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

Authors : Aslı YILDIRIM VARDİN, Derya DENİZ ŞİRİNYILDIZ, Aslı YORULMAZ

Pages : 404-412

Doi:10.15832/ankutbd.1077480

View : 19 | Download : 8

Publication Date : 2023-03-31

Article Type : Research Paper

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 insert ignore into journalissuearticles values(31.76-31.97%);, oleic insert ignore into journalissuearticles values(17.06-17.30%); and palmitic insert ignore into journalissuearticles values(7.00-7.11%); acids. The major triglycerides were LnLO insert ignore into journalissuearticles values(12.27-12.46%);, LnLnL insert ignore into journalissuearticles values(12.18-12.40%);, LnLnLn insert ignore into journalissuearticles values(9.32-9.52%); and LnLL insert ignore into journalissuearticles values(9.34-9.50%); confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mg/kg followed by Δ-5-avenasterol insert ignore into journalissuearticles values(19.52-20.60%); and Δ-7-avenasterol insert ignore into journalissuearticles values(4.16-4.81%);. The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.
Keywords : γ tocopherol, Fig seed oil, Roasting, sterol, Triacylglycerol