Search

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of "Topak" and "Sivri" pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the "Topak" and "Sivri" pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of "Topak" pumpkin seeds were higher when compared to the results of "Sivri" pumpkin seeds. Gallic acid quantities of "Topak" and "Sivri" pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of "Topak" and "Sivri" pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of "Topak" and "Sivri" pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted "Topak" pumpkin oils was higher than the control, the oleic acid content of "Sivri" pumpkin oil was lower.

In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.06 µg/g (Taşucu-Mersin) to 1343.60 (Konya) and 184.53 mg/100 g (Taşucu-Mersin), respectively. Total phenol contents and antioxidant activity values of Acacia seeds were identified as 255.11 (Konya) and 190.00 mgGAE/Taşucu-Mersin) to 64.18% (Konya) and 75.21% (Taşucu-Mersin), respectively. The oils extracted from Acacia seeds in Konya and Mersin province contained 62.70% and 70.39% linoleic, 23.41% and 16.03% oleic, 6.45%and 6.04% palmitic and 2.93% and 4.94% stearic acids, respectively. While 3,4-dihydroxybenzoic acid amounts of seeds are determined as 3.89 (Konya) and 4.83 mg/100 g (Taşucu-Mersin), (+)-catechin contents of Acacia seeds were identified as 3.42 (Konya) and 9.51 mg/100 g (Taşucu-Mersin). Also, rutintrihydrate and ferulic contents of Acacia seeds were found as 23.37 (Konya) and 11.87 mg/100 g (Taşucu-Mersin) to 14.74 mg/100 g (Konya) and 1.12 mg/100 g (Taşucu-Mersin), respectively. Acacia seeds collected from Konya and Mersin contained 4003.75 and 3540.89 mg/kg P, 9819.12 and 16175.69 mg/kg K, 4347.47 and 5078.81 mg/kg P, 2195.77 and 2317.90 mg/kg Mg, 1015.75 and 2665.60 mg/kg S and 187.53 and 905.52 mg/kg Na, respectively.

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 α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-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 δ5-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.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents of seed oils change between 10.4% (Trifolium repens) and 29.5% (Onobrychis viciifolia Scop), linoleic acid contents of oil samples varied from 16.3% (Onobrychis viciifolia Scop) and 64.2% (Trifolium repens) (p < 0.05). While α-tocopherol contents of oil samples change between 2.112 (Pimpinella saxifrage L.) and 228.279 mg/100 g (Trifolium pratense), ɣ-tocopherol contents ranged from 0.466 (Phleum pratense) to 67.128 mg/100 g (Onobrychis viciifolia Scop). Also, α-tocotrienol contents of Onobrychis viciifolia Scop and Phleum pratense were 30.815 and 23.787 mg/100 g, respectively. Results showed some differences in total phenol contents and antioxidant activity values of extracts depending on plant species. The present study indicates that this seed oils are rich in fatty acid and tocopherol.

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol.

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.

The acidity values changed between 1.03 mgKOH/100g (control) and 1.11 mgKOH/100g (0.1% extract) for orange oil, 1.06 mgKOH/100g (0.5% extract) and 1.13 mgKOH/100g (0.1% extract) and 1.25 mgKOH/100g (0.5% extract) and 1.31 mgKOH/100g (control) for mandarin oil. The peroxide values were determined between1.37 meqO 2 /kg (0.5% extract) and 1.43 meqO 2 /kg (0.1% extract) for orange oil, between 1.24 meqO 2 /kg (control) and 1.27 meqO 2 /kg (0.1% extract) for lemon and 1.60 meqO 2 /kg (0.5% extract) and 1.71 meqO 2 /kg (control) in mandarin oil samples. The viscosity values of samples changed between 0.051 Pa.S (control) and 0.065 Pa.S (0.5% extract) for orange, 0.051 Pa.S (control) and 0.067 Pa.S (0.5% extract) lemon and 0.044 Pa.S (control) and 0.057 Pa.S (0.5% extract) in mandarin oil samples. At the end of storage study (28 th day), the acidity values significantly changed, and their values ranged between 2.28 mgKOH/100g (0.5% extract) and 3.64 mgKOH/100g (control) in orange, 1.67 mgKOH/100g (0.5% extract) and 2.28 mgKOH/100g (control) in lemon and 1.74 mgKOH/100g (0.5% extract) and 2.36 mgKOH/100g (control) in mandarin oil samples. While peroxide values vary between 11.68 meqO 2 /kg (0.5% extract) and 32.57 meqO 2 /kg (control) for orange, 12.55 meqO 2 /kg (0.5% extract) and 34.63 meqO 2 /kg (control) for lemon and between 17.56 meqO 2 /kg (0.5% extract) and 37.81 meqO 2 /kg (control) for mandarin oils, viscosity values after 28 day storage changed between 0.123 Pa.S (0.5% extract) and 0.675 Pa.S (control) in orange, 0.257 Pa.S (0.5% extract) and 0.697 Pa.S (control) in lemon and 0.215 Pa.S (0.5% extract) and 0.728 Pa.S (control) in mandarin oil samples.

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.

The aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.

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]

Date (Phoenix dactylifera L.) seed was roasted at 180, 200, and 220°C for 20 min, which resulted in 3.58%–7.04% moisture, 0.91%–1.04% ash, and 92.96%–96.42% dry matter in samples. The treated samples contained 8.60%–9.80% fat, 8.84%–14.09% protein, 0.14–1.59 µg/g carotenoid, and 525.35–595.83 mg GAE/100g total phenols. The antioxidant activity ranged from 06.66% to 47.58%. The color evaluation showed a decrease in L*, a*, and b* values with an increase in the roasting temperature. The dominant fatty acid in roasted seed was oleic acid (47.54%). Date seed is rich in minerals with 2.59–3.59 g/kg of K, 5.99–1.47 g/kg of Ca, and 1.33–1.66 g/kg of P. Phenolic compounds detected included (+)‐catechin, 1,2 dihydroxybenzene, 3,4 dihydroxybenzoic acid, quercetin, syringic acid, and gallic acid as dominant ones among 16 types. The sensory results also revealed that the roasted date can be utilized as coffee‐like hot beverage in addition to carrying additional health benefits. Practical applications: The date palm (Phoenix dactylifera L.) is one of the mankind's oldest cultivated plants. The date derivatives are rich in nutraceuticals and phytochemicals. Date seed is a good source of bioactive compounds such as phenolics with antioxidant activity. Due to functional properties, date seed can be used for different food and health applications. Roasting may serve as an important process for ensuring utilization of this date by‐product. The study reports the effects of roasting on different attributes of date seed and its utilization to prepare a coffee‐like drink. Such a report is of practical industrial importance and rarely investigated earlier. [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]

This investigation was carried out in order to gain a better understanding of the effect of Bradyrhizobium inoculation and fertilization on the nutritional values of macro- and micronutrients of sorghum intercropped with cowpea in the field under rainfed conditions. The results of the present study demonstrated that intercropping, Bradyrhizobium inoculation, and N and P fertilization had significant effect on the mineral status of sorghum seeds. Intercropping significantly (P = 0.05) increased Ca, Mg, Cu, Mn, and Fe contents of sorghum seeds, while it had no effect on the concentration of P, K, Na, and Zn in the sorghum seeds. However, Bradyrhizobium inoculation did not enhanced themost of minerals content of sorghum in both cropping systems; it slightly reduced the phosphorous content of sorghum seeds in the two cropping systems. Results of application of N and P fertilizers separately or combined with Bradyrhizobium showed fluctuated effect on the mineral contents in both cropping systems and both seasons. [ABSTRACT FROM AUTHOR]