Konvansiyonel ve mikrodalga ile kurutulmuş vişne posası yağının fizikokimyasal ve fonksiyonel özelliklerinin karşılaştırılması

İngilizce (OpenAlex)

The aim of this study is to compare the oil quality by determining the physicochemical and functional properties of conventional or microwave-assisted dried sour cherry pomace, which constitutes the majority of sour cherry nectar production wastes. Fatty acid composition, iodine number, peroxide, saponification, acidity, color value and total phenolic content and antioxidant capacity of the oil extracted from sour cherry pomace were determined. Accordingly, monounsaturated fatty acids of sour cherry pomace oil constitute 52.88% of the oil. Almost all of this ratio (98%) is composed of oleic acid. The polyunsaturated fatty acid content of sour cherry pomace oil constitutes 31.02% of the total fatty acid composition. The highest percentage in this ratio belongs to linoleic acid (20.85%). Alpha-linolenic acid (ALA), one of the essential fatty acids and omega-3 fatty acids, was found at a rate of 7.14%. Heart-friendly eicosapentenoic acid (EPA), a derivative of this fatty acid, was found to be 3.03%. In addition, peroxide value was 6.68 mEq peroxide kg-1, acidity value was 9.73 mg KOH g-1, saponification value was 175.19 mg KOH g-1 and iodine number was 44.17 g iodine 100 g-1. Microwave-assisted drying did not cause a significant difference in fatty acid composition, but iodine, peroxide, saponification and a*, b* and ∆E* values were lower, while the total phenolic substance and antioxidant capacity were higher as functional properties