Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorYılmaz, Emin
dc.contributor.authorAydeniz, Buket
dc.contributor.authorGuneser, Onur
dc.contributor.authorArsunar, Emel Sevgi
dc.date.accessioned2025-01-27T21:04:18Z
dc.date.available2025-01-27T21:04:18Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evaluation of the tomato seed oils were determined. The tomato seeds contained 3.3 % of ash, 17.3 % of oil and 27.2 % of protein. The cold press oil recovery rate was 7.2 and 10.28 % for control and roasted seeds, respectively. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The volatile compounds furfural, hexanal, benzaldehyde and 2-isobutylthiazole were found with the highest frequency in the samples. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. This study provides important data for the tomato seed oils, and proves that pre-roasted tomato seed oils are high quality, nutritious and aromatics oils with higher levels of consumer acceptability.
dc.description.sponsorshipCanakkale Onsekiz Mart University BAP Office [FYL-2013-42]
dc.description.sponsorshipThis study is partly funded by Canakkale Onsekiz Mart University BAP Office (Project no: FYL-2013-42). The authors are grateful for the support. The authors would also like to thank the panel members for their participation and contribution during panel training.
dc.identifier.doi10.1007/s11746-015-2648-x
dc.identifier.endpage842
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84929956326
dc.identifier.scopusqualityQ2
dc.identifier.startpage833
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2648-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27606
dc.identifier.volume92
dc.identifier.wosWOS:000354826300007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTomato seed
dc.subjectCold press oil
dc.subjectThermal parameter
dc.subjectAromatic compound
dc.subjectSensory evaluation
dc.subjectQuality
dc.titleSensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils
dc.typeArticle

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