Orange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis
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Датум
2023
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Апстракт
One of the important waste materials of the citrus juice industry, its seeds are a potentially
valuable resource and are also a cause of major environmental problems. Evaluation of the parts of herbal products other than the edible part is one of the current paramount issues. However, for oilseeds to be used effectively and beneficially in various fields, it is considered useful to determine the bioactive properties, phenolic components, fatty acids and mineral contents of seeds and oils as a result of heat treatment. The oil contents of unroasted and roasted-orange seeds were determined between 42.55 (unroasted) and 45.56% (oven), respectively. While total phenol amounts of the orange seeds are found between 115.79 (control) and 133.89 mg GAE/100g (microwave), total flavonoid contents of orange seeds were recorded between 22.02 (control) and 150.83 mg/100g (oven). Also, antioxidant activities of seeds were measured between 3.42 (control) and 3.87 mmol/kg (microwave). The relationship between the antioxidant activity of the seeds and their bioactive components was linear. In general, an increase was observed in the amount of phenolic compounds in microwave and oven-roasted orange seeds compared to the control (except for catechin, rutin and quercetin). Gallic acid and 3,4-dihydroxybenzoic acid contents of orange seeds were identified between 5.33 (control) and 45.92 (oven) to 10.01 (control) and 15.14 mg/100g (oven), respectively. While oleic acid contents of the oils obtained from unroasted and roasted orange seeds are identified between 24.44% (microwave) and 24.81% (oven), linoleic acid results of oils were detected between 39.00% (oven) and 39.23% (microwave). The amount of fatty acids of orange seed oils fluctuated depending on the type of roasting and statistically significant differences were monitored between the amounts of fatty acids (p<0.05). K, Cu, Ni, Zn and B contents of orange seeds roasted in microwave were higher than those roasted in control and oven. In addition, P, K, Na and Ni contents of oven-roasted orange seeds were found to be higher when compared to the control.
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Кључне речи
orange seed, waste, roasting, bioactive compounds, antioxidant activity, polyphenols, fatty acids, elements, HPLC, GC, ICP-AES