Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorGuneser, B. Aydeniz
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:14:18Z
dc.date.available2025-01-27T20:14:18Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared. Thirteen sensory parameters were used to define the oil samples. The major bioactive components of the orange seed oils were naringin, hesperidin, and trans-ferulic acid. Flavonoids constituted the main phenolic class with 78.5% and 74.4%, followed by phenolic acids with 21.4% and 25.5% in the oven and microwave pre-roasted oil samples. The mean concentration of hesperidin and naringin varied from 903.4 to 909.6mg/kg and from 234.3 to 299.8mg/kg, respectively. The results showed for the first time in the literature that orange seed oil contains some volatile aromatic compounds and glycosylated flavanones that could have functional properties. Hence, cold-pressed orange seed oil could be suggested as the new potential health-promoting oil.
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) Project [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. We would also thank Anadolu Etap Penkon Co. Inc. (Mersin, Turkey) for supplying the orange seeds used in our study.
dc.identifier.doi10.1007/s13197-018-3518-y
dc.identifier.endpage642
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2
dc.identifier.pmid30906021
dc.identifier.scopus2-s2.0-85058950475
dc.identifier.scopusqualityQ1
dc.identifier.startpage634
dc.identifier.urihttps://doi.org/10.1007/s13197-018-3518-y
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21035
dc.identifier.volume56
dc.identifier.wosWOS:000460456300013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectCold press
dc.subjectOil
dc.subjectOrange seed
dc.subjectQuality
dc.subjectSensory
dc.subjectVolatile
dc.titleComparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil
dc.typeArticle

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