F.G. Pan, J. Liu, J.X. Yang, J.R. Ren, Y.Y. Sun, P.Z. Li, E. Yang, X.M. Chen, B.Q. Liu
Vegetable oil phospholipids can be divided into hydratable phospholipids (HP) and non-hydratable phospholipids (NHP). The general process of alkali refining or hydration degumming can remove most of the phospholipids, and the rest is mainly non-hydratable phospholipids. A non-hydratable phospholipid has obvious hydrophobicity, which cannot be completely removed even after 16 times of washing, so the non-hydratable phospholipid is the main research target of vegetable oil degumming. In order to better understand and study the non-hydratable phospholipids, the chemical composition and origin of non-hydratable phospholipids in vegetable oil are discussed. The advantages and disadvantages of these various detection and removal methods are analyzed in this paper.
{"title":"Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils","authors":"F.G. Pan, J. Liu, J.X. Yang, J.R. Ren, Y.Y. Sun, P.Z. Li, E. Yang, X.M. Chen, B.Q. Liu","doi":"10.3989/gya.0325231","DOIUrl":"https://doi.org/10.3989/gya.0325231","url":null,"abstract":"Vegetable oil phospholipids can be divided into hydratable phospholipids (HP) and non-hydratable phospholipids (NHP). The general process of alkali refining or hydration degumming can remove most of the phospholipids, and the rest is mainly non-hydratable phospholipids. A non-hydratable phospholipid has obvious hydrophobicity, which cannot be completely removed even after 16 times of washing, so the non-hydratable phospholipid is the main research target of vegetable oil degumming. In order to better understand and study the non-hydratable phospholipids, the chemical composition and origin of non-hydratable phospholipids in vegetable oil are discussed. The advantages and disadvantages of these various detection and removal methods are analyzed in this paper.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140716848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage.
{"title":"Effect of different lysozyme treatments on the properties of Kashar cheese properties","authors":"A.D. Karaman, F. Yıldız-Akgül, N. Günay","doi":"10.3989/gya.1109222","DOIUrl":"https://doi.org/10.3989/gya.1109222","url":null,"abstract":"In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140384218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Kavran, T. Yücel, E. Bakkalbaşı, H. A. Güleç, İ. Cavidoğlu
The effects of temperature (40-80 °C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.
研究人员评估了温度（40-80 °C）、时间（0-28 天）和不同浓度（0-1000 mg/kg）的抗坏血酸棕榈酸酯（AP）对加速氧化条件下保存的葵花籽油中过氧化值、共轭二烯、三烯酸和己醛含量的影响。与不添加 AP 的样品相比，添加 AP 的样品过氧化值和己醛含量较低。虽然随着温度的升高，过氧化物形成的反应阶数从一阶降至零阶，但在不同的实验条件下，己醛形成的反应阶数均为一阶。AP 降低了过氧化物和己醛形成的反应速率常数。过氧化物和己醛形成所需的活化能分别为 14.64-89.40 和 1.62-12.14 kJ/mol K。在确定的条件下，400 毫克/千克 AP 能提供最高的过氧化物和己醛形成活化能，是提高葵花籽油氧化稳定性的最佳浓度。
{"title":"Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation","authors":"P. Kavran, T. Yücel, E. Bakkalbaşı, H. A. Güleç, İ. Cavidoğlu","doi":"10.3989/gya.0320231","DOIUrl":"https://doi.org/10.3989/gya.0320231","url":null,"abstract":"The effects of temperature (40-80 °C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140384722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Al-Okbi, T. Hamed, T. Elewa, A. .. Ramadan, B. A. Bakry, M. F. El Karamany
Metabolic syndrome (MS) is a cluster of metabolic changes including hypertriglyceridemia, elevated glucose tolerance and fatty liver. The aim of this research was to study the bioactivity of petroleum ether extracts prepared from quinoa 1 and Hualhuas quinoa in a MS rat model. Fatty acids and α-tocopherol were assessed in the extracts. MS was induced by feeding a high fructose-high fat diet (HFFD). Four groups of rats were assigned: the control group, fed a balanced diet; the control group, fed a HFFD diet; and two test groups, fed on a HFFD diet and treated by either quinoa 1 or hualhuas extract. The Glucose tolerance, plasma lipids, oxidative stress biomarkers, liver lipids and histopathology of the liver and heart were assessed. The results showed that extracts from both quinoa varieties had the potential to prevent MS; although quinoa 1 was more effective. In both varieties, the major fatty acid was linoleic. Hualhuas showed a higher percentage of linolenic acid than quinoa 1; while more alpha-tocopherol was present in quinoa1.
{"title":"Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model","authors":"S. Al-Okbi, T. Hamed, T. Elewa, A. .. Ramadan, B. A. Bakry, M. F. El Karamany","doi":"10.3989/gya.1104222","DOIUrl":"https://doi.org/10.3989/gya.1104222","url":null,"abstract":"Metabolic syndrome (MS) is a cluster of metabolic changes including hypertriglyceridemia, elevated glucose tolerance and fatty liver. The aim of this research was to study the bioactivity of petroleum ether extracts prepared from quinoa 1 and Hualhuas quinoa in a MS rat model. Fatty acids and α-tocopherol were assessed in the extracts. MS was induced by feeding a high fructose-high fat diet (HFFD). Four groups of rats were assigned: the control group, fed a balanced diet; the control group, fed a HFFD diet; and two test groups, fed on a HFFD diet and treated by either quinoa 1 or hualhuas extract. The Glucose tolerance, plasma lipids, oxidative stress biomarkers, liver lipids and histopathology of the liver and heart were assessed. The results showed that extracts from both quinoa varieties had the potential to prevent MS; although quinoa 1 was more effective. In both varieties, the major fatty acid was linoleic. Hualhuas showed a higher percentage of linolenic acid than quinoa 1; while more alpha-tocopherol was present in quinoa1.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140211904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Velasco, B. PÉREZ-VICH, R. Garcés, J. M. Fernández-Martínez
Castor is an industrial oilseed crop with great potential for biorefineries. However, little is known about the variability in the bioactive compounds in castor germplasm. This study evaluated seed weight, oil content, fatty acid profile, tocopherols, and phytosterols in 160 accessions of the USDA-ARS castor germplasm collection. The accessions were grown in Cordoba, Spain, under three different environmental conditions. Environmental and genotype-by-environment interaction effects were predominant for most traits, resulting in moderate to low broad-sense heritabilities, which ranged from 0.12 for total tocopherol content to 0.88 for hundred-seed weight. The genetic variability in the seed quality traits identified in the collection was lower than that reported previously for the germplasm of wild and semi-wild accessions from Spain, which is attributed to the lower genetic diversity in cultivated than in wild forms. The variation in seed quality traits in castor germplasm can be exploited to improve the concentration of bioactive compounds in castor cultivars.
{"title":"Variability in seed quality traits in castor germplasm","authors":"L. Velasco, B. PÉREZ-VICH, R. Garcés, J. M. Fernández-Martínez","doi":"10.3989/gya.0108231","DOIUrl":"https://doi.org/10.3989/gya.0108231","url":null,"abstract":"Castor is an industrial oilseed crop with great potential for biorefineries. However, little is known about the variability in the bioactive compounds in castor germplasm. This study evaluated seed weight, oil content, fatty acid profile, tocopherols, and phytosterols in 160 accessions of the USDA-ARS castor germplasm collection. The accessions were grown in Cordoba, Spain, under three different environmental conditions. Environmental and genotype-by-environment interaction effects were predominant for most traits, resulting in moderate to low broad-sense heritabilities, which ranged from 0.12 for total tocopherol content to 0.88 for hundred-seed weight. The genetic variability in the seed quality traits identified in the collection was lower than that reported previously for the germplasm of wild and semi-wild accessions from Spain, which is attributed to the lower genetic diversity in cultivated than in wild forms. The variation in seed quality traits in castor germplasm can be exploited to improve the concentration of bioactive compounds in castor cultivars.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140387239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.
{"title":"Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat","authors":"G. Yılmaz, A.İ. Küçük, D. Bilecen Şen, B. Kılıç","doi":"10.3989/gya.0213231","DOIUrl":"https://doi.org/10.3989/gya.0213231","url":null,"abstract":"This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140239554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, the impact of ozonation on hazelnut oil quality was investigated. Hazelnuts were exposed to gaseous ozone at different concentrations (3.3 and 10 mg·L−1) and exposure times (30, 60, and 120 min). The fatty acid value and composition remained unchanged. β-sitosterol, campesterol, and ∆5-avenasterol contents were unaffected. With increasing ozone levels and exposure times, there was a slight rise in peroxide value and γ-tocopherol, and a decrease in α-tocopherol. The total phenolic content and antioxidant activity were lower in oil extracted from hazelnuts which had been ozonated for more than 60 min at both doses, compared to the control. Overall, the quality and composition of hazelnut oil remained stable with ozone treatments, depending on the treatment conditions.
{"title":"Quality attributes of oil extracted from hazelnuts treated with gaseous ozone","authors":"A.S. Demirci, G. Tirpanci Sivri, M. Tunc","doi":"10.3989/gya.0217231","DOIUrl":"https://doi.org/10.3989/gya.0217231","url":null,"abstract":"In this study, the impact of ozonation on hazelnut oil quality was investigated. Hazelnuts were exposed to gaseous ozone at different concentrations (3.3 and 10 mg·L−1) and exposure times (30, 60, and 120 min). The fatty acid value and composition remained unchanged. β-sitosterol, campesterol, and ∆5-avenasterol contents were unaffected. With increasing ozone levels and exposure times, there was a slight rise in peroxide value and γ-tocopherol, and a decrease in α-tocopherol. The total phenolic content and antioxidant activity were lower in oil extracted from hazelnuts which had been ozonated for more than 60 min at both doses, compared to the control. Overall, the quality and composition of hazelnut oil remained stable with ozone treatments, depending on the treatment conditions.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140239272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research was carried out to examine the monthly changes in both the volatile oil content and volatile components of cherry laurel leaves by taking samples every month for 12 months in Turkey. Harvest periods significantly affected volatile oil content (P < 0.01). Depending on harvest periods, volatile oil ratios ranged from 0.19 to 0.35%. The months of August, July, and September yielded the highest volatile oil ratios. Benzaldehyde, phenol, benzoic acid, benzeneacetonitrile, pentadecanone, 1,54-dibromotetrapentacontane and, tetrapentacontane were determined as components in the volatile oil. The ratio of benzaldehyde, the main active ingredient, varied between 83.89 and 94.41%, depending on the harvest time. The cherry laurel leaf should be harvested in July, August, and September for high essential oil ratios and in May, June, and July for high benzaldehyde ratios. Due to the high concentration of benzaldehyde in its volatile oil, cherry laurel evergreen leaf can be considered a valuable source of raw materials for the fragrance and pharmaceutical sectors.
{"title":"Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf","authors":"S. Akçura","doi":"10.3989/gya.0537231","DOIUrl":"https://doi.org/10.3989/gya.0537231","url":null,"abstract":"This research was carried out to examine the monthly changes in both the volatile oil content and volatile components of cherry laurel leaves by taking samples every month for 12 months in Turkey. Harvest periods significantly affected volatile oil content (P < 0.01). Depending on harvest periods, volatile oil ratios ranged from 0.19 to 0.35%. The months of August, July, and September yielded the highest volatile oil ratios. Benzaldehyde, phenol, benzoic acid, benzeneacetonitrile, pentadecanone, 1,54-dibromotetrapentacontane and, tetrapentacontane were determined as components in the volatile oil. The ratio of benzaldehyde, the main active ingredient, varied between 83.89 and 94.41%, depending on the harvest time. The cherry laurel leaf should be harvested in July, August, and September for high essential oil ratios and in May, June, and July for high benzaldehyde ratios. Due to the high concentration of benzaldehyde in its volatile oil, cherry laurel evergreen leaf can be considered a valuable source of raw materials for the fragrance and pharmaceutical sectors.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140243244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-14DOI: 10.3989/gya.0971231.2024
H. Balık, Selda Kayalak Balık, O. Karakaya, B. Ozturk
This study was conducted to investigate the effects of harvest time on the protein, oil, fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L. cvs. ‘Tombul’, ‘Palaz’, ‘Çakıldak’, ‘Okay 28’ and ‘Allahverdi’). The harvest was carried out at 7 different periods with weekly intervals from 20 July to 31 August. As the harvest time progressed, increases and decreases were detected in protein, oil, fatty acids and bioactive compounds. The highest oil content was measured in the H5 and H6 harvest periods. The highest content was determined in H3 for oleic acid. Higher total phenolics, total flavonoids and antioxidant activity were obtained in the first 3 harvest periods than in the other periods. The present findings revealed that the protein, fatty acids and bioactive compounds in hazelnut cultivars may differ according to the harvest time. The results obtained will provide clearer ideas to both the industry and the producers about the optimum harvest time for the intended use of these cultivars.
{"title":"How does harvest time affect the major fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L.)?","authors":"H. Balık, Selda Kayalak Balık, O. Karakaya, B. Ozturk","doi":"10.3989/gya.0971231.2024","DOIUrl":"https://doi.org/10.3989/gya.0971231.2024","url":null,"abstract":"This study was conducted to investigate the effects of harvest time on the protein, oil, fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L. cvs. ‘Tombul’, ‘Palaz’, ‘Çakıldak’, ‘Okay 28’ and ‘Allahverdi’). The harvest was carried out at 7 different periods with weekly intervals from 20 July to 31 August. As the harvest time progressed, increases and decreases were detected in protein, oil, fatty acids and bioactive compounds. The highest oil content was measured in the H5 and H6 harvest periods. The highest content was determined in H3 for oleic acid. Higher total phenolics, total flavonoids and antioxidant activity were obtained in the first 3 harvest periods than in the other periods. The present findings revealed that the protein, fatty acids and bioactive compounds in hazelnut cultivars may differ according to the harvest time. The results obtained will provide clearer ideas to both the industry and the producers about the optimum harvest time for the intended use of these cultivars.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140241980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In 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 β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °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.
{"title":"Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences","authors":"E. Keskin Uslu, E. Yılmaz","doi":"10.3989/gya.0982221","DOIUrl":"https://doi.org/10.3989/gya.0982221","url":null,"abstract":"In 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 β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °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.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140244063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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