Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties
This study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5529613 |
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| author | Maryam Kazempour-Samak Ladan Rashidi Mehrdad Ghavami Anoosheh Sharifan Fakhrisadat Hosseini |
| author_facet | Maryam Kazempour-Samak Ladan Rashidi Mehrdad Ghavami Anoosheh Sharifan Fakhrisadat Hosseini |
| author_sort | Maryam Kazempour-Samak |
| collection | DOAJ |
| description | This study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2/kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were β-sitosterol (83.55%), ∆5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44 mg GA/g dry matter, 177.84 mg/L, 46.37 mg/g dry matter, and 1.21 mg GA/g dry matter, 832.5 mg/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable. |
| format | Article |
| id | doaj-art-6143d44c7baf45e592c854aed34333f0 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-6143d44c7baf45e592c854aed34333f02025-02-03T06:05:36ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55296135529613Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical PropertiesMaryam Kazempour-Samak0Ladan Rashidi1Mehrdad Ghavami2Anoosheh Sharifan3Fakhrisadat Hosseini4Department of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, IranFood Technology and Agricultural Products Research Center, Standard Research Institute, PO Box 31745-139, Karaj, IranDepartment of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Biology Science, Faculty of Biotechnology, Alzahra University, Tehran, IranThis study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2/kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were β-sitosterol (83.55%), ∆5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44 mg GA/g dry matter, 177.84 mg/L, 46.37 mg/g dry matter, and 1.21 mg GA/g dry matter, 832.5 mg/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable.http://dx.doi.org/10.1155/2021/5529613 |
| spellingShingle | Maryam Kazempour-Samak Ladan Rashidi Mehrdad Ghavami Anoosheh Sharifan Fakhrisadat Hosseini Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties Journal of Food Quality |
| title | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties |
| title_full | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties |
| title_fullStr | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties |
| title_full_unstemmed | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties |
| title_short | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties |
| title_sort | sour cherry cerasus vulgaris miller kernel oil as the novel functional edible oil sensory evaluation and antioxidant and physicochemical properties |
| url | http://dx.doi.org/10.1155/2021/5529613 |
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