‐MOF treatment successfully removed the bitterness from cold pressed grapefruit seed oil. Practical applications The bitter taste of cold pressed grapefruit seed oil was almost totally removed by adsorbent treatment with the laboratory synthesized chromium metal‐organic frameworks. Sensory flavor profile analysis and consumer test indicated that the treated oil can be directly consumed as edible oil. This method could have practical importance for those who interested to produce and use cold pressed grapefruit seed oils for edible purposes.

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“…Among other processing facilities, cold pressing of seeds and kernels got some attention to produce the so called cold pressed or gourmet oils for various functional food, aroma, nutraceuticals, pharmaceuticals, chemical, and other applications. Since cold pressed oils are natural and not refined, they contain all minor components and bioactive molecules originating from the source material, nonetheless the seeds or kernels should be very clean, safe, and homogeneous …”

Section: Introductionmentioning

confidence: 99%

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

Güneşer

Yılmaz

2018

Euro J Lipid Sci & Tech

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The goal of this study is to remove bitterness of cold pressed grapefruit seed oil by adsorbent treatments. The oil is treated with amberlites XAD7, IR120, and IRA400 resins, and natural zeolite, sepiolite, and montmorillonite at 3% (w/w) level. Oil physicochemical properties, oil flavonoid, phenolic acid and phytosterol compositions, oil sensory descriptive analysis, oil consumer preferences as well as properties of the adsorbents are determined. The largest surface area, pore radius, pore volume, and oleic acid adsorption capacity are observed for natural sepiolite, zeolite and XAD7 amberlite. Adsorbent treatment usually reduced oil viscosity, free acidity, and soap content. In removal of flavonoids, natural sepiolite, zeolite and XAD7 resin are the most successful. Reductions from 3.0 to 60.0% are quantified. Phytosterol composition is not changed significantly by adsorbent treatment. Quantitative sensory descriptive data shows that natural sepiolite at first, followed by natural zeolite and amberlite XAD7 reduced bitterness and throatcatching scores almost by half, but consumer preference test results shows that these reductions were not enough for consumers to accept the taste/flavor of the treated oils. Hence, bitterness removal from grapefruit seed oil still remains as a research challenge. Practical Applications: To utilize cold pressed grapefruit seed oil for direct human consumption, the inherent bitterness needs to be removed. This study shows that almost half levels of sensorially perceived bitterness could be removed by natural sepiolite, zeolite, and amberlite XAD7 adsorbents. Although consumers find the treated oils still bitter, the treated oils could be used in formulated food preparations or in blend with other vegetable oils. Cold pressed grapefruit seed oils are treated with various adsorbents to remove bitterness, and then evaluated by analytical techniques and sensory evaluations.

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

Cited by 16 publications

References 18 publications

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

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

Debittering of cold pressed grapefruit seed oil by metal‐organic framework adsorbents

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

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