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    Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
    (ELSEVIER SCI LTD, 2019) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.
    This study was conducted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540, 720 and 900Watts) on the quality attributes of chia seed oil. Linoleic acid contents of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control), respectively (p < 0.05). Linolenic acid contents of heated chia seed oils varied between 66.84% (900 W) and 68.71% (control). alpha-Tocopherol and beta-tocopherol contents of the chia oil samples varied between 47.71 mg/100 g (900 W) and 51.17 mg/100 g (control) to 62.58 mg/100 g (900 W) and 67.81 mg/100 g (control), respectively. While caffeic acid contents of the oils change between 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found between 1.32 mg/g (900 W) and 3.17 mg/g (control). Results reflect a change in the chemical structures of the chia oil. Overall, much care should be taken when roasting chia seeds in microwave to avoid lossess in the bioactive components of chia oil.
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    Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
    (WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.; Salih, Hesham A. A.
    The antioxidant activity of Hicaznar and 33 N 16Keben varieties changed between 32.213% and 68.492% and between 47.885% and 85.195%, respectively (p < 0.05). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, and isorhamnetin were the key phenolic compounds of Hicaznar and 33 N 16Keben arils. While oil contents of Hicaznar aril change between 6.78% (control) and 9.71% (20 hr), oil contents of 33 N 16Keben aril varied between 7.19% (control) and 10.96% (control). Punicic was the predominant fatty acid in two pomegranate cultivar oils. While punicic acid contents of Hicaznar aril oil vary between 75.23 (20 hr) and 75.85% (control), punicic acid contents of 33 N 16Keben oil changed between 73.81 (20 hr) and 74.79% (control). gamma-tocopherol contents of Hicaznar aril oil are determined between 224.86 (20 hr) and 227.84 mg/100 g (control), gamma-tocopherol contents of 33 N 16Keben aril oil changed between 284.36 (20 hr) and 289.44 mg/100 g (control). Practical applications Pomegranate is one of the most important fruits. For a long time the preservation is very difficult as fresh. The dried fruit should be rehydrated and its usefulness should be investigated. This form can be used as compost or fruit juice by rehydrating the dried product further. The change in the bioactive properties of the post-drying product will also be demonstrated.
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    Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
    (SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.; Osman, Magdi A.; Gassem, Mustafa A.; Alqah, Hesham A. S.; Ghafoor, Kashif
    The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02-49.15%), linoleic (22.28-23.48%) and palmitic (22.10-23.67%) and sonication processes did not affect the quantities of these fatty acids. gamma-Tocopherol was the most abundant isomer with the value of 63.95-122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit.
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    Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils
    (SPRINGER, 2019) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.
    While peroxide values of roasted and non-roasted chia seed oils obtained by cold press changed between 3.65 (non-roasted) and 14.12 meqO(2)/kg (roasted), peroxide values of chia seed oils extracted by Soxhlet extraction system were determined between 2.17 (non-roasted) and 8.53 meqO(2)/kg (roasted). Total wax contents of chia seed oils ranged between 56.74mg/kg (roasted seed oil obtained by cold press system) to 138.87mg/kg (non-roasted seed oil extracted by Soxhlet extraction). The linolenic acid contents of roasted and non-roasted chia oils obtained by cold press and Soxhlet extraction systems varied between 66.24 and 67.84% to 64.98 and 66.75%, respectively. +-Tocopherols contents of roasted and non-roasted chia seed oils from cold press and Soxhlet extraction systems were determined between 901.6 and 917.3mg/kg and 795.6 to 857.1mg/kg, respectively. The rosmarinic acid contents of non-roasted and roasted chia seed oils obtained by cold press system decreased from 2.17 to 1.28mg/g (p<0.05), while oil extracted from Soxhlet method showed slight increase from 2.67 to 2.92mg/g in non-roasted and roasted seeds respectively. This study revealed that roasting and extraction methods had significant effects on the micro constituents of oil from chia seeds. Due to these properties cold presses and non-roasted can be recommended.
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    Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour
    (JAPAN OIL CHEMISTS SOC, 2019) Alderaywsh, Fahad; Osman, Magdi A.; Al-Juhaimi, Fahad Y.; Gassem, Mustafa A.; Al-Maiman, Salah A.; Adiamo, Oladipupo Q.; Özcan, Mehmet Musa; Ahmed, Isam A. Mohamed
    Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour.
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    Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
    (WILEY, 2019) Banjanin, Tijana; Özcan, Mehmet Musa; Al Juhaimi, Fahad; Rankovic-Vasic, Zorica; Uslu, Nurhan; Mohamed, Isam A.; Ghafoor, Kashif; Babiker, Elfadıl E.; Osman, Magdi A.; Gassem, Mustafa A.; Salih, Hesham A. A.
    This work aimed to evaluate the phytochemical properties of grape seeds and oils of autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat cultivated in Herzegovina province. It is estimated that total phenol contents and antioxidant activities of seed extracts ranged between 502.08 (Merlot)-693.33mgGAE/kg (Blatina) and 86.68 (Muscat)-90.76% (Cabernet), respectively. The values for 1,2-dihydroxybenzene and (+)-catechin in seed extracts changed between 42.32 (Blatina)-450.16mg/100g (Muscat) and 56.52 (Cabernet)-960.00mg/100g(Vranac), respectively. Linoleic and oleic acid contents of grape seed oils were between 61.30(Cabernet)-67.84%(Merlot) and 19.87 (Merlot)-24.53% (Blatina), respectively. gamma-Tocopherol contents of seed oils were in the range of 1.84 (Cabernet and Blatina)-2.04mg/g(Merlot). The P and K mineral contents of seeds varied from 3,731.0 (Blatina) to 4,309.3mg/kg (Muscat) and 10,033 (Cabernet) and 16,674mg/kg (Blatina), respectively. Practical applicationsIn this paper, analysis of the grape seeds and oils are presented. Following grape varieties are grown in Herzegovina are analyzed: autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat. They are analyzed in terms of the total content of phenol, individual phenols, antioxidant activity, and minerals of grape seed extract. Grape seed oil was also examined for the content of tocopherols and fatty acids. The main interest in oil and seed are the high content of phenol, linoleic acid, and tocopherol used in the pharmaceutical. Based on the presented results it will be possible to compare characteristics of the grape seeds and oils of autochthonous, regional and international varieties.
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    Effects of cold-press and soxhlet extraction systems on antioxidant activity, total phenol contents, fatty acids, and tocopherol contents of walnut kernel oils
    (JAPAN OIL CHEMISTS SOC, 2019) Ahmed, Isam A. Mohamed; Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Osman, Magdi A.; Gassem, Mustafa A.; Salih, Hesham A. A.
    In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of several walnut kernel oils obtained through cold-press and Soxhlet extractions were investigated. The acidity, peroxide, and unsaponifiable matter of oil samples extracted in the Soxhlet system were found higher. Total phenol contents of the oils obtained in cold press and Soxhlet extraction systems were 121.9 mg GAE/100g (Kaman-2) and 154.6 mg GAE/ 100g (Buyukoba), and between 135.9 mg GAE/100g (Kaman-2) and 163.8 mg GAE/100g (Buyukoba), respectively (p < 0.05). In addition, antioxidant activity valuesof walnut oils obtained in cold press and Soxhlet extractions varied between 17.3% (Kaman-2) and 19.7% (Kaman-5), and between 18.4% (Kaman-2) and 23.8% (Buyukoba), respectively (p < 0.05). Linoleic acid contents of the oil samples extracted in cold-press varied between 55.19% (Kaman-5) and 56.71% (Kaman-2), while that extracted from Soxhlet extraction system varied between 54.47% (Kaman-2) and 55.93% (Buyukoba). gamma-Tocopherol contents of walnut oils extracted in cold press and Soxhlet extraction ranged between 9.41 mg/100g (Buyukoba) and 10.83 mg/100g (Kaman-2), and 8.76 mg/100g (Kaman-5) and 9.33 mg/100g (Kaman-2), respectively, and were statistically significant (p < 0.05).
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    The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant
    (SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Ahmed, Isam A. Mohamed; Juhaimi, Fahad Al; Uslu, Nurhan; Osman, Magdi A.; Gassem, Mustafa A.; Babiker, Elfadil E.; Ghafoor, Kashif
    The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61% (bid size) and 72.78% (small size), whereas the values of fermented ones varied between 12.50% (big size) and 39.09% (small size). TPC of fresh caper buds were found in the range of 357.81 mg GAE/100 g (medium size) and 372.22 mg GAE/100 g (small size), while those of fermented buds were ranged from 167.53 mg GAE/100 g (medium) to 246.01 mg GAE/100 g (small). Apigenin-7-glucoside, (+)-catechin, 1,2-dihydroxybenzene, and 3,4-dihydroxybenzoic, syringic, and gallic acids were the major phenolic compounds in both fresh and fermented caper buds. Overall, this study clearly demonstrated that both fermentation process and bud size significantly affected the antioxidant activity, TPC, and phenolic compounds of caper buds.