Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils

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• 作者：Emin Yilmaz ; Buket Aydeniz ; Onur Güne?er…
• 关键词：Tomato seed ; Cold press oil ; Thermal parameter ; Aromatic compound ; Sensory evaluation ; Quality
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2015
• 出版时间：June 2015
• 年：2015
• 卷：92
• 期：6
• 页码：833-842
• 全文大小：560 KB
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• 作者单位：Emin Yilmaz (1)
  Buket Aydeniz (1)
  Onur Güne?er (1)
  Emel Sevgi Arsunar (1)
  
  1. Faculty of Engineering, Department of Food Engineering, ?anakkale Onsekiz Mart University, Terzio?lu Campus, 17020, ?anakkale, Turkey
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Industrial Chemistry and Chemical Engineering
  Analytical Chemistry
  Chemistry
  Biotechnology
  Biomaterials
  Agriculture
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1558-9331

文摘

In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evaluation of the tomato seed oils were determined. The tomato seeds contained 3.3?% of ash, 17.3?% of oil and 27.2?% of protein. The cold press oil recovery rate was 7.2 and 10.28?% for control and roasted seeds, respectively. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The volatile compounds furfural, hexanal, benzaldehyde and 2-isobutylthiazole were found with the highest frequency in the samples. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. This study provides important data for the tomato seed oils, and proves that pre-roasted tomato seed oils are high quality, nutritious and aromatics oils with higher levels of consumer acceptability.