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In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature. [ABSTRACT FROM AUTHOR]

In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non‐roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield of quinoa seeds decreased compared with the control by roasting, boiling and germinating. The total phenolic and flavonoid quantities of quinoa seeds were assigned to be between 137.70 (germinated) and 315.00 (boiled) to 156.62 (boiled) and 402.38 mg/100 g (control), respectively. Antioxidant capacities of processed quinoa seeds were reported to be between 11.91 (germinated) and 14.43 mmol kg−1 (roasted). The highest total flavonoid and antioxidant capacities were recorded in the control group and roasted quinoa seeds. The highest decrease in total phenol amount of quinoa seeds was detected in germinated quinoa. Gallic acid and catechin values of quinoa seeds varied to be between 29.17 (boiled) and 38.00 mg/100 g (control) to 2.72 (germinated) and 137.26 mg/100 g (control), respectively. The rutin, ferulic acid and p‐coumaric acid contents of the processed (roasted, boiled and germinated) quinoa seeds gradually increased compared with the control. The highest palmitic, oleic, behenic and arachidonic acids were recorded in germinated quinoa oil, followed by the fatty acids of boiled, raw (control) and roasted quinoa seed oils in descending order. P and K amounts of quinoa were established to be between 2203.44 (roasted) and 3314.59 (control) to 4350.60 (boiled) and 6266.85 mg kg−1 (control), respectively. [ABSTRACT FROM AUTHOR]

Summary: Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg−1 (poppy paste 30%). L* results of breads were determined between 64.86 and 75.07, while a* and b* results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order. [ABSTRACT FROM AUTHOR]

BACKGROUND: Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RESULTS: Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g−1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g−1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g−1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold‐pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol. The oils of flaxseeds contained 55.27–58.23 linolenic, 17.40–18.91 oleic, 14.03–14.84 linoleic and 4.97–5.37 palmitic acids, depending on extraction method and roasting temperature. CONCLUSION: Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The physico‐chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave‐roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven‐roasted) and 34.42 mg GAE/100 g (microwave‐roasted) to 4.60 (microwave‐roasted) and 6.45 mg GAE/100 g (oven‐roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave‐roasted), respectively. Gallic acid, 3,4‐dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven‐roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven‐roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds. [ABSTRACT FROM AUTHOR]

Pine nut (Pinus pinea), known in our country as "bell nut", is the seed of pine trees that contain high levels of oil, protein and minerals. Pine nuts are generally added to meals and desserts as a flavoring element, and can be consumed raw or roasted. Due to its beneficial effects on human health, it attracts the attention of both consumers and researchers. In this review, brief information is given about pine nuts, its components and its effect on human health. [ABSTRACT FROM AUTHOR]

Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While a-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), α-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and d5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol. [ABSTRACT FROM AUTHOR]

Background and objectives: Teff grains are subjected to several treatments, such as cooking and baking, and studies on the impact of thermal treatments such as roasting on the bioactive properties, phenolic compounds, fatty acids, and minerals of teff grains are scarce. The objective of this study was to evaluate the effect of microwave and oven roasting processes on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Findings: Roasting treatments greatly influenced the biochemical content and bioactive properties of teff grains. Roasting increased oil, carotenoids, total flavonoids, and antioxidant activity of teff grains with the highest values being observed in microwave‐roasted grains, except total flavonoids of soluble fraction which was highest in oven‐roasted grains. It also increased total phenolic of soluble fraction and most phenolic compounds in both soluble and bound fractions with the highest values being found in conventional oven‐roasted grains, except gallic acid, trans‐cinnamic acid, naringenin, and isorhamnetin which were high in control samples. In addition, oven roasting increased palmitic acid, linoleic acid, nickel, and boron, whereas microwave roasting increased the content of stearic acid, calcium, magnesium, sodium, iron, copper, zinc, and lead of teff grains compared to controls. Conclusions: The findings of this study indicate that teff grains are suitable sources of nutrients and bioactive compounds that could be enhanced by roasting. Significance and novelty: The teff grains have high nutritional value, antioxidants, fatty acids, and phenolic compounds which are improved by roasting treatment and hence probable potential application in functional foods. Studying the effects of processing treatments such as roasting of teff grain will help in promoting the worldwide utilization of this important gluten‐free cereal. [ABSTRACT FROM AUTHOR]

The oil content of both 'raw' and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated for all varieties with microwave power, with a significant (p < 0.05) increment observed for 'Sivri' hazelnut at 180 and 720 W. The maximum linoleic acid contents for 'Raw', 'Sivri' and 'Tombul' hazelnuts were found as 11.87%, 12.61% and 17.68% for nuts roasted at 540 W, unroasted and those roasted at 720 W, respectively. It was observed that K (9735.1 mg/kg) and Mg (2343.7 mg/kg) contents of the investigated samples were found at the maximum levels in unroasted 'Tombul' hazelnut, while the highest P (2845.0 mg/kg) and S (1795.3 mg/ kg) contents are determined for hazelnut roasted at 720 W (p < 0.05). The highest Ca content in hazelnut kernel was also observed at 360 W with 2400.9 mg/kg. However, roasting process did not dramatically affect the mineral contents of samples. [ABSTRACT FROM AUTHOR]

In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds changed between 20.80% (Afghanistan) and 26.01% (India). Oil contents of seeds were changed between 44.69% (Mozambique) and 55.37% (Niger-Kany). Crude fiber contents of sesame seeds ranged from 17.30% (Ethiopia-Volega) to 28.78% (Mozambique). The highest protein, crude oil and crude fiber were found in India, Niger-Kany and Mozambique sesame seed samples, respectively. In addition, while glutamic acid contends of seeds change between 3.28% (Uganda and Niger-Benje) and 4.57% (India), arginine contents of seeds ranged from 2.36% (Uganda) to 3.10% (India). The total amino acid contents of sesame seeds ranged from 18.12% (Uganda) to 23.51% (India). Palmitic acid contents of sesame oils ranged from 7.93% (Uganda) to 9.55% (Burkina Faso). While oleic acid contents of sesame seed oils are found between 35.88% (Mozambique) and 44.54% (Afghanistan), linoleic acid contents of oils ranged from 37.41% (Afghanistan) to 47.44% (Mozambique). The high amount of protein, oil contents, amino acids and unsaturated fatty acids can be positively considered from the nutritional point of view. [ABSTRACT FROM AUTHOR]

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120°C/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils. [ABSTRACT FROM AUTHOR]

In this study, some physico-chemical properties, amino acids, fatty acids, sugars and mineral contents of sorghum, millet and lupin seeds. Sorghum (red, white and yellow) and millet seeds were purchased from market in Saudi Arabia (Riyadh). Lupin seeds were provided from in Turkey (Konya). Protein contents of seed samples ranged from 8.6% (yellow sorghum) to 37.7% (lutop) (p < 0.05). The extractable phenolics contents for gallic acid equivalent (GAE) of grains ranged between 1.43 mgGAE/g (white sorghum) to 8.23 mgGAE/g (red sorghum), and hydrolysable phenolics contents for GAE of grains varied between 1.48 mgGAE/g (white sorghum) to 26.10 mgGAE/g (red sorghum (p < 0.05). Total phenol contents of seeds were found between 2769 mg GAE/g (bablon) to 6087 mgGAE/g (yellow sorghum) (p < 0.05). Amino acid contents of millet changed between 0.02% (ornithine) and 2.07% (glutamic acid), while amino acid contents of yellow sorghum range from 0.02% (hydroxyproline) to 1.71% (glutamic acid), amino acid values of white sorghum changed between 0.02% (hydroxyproline) and 2.21% (glutamic acid), amino acid values of lutop seed changed between 0.02% (ornithine) and 6.77% (glutamic acid) (p < 0.05).While the oleic acid contents change between 25.27% (white sorghum) and 53.50% (Bablone), linoleic acid contents ranged from 14.60% (Bablone) to 42.67% (Millet) (p < 0.05). However, the amount of potassium in the seeds varied between 1831.34 mg/kg (while sorghum) and 11895.8 mg/kg (Lutop). Generally, protein, oleic acid, amino acid and mineral contents of lupin varieties were higher as compared to those of millet phenol, anthocyanin and sorghum seeds. [ABSTRACT FROM AUTHOR]

Some physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p ≤ .01 or p ≤ .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline. Practical applications Moringa seed kernels contain a significant amount of oil. Moringa leaves are a good human food and animal feed. Various parts of Moringa oleifera are incorporated into the traditional food of humans. The leaves of Moringa are a good source of protein, vitamin A, B, and C. The leaf of M. oleifera contains crude protein up to 25%. In many tropical and subtropical countries, various parts of M. oleifera (leaves, fruits, immature pods, and flowers) are incorporated into the traditional food of humans. [ABSTRACT FROM AUTHOR]

In this study, some physico-chemical properties of date fruits were determined. Moisture contents of date pulp ranged between 13.43% (Khalas) and 16.17% (Sugei). Fat content of date pulp was found from 0.32% (Sugei) to 0.38% (Sukary), crude oil of seeds ranged 4.35% (Sugei) to 4.51% (Khalas). Sucrose and reducing sugar contents of date pulp were 57.17% and 42.83 % for Sukary, 0.59 % and 99.41 % for Khalas and 1.13% and 98.86% for Sugei, respectively. 'L' values ranged between 49.93 (Khalas) and 50.69 (Sukary), while 'L' values varied between 12.12 (Sugei) and 12.61 (Khalas). The date pulp oil contain from 15.86% (Sugei) to 24.16% (Khalas) palmitic acid, from 5.99% (Sugei) to 9.3% (Khalas) stearic, 23.88% (Sukary) to 27.31% (Sugei) oleic acid, from 30.1% (Khalas) to 35.99% (Sugei) linoleic acid, and from 10.7% (Khalas) to 14.8% (Sugei) linolenic acid. [ABSTRACT FROM AUTHOR]

The oil yields of hazelnut kernels collected from Germany (Münster) and Turkey range from 8.1 to 64.1%. The main fatty acids in hazelnut kernel oils are oleic (76.3-82.6%), linoleic (6.5-14.0%), and palmitic (5.7-6.5%). The hazelnut kernel oils contained an appreciable amount of α-tocopherol (19.9-63.9 mg/100 g), with a mean value of 40.02 mg/kg, and γ-tocopherol (1.3-15.5 mg/100 g), with a mean value of 4.84. α-Tocopherol was the predominant tocopherol in all hazelnut kernels. The major sterols were β-sitosterol, ranging from 78.13 to 82.56 mg/kg; campesterol, ranging from 4.79 to 7.42 mg/kg; and δ5-avanasterol, ranging from 1.26 to 5.24 mg/kg. The highest minerals were K and P followed by Ca, Mg, Na, and Zn. P contents of all samples were established between 2029.90 and 4376.66 ppm. The results may also be useful for the evaluation of nutritional information. As a result, the present study showed that the kernels of hazelnut are a potential source of valuable oil which might be used for food and non-food applications. In addition, hazelnut kernel oil has a high nutritive value and can be recommended for processing of healthy food products. [ABSTRACT FROM AUTHOR]

Abstract: Studies were carried out on the oil content, fatty acids, tocopherols and sterols in the seeds of two carobs (Ceratonia siliqua), cultivated and wild, from Turkey. The oil yields of cultivated and wild carob seeds were established as 1.73 and 1.82% on a dry weight basis, respectively. The main fatty acids in cultivated and wild carob seed oils are linoleic (49.1% and 51.0%), oleic (30.4% and 26.5%), palmitic (10.3% and 12.0%) and stearic (3.5% and 4.6%), respectively. Tocopherols and phytosterols are important constituents of the unsaponifiable fraction of several seed oils. The major tocopherol in both seed oils was γ-tocopherol. The composition (mg/100g) was as follows α-tocopherol (69.06 and 70.39mg/100g), P8 (22.29 and 24.78mg/100g), δ-tocopherol (8.70 and 10.66mg/100g), β-tocopherol (2.30 and 1.85mg/100g). The total tocopherol contents had 208.45 and 223.14mg/100g, respectively. The total content of sterols of both oils were determined as 16400.94 and 30191.55mg/kg, with β-sitosterol as the predominant sterol that accounted for more than 70% of the total amount of sterols other sterols, campesterol (5.33–5.32%), stigmasterol (0.58–11.43%) 7-avenasterol (3.45–3.03%), 7-stigmasterol (2.16–2.4%), and chlerosterol (1.33–1.0%) were detected in both carob oils. As a result, the accurate quantification of these analyses has very important applications for the nutrition sciences. [Copyright &y& Elsevier]

Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linoleic acid (18:2). Of the identified fatty acids, lauric acid (12:0), linolenic acid (18:3), arachidic acid (20:0), eicosenoic acid (20:1), behenic acid (22:0) and lignoseric acid (24:0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavsanyureği varieties were 1.36×10-3 J and 3.59×10-4 J/mm3 and 1.89×10-3 J and 5.10×10-4 J/mm3, respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids. [ABSTRACT FROM AUTHOR]

• Tigernut is commonly known as earth almond. • Tigernut is rich in oil, and total and individual phenolics. • Tigernut flour with wheat improved the bioactive compounds, and fatty acids of cookies. • Tigernut/wheat cookies had a comparable organoleptic quality to wheat flour cookies. • Tigernut/wheat cookies are functional products rich in bioactive compounds. This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers. [ABSTRACT FROM AUTHOR]

The fatty acid, tocopherol and sterol contents of the oils of several poppy seeds were investigated. The main fatty acids in poppy seed oils were linoleic (687.6-739.2 g kg-1), oleic (141.3-192.8 g kg-1) and palmitic (76.8-92.8 g kg-1). The oils contained an appreciable amount of γ-tocopherol (195.37-280.85 mg kg-1), with a mean value of 261.31 mg kg-1 and α-tocopherol (21.99-45.83 mg kg-1), with a mean value of 33.03 mg kg-1. The concentrations of total sterol ranged from 1099.84 mg kg-1 (K.pembe) to 4816.10 mg kg-1 (2. sınıf beyaz), with a mean value of 2916.20 mg kg-1. The major sterols were β-sitosterol, ranging from 663.91 to 3244.39 mg kg-1; campesterol, ranging from 228.59 to 736.50 mg kg-1; and Δ5-avenasterol, ranging from 103.90 to 425.02 mg kg-1. The studied varieties of poppy seeds from Turkey were found to be a potential source of valuable oil. [ABSTRACT FROM AUTHOR]