KONVANSİYONEL VE MİKRODALGA İLE KURUTULMUŞ VİŞNE POSASI YAĞININ FİZİKOKİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Duygu Başkaya Sezer

doi:10.17780/ksujes.1210767

EN TR

COMPARISON OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF CONVENTIONAL AND MICROWAVE-DRIED SOUR CHERRY POMACE OIL

Abstract

The aim of this study is to compare the oil quality by determining the physicochemical and functional properties of conventional or microwave-assisted dried sour cherry pomace, which constitutes the majority of sour cherry nectar production wastes. Fatty acid composition, iodine number, peroxide, saponification, acidity, color value and total phenolic content and antioxidant capacity of the oil extracted from sour cherry pomace were determined. Accordingly, monounsaturated fatty acids of sour cherry pomace oil constitute 52.88% of the oil. Almost all of this ratio (98%) is composed of oleic acid. The polyunsaturated fatty acid content of sour cherry pomace oil constitutes 31.02% of the total fatty acid composition. The highest percentage in this ratio belongs to linoleic acid (20.85%). Alpha-linolenic acid (ALA), one of the essential fatty acids and omega-3 fatty acids, was found at a rate of 7.14%. Heart-friendly eicosapentenoic acid (EPA), a derivative of this fatty acid, was found to be 3.03%. In addition, peroxide value was 6.68 mEq peroxide kg-1, acidity value was 9.73 mg KOH g-1, saponification value was 175.19 mg KOH g-1 and iodine number was 44.17 g iodine 100 g-1. Microwave-assisted drying did not cause a significant difference in fatty acid composition, but iodine, peroxide, saponification and a*, b* and ∆E* values were lower, while the total phenolic substance and antioxidant capacity were higher as functional properties

Keywords

References

Anonim (2019). Sürdürülebilir Kalkınma Amaçları (2019). Türkiye Cumhuriyeti Cumhurbaşkanlığı Strateji ve Bütçe Başkanlığı. Erişim tarihi: 3 Ekim 2022. https://www.sbb.gov.tr/wp-content/uploads/2020/03/Surdurulebilir-Kalkinma-Amaclari-Degerlendirme-Raporu_13_12_2019-WEB.pdf
AOAC, 1990. Official Method for Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC. AOCS Official Method Ce 2-66 (1998). Preparation of methyl esters of fatty acids. AOCS Champaign. IL.
Almasi, S., Najafi, G., Ghobadian, B. ve Jalili, S. (2021). Biodiesel production from sour cherry kernel oil as novel feedstock using potassium hydroxide catalyst: Optimization using response surface methodology. Biocatalysis and Agricultural Biotechnology, 35, 102089.
Aremu, M.O., Ibrahim, H., Andrew, C. (2017). Comparative studies on the lipid composition of blood Plum (Haematostaphis barteri) pulp and seed oils. The Open Biochemistry Journal, 11, 94.
Asensi-Fabado, M. A. ve Munné-Bosch, S. (2010). Vitamins in plants: Occurrence, biosynthesis and antioxidant function. Trends in plant science, 15(10), 582-592.
Azlan, A., Prasad, K. N., Khoo, H. E., Abdul-Aziz, N., Mohamad, A., Ismail, A. ve Amom, Z. (2010). Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq.(dabai), olive and palm oils. Journal of food composition and analysis, 23(8), 772-776.
Bak, I., Lekli, I., Juhasz, B., Varga, E., Varga, B., Gesztelyi, R., … Tosaki, A. (2010). Isolation and analysis of bioactive constituents of sour cherry (Prunus cerasus) seed kernel: An emerging functional food. Journal of medicinal food, 13(4), 905-910.
Baker, E. J., Miles, E. A., Burdge, G. C., Yaqoob, P. ve Calder, P. C. (2016). Metabolism and functional effects of plant-derived omega-3 fatty acids in humans. Progress in lipid research, 64, 30-56.

Başyiğit, B., Görgüç, A., Gençdağ, E., Cansu, Ü., Yılmaz, F. M. ve Karaaslan, M. (2022). Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray- and freeze-drying. Biomass Conversion and Biorefinery. doi:10.1007/s13399-022-03225-2
Baydar, N. G., Özkan, G. ve Çetin, E. S. (2007). Characterization of grape seed and pomace oil extracts. Grasas y aceites, 58(1), 29-33.
Bayram, S., Aşkın, M.A. (2006). Bazı avokado çeşitlerinde hasat zamanının belirlenmesinde yağ ve kuru ağırlık parametrelerinin kullanımı. Ziraat Fakültesi Dergisi, 1(2), 38-48.
Bora, P. S., Narain, N., Rocha, R. V. ve Paulo, M. Q. (2001). Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits. Grasas y aceites, 52(3-4), 171-174.
Buslig, B. S. (1992). Measurement of orange juice color with a 0/45 portable colorimeter (C. 105, ss. 153-155). Proceedings of the Florida State Horticultural Society, sunulmuş bildiri.
Eroğlu Samur, G. (2012). Kalp damar hastalıklarında beslenme (s. 20). Ankara: Reklam Kurdu.
Falade, O. S., Adekunle, A. S., Aderogba, M. A., Atanda, S. O., Harwood, C. ve Adewusi, S. R. (2008).
Physicochemical properties, total phenol and tocopherol of some Acacia seed oils. Journal of the Science of Food and Agriculture, 88(2), 263-268.
Faostat, (2020). FAO statistical database, https://www.fao.org/faostat/en/#data/QCL (Erişim Tarihi: 16 Ekim 2022).
Farvid, M. S., Ding, M., Pan, A., Sun, Q., Chiuve, S. E., Steffen, L. M., … Hu, F. B. (2014). Dietary linoleic acid and risk of coronary heart disease: A systematic review and meta-analysis of prospective cohort studies. Circulation, 130(18), 1568-1578.
Feng, H., Tang, J., Cavalieri, R. P. ve Plumb, O. A. (2001). Heat and mass transport in microwave drying of porous materials in a spouted bed. AIChE Journal, 47(7), 1499-1512. doi:10.1002/aic.690470704
Górnaś, P., Rudzińska, M., Raczyk, M., Mišina, I., Soliven, A. ve Segliņa, D. (2016). Composition of bioactive compounds in kernel oils recovered from sour cherry (Prunus cerasus L.) by-products: Impact of the cultivar on potential applications. Industrial Crops and Products, 82, 44-50.
Gotoh, N. ve Wada, S. (2006). The importance of peroxide value in assessing food quality and food safety. JAOCS, Journal of the American Oil Chemists’ Society, 83(5), 473.
Hooper, L., Harrison, R. A., Summerbell, C. D., Moore, H., Worthington, H. V., Ness, A., Ebrahim, S. (2004). Omega 3 fatty acids for prevention and treatment of cardiovascular disease. Cochrane Database of Systematic Reviews, (4).
Issa, R. A., AlHanash, H. B., Kaakul, T. E., AlKout, R. ve Alkmishi, H. (2017). An investigation on Libyan olive oil in the western region. Moroccan Journal of Chemistry, 5(4), 5-4.
Kim, J., Park, Y. ve Park, Y. (2014). Trans-10, cis-12 CLA promotes osteoblastogenesis via SMAD mediated mechanism in bone marrow mesenchymal stem cells. Journal of functional foods, 8, 367-376.
Millena, C. G. ve Sagum, R. S. (2018). Philippine Pili (Canarium ovatum, Engl.) varieties as source of essential minerals and trace elements in human nutrition. Journal of Food Composition and Analysis, 69, 53-61.
Mokhtar, S. M., Swailam, H. M. ve Embaby, H. E.-S. (2018). Physicochemical properties, nutritional value and techno-functional properties of goldenberry (Physalis peruviana) waste powder concise title: Composition of goldenberry juice waste. Food Chemistry, 248, 1-7.
Norouzi, S., Fadavi, A. ve Darvishi, H. (2021). The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. Journal of Food Engineering, 291, 110242.
Ntambi, J. M., Miyazaki, M. (2003). Recent insights into stearoyl-CoA desaturase-1. Current opinion in lipidology, 14(3), 255-261.
Oomah, B. D., Liang, J., Godfrey, D. ve Mazza, G. (1998). Microwave Heating of Grapeseed: Effect on Oil Quality. Journal of Agricultural and Food Chemistry, 46(10), 4017-4021. doi:10.1021/jf980412f
Ozturk, B., Parkinson, C. ve Gonzalez-Miquel, M. (2018). Extraction of polyphenolic antioxidants from orange peel waste using deep eutectic solvents. Separation and Purification Technology, 206, 1-13.
Ribeiro Barros Cardoso, C., Aparecida Souza, M., Amália Vieira Ferro, E., Favoreto Jr, S. ve Deolina Oliveira Pena, J. (2004). Influence of topical administration of n‐3 and n‐6 essential and n‐9 nonessential fatty acids on the healing of cutaneous wounds. Wound repair and regeneration, 12(2), 235-243.
Rodsamran, P. ve Sothornvit, R. (2019). Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions. Food bioscience, 28, 66-73.
Sanibal, E. A. A. ve Mancini-Filho, J. (2004). Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists’ Society, 81(9), 847-852.
Shultz, T., Chew, B., Seaman, W. ve Luedecke, L. (1992). Inhibitory effect of conjugated dienoic derivatives of linoleic acid and β-carotene on the in vitro growth of human cancer cells. Cancer letters, 63(2), 125-133.
Slinkard, K. ve Singleton, V. L. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28(1), 49.
Solanas, M., Hurtado, A., Costa, I., Moral, R., Menéndez, J. A., Colomer, R. ve Escrich, E. (2002). Effects of a high olive oil diet on the clinical behavior and histopathological features of rat DMBA-induced mammary tumors compared with a high corn oil diet. International journal of oncology, 21(4), 745-753.
Sonawane, S. K., Bagul, M. B., LeBlanc, J. G. ve Arya, S. S. (2016). Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours. Journal of Food Measurement and Characterization, 10(1), 72-79.
Şan, B., Yıldırım, A.N., Yıldırım, F., Binici, S., Çelik, C., Bayram, S., Yılmazer, M. (2022) Antalya ekolojik koşullarında bazı avokado (Persea americana Mill.) çeşitlerinin yağ asitleri içerikleri. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 27(3) : 525-531.
Tutunchi, H., Ostadrahimi, A. ve Saghafi-Asl, M. (2020). The effects of diets enriched in monounsaturated oleic acid on the management and prevention of obesity: A systematic review of human intervention studies. Advances in nutrition, 11(4), 864-877.
Vašeková, P., Juráček, M., Bíro, D., Šimko, M., Gálik, B., Rolinec, M., Ivanišová, E. (2020). Bioactive compounds and fatty acid profile of grape pomace. Acta Fytotechn. Zootechn, 23, 230-235.
Wang, H., Cao, G. ve Prior, R. L. (1996). Total Antioxidant Capacity of Fruits. Journal of Agricultural and Food Chemistry, 44(3), 701-705. doi:10.1021/jf950579y
Whelan, J. ve Fritsche, K. (2013). Linoleic Acid. Advances in Nutrition, 4(3), 311-312. doi:10.3945/an.113.003772
Yılmaz, C. (2013). Vişne çekirdeği atıklarının gıda ingrediyeni olarak değerlendirilmesi.
Yılmaz, C. ve Gökmen, V. (2013). Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions. Industrial crops and products, 49, 130-135.
Yılmaz, E., Keskin, O. ve Ok, S. (2020). Valorization of sour cherry and cherry seeds: Cold press oil production and characterization. J. Agroaliment. Proc. Technol., 26(3), 228-240.

Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Duygu Başkaya Sezer ^*
0000-0003-2724-1923
Türkiye

Publication Date

June 3, 2023

Submission Date

November 27, 2022

Acceptance Date

March 30, 2023

Published in Issue

Year 1970 Volume: 26 Number: 2

DOI

https://doi.org/10.17780/ksujes.1210767

IZ

https://izlik.org/JA64TA33YS

Cite

RIS / Bibtex

APA

Başkaya Sezer, D. (2023). KONVANSİYONEL VE MİKRODALGA İLE KURUTULMUŞ VİŞNE POSASI YAĞININ FİZİKOKİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 26(2), 442-450. https://doi.org/10.17780/ksujes.1210767

COMPARISON OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF CONVENTIONAL AND MICROWAVE-DRIED SOUR CHERRY POMACE OIL

Abstract

Keywords