Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

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dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorHussain, Shahzad
dc.date.accessioned2020-03-26T19:53:09Z
dc.date.available2020-03-26T19:53:09Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractAntioxidant 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).en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-016]en_US
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research Group No. RG-1439-016.en_US
dc.identifier.citationJuhaimi, F. A., Özcan, M. M., Ghafoor, K., Babiker, E. E., Hussain, S. (2018). Comparison of Cold-Pressing and Soxhlet Extraction Systems for Bioactive Compounds, Antioxidant Properties, Polyphenols, Fatty Acids and Tocopherols in Eight Nut Oils. Journal of Food Science and Technology-Mysore, 55(8), 3163-3173.
dc.identifier.doi10.1007/s13197-018-3244-5en_US
dc.identifier.endpage3173en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue8en_US
dc.identifier.pmid30065427en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3163en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3244-5
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36421
dc.identifier.volume55en_US
dc.identifier.wosWOS:000438860000037en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzcan, Mehmet Musa.
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectNut oilsen_US
dc.subjectCold pressen_US
dc.subjectSoxhlet extractionen_US
dc.subjectBioactive propertiesen_US
dc.subjectFatty acidsen_US
dc.subjectTocopherolsen_US
dc.subjectPhenolic compoundsen_US
dc.titleComparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oilsen_US
dc.typeArticleen_US

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