Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorGuneser, Buket Aydeniz
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:50:29Z
dc.date.available2025-01-27T20:50:29Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe goal of this study is to remove bitterness of cold pressed grapefruit seed oil by adsorbent treatments. The oil is treated with amberlites XAD7, IR120, and IRA400 resins, and natural zeolite, sepiolite, and montmorillonite at 3% (w/w) level. Oil physicochemical properties, oil flavonoid, phenolic acid and phytosterol compositions, oil sensory descriptive analysis, oil consumer preferences as well as properties of the adsorbents are determined. The largest surface area, pore radius, pore volume, and oleic acid adsorption capacity are observed for natural sepiolite, zeolite and XAD7 amberlite. Adsorbent treatment usually reduced oil viscosity, free acidity, and soap content. In removal of flavonoids, natural sepiolite, zeolite and XAD7 resin are the most successful. Reductions from 3.0 to 60.0% are quantified. Phytosterol composition is not changed significantly by adsorbent treatment. Quantitative sensory descriptive data shows that natural sepiolite at first, followed by natural zeolite and amberlite XAD7 reduced bitterness and throatcatching scores almost by half, but consumer preference test results shows that these reductions were not enough for consumers to accept the taste/flavor of the treated oils. Hence, bitterness removal from grapefruit seed oil still remains as a research challenge.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [COST 114O876]
dc.description.sponsorshipThis study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey), Project No: COST 114O876. The authors thank for the fund. The authors would like to thank also Frigo-Pak Food Co. (Bursa, Turkey) for supplying the grapefruit seeds used in the study.
dc.identifier.doi10.1002/ejlt.201700308
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85044528173
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/ejlt.201700308
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25505
dc.identifier.volume120
dc.identifier.wosWOS:000431496200003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectadsorbent
dc.subjectbitterness
dc.subjectcold press
dc.subjectflavonoid
dc.subjectgrapefruit seed oil
dc.subjectsensory
dc.titleBitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment
dc.typeArticle

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