Evaluation of Chemical Characterization, Antioxidant Activity and Oxidative Stability of Some Waste Seed Oil

Authors

  • Sibel Uluata Department of Food Technology, Inonu University, 44280 Malatya
  • Nurhayat Ozdemir Department of Chemistry, Inonu University, 44280 Malatya

DOI:

https://doi.org/10.24925/turjaf.v5i1.48-53.909

Keywords:

by-product, waste oilseed, antioxidant activity, oxidative stability

Abstract

In this study, fatty acid composition, antioxidant activity, total phenolic compounds (TPC) and oxidative stability of cherry seed (SCO), sweet cherry seed (SCSO), mulberry seed (MSO) and plum seed oil (PSO) were determined. Oleic acid was determined as primary fatty acid (42.9-67.3%), and followed by linoleic acid (23.4-41.8%) for SCO, SCSO and PSO. Linoleic acid was determined as primary fatty acid in MSO. γ-tocopherol was determined the main and highest tocopherol isomers varied from 579.9 to 605 mg/kg oil in SCO, SCSO and PSO, whereas δ-tocopherol was determined main tocopherol isomer with 1354mg/kg oil value in MSO. Plum seed oil (PSO) was the highest antioxidant activity values in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays. There was no significant differences in lipid hydroperoxide and TBARS (2-thiobarbituric acid-reactive substance) formation among SCO, SCSO and MSO. PSO had the highest induction period (15.1 h), followed by MSO (1.4 h), SCSO (1.5 h), SCO(1.3 h). PSO was oxidatively more stable than the other oil samples. This research shows that these waste seed oils have high antioxidant capacity and tocopherol content, so they could be used in food industry.

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Published

15.01.2017

How to Cite

Uluata, S., & Ozdemir, N. (2017). Evaluation of Chemical Characterization, Antioxidant Activity and Oxidative Stability of Some Waste Seed Oil. Turkish Journal of Agriculture - Food Science and Technology, 5(1), 48–53. https://doi.org/10.24925/turjaf.v5i1.48-53.909

Issue

Section

Food Technologies