Research Article
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Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

Year 2023, Volume: 29 Issue: 2, 404 - 412, 31.03.2023

Aslı Yıldırım Vardin Derya Deniz Şirinyıldız Aslı Yorulmaz

https://doi.org/10.15832/ankutbd.1077480
Cited By: 1

Abstract

This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 °C for 10 and 20 minutes. After roasting, the seeds were processed into oil using a laboratory scale mill. The obtained fig seed oil samples were evaluated for their peroxide value, K232 and K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol and tocopherol profiles. That results show that peroxide values, spectrophotometric indices, α- and γ-tocopherol levels were negatively affected by the roasting process. The major tocopherol was γ-tocopherol and ranged in 3914-4016 mg kg-1. The main fatty acid was linolenic acid constituting 40% of the fatty acids; followed by linoleic (31.76-31.97%), oleic (17.06-17.30%) and palmitic (7.00-7.11%) acids. The major triglycerides were LnLO (12.27-12.46%), LnLnL (12.18-12.40%), LnLnLn (9.32-9.52%) and LnLL (9.34-9.50%) confirming the fatty acid profile. β-sitosterol was the predominant phytosterol ranging in 2985.07-3623.24 mg/kg followed by Δ-5-avenasterol (19.52-20.60%) and Δ-7-avenasterol (4.16-4.81%). The principal component analysis results enabled a clear discrimination between unroasted, mildly-roasted and intense-roasted oil samples.

Keywords

γ-tocopherol Fig seed oil Roasting sterol Triacylglycerol

Supporting Institution

Aydın Adnan Menderes Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

MF 18022

Thanks

This research was supported by Research Fund of the Aydın Adnan Menderes University. Project Number: MF-18022 and D. D. Ş thanks to YÖK 100/2000 Doctoral Scholarship Program

References

  • Amaral J S, Casal S, Seabra R M & Oliveira B P (2006). Effects of roasting on hazelnut lipids. Journal of Agricultural and Food Chemistry 54(4): 1315-1321. doi.org/10.1021/jf052287v
  • AOCS (2003). Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • Atoui A K, Mansouri A, Boskou G & Kefalas P (2005). Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry 89(1): 27-36. doi.org/10.1016/j.foodchem.2004.01.075
  • Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M & Achachlouei B F (2010). Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chemistry 121(4): 1211-1215. doi.org/10.1016/j.foodchem.2010.02.006
  • Badgujar S B, Patel V V, Bandivdekar A H & Mahajan R T (2014). Traditional uses, phytochemistry and pharmacology of Ficus carica: A review. Pharmaceutical Biology 52(11): 1487-1503. doi.org/10.3109/13880209.2014.892515
  • Baygeldi (2018). İncir çekirdeği yağının tıbbi ve besinsel özellikleri: yeni bir omega-3 ve gamma tokoferol kaynağı. Master’s Thesis, Ege University, İzmir, Turkey.
  • Caro A D & Piga A (2008). Polyphenol composition of peel and pulp of two Italian fresh fig cultivars (Ficus carica L.). European Food Research and Technology 226(4): 715-719. doi.org/10.1007/s00217-007-0581-4
  • Delgado A, Al-Hamimi S, Ramadan M F, Wit M D, Durazzo A, Nyam K L, & Issaoui M (2020). Contribution of tocols to food sensorial properties, stability, and overall quality. Journal of Food Quality doi.org/10.1155/2020/8885865
  • Duman E & Yazıcı A S (2018). Phenological and Physico-Chemical Characteristics of F Pear Hybrids Selected by Pre-selection. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi 28(1): 69-76. doi.org/10.18615/anadolu.835043
  • Duman E, Şimşek M & Özcan M M (2018). Monitoring of composition and antimicrobial activity of fig (Ficus carica l.) fruit and seed oil. Journal of Agroalimentary Processes and Technologies 24(2): 25-80.
  • El-Shobaki F A, El-Bahay A M, Esmail R S A, El-Megeid A A A & Esmail N S (2010). Effect of figs fruit (Ficus carica L.) and its leaves on hyperglycemia in alloxan diabetic rats. World Journal of Dairy & Food Sciences 5(1): 47-57.
  • Ghafoor K, Aljuhaimi F, Özcan M M, Uslu N & Hussain S (2018). Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil. Journal of Food Processing and Preservation 42(10). doi.org/10.1111/jfpp.13710.
  • Gilani A H, Mehmood M H, Janbaz K H, Khan A U & Saeed S A (2008). Ethnopharmacological studies on antispasmodic and antiplatelet activities of Ficus carica. Journal of Ethnopharmacology 119(1): 1-5. doi.org/10.1016/j.jep.2008.05.040
  • Goszkiewicz A, Kołodziejczyk E & Ratajczyk F (2020). Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics. Food Structure 25: 100144. doi.org/10.1016/j.foostr.2020.100144
  • Güven N, Gökyer A, Koç A, Temiz N N, Selvi S, Koparal B, ... & Erman C (2019). Physiochemical composition of fig seed oil from Turkey. Journal of Pharmacy and Pharmacology 7: 541-545. doi.org/10.17265/2328-2150/2019.10.003
  • Hama J R (2017). Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil. International Journal of Food Properties 20(5): 957-967. doi.org/10.17265/2328-2150/2019.10.003
  • Holčapek M, Lísa M, Jandera P & Kabátová N (2005). Quantitation of triacylglycerols in plant oils using HPLC with APCI-MS, evaporative light-scattering, and UV detection. Journal of Separation Science 28: 1315-1333. doi.org/10.1002/jssc.200500088
  • Hssaini L, Hanine H, Charafi J, Razouk R, Elantari A, Ennahli S & Ouaabou R (2020). First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco. OCL 27(8): 10. doi.org/10.1051/ocl/2020003
  • Issaoui M & Delgado A M (2019). Grading, Labeling and Standardization of Edible Oils. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. doi.org/10.1007/978-3-030-12473-1_2
  • IUPAC (1987). International Union of Pure and Applied Chemistry Standard Methods for Analysis of Oils, Fats and Derivates, 7th Edn, IUPAC Method 2.301, Blackwell Scientific Publications, Palo Alto, Calif, USA.
  • İçyer N C, Toker O S, Karasu S, Tornuk F, Kahyaoglu T & Arici M (2017). Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying. Journal of food measurement and characterization 11(1): 50-57. doi.org/10.1007/s11694-016-9370-8
  • Ji J, Liu Y, Shi L, Wang N & Wang X (2019). Effect of roasting treatment on the chemical composition of sesame oil. LWT 101: 191-200. doi.org/10.1016/j.lwt.2018.11.008
  • Jing B, Guo R, Wang M, Zhang L & Yu X (2020). Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil. LWT 126: 109301. doi.org/10.1016/j.lwt.2020.109301
  • Joseph B & Raj S J (2011). Pharmacognostic and phytochemical properties of Ficus carica Linn-An overview. International Journal of Pharmtech Research 3(1): 8-12.
  • Khare C P (2007). Indian medicinal plants (An Illustrated Dictionary). New York, USA: Springer Science.
  • Kim S Y, Back H, Oh M R, Park S H, Meihua J, Jeon J Y, Kim M G, Kim J S, Shin S J, Chae M H, Chae H J & Chae S W (2010). Effect of Ficus carica on functional constipation. FASEB Journal 24(S1): 348. doi.org/10.1096/fasebj.24.1_supplement.lb348
  • Lenighan Y M, McNulty B A & Roche H M (2019). Dietary fat composition: replacement of saturated fatty acids with PUFA as a public health strategy, with an emphasis on α-linolenic acid. Proceedings of the Nutrition Society 78(2): 234-245. doi.org/10.1017/s0029665118002793
  • Nakilcioğlu Taş E (2018). Biochemical characterization of fig (Ficus carica L.) seeds. Journal of Agricultural Sciences 25(2): 232-237. doi.org/10.15832/ankutbd.398268
  • Palmeira L, Pereira C, Dias M I, Abreu R M V, Corrěa R C G, Pires T C S P, Alves M J, Barros L & Ferreira I C F R (2019). Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International 126: 108572. doi.org/10.1016/j.foodres.2019.108572
  • Potočnik T, Cizej M R & Košir I J (2018). Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. Journal of Food Composition and Analysis 69: 7-12. doi.org/10.1016/j.jfca.2018.01.020
  • Rękas A, Wroniak M & Rusinek R (2015). Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches. International Journal of Food Science & Technology 50(10): 2208-2214. doi.org/10.1111/ijfs.12884
  • Suri K, Singh B, Kaur A, Yadav M P & Singh N (2019a). Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil. Food Chemistry 295: 537-547. doi.org/10.1016/j.foodchem.2019.05.140
  • Suri K, Singh B, Kaur A & Singh N (2019b). Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils. Journal of food science and technology 56(5): 2436-2445. doi.org/10.1007/s13197-019-03719-4
  • Solomon A, Golubowicz S, Yablowicz Z, Grossman S & Bergman M (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of Agricultural and Food Chemistry 54(20): 7717-7723. doi.org/10.1021/jf060497h
  • Şentürk S & Karaca H (2021). First report on the presence of aflatoxins in fig seed oil and the efficacy of adsorbents in reducing aflatoxin levels in aqueous and oily media. Toxin Reviews 41(3): 817-827. doi.org/10.1080/15569543.2021.1937226
  • Taha E & Matthäus B (2018). Effect of roasting temperature on safflower seeds and oil. Journal of Food and Dairy Sciences 9(3): 103-109. doi.org/10.21608/jfds.2018.35413
  • Tarlacı S A (2021). A new source of omega-3 and gamma tocopherol: Fig (Ficus carica L.) seed oil. Harran Tarım ve Gıda Bilimleri Dergisi 25(4): 556-560. doi.org/10.29050/harranziraat.806278
  • Teruel-Andreu C, Andreu-Coll L, López-Lluch D, Sendra E, Hernández F, & Cano-Lamadrid M (2021). Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review. Agronomy 11(9): 1834. doi.org/10.3390/agronomy11091834
  • Varhan E, Elmas F & Koç M (2019). Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. Journal of Food Process Engineering 42(4): e13022. doi.org/10.1111/jfpe.13022
  • Veberic R, Colaric M & Stampar F (2008). Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the Northern Mediterranean region. Food Chemistry 106(1): 153-157. doi.org/10.1016/j.foodchem.2007.05.061
  • Wagner K H, Kamal-Eldin A & Elmadfa I (2004). Gamma-tocopherol–an underestimated vitamin. Annals of Nutrition and Metabolism 48(3): 169-188. doi.org/10.1159/000079555
  • Wojdyło A, Nowicka P, Carbonell-Barrachina Á A & Hernández F (2016). Phenolic compounds: antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits. Journal of Functional Foods 25: 421-432. doi.org/10.1016/j.jff.2016.06.015
  • Zhang D, Li X, Cao Y, Wang C & Xue Y (2020). Effect of roasting on the chemical components of peanut oil. LWT 125:109249. doi.org/10.1016/j.lwt.2020.109249

Year 2023, Volume: 29 Issue: 2, 404 - 412, 31.03.2023

Aslı Yıldırım Vardin Derya Deniz Şirinyıldız Aslı Yorulmaz

https://doi.org/10.15832/ankutbd.1077480
Cited By: 1

Abstract

Project Number

MF 18022

References

  • Amaral J S, Casal S, Seabra R M & Oliveira B P (2006). Effects of roasting on hazelnut lipids. Journal of Agricultural and Food Chemistry 54(4): 1315-1321. doi.org/10.1021/jf052287v
  • AOCS (2003). Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • Atoui A K, Mansouri A, Boskou G & Kefalas P (2005). Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry 89(1): 27-36. doi.org/10.1016/j.foodchem.2004.01.075
  • Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M & Achachlouei B F (2010). Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chemistry 121(4): 1211-1215. doi.org/10.1016/j.foodchem.2010.02.006
  • Badgujar S B, Patel V V, Bandivdekar A H & Mahajan R T (2014). Traditional uses, phytochemistry and pharmacology of Ficus carica: A review. Pharmaceutical Biology 52(11): 1487-1503. doi.org/10.3109/13880209.2014.892515
  • Baygeldi (2018). İncir çekirdeği yağının tıbbi ve besinsel özellikleri: yeni bir omega-3 ve gamma tokoferol kaynağı. Master’s Thesis, Ege University, İzmir, Turkey.
  • Caro A D & Piga A (2008). Polyphenol composition of peel and pulp of two Italian fresh fig cultivars (Ficus carica L.). European Food Research and Technology 226(4): 715-719. doi.org/10.1007/s00217-007-0581-4
  • Delgado A, Al-Hamimi S, Ramadan M F, Wit M D, Durazzo A, Nyam K L, & Issaoui M (2020). Contribution of tocols to food sensorial properties, stability, and overall quality. Journal of Food Quality doi.org/10.1155/2020/8885865
  • Duman E & Yazıcı A S (2018). Phenological and Physico-Chemical Characteristics of F Pear Hybrids Selected by Pre-selection. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi 28(1): 69-76. doi.org/10.18615/anadolu.835043
  • Duman E, Şimşek M & Özcan M M (2018). Monitoring of composition and antimicrobial activity of fig (Ficus carica l.) fruit and seed oil. Journal of Agroalimentary Processes and Technologies 24(2): 25-80.
  • El-Shobaki F A, El-Bahay A M, Esmail R S A, El-Megeid A A A & Esmail N S (2010). Effect of figs fruit (Ficus carica L.) and its leaves on hyperglycemia in alloxan diabetic rats. World Journal of Dairy & Food Sciences 5(1): 47-57.
  • Ghafoor K, Aljuhaimi F, Özcan M M, Uslu N & Hussain S (2018). Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil. Journal of Food Processing and Preservation 42(10). doi.org/10.1111/jfpp.13710.
  • Gilani A H, Mehmood M H, Janbaz K H, Khan A U & Saeed S A (2008). Ethnopharmacological studies on antispasmodic and antiplatelet activities of Ficus carica. Journal of Ethnopharmacology 119(1): 1-5. doi.org/10.1016/j.jep.2008.05.040
  • Goszkiewicz A, Kołodziejczyk E & Ratajczyk F (2020). Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics. Food Structure 25: 100144. doi.org/10.1016/j.foostr.2020.100144
  • Güven N, Gökyer A, Koç A, Temiz N N, Selvi S, Koparal B, ... & Erman C (2019). Physiochemical composition of fig seed oil from Turkey. Journal of Pharmacy and Pharmacology 7: 541-545. doi.org/10.17265/2328-2150/2019.10.003
  • Hama J R (2017). Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil. International Journal of Food Properties 20(5): 957-967. doi.org/10.17265/2328-2150/2019.10.003
  • Holčapek M, Lísa M, Jandera P & Kabátová N (2005). Quantitation of triacylglycerols in plant oils using HPLC with APCI-MS, evaporative light-scattering, and UV detection. Journal of Separation Science 28: 1315-1333. doi.org/10.1002/jssc.200500088
  • Hssaini L, Hanine H, Charafi J, Razouk R, Elantari A, Ennahli S & Ouaabou R (2020). First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco. OCL 27(8): 10. doi.org/10.1051/ocl/2020003
  • Issaoui M & Delgado A M (2019). Grading, Labeling and Standardization of Edible Oils. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. doi.org/10.1007/978-3-030-12473-1_2
  • IUPAC (1987). International Union of Pure and Applied Chemistry Standard Methods for Analysis of Oils, Fats and Derivates, 7th Edn, IUPAC Method 2.301, Blackwell Scientific Publications, Palo Alto, Calif, USA.
  • İçyer N C, Toker O S, Karasu S, Tornuk F, Kahyaoglu T & Arici M (2017). Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying. Journal of food measurement and characterization 11(1): 50-57. doi.org/10.1007/s11694-016-9370-8
  • Ji J, Liu Y, Shi L, Wang N & Wang X (2019). Effect of roasting treatment on the chemical composition of sesame oil. LWT 101: 191-200. doi.org/10.1016/j.lwt.2018.11.008
  • Jing B, Guo R, Wang M, Zhang L & Yu X (2020). Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil. LWT 126: 109301. doi.org/10.1016/j.lwt.2020.109301
  • Joseph B & Raj S J (2011). Pharmacognostic and phytochemical properties of Ficus carica Linn-An overview. International Journal of Pharmtech Research 3(1): 8-12.
  • Khare C P (2007). Indian medicinal plants (An Illustrated Dictionary). New York, USA: Springer Science.
  • Kim S Y, Back H, Oh M R, Park S H, Meihua J, Jeon J Y, Kim M G, Kim J S, Shin S J, Chae M H, Chae H J & Chae S W (2010). Effect of Ficus carica on functional constipation. FASEB Journal 24(S1): 348. doi.org/10.1096/fasebj.24.1_supplement.lb348
  • Lenighan Y M, McNulty B A & Roche H M (2019). Dietary fat composition: replacement of saturated fatty acids with PUFA as a public health strategy, with an emphasis on α-linolenic acid. Proceedings of the Nutrition Society 78(2): 234-245. doi.org/10.1017/s0029665118002793
  • Nakilcioğlu Taş E (2018). Biochemical characterization of fig (Ficus carica L.) seeds. Journal of Agricultural Sciences 25(2): 232-237. doi.org/10.15832/ankutbd.398268
  • Palmeira L, Pereira C, Dias M I, Abreu R M V, Corrěa R C G, Pires T C S P, Alves M J, Barros L & Ferreira I C F R (2019). Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International 126: 108572. doi.org/10.1016/j.foodres.2019.108572
  • Potočnik T, Cizej M R & Košir I J (2018). Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. Journal of Food Composition and Analysis 69: 7-12. doi.org/10.1016/j.jfca.2018.01.020
  • Rękas A, Wroniak M & Rusinek R (2015). Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches. International Journal of Food Science & Technology 50(10): 2208-2214. doi.org/10.1111/ijfs.12884
  • Suri K, Singh B, Kaur A, Yadav M P & Singh N (2019a). Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil. Food Chemistry 295: 537-547. doi.org/10.1016/j.foodchem.2019.05.140
  • Suri K, Singh B, Kaur A & Singh N (2019b). Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils. Journal of food science and technology 56(5): 2436-2445. doi.org/10.1007/s13197-019-03719-4
  • Solomon A, Golubowicz S, Yablowicz Z, Grossman S & Bergman M (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of Agricultural and Food Chemistry 54(20): 7717-7723. doi.org/10.1021/jf060497h
  • Şentürk S & Karaca H (2021). First report on the presence of aflatoxins in fig seed oil and the efficacy of adsorbents in reducing aflatoxin levels in aqueous and oily media. Toxin Reviews 41(3): 817-827. doi.org/10.1080/15569543.2021.1937226
  • Taha E & Matthäus B (2018). Effect of roasting temperature on safflower seeds and oil. Journal of Food and Dairy Sciences 9(3): 103-109. doi.org/10.21608/jfds.2018.35413
  • Tarlacı S A (2021). A new source of omega-3 and gamma tocopherol: Fig (Ficus carica L.) seed oil. Harran Tarım ve Gıda Bilimleri Dergisi 25(4): 556-560. doi.org/10.29050/harranziraat.806278
  • Teruel-Andreu C, Andreu-Coll L, López-Lluch D, Sendra E, Hernández F, & Cano-Lamadrid M (2021). Ficus carica fruits, by-products and based products as potential sources of bioactive compounds: A review. Agronomy 11(9): 1834. doi.org/10.3390/agronomy11091834
  • Varhan E, Elmas F & Koç M (2019). Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. Journal of Food Process Engineering 42(4): e13022. doi.org/10.1111/jfpe.13022
  • Veberic R, Colaric M & Stampar F (2008). Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the Northern Mediterranean region. Food Chemistry 106(1): 153-157. doi.org/10.1016/j.foodchem.2007.05.061
  • Wagner K H, Kamal-Eldin A & Elmadfa I (2004). Gamma-tocopherol–an underestimated vitamin. Annals of Nutrition and Metabolism 48(3): 169-188. doi.org/10.1159/000079555
  • Wojdyło A, Nowicka P, Carbonell-Barrachina Á A & Hernández F (2016). Phenolic compounds: antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits. Journal of Functional Foods 25: 421-432. doi.org/10.1016/j.jff.2016.06.015
  • Zhang D, Li X, Cao Y, Wang C & Xue Y (2020). Effect of roasting on the chemical components of peanut oil. LWT 125:109249. doi.org/10.1016/j.lwt.2020.109249
There are 43 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Article
Authors

Aslı Yıldırım Vardin 0000-0001-5898-1209

Derya Deniz Şirinyıldız 0000-0002-6491-5512

Aslı Yorulmaz 0000-0003-4446-6585

Project Number MF 18022
Publication Date March 31, 2023
Submission Date February 22, 2022
Acceptance Date August 3, 2022
Published in Issue Year 2023 Volume: 29 Issue: 2

Cite

APA Yıldırım Vardin, A., Deniz Şirinyıldız, D., & Yorulmaz, A. (2023). Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil. Journal of Agricultural Sciences, 29(2), 404-412. https://doi.org/10.15832/ankutbd.1077480

Cited By

THE EFFECTS OF FICUS CARICA SEED OIL ADMINISTRATION ON RENAL TAS, TOS, OSI, PON AND TOTAL THIOL VALUES IN RENAL ISCHEMIA REPERFUSION DAMAGE
Turkish Journal of Health Science and Life
https://doi.org/10.56150/tjhsl.1293701
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