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Akyol E, Geçgel Ü, Apaydın D. Quality characteristics of oils extracted from ɣ‐irradiated chia (
Salvia hispanica
L.) seeds. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Enise Akyol
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Ümit Geçgel
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Demet Apaydın
- Hitit University Scientific Technique Application and Research Center Corum Turkey
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2
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Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 2021; 10:foods10081945. [PMID: 34441722 PMCID: PMC8391879 DOI: 10.3390/foods10081945] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022] Open
Abstract
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.
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Affiliation(s)
- Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
- Correspondence: ; Tel.: +39-075-5014809
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems of the Mediterranean, National Research Council, 06128 Perugia, Italy;
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Valerio Mastio
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, San Juan 5427, Argentina;
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Nicolò G. M. Cultrera
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
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3
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Mohamed Ahmed IA, Özcan MM, AlJuhaimi F, Ghafoor K, Babiker EE, Osman MA, Alqah HAS. Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Fahad AlJuhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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4
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Ahmed IAM, Juhaimi FA, Geçgel Ü, Özcan MM, Alqah HAS, Osman MA, Ghafoor K, Babiker EE. Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils. J Oleo Sci 2020; 69:1381-1388. [PMID: 33055451 DOI: 10.5650/jos.ess20181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol.
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Affiliation(s)
- Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Ümit Geçgel
- Department of Food Engineering, Faculty of Agriculture, Namık Kemal University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selçuk University
| | - Hesham A S Alqah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Magdi A Osman
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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5
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Mohamed Ahmed IA, Musa Özcan M, Uslu N, Juhaimi FAL, Osman MA, Alqah HAS, Ghafoor K, Babiker EE. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14807] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agricultural Selcuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agricultural Selcuk University Konya Turkey
| | - Fahad A. L. Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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6
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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem 2020; 333:127531. [PMID: 32679420 DOI: 10.1016/j.foodchem.2020.127531] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 12/18/2022]
Abstract
The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.
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Özcan MM, Al Juhaimi F, Uslu N, Ahmed IAM, Babiker EE, Osman MA, Gassem MA, Alqah HAS, Ghafoor K. Effect of sonication process of terebinth ( Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2017-2025. [PMID: 32431328 DOI: 10.1007/s13197-019-04235-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2019] [Accepted: 12/27/2019] [Indexed: 10/25/2022]
Abstract
The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02-49.15%), linoleic (22.28-23.48%) and palmitic (22.10-23.67%) and sonication processes did not affect the quantities of these fatty acids. γ-Tocopherol was the most abundant isomer with the value of 63.95-122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit.
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Affiliation(s)
- Mehmet Musa Özcan
- 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Fahad Al Juhaimi
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Nurhan Uslu
- 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Isam A Mohamed Ahmed
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadıl E Babiker
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Magdi A Osman
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mustafa A Gassem
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hesham A S Alqah
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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8
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Blanch GP, Gómez-Jiménez MC, Ruiz Del Castillo ML. Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree ( Olea europaea L.). CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1715486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Gracia Patricia Blanch
- Department of Characterization, Quality and Security, Instituto De Ciencia Y Tecnología De Alimentos Y Nutrición, Consejo Superior deInvestigaciones Científicas (ICTAN-CSIC), Madrid, Spain
| | - Maria C. Gómez-Jiménez
- Departamento De Biología Vegetal, Ecología Y Ciencias De La Tierra, Universidad De Extremadura, Badajoz, Spain
| | - Maria Luisa Ruiz Del Castillo
- Department of Characterization, Quality and Security, Instituto De Ciencia Y Tecnología De Alimentos Y Nutrición, Consejo Superior deInvestigaciones Científicas (ICTAN-CSIC), Madrid, Spain
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9
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Banjanin T, Özcan MM, Al Juhaimi F, Ranković‐Vasić Z, Uslu N, Mohamed IA, Ghafoor K, Babiker EE, Osman MA, Gassem MA, Salih HAA. Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tijana Banjanin
- Faculty of Agriculture, Department of Horticulture University of East Sarajevo East Sarajevo Bosnia and Herzegovina
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Zorica Ranković‐Vasić
- Faculty of Agriculture, Department of Horticulture University of Belgrade Belgrade Serbia
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Isam A. Mohamed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. A. Salih
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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10
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Özcan MM, Al Juhaimi F, Uslu N, Ghafoor K, Babiker EE, Mohamed Ahmed IA, Alsawmahi ON. Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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11
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Georgiadou EC, Koubouris G, Goulas V, Sergentani C, Nikoloudakis N, Manganaris GA, Kalaitzis P, Fotopoulos V. Genotype-dependent regulation of vitamin E biosynthesis in olive fruits as revealed through metabolic and transcriptional profiles. PLANT BIOLOGY (STUTTGART, GERMANY) 2019; 21:604-614. [PMID: 30556243 DOI: 10.1111/plb.12950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Accepted: 12/12/2018] [Indexed: 05/21/2023]
Abstract
Vitamin E is a general term used to describe a group of eight lipophilic compounds known as tocochromanols. These vitamin E variants are chemically categorised into two classes formed by α-, β-, γ- and δ- tocopherols and tocotrienols isoforms, respectively. The present study describes the concurrent regulation of genes and metabolites orchestrating vitamin E biosynthesis in olive drupes of five distinctive Greek olive cultivars. A combination of analytical, biochemical and molecular approaches was employed in order to carry out comparative analyses, including real-time RT-qPCR for gene expression levels and HPLC analysis of metabolite content. Findings indicated that tocochromanol levels and composition, oil content, gene expression levels as well as total antioxidant activity were highly dependent on cultivar and, to a lesser extent, on fruit developmental stage. Specifically, cultivars 'Kalokairida' and 'Lianolia Kerkyras' demonstrated the highest vitamin E content. The latter possessed high tocochromanol content combined with highest overall antioxidant activity in all developmental stages, concomitant with the up-regulation expression profile of HPPD. The genotypic imprint versus the temporal contribution to vitamin E levels, as well as the potential link to lipid peroxidation amelioration, are discussed.
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Affiliation(s)
- E C Georgiadou
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - G Koubouris
- ELGO DEMETER, NAGREF - Institute of Olive Tree, Subtropical Plants & Viticulture, Chania, Greece
| | - V Goulas
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - C Sergentani
- ELGO DEMETER, NAGREF - Institute of Olive Tree, Subtropical Plants & Viticulture, Chania, Greece
| | - N Nikoloudakis
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - G A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - P Kalaitzis
- Department of Horticultural Genetics and Biotechnology, Mediterranean Agronomic Institute of Chania (MAICh), Chania, Greece
| | - V Fotopoulos
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Limassol, Cyprus
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Jukić Špika M, Žanetić M, Kraljić K, Soldo B, Ljubenkov I, Politeo O, Škevin D. Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils. J Food Sci 2019; 84:877-885. [PMID: 30977923 DOI: 10.1111/1750-3841.14494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 01/28/2019] [Accepted: 02/06/2019] [Indexed: 11/28/2022]
Abstract
The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in "Oblica" VOOs while no changes in their concentrations were found between unfiltered and filtered "Leccino" oils. Intensity of desired sensory properties decreases with filtration. In "Leccino" VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered "Leccino" VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered "Oblica" VOOs. PRACTICAL APPLICATION: Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.
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Affiliation(s)
- Maja Jukić Špika
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Mirella Žanetić
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Barbara Soldo
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Ivica Ljubenkov
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Olivera Politeo
- Faculty of Chemical Technology, Dept. of Biochemistry and Food Chemistry, Univ. of Split, Ruđera Boškovića 35, 21000, Split, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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13
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Effect of different microwave power setting on quality of chia seed oil obtained in a cold press. Food Chem 2019; 278:190-196. [DOI: 10.1016/j.foodchem.2018.11.048] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 11/23/2022]
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14
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Pošćić F, Furdek Turk M, Bačić N, Mikac N, Bertoldi D, Camin F, Jukić Špika M, Žanetić M, Rengel Z, Perica S. Removal of pomace residues is critical in quantification of element concentrations in extra virgin olive oil. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.01.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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16
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Ahmed IAM, Al-Juhaimi FY, Özcan MM, Osman MA, Gassem MA, Salih HAA. Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils. J Oleo Sci 2019; 68:167-173. [PMID: 30651416 DOI: 10.5650/jos.ess18141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of several walnut kernel oils obtained through cold-press and Soxhlet extractions were investigated. The acidity, peroxide, and unsaponifiable matter of oil samples extracted in the Soxhlet system were found higher. Total phenol contents of the oils obtained in cold press and Soxhlet extraction systems were 121.9 mg GAE/100g (Kaman-2) and 154.6 mg GAE/ 100g (Büyükoba), and between 135.9 mg GAE/100g (Kaman-2) and 163.8 mg GAE/100g (Büyükoba), respectively (p < 0.05). In addition, antioxidant activity valuesof walnut oils obtained in cold press and Soxhlet extractions varied between 17.3% (Kaman-2) and 19.7% (Kaman-5), and between 18.4% (Kaman-2) and 23.8% (Büyükoba), respectively (p < 0.05). Linoleic acid contents of the oil samples extracted in cold-press varied between 55.19% (Kaman-5) and 56.71% (Kaman-2), while that extracted from Soxhlet extraction system varied between 54.47% (Kaman-2) and 55.93% (Büyükoba). ɣ-Tocopherol contents of walnut oils extracted in cold press and Soxhlet extraction ranged between 9.41 mg/100g (Büyükoba) and 10.83 mg/100g (Kaman-2), and 8.76 mg/100g (Kaman-5) and 9.33 mg/100g (Kaman-2), respectively, and were statistically significant (p < 0.05).
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Affiliation(s)
- Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Fahad Y Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Magdi A Osman
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mustafa A Gassem
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Hesham A A Salih
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Gülcü M, Uslu N, Özcan MM, Gökmen F, Özcan MM, Banjanin T, Gezgin S, Dursun N, Geçgel Ü, Ceylan DA, Lemiasheuski V. The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13850] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mehmet Gülcü
- Ministry of Food, Agriculture and Livestock Viticultural Research Station; Tekirdag Turkey
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Fatma Gökmen
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | | | - Tijana Banjanin
- Department of Horticulture; East Sarejova University; Sarekova Bosnia-Herzegovia
| | - Sait Gezgin
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Nesim Dursun
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Ümit Geçgel
- Faculty of Agriculture, Department of Food Engineering; Namık Kemal University; Tekirdağ Turkey
| | | | - Viktar Lemiasheuski
- International Sakharov Environmental Institute of Belarusian State University; Minsk Belarus
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18
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Özcan MM, Al-Juhaimi FY, Ahmed IAM, Osman MA, Gassem MA. Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9977-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ghafoor K, Aljuhaimi F, Özcan MM, Uslu N, Hussain S, Babiker EE, Fadimu G. Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13710] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Shahzad Hussain
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Gbemisola Fadimu
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
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20
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Caponio F, Squeo G, Brunetti L, Pasqualone A, Summo C, Paradiso VM, Catalano P, Bianchi B. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4279-4286. [PMID: 29427340 DOI: 10.1002/jsfa.8950] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 12/21/2017] [Accepted: 01/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Nowadays, olive oil extraction is basically achieved by means of two-phase decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, the aim of the present study was to assess the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase. RESULTS Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds. CONCLUSION In two-phase decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Lucio Brunetti
- Department of Agriculture, Environment and Food, University of Molise, Campobasso, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Pasquale Catalano
- Department of Agriculture, Environment and Food, University of Molise, Campobasso, Italy
| | - Biagio Bianchi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Aljuhaimi F, Ghafoor K, Musa Özcan M, Miseckaite O, E Babiker E, Hussain S. The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (Cyperus esculentus L.) Tuber Oil. J Oleo Sci 2018; 67:823-828. [PMID: 29877229 DOI: 10.5650/jos.ess17281] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, physico-chemical properties of raw and roasted tigernut oils extracted by two different solvents were determined. Peroxide values of raw and roasted tigernut oils extracted by petroleum ether and n-hexane solvents changed between 0.83 and 0.91 meqO2/100g to 1.57 and 1.63 meqO2/100g, respectively. While oleic acid contents of raw tigernut oils extracted by petroleum ether and n-hexane are determined as 66.83 and 67.47%, oleic acid contents of roasted tigernut oils extracted by petroleum ether and n-hexane were determined as 67.08 and 68.16%, respectively. The highest δ-tocopherol content was found in raw tigernut oil extracted by petroleum ether (54.91 mg/100g), while the lowest level is determined in roasted tigernut oil by n-hexane (50.77 mg/100g). As a result, the fatty acid profiles of roasted tigernut oil extracted by n-hexane were higher compared to results of raw tigernut oils extracted by petroleum ether (p < 0.05).
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Affiliation(s)
- Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Otilija Miseckaite
- Water Resources Engineering Institute, Water and Land Management Faculty, Aleksandras Stulginskis University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Shadzad Hussain
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Juhaimi FA, Ghafoor K, Babiker EE, Özcan MM, Aadiamo OQ, Alsawmahi ON. Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts. J Oleo Sci 2018; 67:755-762. [DOI: 10.5650/jos.ess18013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Oladipupu Q. Aadiamo
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Omer N. Alsawmahi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Juhaimi FA, Özcan MM, Uslu N, Doğu S. Pecan walnut ( Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4436-4441. [PMID: 29184250 PMCID: PMC5686024 DOI: 10.1007/s13197-017-2921-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/29/2017] [Accepted: 10/05/2017] [Indexed: 11/26/2022]
Abstract
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Süleyman Doğu
- Department of Science, Ahmet Keleşoğlu Faculty of Education, Necmettin Erbakan University, 42090 Konya, Turkey
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Al Juhaimi F, Özcan MM, Uslu N, Ghafoor K. The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils. Journal of Food Science and Technology 2017; 55:190-197. [PMID: 29358810 DOI: 10.1007/s13197-017-2895-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 °C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum total phenolic content and α-tocopherol content, with a value of 63.349 mg/100 g and 28.085 mg/g (control samples), respectively. The antioxidant activity of Orlendo orange seed (63.349%) was higher than seeds of Eureka lemon (55.819%) and Kinnow mandarin (28.015%), while the highest total phenolic content was found in seeds of Kinnow mandarin, followed by Orlendo orange and Eureka lemon (113.132). 1.2-Dihydroxybenzene (13.171), kaempferol (10.780), (+)-catechin (9.341) and isorhamnetin (7.592) in mg/100 g were the major phenolic compounds found in Kinnow mandarin. Among the unsaturated fatty acids, linoleic acid was the most abundant acid in all oils, which varied from 44.4% (dried at 80 °C) to 46.1% (dried at 70 °C), from 39.0% (dried at 60 °C) to 40.0% (dried at 70 °C). The total phenolic content, antioxidant activity and phenolic compounds of citrus seeds and tocopherol content of seed oils were significantly affected by drying process and varied depending on the drying temperature.
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Affiliation(s)
- Fahad Al Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Nurhan Uslu
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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25
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Al Juhaimi F, Özcan MM. Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13417] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture; Selcuk University; Konya 42031 Turkey
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26
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Tamborrino A, Squeo G, Leone A, Paradiso VM, Romaniello R, Summo C, Pasqualone A, Catalano P, Bianchi B, Caponio F. Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Özcan MM, Juhaimi FA, Gülcü M, Uslu N, Geçgel Ü, Ghafoor K, Dursun N. Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties. Journal of Food Science and Technology 2017; 54:2230-2240. [PMID: 28740279 DOI: 10.1007/s13197-017-2658-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2017] [Accepted: 04/18/2017] [Indexed: 11/25/2022]
Abstract
In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, Müşküle and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (Müşküle harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Gülcü
- Ministry of Food, Agriculture and Livestock Viticultural Research Station, 59100 Süleymanpaşa, Tekirdağ Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Ümit Geçgel
- Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, Tekirdağ, Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Nesim Dursun
- Department of Plant Fertilizer, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
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Köseoğlu O, Sevim D, Kadiroğlu P. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem 2016; 212:628-34. [DOI: 10.1016/j.foodchem.2016.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 11/17/2022]
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