Valorization of Grapefruit Seeds: Cold Press Oil Production

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dc.contributor.authorYılmaz, Emin
dc.contributor.authorGuneser, Buket Aydeniz
dc.contributor.authorOk, Selcuk
dc.date.accessioned2025-01-27T20:14:17Z
dc.date.available2025-01-27T20:14:17Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractPurposeThe aims of this study were valorization of grapefruit seeds by producing oil with cold press technique and characterization of the obtained oils.MethodsControl group and enzyme treated seeds were cold pressed in laboratory scale machine, and common physicochemical properties, fatty acid, sterol, tocopherol, flavonoid, phenolic acid, pigment, volatile aromatics compositions of the oils were determined in addition to their sensory descriptive analyses.ResultsIt was shown that the oil contains linoleic acid (40%), beta-sitosterol (80%) and alpha-tocopherol (220-320mg/kg oil) as the major components. Naringin, hesperidin, neohesperidin, rutin as prominent flavonoids; tr-ferulic and gallic acids as dominant phenolic acids were quantified. Furthermore 26 different (d-limonene, furfural, 3-methylbutanal etc.) volatile aromatics were determined. The oils are shown to be bioactives and aromatics rich samples, but they have strong bitter and astringent taste.ConclusionsHence, the oil could only be used to enrich other edible oils and foods for functional purposes, and could be utilised for cosmetic, chemical, energy and other purposes. [GRAPHICS] .
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [COST 114O876]
dc.description.sponsorshipThis study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey), Project No: COST 114O876. The authors thank for the fund. We would like to thank also Frigo-Pak Food Co. (Bursa, Turkey) for supplying the grapefruit seeds used in the study.
dc.identifier.doi10.1007/s12649-018-0286-x
dc.identifier.endpage2724
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85070926251
dc.identifier.scopusqualityQ1
dc.identifier.startpage2713
dc.identifier.urihttps://doi.org/10.1007/s12649-018-0286-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21029
dc.identifier.volume10
dc.identifier.wosWOS:000482047500026
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWaste and Biomass Valorization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectGrapefruit seed
dc.subjectEnzyme treatment
dc.subjectCold pressing
dc.subjectBioactives
dc.subjectAromatics
dc.titleValorization of Grapefruit Seeds: Cold Press Oil Production
dc.typeArticle

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