Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Aslı Yıldırım Vardin; Derya Deniz Şirinyıldız; Aslı Yorulmaz

Article Details

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Authors:

Aslı Yıldırım Vardin | Derya Deniz Şirinyıldız | Aslı Yorulmaz

Publisher:

Ankara University

Main Topics:

Engineering

Journal:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.404-412

Document Type:

Article

Publication Date:

3/2023

Document Language:

English

Document ID (Org No.):

2001285911

pISSN:

1300-7580

Keywords:

Abstract:

 This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40 of the fatty acids; followed by linoleic 31.76-31.97, oleic 17.06-17.30 and palmitic 7.00-7.11 acids. The major triglycerides were LnLO 12.27-12.46, LnLnL 12.18-12.40, LnLnLn 9.32-9.52 and LnLL 9.34-9.50 confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mgkg followed by Δ-5-avenasterol 19.52-20.60 and Δ-7-avenasterol 4.16-4.81. The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

 This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40 of the fatty acids; followed by linoleic 31.76-31.97, oleic 17.06-17.30 and palmitic 7.00-7.11 acids. The major triglycerides were LnLO 12.27-12.46, LnLnL 12.18-12.40, LnLnLn 9.32-9.52 and LnLL 9.34-9.50 confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mgkg followed by Δ-5-avenasterol 19.52-20.60 and Δ-7-avenasterol 4.16-4.81. The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

 This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40 of the fatty acids; followed by linoleic 31.76-31.97, oleic 17.06-17.30 and palmitic 7.00-7.11 acids. The major triglycerides were LnLO 12.27-12.46, LnLnL 12.18-12.40, LnLnLn 9.32-9.52 and LnLL 9.34-9.50 confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mgkg followed by Δ-5-avenasterol 19.52-20.60 and Δ-7-avenasterol 4.16-4.81. The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

 This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40 of the fatty acids; followed by linoleic 31.76-31.97, oleic 17.06-17.30 and palmitic 7.00-7.11 acids. The major triglycerides were LnLO 12.27-12.46, LnLnL 12.18-12.40, LnLnLn 9.32-9.52 and LnLL 9.34-9.50 confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mgkg followed by Δ-5-avenasterol 19.52-20.60 and Δ-7-avenasterol 4.16-4.81. The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

Article Details

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Authors:

Aslı Yıldırım Vardin | Derya Deniz Şirinyıldız | Aslı Yorulmaz

Publisher:

Ankara University

Main Topics:

Engineering

Journal:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.404-412

Document Type:

Article

Publication Date:

3/2023

Document Language:

English

Document ID (Org No.):

2001285911

pISSN:

1300-7580

γ-tocopherol

Fig seed oil

Roasting

sterol

Triacylglycerol

Issues

Article Details

Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Authors: Aslı Yıldırım Vardin | Derya Deniz Şirinyıldız | Aslı Yorulmaz

Publisher: Ankara University

Main Topics: Engineering

Journal: Journal of Agricultural Sciences Vol.29 Issue 2, pp.404-412

Document Type: Article

Publication Date: 3/2023

Document Language: English

Document ID (Org No.): 2001285911

pISSN: 1300-7580

γ-tocopherol

Fig seed oil

Roasting

sterol

Triacylglycerol

Issues

Authors:

Aslı Yıldırım Vardin | Derya Deniz Şirinyıldız | Aslı Yorulmaz

Publisher:

Ankara University

Main Topics:

Engineering

Journal:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.404-412

Document Type:

Article

Publication Date:

3/2023

Document Language:

English

Document ID (Org No.):

2001285911

pISSN:

1300-7580