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    Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils
    (SPRINGER INDIA, 2018) Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Hussain, Shahzad
    Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). beta-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 A mu g/100 g (pistachio). The highest total phenol contents (2.36 mg gallic acid equivalent/100 g) were observed in pistachio oils obtained by cold press. The oleic acid contents of cold pressed and soxhlet extracted oils were between 19.88 (walnut) and 69.43% (pecan) to 19.07 (walnut) and 68.53% (pecan), respectively. The linoleic acid contents of nut oils from cold press system vary between 12.78 (hazelnut) and 63.56% (walnut), whereas in case of soxhlet extraction, it changed between 11.78 (hazelnut) and 62.41% (walnut). The alpha-tocopherol contents of cold pressed nut oils changed between 0.07 (walnut) and 257.42 mg/kg (hazelnut) alpha-tocopherol contents of nut oils extracted by soxhlet extraction changed between 0.03 (pistachio) and 209.73 mg/kg (hazelnut). The catechin contents of cold pressed nut oils were between 0.56 (cashew) and 3.76 A mu g/100 g (pistachio), whereas that of soxhlet extracted oil varied between 0.64 (cashew) and 3.82 A mu g/100 g (cashew).
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    Öğe
    Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
    (WILEY, 2018) Ghafoor, Kashif; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Hussain, Shahzad; Babiker, Elfadil E.; Fadimu, Gbemisola
    The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 mu mol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega-3 or alpha-linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega-3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%-35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega-3-fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil.