Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

El‐Adawy, T. A.; El-Bedawy, A. A.; Rahma, E. H.; Gafar, A. M.

doi:10.1002/(sici)1521-3803(19991201)43:6<385::aid-food385>3.0.co;2-v

Cited by 66 publications

(22 citation statements)

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“…The high oil content makes the seed material interesting for the production of oil. The fatty acid composition of some Citrus seed oils has been identified by Saidani et al, 2004;El-Adawy et al, 1999;AbdelRahaman et al, 1980;Lazos and Servos, 1988;habib et al, 1986. Previous studies on some Rutaceae seed oils have been reported by several authors (henderson and Kesterson, 1963;Abdel-Rahaman, 1980;habib et al, 1986;Lazos and Servos, 1988;Trandjiiska and Nguyen, 1989;helmy, 1990;Ajewole and Adeyeye, 1993;hassanein, 1999). Limited studies on the occurrence and variability of have been conducted (Abdel-Rahaman, 1980;habib et al, 1986;Lazos and Servos, 1988;Trandjiiska and Nguyen, 1989;Saidani et al, 2004;Reda et al, 2005).…”

Section: Discussioncontrasting

confidence: 72%

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Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

Matthäus¹,

Özcan²

2012

Grasas y Aceites

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3130.8 and 21.0 mg/100 g. The predominant isomers were α-and γ-tocopherol, with approximate equal amounts between about 0.4 and 17.5 mg/100 g. The total sterol contents of the oils were found between 1310.54 and 3986.58 mg/kg, with β-sitosterol as the predominant sterol that accounted for more than 70% of the total amount of sterols. Other sterols, campesterol (8.03-15.26%), stigmasterol (2.55-7.69%), ∆5-avenasterol (1.80-5.67%), cholesterol (0.83-2.70%) and chlerosterol (0.93-1.78%) were detected in most of the oils. The results of the present study indicate that the seed oils of Citrus fruits are considered to be a potential oil source due to their fatty acid composition and important tocopherol and sterol, and might be used for edible applications as well as the production of potential value-added products. KEY-WORDS: Citrus -Oil -Fatty acids -Seeds -Sterols -Rutaceae -Tocopherols. INTRODUCTIONThe Citrus species, belonging to the family Rutaceae, is an annual plant that is widely distributed in the Mediterranean countries of the Middle East and Southern Europe but also grows abundantly in other warm climates worldwide. The plants of most species of Citrus are large evergreen shrubs or small trees, and their fruits are among the most important tree fruit crops in the world. Citrus fruits are of great economic importance because of their varied uses (Saidani et al., 2004).Citrus species are of prime economic importance in both fresh and processed fruit markets. Consequently, large amounts of Citrus seeds are discharged at processing plants. At present Citrus fruits are processed to produce juice, jam or marmalade and the wastes of this industry such as peels, seeds and pulps represent about 50% of the raw processed fruit (Ben Gern, 1967). This not only wastes a potentially valuable resource, but also aggravates already serious disposal problems. So, expansion in the Citrus industry in recent years attracts attention to the further use of the Citrus seeds as a potential source for other nutrients. Obviously, such an objective would improve the utilization of the

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Section: Discussioncontrasting

confidence: 72%

“…Two of the main constituents of Citrus seeds are seed meal, consisting of protein and seed oil. Citrus seeds contain about 36% oil and 14% protein (Braverman, 1949;El-Adawy et al, 1999). The high oil content makes the seed material interesting for the production of oil.…”

Section: Discussionmentioning

confidence: 91%

Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

Matthäus¹,

Özcan²

2012

Grasas y Aceites

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“…Citrus seeds contain from 26 to 42% of oil and are a good source of K, Ca, Na, Fe and Mg (El-Adawy et al, 1999). Saïdani et al (2004) verified that oils extracted from Tunisian citrus seeds are mostly constituted of triacylglycerols that are rich in unsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

“…Wastes from industrial processing are composed of peels, seeds and pulps representing 45 to 58% of the raw processed fruit (El-Adawy et al, 1999).…”

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confidence: 99%

Phytochemicals and Antioxidant Activity of Citrus Seed Oils

Malacrida

Kimura

Jorge

2012

FSTR

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Citrus seeds represent substantial wastes of citrus-processing. Oils extracted from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata) seeds were investigated. The seeds were removed from the fruits, washed, dried at room temperature, ground and the oils extracted using a Soxhlet extractor. The seed oils were analyzed in terms of the lipid content, fatty acid, tocopherol and carotenoid compositions, total phenolic content, oxidative stability and the radical-scavenging activity. The oil content of citrus seeds ranged from 34.92 to 41.66%. The oils showed high degrees of unsaturation and essential fatty acids. Oils exhibited also natural antioxidants specially tocopherols and phenolic compounds. Oxidative stability and antioxidant activity were influenced by unsaturated fatty acids and tocopherol contents in the analyzed oils.Keywords: orange, lemon, tangerine, fatty acid, antioxidants *To whom correspondence should be addressed. E-mail: njorge@ibilce.unesp.br IntroductionThe genus Citrus, belonging to the Rutaceae family, is characterized by evergreen, small trees or shrubs, often spiny. The Rutaceae comprises about 150 genera and 1,500 species including some of the most cultivated and consumed fruits of the world, such as C. sinensis (orange), C. reticulata (tangerine), C. paradisi (grapefruit), C. limon (lemon) and C. aurantifolia (lime). These fruits, probably of Southeast Asian origin, are produced all around the world in many countries that have tropical and subtropical climates (Kale and Adsule, 1995).Brazil is one of the biggest global hubs in producing fruits, especially citrus. São Paulo state stands out for the cultivation of orange, lemon and tangerine. Great part of their production intends for juice making, which generates tons of waste, such as seeds that are often disposed, and thus increasing environmental pollution.Besides a large scale in natura consumption, vast quantities of citrus fruits are processed mainly to obtain juice, but also, in the canning industry, to produce marmalade, and by the chemical industry to extract flavonoids and essential oils. Wastes from industrial processing are composed of peels, seeds and pulps representing 45 to 58% of the raw processed fruit (El-Adawy et al., 1999).Several phytochemicals may be detected in edible seed oils including tocopherols, carotenoids, phenolic and polyphenolic compounds, and special fatty acids such as α-linolenic acid. In addition to the phytochemical components, other important oil properties include oil stability and antioxidant activity.Citrus seeds contain from 26 to 42% of oil and are a good source of K, Ca, Na, Fe and Mg (El-Adawy et al., 1999). Saïdani et al. (2004) verified that oils extracted from Tunisian citrus seeds are mostly constituted of triacylglycerols that are rich in unsaturated fatty acids. Oils from citrus seeds native to Pakistan also showed to be an important source of essential fatty acids and tocopherols showing good potential for both human consumption and industrial applications (...

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“…As for Perario seed oil obtained more linoleic acid, with 31.86%. This value is lower than that reported by El-Adawy et al (1999) (38.4%) for orange seed oil.…”

Section: Resultsmentioning

confidence: 71%

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

Aranha

Jorge

2013

FSTR

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This study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide value, refraction, iodine value, saponification value, unsaponifiable matter, oxidative stability and fatty acid profile. The results were submitted to analysis of variance and differences between the average results were tested at 5% probability by Tukey test. The orange seed oils showed high levels of lipids, about 40%, and showed a low degree of degradation, when analyzing the free fatty acids and peroxide value. It was found through the fatty acid profile and refraction and iodine indexes seed oil, Pera-rio orange was the most unsaturated. The seed oil, Valencia orange had a higher oxidative stability in Rancimat at 100℃.

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Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Cited by 66 publications

References 23 publications

Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

Phytochemicals and Antioxidant Activity of Citrus Seed Oils

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

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