Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorGassem, Mustafa A.
dc.date.accessioned2020-03-26T20:13:42Z
dc.date.available2020-03-26T20:13:42Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractWhile 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-80]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-1439-80).en_US
dc.identifier.citationÖzcan, M. M., Al-Juhaimi, F. Y., Ahmed, I. A. M., Osman, M. A., Gassem, M. A. (2019). Effect of Soxhlet and Cold Press Extractions on the Physico-Chemical Characteristics of Roasted and Non-Roasted Chia Seed Oils. Journal of Food Measurement and Characterization, 13(1), 648-655.
dc.identifier.doi10.1007/s11694-018-9977-zen_US
dc.identifier.endpage655en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage648en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-018-9977-z
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37746
dc.identifier.volume13en_US
dc.identifier.wosWOS:000459070100063en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChia seed oilen_US
dc.subjectCold pressen_US
dc.subjectSoxhlet extractionen_US
dc.subjectAntioxidant activityen_US
dc.subjectFatty aciden_US
dc.subjectTocopherolsen_US
dc.subjectPhenolic compoundsen_US
dc.titleEffect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oilsen_US
dc.typeArticleen_US

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