Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

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dc.contributor.authorCandan, A.
dc.contributor.authorArslan, D.
dc.date.accessioned2024-02-23T14:37:37Z
dc.date.available2024-02-23T14:37:37Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractA commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The e ffects o f e nzyme p re-treatment v aried d epending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and d-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).en_US
dc.description.sponsorshipNecmettin Erbakan University Office of Scientific Research Projects [NEU-BAP-181319002]en_US
dc.description.sponsorshipThis study is a part of master science thesis of Ali Candan and was financially supported by Necmettin Erbakan University Office of Scientific Research Projects (Project ID: NEU-BAP-181319002).en_US
dc.identifier.doi10.3989/gya.0891201
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85148866742en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.3989/gya.0891201
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16154
dc.identifier.volume72en_US
dc.identifier.wosWOS:000756092800006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherConsejo Superior Investigaciones Cientificas-Csicen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectApricot Kernelen_US
dc.subjectBioactive Compoundsen_US
dc.subjectCold Pressingen_US
dc.subjectEnzymesen_US
dc.subjectFlaxseeden_US
dc.subjectGrapeseeden_US
dc.titleEnzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oilsen_US
dc.typeArticleen_US

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