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Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties

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Abstract

During the processing of lemon fruit, a large quantity of seeds is produced as a by-product. These seeds contain valuable components; therefore, required to be evaluated. This study aimed to compare the cold pressed with hexane-extracted lemon seed oils and determine their physicochemical and thermal properties. Cold pressing yielded significantly lower oil (36.84%) than hexane extraction (71.29%). In addition, the concentrations of free fatty acids, peroxides, and p-anisidine were lower in the cold pressed oil. Cold pressed oil showed higher total phenolics, α-tocopherol and antioxidant capacity. The major fatty acids found in the cold pressed oil were linoleic and palmitic acids, whereas β-sitosterol and campesterol were the dominant sterols. The crystallization and melting temperatures and enthalpies were also elucidated. In conclusion, this study proved that high quality of lemon seed oils can be produced by the cold pressing technique; this oil can be used in industries such as the food, cosmetic or chemical industries.

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Acknowledgements

This study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey) and COST (European Cooperation in Science and Technology) Action TD 1203 (Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels) Project No: 114O876. The authors wish to thank for financial support. We would also thank Limkon Food Industry and Trade Inc. (Adana, Turkey) for supplying the lemon seeds used in the study.

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  1. Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey

    Emin Yilmaz & Buket Aydeniz Güneşer

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  1. Emin Yilmaz
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  2. Buket Aydeniz Güneşer
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Correspondence to Emin Yilmaz.

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Yilmaz, E., Güneşer, B.A. Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties. J Food Sci Technol 54, 1891–1900 (2017). https://doi.org/10.1007/s13197-017-2622-8

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  • DOI: https://doi.org/10.1007/s13197-017-2622-8

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