While antioxidant activity values of nongerminated peanut kernel extracts change between 46.58% (raw peanut) and 49.63% (oven), this values of germinated kernel extracts varied between 38.67 (oven) ...and 44.83 mgGAE/100 g (germinated). In addition, total phenolic contents of both nongerminated and germinated peanut kernels changed between 12.68 (oven) and 19.73 mgGAE/100 g (raw) and 23.81 (oven) and 41.62 mgGAE/100 g (germinated), respectively. p‐Hydroxybenzoic, vanillic, ferulic, quercetin, and p‐coumaric and cinnamic acids were the dominant compounds of both germinated and nongerminated peanut kernels. It was observed statistically differences in fatty acid composition of peanut oils (p < .05). The highest oleic acid contents (62.74%) were determined in nongerminated kernel oil roasted in oven. The contents of α‐tocopherol in nongerminated peanut ranged from 16.58 mg/100 g (oven roasted) to 18.64 mg/100 g (raw),while α‐tocopherol contents of germinated kernel oils change between 14.72 mg/100 g (microwave roasted) and 16.49 mg/100 g (germinated). Mineral contents of germinated peanut kernels decreased partially compared to nongerminated peanut kernels.
Practical applications
Nut oils are receiving growing interest due to their high concentration of bioactive lipid components, which have shown various health benefits. Germination produced high phenolic content and antioxidant activities in lupin seeds. Phenolic compounds are generally secondary metabolite produced in plants, and they might be correlated to antioxidant activity, which has been shown to retain various biological benefits; microwave energy and conventional heating are currently being used for food processing operations, including cooking, drying, tempering, baking, pasteurization, and sterilization.
In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds ...changed between 20.80% (Afghanistan) and 26.01% (India). Oil contents of seeds were changed between 44.69% (Mozambique) and 55.37% (Niger-Kany). Crude fiber contents of sesame seeds ranged from 17.30% (Ethiopia-Volega) to 28.78% (Mozambique). The highest protein, crude oil and crude fiber were found in India, Niger-Kany and Mozambique sesame seed samples, respectively. In addition, while glutamic acid contends of seeds change between 3.28% (Uganda and Niger-Benje) and 4.57% (India), arginine contents of seeds ranged from 2.36% (Uganda) to 3.10% (India). The total amino acid contents of sesame seeds ranged from 18.12% (Uganda) to 23.51% (India). Palmitic acid contents of sesame oils ranged from 7.93% (Uganda) to 9.55% (Burkina Faso). While oleic acid contents of sesame seed oils are found between 35.88% (Mozambique) and 44.54% (Afghanistan), linoleic acid contents of oils ranged from 37.41% (Afghanistan) to 47.44% (Mozambique). The high amount of protein, oil contents, amino acids and unsaturated fatty acids can be positively considered from the nutritional point of view.
Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in ...T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238–14,683 mg/kg), followed by P (3475–11,123 mgkg), Ca (1798–5946 mg/kg), and Mg (2192–3591 mg/kg), whereas Na was the least (334–786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).
Moisture, crude protein, and crude oil contents of taro and tigernut tubers were found to be 7.3% and 5.9%, 12.31 and 4.53%, and trace and 22.07%, respectively (p < .05). Total amino acid contents of ...taro and chufa tubers were 10.00 and 3.60%, respectively. While amino acid contents of taro ranges from 0.01% (hydroxyproline) to 1.54% (aspartic acid), amino acid contents of chufa tuber ranges from 0.01% (hydroxyproline) to 0.58% (glutamic acid) (p < .05). Linoleic, palmitic, and oleic acids were found as major fatty acids of both samples. While linoleic, palmitic, and oleic contents of taro are determined as 46.50%, 24.36%, and 10.00%, the same acids in chufa oil were 10.69%, 12.94%, and 69.51%, respectively. Generally, fructose, glucose, sucrose, and maltose were established in both samples. Sucrose contents of taro and chufa ranged between 1.34 and 17.78%, respectively (p < .05) As a result, taro tubers contained higher aspartic (1.54%) and glutamic acid (1.50%) compared to tigernut tuber results.
Practical applications
Taro corms contain considerable amount of starch. Taro is a good source of amino acid and minerals. Chufa is commonly known as earth almond contains high quality oil, and its amount is about 25.5%. The chufa nut was found to be rich in oleic and linoleic acids. Both taro and tigernut tubers can be used as edible tubers in kitchen. Results will inform on the nutritional value of the nuts and will also be useful in evaluating the nut oils for oleochemical uses.
•Bioactive properties of processed hemp seeds were higher than the control.•The highest caffeic and syringic acids were found in germinated hempseeds.•The fatty acids of boiled seed oil is partially ...higher than the germinated ones.•Protein amounts of germinated hemp seeds were higher compared to the control.
In this study, the effect of boiling and germination processes on oil contents, bioactive compounds, fatty acids, phenolic constituents and mineral amounts of hemp seeds was investigated. The oil quantities of hempseeds were assessed to be between 30.69 % (boiled) and 33.17 % (control). The carotenoid quantities of the hem seeds were assessed to be between 0.68 (boiled) and 2.31 µg/g (raw hempseed). The total phenol quantities and antioxidant capacity values of raw (control), boiled and germinated hempseeds were assigned to be between 29.97 (control) and 51.52 mgGAE/100 g (boiled) to 1.39 (control) and 2.46 mmol/kg (boiled), respectively. Total phenol, flavonoid and antioxidant capacity values of germinated and boiled hemp seeds were higher than the control. 3,4-dihydroxybenzoic acid, catechin, rutin, quercetin and cinnamic acid amounts of boiled hempseeds were found at partly high levels compared to raw (control) hempseed. Oleic and linoleic acid quantities of the hempseed oils were assessed to be between 15.83 (control) and 16.61 (germinated) to 57.24 (germinated) and 57.47 % (control), respectively. Phosphorus was established at the highest quantities in all hempseeds, and followed by potassium, magnesium, calcium (except control) sulphur and sodium in descending order. Iron was measured at the highest quantities, and followed by Mn, Zn, and Cu. The protein quantities of the hempseed samples were established to be between 24.97 (control) and 27.44% (boiled).
In this study, the role of boiling and germination processes on total phenol, flavonoid, antioxidant activity values, fatty acids, polyphenol and mineral amounts of hemp seeds was investigated. Display omitted
In this study, physico-chemical properties of raw and roasted tigernut oils extracted by two different solvents were determined. Peroxide values of raw and roasted tigernut oils extracted by ...petroleum ether and n-hexane solvents changed between 0.83 and 0.91 meqO2/100g to 1.57 and 1.63 meqO2/100g, respectively. While oleic acid contents of raw tigernut oils extracted by petroleum ether and n-hexane are determined as 66.83 and 67.47%, oleic acid contents of roasted tigernut oils extracted by petroleum ether and n-hexane were determined as 67.08 and 68.16%, respectively. The highest δ-tocopherol content was found in raw tigernut oil extracted by petroleum ether (54.91 mg/100g), while the lowest level is determined in roasted tigernut oil by n-hexane (50.77 mg/100g). As a result, the fatty acid profiles of roasted tigernut oil extracted by n-hexane were higher compared to results of raw tigernut oils extracted by petroleum ether (p < 0.05).
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative ...values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
Caper seed oil obtained by the soxhlet extraction had significantly (p < .05) higher acidity, peroxide content, viscosity, unsaponifiable matter, total phenolics, and antioxidant values than those of ...oils extracted by the cold‐press for all tested varieties. Cold‐pressed oil had significantly (p < .05) higher iodine and saponification values compared to oil extracted by the Soxhlet system. The oil obtained by cold‐press resulted in higher fatty acid levels for all samples as compared to Soxhlet extracts. The tocopherol contents of the oils extracted by cold pressing were higher than those of Soxhlet extracts, except γ‐tocopherol, which was significantly (p < .05) higher in the Soxhlet‐extracted oils for Capparis spinosa. For all varieties, the level of phenolic compounds was significantly (p < .05) reduced when the oil was extracted by the cold‐pressing system. In general and regardless of the extraction system, the type of variety was found to have a significant effect on all parameters measured.
Practical applications
Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Capers have very important roles for beneficial natural components in the food industry. There are a significant increase in the interest of bioactive compounds from plant products. Cold‐pressing procedure involves no heat or chemical treatments. Cold‐press technique is simple and environment‐friendly method. Solvent extraction, on the contrary, is a cost‐effective and fast method of oil extraction.
The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains ...changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.
In this study, the distribution of biogenic macro and micro element contents in the peel, pulp, and seeds of some cultivated fruits was observed. The element concentrations of these fruits, which ...have high commercial value and consumption in the world, were analyzed with ICP-OES. In the "Golden" and "Starking" apple varieties, the lowest and highest calcium amounts were detected in the pulp and seed parts of the fruits, respectively. Additionally, the lowest and highest calcium amounts of pear and quince fruits were found in the seed and pulp and peel and seed parts of the fruits, respectively. Potassium amounts of "Golden" and "Starking" apple parts were established to be between 3585.82 (seed) and 3930.87 mg/kg (pulp) and 3533.82 (peel) and 5671.55 mg/kg (pulp), respectively. Potassium amounts of pear and quince fruit parts were measured to be between 2340.65 (seed) and 5405.97 mg/kg (pulp) and 4455.23 (seed) and 8551.12 mg/kg (pulp), respectively. Iron quantities of the parts of "Golden" and "Starking" apple fruits were established from 4.80 (pulp) and 17.14 mg/kg (seed) to 7.80 (pulp) and 14.53 mg/kg (peel), respectively. While the Fe quantities of pear fruit parts are found to be between 4.51 (pulp) and 15.40 mg/kg (peel), the Fe contents of the parts of quince fruits were determined to be between 5.59 (pulp) and 27.27 mg/kg (peel). Zinc quantities of the parts of pear and quince fruits were recorded to be between 8.43 (pulp) and 12.71 mg/kg (seed) and 0.96 (pulp) and 37.82 mg/kg (seed), respectively. In fruit parts, the highest element was found in the seed, followed by pulp and peel in decreasing order.
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