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In this study, the influence of roasting times on some chemical properties, total phenol, total flavonoid, antioxidant activity, fatty acid compositions and phenolic compounds of pomegranate seed and oils roasted at different microwave watts at different times in a pan was investigated. [Display omitted] • Pomegranate seeds are important due to their biological activities and phytochemicals. • The viscosity of the pomegranate seed oils increased with the applied Watt increase. • Phenolic compounds of the oils did not show a constant increase or decrease. • Application of 720 W power caused an increase in punicic acid in pomegranate seed oil. In this study, the effects of different microwave powers on the bioactive properties, fatty acid and phenolic profiles of pomegranate seed oil were reported using various analytical methods, GC and HPLC. Antioxidant capacity and total phenolic values of pomegranate seed oils were established between 14.16% (control) and 19.18% (720 and 900 W) to 0.00 (900 W) and 3.61 mgGAE/100 g (control), respectively. The viscosity values of pomegranate seed oil increased with the heat treatment. But, the viscosity of the oils increased with the applied Watt increase. The p -coumaric acid amounts of the seed oils heated at 180, 720 and 900 W in the microwave were found to be statistically similar. In general, phenolic compounds of pomegranate seed oils did not show a constant increase or decrease depending on microwave power. The key fatty acid of pomegranate seed oil was punisic acid (30.49–36.10%). followed by linoleic acid (25.95–30.01%). [ABSTRACT FROM AUTHOR]

• Effects of oven roasting on the quality attributes of sesame seeds of different origins were evaluated. • Roasting increased oil, antioxidants, and total phenol contents of sesame seeds. • Roasting enhanced the tocopherol contents and reduced oils' oxidative stability. • Both roasting conditions and seed origins influenced the seed and oil quality. The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a* , b* , and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p -anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries. Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p -anisidine and peroxide values, whereas it reduced b* and L* values, moisture, and linolenic acid content of sesame seeds from different countries. Roasting conditions and growing locations affected the physiochemical composition and bioactive compounds of seeds. Such factors can influence the quality attributes of sesame seeds and oil and should be considered during processing. [ABSTRACT FROM AUTHOR]

• Prickly pear fruits are also used for the manufacturing of juices and jams. • The pressed fruit juices of Opuntia ficus–indica are rich in phenolic compounds. • Pulp was the edible part of Opuntia ficus-indica fruit. • Prickly pear seed oil has essential fatty acids. In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The highest oleic (28.51%), palmitic (22.61%) and stearic acid contents (9.20%) in seed oil were observed in June 15 harvest. The highest value for linoleic acid (57.50%) was detected in August 15 harvest. Prickly pear is a vital source of bioactive constituents such as phenolic and antioxidant substances in terms of being useful for human health and the optimum harvesting time to retain high quantities of most phenolic compounds is 1st July. [ABSTRACT FROM AUTHOR]