Journal of Food Science and Technology

, Volume 56, Issue 2, pp 634–642 | Cite as

Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil

  • B. Aydeniz Güneşer
  • E. YilmazEmail author
Original Article


This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared. Thirteen sensory parameters were used to define the oil samples. The major bioactive components of the orange seed oils were naringin, hesperidin, and trans-ferulic acid. Flavonoids constituted the main phenolic class with 78.5% and 74.4%, followed by phenolic acids with 21.4% and 25.5% in the oven and microwave pre-roasted oil samples. The mean concentration of hesperidin and naringin varied from 903.4 to 909.6 mg/kg and from 234.3 to 299.8 mg/kg, respectively. The results showed for the first time in the literature that orange seed oil contains some volatile aromatic compounds and glycosylated flavanones that could have functional properties. Hence, cold-pressed orange seed oil could be suggested as the new potential health-promoting oil.


Cold press Oil Orange seed Quality Sensory Volatile 



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 Anadolu Etap Penkon Co. Inc. (Mersin, Turkey) for supplying the orange seeds used in our study.

Supplementary material

13197_2018_3518_MOESM1_ESM.jpg (39 kb)
Fig. 1S RP-HPLC profiles of the flavonoids and phenolic acids in cold pressed orange seed oils at 280 nm with Shimadzu SPD-M20A diode array detector (peak identification as follows: 1: naringenin, 2: naringin, 3: trans-ferulic acid, 4: hesperidin, 5: neohesperidin, 6: trans-2-hydroxycinnamic acid, 7: gallic acid, 8: rosmarinic acid, 9: rutin, 10: eriocitrin, 11: kaempferol, 12: catechin, 13: syringic acid) (JPEG 39 kb)
13197_2018_3518_MOESM2_ESM.jpg (24 kb)
Fig. 2S GC–MS total ion chromatogram of volatile aromatics present in the cold pressed orange seed oils (JPEG 23 kb)
13197_2018_3518_MOESM3_ESM.docx (14 kb)
Supplementary material 3 (DOCX 14 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of EngineeringÇanakkale Onsekiz Mart UniversityÇanakkaleTurkey

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