The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (Pistacia terebinthus L.) Fruit and Oils.

Abstract

In this study, the fluctuations in the oil content, total phenol, total flavonoid, radical scavenging capacity, phenolic constituent profiles and fatty acids of turpentine fruits during roasting of turpentine fruits and oils in the oven and microwave treatments were revealed. Total phenolic amounts of turpentine fruit and oils varied between 153.57 (oven) and 197.86 mgGAE/100 g (control) to 17.68 (control) and 30.65 mg GAE/100 g (oven), respectively. Total flavonoid values of the turpentine fruit and oils were characterized to be between 370.36 (microwave) and 567.50 mg/100 g (control) to 89.64 (oven) and 227.50 mg/100 g (microwave), respectively. While quercetin values of the turpentine fruits change between 171.73 (oven) and 330.88 mg/100 g (control), rutin amounts of fruits were defined to be between 3.66 (oven) and 10.00 mg/100 g (control). Catechin amounts of the turpentine fruits roasted in oven and microwave were specified to be between 3.42 (microwave) and 13.69 mg/100 g (oven). Oleic and linoleic acid contents of the oils extracted from raw and roasted turpentine fruits were assessed to be between 50.19 (oven) and 51.30% (control) to 22.89 (control) and 23.39% (oven), respectively. As a result, the phenolic components of turpentine oils were generally higher than those of turpentine fruits.