Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying

İçyer, Necattin Cihat; Toker, Ömer Said; Karasu, Salih; Törnük, Fatih; Kahyaoğlu, Talip; Arıcı, Muhammet

doi:10.1007/s11694-016-9370-8

Cited by 26 publications

(5 citation statements)

References 33 publications

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“…The changes in fatty acid composition by roasting at different temperatures and times, were presented in Table 2. The major fatty acid was linolenic acid ranging among 40.68-40.95% in accordance with previously published studies (İçyer et al 2017;Duman & Yazıcı 2018;. The variation in roasting conditions did not cause any significant change on the linolenic acid ratio of the oil samples (p>0.05).…”

Section: Resultssupporting

confidence: 90%

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

VARDİN

Şirinyıldız

Yorulmaz

2023

J Agr Sci-Tarim Bili

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This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 °C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40% of the fatty acids; followed by linoleic (31.76-31.97%), oleic (17.06-17.30%) and palmitic (7.00-7.11%) acids. The major triglycerides were LnLO (12.27-12.46%), LnLnL (12.18-12.40%), LnLnLn (9.32-9.52%) and LnLL (9.34-9.50%) confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mg/kg followed by Δ-5-avenasterol (19.52-20.60%) and Δ-7-avenasterol (4.16-4.81%). The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

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Section: Resultssupporting

confidence: 90%

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

VARDİN

Şirinyıldız

Yorulmaz

2023

J Agr Sci-Tarim Bili

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“…The changes in fatty acid composition due to microwave roasting are shown in Table 2. The major fatty acid was linolenic acid, ranging from 45.06-46.01%, slightly higher than the findings of previous works (İçyer et al, 2017;Duman and Yazıcı, 2018;Baygeldi et al, 2021). Extended roasting time seemed to decrease the linolenic acid content in the samples.…”

Section: Resultscontrasting

confidence: 58%

The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil

2023

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The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds were processed to obtain oil. The results showed that peroxide, K232 and K270 values were adversely affected by roasting. Fig seed oil was a prosperous source of γ-tocopherol and significant losses were observed due to microwave pre-treatment. The major fatty acids in fig seed oil were linolenic, linoleic and oleic acids; whereas the major triacylglycerols were LnLO, LnLnL, LnLnLn and LnLnO, according to fatty acid profile. The most abundant sterol in the fig seed oil samples was β-sitosterol with 3235.90 to 3625.62 mg/kg, followed by Δ5- and Δ7-avenasterols. The principal component analysis and agglomerative hierarchial clustering served to differentiate between intense and mild microwave-treated oils as well as the unroasted samples.

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“…Besides all these free fatty acids, Ficus carica seed oil contents tocopherol is approximately 4 µg/g. [38] The reactive oxygen radicals and proinflammatory cytokines, such as TNF-α and IL-1β, which are produced by damaged endothelial and epithelial cells during the ischemia and reperfusion period, can be recognized by local macrophages that release chemotactic agents to increase leukocyte migration to the tissue. [39] Hence, it can be suggested that the migration of leukocytes into tissue and activation of macrophages, as a vicious cycle, led to an increase in the production of both free oxygen radicals and proinflammatory cytokines.…”

Section: Discussionmentioning

confidence: 99%

Protective effects of Ficus carica seed oil on ischemia and reperfusion injury in a rat model of acute mesenteric ischemia

Orak

Şirinyıldız

Yilmaz

et al. 2020

Ulus Travma Acil Cerrahi Derg

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BACKGROUND:The increase in free oxygen radicals and proinflammatory cytokines in the ischemia-reperfusion injury caused by acute mesenteric ischemia are the key responsibilities of intestinal histopathological alterations. It has been reported that Ficus carica and its various parts contain antioxidant and anti-inflammatory compounds recently. Thus, in the present study, we aimed to investigate how Ficus carica seed oil affects intestinal ischemia-reperfusion injury in a rat model. METHODS:In this study, 50 male Wistar albino rats were randomly divided into five equal groups. Negative control (NC), sham-operated (Sham), ischemia and reperfusion (IR), 3 ml/kg/day Ficus carica seed oil (FC3), 6 ml/kg/day Ficus carica seed oil (FC6). IR, FC3 and FC6 groups underwent ischemia and reperfusion procedure for 45+120 min. Only abdominal midline laparotomy was performed in the Sham group for 165 minutes.RESULTS: Tissue levels of TNFα and IL-1β, which were proinflammatory cytokines, were significantly reduced in the FC6 group than the IR group (p<0.05). In FC3 and FC6 groups, the tissue MPO and MDA enzyme levels were significantly lower than the IR group, but there was a significantly greater decrease in the FC6 group than the FC3 group (p<0.05). SOD and CAT enzymes and reduced glutathione levels of FC3 and FC6 groups were significantly lower than IR group (p<0.05); however, there was no statistically significant difference between the FC3 and FC6 groups. FC3 and FC6 groups were histopathologically graded statistically lower than the IR group, and the FC6 group showed a significant decrease than the FC3 group (p<0.05). CONCLUSION:Oral administration of fig seed oil may reverse biochemical and histopathological findings resulting from ischemia-reperfusion injury in an experimental model of acute mesenteric ischemia in rats, probably because of its antioxidant and anti-inflammatory compounds.

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Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying

Cited by 26 publications

References 33 publications

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil

Protective effects of Ficus carica seed oil on ischemia and reperfusion injury in a rat model of acute mesenteric ischemia

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