Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorKarabiber, E. Buket
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:24:52Z
dc.date.available2025-01-27T20:24:52Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to characterise the proteins of lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisivar. Beyaz) seeds extracted from their defatted press cakes. The press cakes were collected from the cold oil pressing of the seeds which were pre-treated by different techniques. Ultrasound-assisted alkaline (pH=9.0) extraction and isoelectric point (pH=4.0) precipitation procedure yielded around 34.47-80.95% proteins. The extracted seed proteins were in good quality for colour and antioxidant capacity. The extracted-lyophilised proteins were more soluble at pH 11-12 and below 2. The viscosity of the protein dispersions ranged from 3.67 to 25.70 cP. Sixteen amino acids were quantified in the samples, while asparagine, cysteine, hydroxyproline and tryptophan were absent. Thermal denaturation temperature and enthalpy change of denaturation were reported for the first time. The gel electrophoresis indicated four distinct protein bands at around 10, 15-20, 20, and 25-37 kD. It was shown that while seed pretreatment prior to cold oil extraction caused protein yields to enhance, protein degradation especially, in naringinase and hesperidinase enzyme treated samples enhanced, as well. This study provides the evaluation of citrus seed proteins for the literature for the first time, and points out the possibility of utilisation of these proteins in food enrichments, animal feeding and non-food applications. More studies about applications of these seed proteins are expected.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [COST 114O876]
dc.description.sponsorshipThis study was funded by 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 Limkon Food Industry and Trade Inc. (Adana, Turkey), Anadolu Etap Penkon Co. (Mersin, Turkey) and Frigo-Pak Food Co. (Bursa, Turkey) for supplying the seeds.
dc.identifier.doi10.3920/QAS2016.0984
dc.identifier.endpage367
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85027250583
dc.identifier.scopusqualityQ2
dc.identifier.startpage357
dc.identifier.urihttps://doi.org/10.3920/QAS2016.0984
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22371
dc.identifier.volume9
dc.identifier.wosWOS:000407705400012
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectcitrus seeds
dc.subjectpress cakes
dc.subjectprotein
dc.subjectextraction
dc.subjectthermal property
dc.titleExtraction and characterisation of lemon, orange and grapefruit seeds press cake proteins
dc.typeArticle

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