Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorKaraman, E.
dc.contributor.authorKarabiber, E. B.
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:24:52Z
dc.date.available2025-01-27T20:24:52Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to evaluate physicochemical and functional properties of the defatted cold press meals of lemon, orange and grapefruit seeds. Proximate composition, viscosity, colour, flavonoid and phenolic acid compositions, and functional properties (water and oil holding capacity, emulsion and foaming properties and least gelling concentration) were determined. It was shown that the meals are high in protein, but low in phytic acid. Their colour is usually light yellow-red, and compatible for most food products. These meals were very good sources of citrus flavonoids (eriocitrin, rutin, naringenin, etc.) and phenolic acids. Hence, they can be used in functional food products or be utilised as source for flavonoid extraction. Furthermore, the meals were very good in water holding capacity, and moderately good in emulsification and foaming properties to be used as food ingredients. Citrus seed press meals could be valorised in food products or in extracting fine chemicals.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey); COST (European Cooperation in Science and Technology) Action (Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels) [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.
dc.identifier.doi10.3920/QAS2017.1218
dc.identifier.endpage243
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85056504444
dc.identifier.scopusqualityQ2
dc.identifier.startpage233
dc.identifier.urihttps://doi.org/10.3920/QAS2017.1218
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22370
dc.identifier.volume10
dc.identifier.wosWOS:000446380800003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWageningen Academic Publishers
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 seed
dc.subjectpress meal
dc.subjectcomposition
dc.subjectflavonoid
dc.subjectfunctional property
dc.titlePhysicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals
dc.typeArticle

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