Affiliation:
1. AYDIN ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
2. AYDIN ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Abstract
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.
Publisher
Ankara University Faculty of Agriculture
Reference34 articles.
1. Amaral J S, Casal S, Seabra R M & Oliveira B P (2006). Effects of roasting on hazelnut lipids. Journal of Agricultural and Food Chemistry 54(4):1315-1321
2. AOCS (2003). Official Methods and Recommended Practices of the American Oil Chemists' Society AOCS Press, Champaign
3. Atoui A K, Mansouri A, Boskou G & Kefalas P (2005). Tea andherbal infusions: their antioxidant activity and phenolic profile. Food Chemistry 89(1): 27-36
4. Badgujar S B, Patel V V, Bandivdekar AH & Mahajan R T (2014). Traditional uses, phytochemistry and pharmacology of Ficus carica: A review. Pharmaceutical Biology 52(11): 1487-1503
5. Baygeldi (2018). İncir çekirdeği yağının tıbbi ve besinsel özellikleri: yeni bir omega-3 ve gamma tokoferol kaynağı. Master’s Thesis, Ege University, İzmir, Turkey
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献