Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

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dc.authorid0000-0002-1865-661X
dc.authorid0000-0003-1620-4246
dc.authorid0000-0002-2063-1462
dc.authorid0000-0002-7304-2071
dc.authorid0000-0002-2324-1865
dc.authorid0000-0002-7313-0207
dc.authorscopusid23485442200
dc.authorscopusid56313329900
dc.authorscopusid37073587500
dc.authorscopusid53878618900
dc.authorscopusid6506175498
dc.authorscopusid6701802186
dc.authorscopusid24438117400
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidTornuk, Fatih/AAG-4463-2019
dc.authorwosidKaraman, Safa/A-1673-2016
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidGul, Osman/P-2962-2019
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.contributor.authorKaraman, Safa
dc.contributor.authorKarasu, Salih
dc.contributor.authorTornuk, Fatih
dc.contributor.authorToker, Ömer Said
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorSağdıç, Osman
dc.contributor.authorGül, Osman
dc.date.accessioned2022-05-11T14:44:54Z
dc.date.available2022-05-11T14:44:54Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractPhysicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively. GOB had very high crude fiber content; therefore, it may have potential for use as a new dietary fiber source in the food industry. As GOB, POB, and WOB oils were rich in polyunsaturated fatty acids, AOB was rich in monounsaturated fatty acids. Oil byproducts were also found to be rich in dietary mineral contents, especially potassium, calcium, phosphorus, and magnesium. WOB had highest total phenolic (802 ppm), flavonoid (216 ppm), and total hydrolyzed tannin (2185 ppm) contents among the other byproducts. Volatile compounds of all the byproducts are mainly composed of terpenes in concentration of approximately 95%. Limonene was the dominant volatile compound in all of the byproducts. Almond and pomegranate byproduct extracts showed antibacterial activity depending on their concentration, whereas those of walnut and grape byproducts showed no antibacterial activity against any pathogenic bacteria tested. According to the results of the present study, walnut, almond, pomegranate, and grape seed oil byproducts possess valuable properties that can be taken into consideration for improvement of nutritional and functional properties of many food products.
dc.identifier.doi10.1021/jf504390t
dc.identifier.endpage2313
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue8en_US
dc.identifier.pmid25647068
dc.identifier.scopus2-s2.0-84924225278
dc.identifier.scopusqualityQ1
dc.identifier.startpage2305
dc.identifier.urihttps://doi.org/10.1021/jf504390t
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9818
dc.identifier.volume63
dc.identifier.wosWOS:000350615000022
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectalmond
dc.subjectgrape
dc.subjectpomegranate
dc.subjectwalnut
dc.subjectcold press oil
dc.subjectbyproducts
dc.subjectTotal Phenolic Contents
dc.subjectTotal Lipid-Content
dc.subjectAntibacterial Activities
dc.subjectGrape Varieties
dc.subjectPolyphenols
dc.subjectFlavonoids
dc.subjectExtracts
dc.subjectProfile
dc.subjectOilseed
dc.subjectSeeds
dc.titleRecovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
dc.typeArticle

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