PHYSICO-CHEMICAL CHARACTERIZATION OF TWO VARIETY STRAWBERRY SEED OILS COLLECTED FROM CENTRAL ANATOLIA AND MEDITERRANEAN REGIONS

PHYSICO-CHEMICAL CHARACTERIZATION of TWO VARIETY STRAWBERRY SEED OILS

Authors

  • Rabia Safiye Çelebi Afyon Kocatepe University, Food Engineering Department, Turkey
  • Erman Duman Afyon Kocatepe University Food Engineering Department

DOI:

https://doi.org/10.52292/j.laar.2022.956

Keywords:

Strawberry, Seeds, Oil, Instrumental characterization, fatty acids, sterols,mineral matters

Abstract

In this research, the strawberries of ‘Albion’ and ‘Festival’ species were used for the determination of the physical and chemical properties of strawberry seeds and seed oils. According to the result of the research, the free fatty acidity, peroxide number, iodine number, saponification and unsaponifiable matter number, tocopherol and total phenol quantity of ‘Albion’ and ‘Festival’ strawberry seed oils were determined as 0,87 – 1,08 KOHg/kg, 15,2 – 17,6 meqO2/kg, 157,22 – 189,69, 123,79 – 169,95 mgKOH/g, 0,27 – 1,09%, 48,42 – 50,02 mg/100g, 1,54 – 1,37 mg/100g, respectively. When the fatty acids composition strawberry seed oils were examined, oleic, linoleic and linolenic fatty acids were determined as the dominant fatty acids. In terms of the sterol composition, especially, ?-beta sitosterol was determined at high level among them. In terms of the mineral matters, Na, Mg, Al, Si, P, K, Ca, Cr, Mn, Ni, Cu, Zn, Se, Sr, Pd, Ba and Pt mineral matters were found out in ‘Albion’ and ‘Festival’ strawberry seed oils. It was determined that the oils derived from ‘Albion’ and ‘Festival’ strawberry seeds are processable in terms of vegetable oil technology and have functional feature in terms of ?-tocopherol, total phenol, fatty acids composition, sterol composition and mineral matter composition that they contain.

Published

2022-09-25