Yilmaz Emin, Güneşer Buket Aydeniz
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey.
J Food Sci Technol. 2017 Jun;54(7):1891-1900. doi: 10.1007/s13197-017-2622-8. Epub 2017 Apr 12.
During the processing of lemon fruit, a large quantity of seeds is produced as a by-product. These seeds contain valuable components; therefore, required to be evaluated. This study aimed to compare the cold pressed with hexane-extracted lemon seed oils and determine their physicochemical and thermal properties. Cold pressing yielded significantly lower oil (36.84%) than hexane extraction (71.29%). In addition, the concentrations of free fatty acids, peroxides, and -anisidine were lower in the cold pressed oil. Cold pressed oil showed higher total phenolics, α-tocopherol and antioxidant capacity. The major fatty acids found in the cold pressed oil were linoleic and palmitic acids, whereas β-sitosterol and campesterol were the dominant sterols. The crystallization and melting temperatures and enthalpies were also elucidated. In conclusion, this study proved that high quality of lemon seed oils can be produced by the cold pressing technique; this oil can be used in industries such as the food, cosmetic or chemical industries.
在柠檬果实加工过程中，会产生大量种子作为副产品。这些种子含有有价值的成分，因此需要进行评估。本研究旨在比较冷榨柠檬籽油和己烷萃取柠檬籽油，并测定它们的理化性质和热性质。冷榨法得到的油（36.84%）明显低于己烷萃取法（71.29%）。此外，冷榨油中游离脂肪酸、过氧化物和对茴香胺的浓度较低。冷榨油显示出更高的总酚、α-生育酚和抗氧化能力。冷榨油中发现的主要脂肪酸是亚油酸和棕榈酸，而β-谷甾醇和菜油甾醇是主要甾醇。还阐明了结晶温度、熔化温度和焓。总之，本研究证明冷榨技术可生产出高品质的柠檬籽油；这种油可用于食品、化妆品或化学工业等行业。
