Published January 1, 2015 | Version v1
Journal article Open

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Creators

  • 1. Uludag Univ, Fac Agr, Dept Food Engn, Bursa, Turkey
  • 2. Uludag Univ, Fac Agr, Dept Hort, Bursa, Turkey
  • 3. Sci & Technol Res Council Turkey, Bursa Test & Anal Lab, Bursa, Turkey
  • 4. Uludag Univ, Keles Voc High Sch, Dept Food Tech, Bursa, Turkey
  • 5. Uludag Univ, Yenisehir Ibrahim Orhan Voc High Sch, Dept Food Tech, Bursa, Turkey
  • 6. Istanbul Aydin Univ, Anadolu Bil Voc High Sch, Dept Food Tech, Istanbul, Turkey
  • 7. Pamukkale Univ, Fac Engn, Dept Food Engn, Denizli, Turkey
  • 8. Uludag Univ, Fac Sci & Arts, Dept Chem, Bursa, Turkey

Description

Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids.

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