Bioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorGuneser, Buket Aydeniz
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:14:18Z
dc.date.available2025-01-27T20:14:18Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this study was to provide more essential data about the bioactive, aromatic volatile composition and sensory properties of lemon seed oils to possibly establish new application areas of this unexplored new oil. Furthermore, cold pressing and hexane extraction were compared. Catechin, eriocitrin, rutin, naringin, naringenin, hesperidin, neohesperidin and kaempherol as flavonoids, and gallic, syringic, tr-ferulic, rosmaniric and tr-2-hydrocinnamic acids as phenolic acids were quantified in the oils. Naringin, gallic and syringic acids were significantly higher in the cold-pressed sample. Around 30 different aromatic volatiles were identified in both samples, and, for the majority, the concentrations were higher in the cold-pressed sample. It was observed that lemon seed oil is very aromatic, mostly characterized by citrus, herbal, terpenic, woody, and floral aroma descriptors. A panel evaluated the oils for sensory properties with 13 different definition terms (clarity, lemon peel, roasted, raw vegetable, grassy, bitter, astringent, waxy, nutty, fatty, spicy and throat-catching). The oil was defined as very bitter, astringent, spicy and throat-catching. In conclusion, lemon seed oil was found unsuitable for direct edible use, but might be preferable for its unique aroma and bioactive components for functional food, pharmaceutical and cosmetic applications.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey); COST (European Cooperation in Science and Technology); Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels [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 thank for the funding.
dc.identifier.doi10.1007/s11746-017-2977-z
dc.identifier.endpage731
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85016582661
dc.identifier.scopusqualityQ2
dc.identifier.startpage723
dc.identifier.urihttps://doi.org/10.1007/s11746-017-2977-z
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21039
dc.identifier.volume94
dc.identifier.wosWOS:000399898800010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
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.subjectLemon seed oil
dc.subjectCold press
dc.subjectSolvent extraction
dc.subjectBioactives
dc.subjectAromatics
dc.subjectSensory
dc.titleBioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils
dc.typeArticle

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