Fahad Al Juhaimi

Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera L.) varieties.

The physical and chemical properties of the date (Phoenix dactylifera L.) fruit seeds from seven date samples (Soukari, Soulag, Barhi, Khulas, Rozaiz, Soughi and Monaif) were evaluated. Energy values of dried and ground seeds were found between 4340 kcal/kg (Barhi cv) and 4795 kcal/kg (Rozaiz cv). Also, while crude oil content of seeds were established between 4.68% (Khulas cv) and 7.96% (Monaif cv), crude protein contents were found at the levels between 3.71% (Soulag cv) and 5.47% (Barhi cv). The antioxidant activity of seeds obtained from different date fruits changed between 78.03 (mg/ml) (Monaif cv) and 79.94 (mg/ml) (Barhi cv). In addition, the total phenol contents of seeds were found between 1.98 mg gallic acid equivalents (GAE)/100 g (Barhi cv) and 4.65 mg GAE/100 g (Soughi cv). The most abundant fatty acids of the date seed oils were oleic, lauric, myristic, palmitic and stearic acids. Ca, Mg, K and P contents of date seeds were found at the high concentrations.

Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils.

Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazlıcan and Türksoy). Peroxide values (PV) of sprouted soybean oils were found between 1.52meq/kg (Adasoy) and 3.85meq/kg (A3935), while peroxide values of roasted seed oils were determined between 2.52meq/kg (Adasoy) and 4.03meq/kg (Nova). Palmitic, oleic and linoleic acids were found as major fatty acids of soybean genotypes. Oleic acid contents of samples were found between 19.07% (roasted Adasoy) and 35.31% (roasted A3935), linoleic contents of oils ranged between 42.17% (roasted Nazlican) and 54.76% (sprouted A3127). Macro and micro element contents of sprouted, oven roasted and raw (untreated) soybean seeds were determined by Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium contents of soybean seeds ranged between 16,375mg/kg (raw Adasoy) and 20,357mg/kg (sprouted A3127, while phosphorus contents of seeds varied from 5427mg/kg (oven roasted Türksoy) to 7759mg/kg (sprouted Nova). The micro element contents of samples were found to be different depending on the processing procedures and soybean genotypes.

Mineral Contents of Jerusalem Artichoke (Helianthus tuberosus L.) Growing Wild in Turkey

Macro- and micro-elements of Jerusalem artichoke (Helianthus tuberosus L.) tubers growing in Konya (Karapınar and Çumra locations) provinces in Turkey were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Potassium, phosphorus, magnesium, and calcium contents of Jerusalem artichoke were found at high levels, whereas K content was found as 21615 mg/kg and 26251 mg/kg for Jerusalem artichoke; P contents of Jerusalem artichoke were found between 2585 and 4791 mg/kg; and Ca was determined between 1573 and 2073 mg/kg for Jerusalem artichoke. In addition, Zn content was found in a range from 11.0 mg/kg for Yaylapınar to 15.6 mg/kg for Saracoğlu artichoke. While Fe content of Jerusalem artichoke was found between 23.32 mg/kg to 54.46 mg/kg, Cu content of Jerusalem artichoke was determined between 4.50 mg/kg to 8.98 mg/kg. The Cr contents of Jerusalem artichoke were found between 0.396 mg/kg to 0.642 mg/kg. Ash contents of Jerusalem artichoke tubers were found between 5.70% to 7.63%. Protein contents of Jerusalem artichoke samples were found between 6.23% to 10.71%.

The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloğlu) and 34.52mgGAE/100g (Soğancıoğlu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23mg/100g (Kabaaşı) and 11.23mg/100g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540W changed between 15.35mg/100g (Soğancıoğlu) and 21.17mg/100g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey).

Some rape/canola seed oils: fatty acid composition and tocopherols.

Abstract Seed samples of some rape and canola cultivars were analysed for oil content, fatty acid and tocopherol profiles. Gas liquid chromotography and high performance liquid chromotography were used for fatty acid and tocopherol analysis, respectively. The oil contents of rape and canola seeds varied between 30.6% and 48.3% of the dry weight (p<0.05). The oil contents of rapeseeds were found to be high compared with canola seed oils. The main fatty acids in the oils are oleic (56.80–64.92%), linoleic (17.11–20.92%) and palmitic (4.18–5.01%) acids. A few types of tocopherols were found in rape and canola oils in various amounts: α-tocopherol, γ-tocopherol, δ-tocopherol, β-tocopherol and α-tocotrienol. The major tocopherol in the seed oils of rape and canola cultivars were α-tocopherol (13.22–40.01%) and γ-tocopherol (33.64–51.53%) accompanied by α-T3 (0.0–1.34%) and δ-tocopherol (0.25–1.86%) (p<0.05). As a result, the present study shows that oil, fatty acid and tocopherol contents differ significantly among the cultivars.

Honey as source of natural antioxidants

Honey produced by Apis mellifera bees from plant nectar and/or from secretions of living plants or excretion of plant-sucking insects is a complex natural sweet product. This natural foodstuff is produced in almost every country, and largely consumed as food. The popularity of this complex natural sweet product has increased in recent years due to health claims, and it is considered to be a desirable ingredient in a range of different food products. It has been traditionally used for different purposes and has a great potential to serve as a natural food antioxidant and folk medicine. Honey contains numerous compounds such as organic acids, proteins, amino acids, minerals, flavonoids, polyphenols, vitamins (ascorbic acid), and aroma compounds. Honey phenolic compounds act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health.Honey produced by Apis mellifera bees from plant nectar and/or from secretions of living plants or excretion of plant-sucking insects is a complex natural sweet product. This natural foodstuff is produced in almost every country, and largely consumed as food. The popularity of this complex natural sweet product has increased in recent years due to health claims, and it is considered to be a desirable ingredient in a range of different food products. It has been traditionally used for different purposes and has a great potential to serve as a natural food antioxidant and folk medicine. Honey contains numerous compounds such as organic acids, proteins, amino acids, minerals, flavonoids, polyphenols, vitamins (ascorbic acid), and aroma compounds. Honey phenolic compounds act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health.

Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels

Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (p<0.05). Oleic acid contents of almond and walnut oils ranged from 71.98% (1.H) to 78.68% (5.H) and 10.51% (1.H) to 16.78% (2.H) depending on harvest (H) times, respectively (p<0.05). In addition, linolenic acid contents of walnut and almond oils were found between 62.35% and 67.78%, and 12.02% and 17.65%, respectively. The almond kernel oil after the first harvest stage contained 1.045, 1.058, 1.018, 0.995 and 0.819 mg/kg ɑ-tocopherol, respectively. γ-Tocopherol contents of walnut oil changed between 1.364 (3.H) and 2.954 mg/kg (1.H). The β-sitosterol contents of both almond and walnut oils were found between 1956.6 (5.H) and 2557.7 (1.H), and 1192.1 (3.H) and 4426.4 mg/kg (1.H). The study exhibited the presence of high percentage of oleic and linoleic for almond and walnut, respectively, and γ-tocopherol and β-sitosterol.

Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts

The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw ÇOM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted ÇOM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and ÇOM oils. In addition, the α-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.

Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan

In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

Amino Acid and Sugar Contents of Wild and Cultivated Carob (Ceratonia siliqua) Pods Collected in Different Harvest Periods

Carob (Ceratonia siliqua L.) is widely cultivated in the Mediterranean countries [1, 2]. Carob pod is mostly used in the food industry to produce carob bean gum and locust bean gum [3]. World demand for carob pod is quite stable, and an estimated 10–12,000 tons of bean gum per year are produced from 30–35.000 tons of carob pods [4]. Carob bean gum is used in the production of ice cream, sausage, canned meat and fish products, sauces, jelly, syrup, and concentrated fruit juices as a stabilizer and whipping agent [5]. The objective of this study was to determine the protein content and amino acid and sugar composition of carob pods harvested at different harvest periods in Mersin from the southern part of Turkey from May to August 2013. The protein content, amino-acid profile, and sugar composition were determined for wild and cultivated carob fruits (Table 1). Carob fruit protein content ranged from between 6.09% (cultivated) to 9.08% (wild) depending on harvest periods. Total amino acid contents ranged between 3.87 and 8.21%. The cultivated carob harvested in May contained aspartic acid (1.28%). The highest fructose and glucose contents (40.26 and 17.69%) were found in wild carob fruit in the second harvest period. The sucrose content of wild and cultivated carob fruit at the 4th and 5th harvest periods were found to be highest (30.58 to 30.08% and 31.42 to 30.77%, respectively). Avallone et al. [6] reported the moisture (6–10%), protein (1–5%), fat (0.4–0.8%), sucrose (27–40%), D-glucose (3–5%), and D-fructose (3–8%) contents (in dry weight) of carob pod samples from eastern parts of Sicily (Italy). In a previous study, carob fruit was found to contain 6.90–7.44% fructose, 2.0–2.26% glucose, and 32.6–45.4% sucrose [2]. Overall, the high protein content and good nutritional value of the carob fruit makes it a good alternative to high-fat nuts. The carob fruits (wild and cultivated) were collected from Mersin (Buyukeceli-Gulnar) at different harvest periods from May to August. Determination of moisture and protein content were done according to AACC approved methods 44–15.02 and 46–30.01 [7], respectively. The free sugar composition was determined by chromatographic methods according to Kakehi and Honda [8]. The amino-acid profile was determined according to AOAC Official Method 982.30 E(a, b, c) [9].