Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorGunser, Buket Aydeniz
dc.date.accessioned2025-01-27T20:14:18Z
dc.date.available2025-01-27T20:14:18Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractDuring the processing of lemon fruit, a large quantity of seeds is produced as a by-product. These seeds contain valuable components; therefore, required to be evaluated. This study aimed to compare the cold pressed with hexane-extracted lemon seed oils and determine their physicochemical and thermal properties. Cold pressing yielded significantly lower oil (36.84%) than hexane extraction (71.29%). In addition, the concentrations of free fatty acids, peroxides, and p-anisidine were lower in the cold pressed oil. Cold pressed oil showed higher total phenolics, alpha-tocopherol and antioxidant capacity. The major fatty acids found in the cold pressed oil were linoleic and palmitic acids, whereas beta-sitosterol and campesterol were the dominant sterols. The crystallization and melting temperatures and enthalpies were also elucidated. In conclusion, this study proved that high quality of lemon seed oils can be produced by the cold pressing technique; this oil can be used in industries such as the food, cosmetic or chemical industries.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey); COST (European Cooperation in Science and Technology) Action [TD 1203, 114O876]
dc.description.sponsorshipThis study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey) and COST (European Cooperation in Science and Technology) Action TD 1203 (Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels) Project No: 114O876. The authors wish to thank for financial support. We would also thank Limkon Food Industry and Trade Inc. (Adana, Turkey) for supplying the lemon seeds used in the study.
dc.identifier.doi10.1007/s13197-017-2622-8
dc.identifier.endpage1900
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue7
dc.identifier.pmid28720945
dc.identifier.scopus2-s2.0-85017433473
dc.identifier.scopusqualityQ1
dc.identifier.startpage1891
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2622-8
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21038
dc.identifier.volume54
dc.identifier.wosWOS:000404745100017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectLemon seeds
dc.subjectCold pressing
dc.subjectHexane extraction
dc.subjectOil
dc.subjectComposition
dc.subjectThermal property
dc.titleCold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties
dc.typeArticle

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