Effects of microwave roasting on the yield and composition of cold pressed orange seed oils
The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds...
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Consejo Superior de Investigaciones Científicas
2017-03-01
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doaj-d05a03200c6b44a3ad2c7ca9a36220b62021-05-05T07:28:17ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142017-03-01681e175e17510.3989/gya.08001621608Effects of microwave roasting on the yield and composition of cold pressed orange seed oilsB. Aydeniz Güneşer0https://orcid.org/0000-0003-2197-5504E. Yilmaz1https://orcid.org/0000-0003-1527-5042Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food EngineeringÇanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food EngineeringThe aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, ß-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1641cold pressingcompositionoilorange seedqualitythermal property |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
B. Aydeniz Güneşer E. Yilmaz |
spellingShingle |
B. Aydeniz Güneşer E. Yilmaz Effects of microwave roasting on the yield and composition of cold pressed orange seed oils Grasas y Aceites cold pressing composition oil orange seed quality thermal property |
author_facet |
B. Aydeniz Güneşer E. Yilmaz |
author_sort |
B. Aydeniz Güneşer |
title |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
title_short |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
title_full |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
title_fullStr |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
title_full_unstemmed |
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
title_sort |
effects of microwave roasting on the yield and composition of cold pressed orange seed oils |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2017-03-01 |
description |
The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, ß-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications. |
topic |
cold pressing composition oil orange seed quality thermal property |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1641 |
work_keys_str_mv |
AT baydenizguneser effectsofmicrowaveroastingontheyieldandcompositionofcoldpressedorangeseedoils AT eyilmaz effectsofmicrowaveroastingontheyieldandcompositionofcoldpressedorangeseedoils |
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1721470373527027712 |