Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences

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dc.authoridYılmaz, Emin / 0000-0003-1527-5042
dc.authoridKeskin Uslu, Eda / 0000-0002-8266-7137
dc.contributor.authorKeskin Uslu, Eda
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:12:14Z
dc.date.available2025-01-27T20:12:14Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were 0-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was alpha-tocopherol (234.78 mu g/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold -pressed oils crystallized at -9.12 degrees C and melted at -1.87 degrees C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5 -point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold -pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.
dc.description.sponsorshipScientific Researches Projects (BAP) Office of Canakkale Onsekiz Mart University; [FDH-2020-3487]
dc.description.sponsorshipThis research is funded by the Scientific Researches Projects (BAP) Office of Canakkale Onsekiz Mart University with the research project no: FDH-2020-3487. We gracefully thank for the support.
dc.identifier.doi10.3989/gya.0982221
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85190746917
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0982221
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20888
dc.identifier.volume75
dc.identifier.wosWOS:001204395000003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsejo Superior Investigaciones Cientificas-Csic
dc.relation.ispartofGrasas Y Aceites
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAroma
dc.subjectCold-pressed oil
dc.subjectComposition
dc.subjectConsumer
dc.subjectSensory profiles
dc.subjectTiger nuts
dc.titleCold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences
dc.typeArticle

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