The effect of microwave and roasted processing on the fatty acid composition of oils extracted from stone pine (Pinus pinea) nuts

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dc.contributor.authorOzcan, M. M.
dc.contributor.authorDagdelen, A.
dc.contributor.authorKara, H. H.
dc.contributor.authorKanbura, G.
dc.date.accessioned2020-03-26T18:43:54Z
dc.date.available2020-03-26T18:43:54Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractCrude oil, crude ash, crude protein and crude fibre contents of pine (Pinus pinea) nuts were determined as 50.8% and 48.7%; 3.1% and 2.7%; 24.8% and 23.3%; and 7.6% and 8.8%, respectively. In addition, peroxide values, acidity, density and refractive index values of both samples were established as 1.21 meqO2/kg and 1.87 meqO2/kg; 1.47% and 1.33% (oleic acid); 0.924 g/cm(3) and 0.921 g/cm(3); and 1.471 and 1.463, respectively. Mineral contents of pine nuts were determined by Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). Among the minor elements determined, Ni, Cd and Pb were found in lower concentrations. Macronutrient mineral contents of pine nuts were determined as Ca, K, Mg and P. The potassium contents of the nuts were found to be 7987.6 mg/kg and 8067.7 mg/kg for Balikesir and Kahramanmaras pine nuts, respectively, and were followed by P, Mg and Ca elements. Pinus nut oils are rich in unsaturated fatty acids. The oleic acid contents of microwave roasted pine nuts samples ranged from 50.53% to 52.78% for Kahramanmaras and Balikesir provinces, respectively, corresponding to linoleic contents ranging from 38.48% to 38.50%. However, pine nuts roasted by conventional heating contained 52.05% and 53.29% oleic acid and 38.83% and 37.59% linoleic acids. Oleic acid content of Balikesir pine nuts roasted by microwave heating was found to be lower compared with conventional heating.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by The Selcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY).en_US
dc.identifier.endpage269en_US
dc.identifier.issn0035-6808en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage265en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29910
dc.identifier.volume90en_US
dc.identifier.wosWOS:000328722100007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSERVIZI EDITORIALI ASSOC SRLen_US
dc.relation.ispartofRIVISTA ITALIANA DELLE SOSTANZE GRASSEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectstone pineen_US
dc.subjectoilen_US
dc.subjectroastingen_US
dc.subjectmicrowaveen_US
dc.subjectchemical propertiesen_US
dc.subjectmineralsen_US
dc.subjectfatty acid compositionen_US
dc.titleThe effect of microwave and roasted processing on the fatty acid composition of oils extracted from stone pine (Pinus pinea) nutsen_US
dc.typeArticleen_US

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