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

Content Provider	Europe PMC
Author	Yilmaz, Emin Güneşer, Buket Aydeniz
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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ISSN	00221155
Volume Number	54
DOI	10.1007/s13197-017-2622-8
PubMed Central reference number	PMC5495713
Issue Number	7
PubMed reference number	28720945
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-04-12
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2017
Subject Keyword	Lemon seeds Cold pressing Hexane extraction Oil Composition Thermal property
Content Type	Text
Resource Type	Article
Subject	Food Science