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Sensory and Physico‐Chemical Properties of Cold Press‐Produced Tomato ( Lycopersicon esculentum L.) Seed Oils
Author(s) -
Yilmaz Emin,
Aydeniz Buket,
Güneşer Onur,
Arsunar Emel Sevgi
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2648-x
Subject(s) - hexanal , chemistry , food science , lycopersicon , quantitative descriptive analysis , sensory analysis , horticulture , botany , flavor , biology
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.