The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds

Abstract

In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) were defined to be between 56.11 (25 min) and 65.43 mgGAE/100 g (control), while the total phenolic quantities of sonicated bitter orange seeds are characterized between 59.03 (control) and 66.01 mg/100 g (50 min). The total flavonoid contents of unroasted bitter orange seeds treated in WB and ultrasonic bath (UB) were depicted between 70.60 (25 min) and 77.50 mg/100 g (50 min) to 72.98 (50 min) and 83.69 mgGAE/100 g (25 min), respectively. While total flavonoid quantities of roasted bitter orange seeds treated in WB are defined between 73.21 (control) and 97.26 mg/100 g (50 min), total flavonoid amounts of roasted bitter orange seeds treated in a ultrasonic bath were assessed to be between 58.45 (control) and 102.02 mg/100 g (50 min). Catechin amounts of unroasted bitter orange seeds extracted by the WB and UB extraction systems were established between 15.88 (25 min) and 37.41 (control) to 12.81 (control) and 39.33 mg/100 g (50 min), respectively. Nutritive Value Index (NVI) results of citrus seed oils processed in WB and UB were defined to be between 0.96 (50 min) and 1.20 (control) to 1.14 (control) and 1.22 (50 min), respectively. In general, the total phenolic and total flavonoid contents of unroasted bitter orange seeds increased in WB and UB treatments compared to the control depending on the sonication time. The oleic and linoleic acid contents of oils extracted from seeds treated in WB and UB were close to each other depending on the finishing times.

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ORIGINAL PAPER
Waste and Biomass Valorization
https://doi.org/10.1007/s12649-025-02891-3
Introduction
Citrus fruits such as orange, bitter orange, lemon, tangerine
and grapefruit belong to the Rutaceae family and are widely
cultivated in the Northern and Southern Hemispheres
worldwide [1, 2]. Consumption of citrus fruits by humans
does not exceed 45–60% of the total amount of citrus fruit,
and the remaining fruit pulp, peel and seed are thrown into
Mehmet Musa Özcan
mozcan@selcuk.edu.tr
1 Department of Food Science & Nutrition, College of Food
and Agricultural Sciences, King Saud University, Riyadh,
Saudi Arabia
2 Department of Food Engineering, Faculty of Agriculture,
Selcuk University, Konya 42031, Turkey
3 College of Tea Science and Tea Culture, Zhejiang Agriculture
and Forestry University, Hangzhou, China
Abstract
In this study, changes in the bioactive properties, phenolic proles, fatty acids, lipid indices of the water bath and sonica-
tion processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromato-
graphic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) were dened to
be between 56.11 (25 min) and 65.43 mgGAE/100 g (control), while the total phenolic quantities of sonicated bitter orange
seeds are characterized between 59.03 (control) and 66.01 mg/100 g (50 min). The total avonoid contents of unroasted
bitter orange seeds treated in WB and ultrasonic bath (UB) were depicted between 70.60 (25 min) and 77.50 mg/100 g
(50 min) to 72.98 (50 min) and 83.69 mgGAE/100 g (25 min), respectively. While total avonoid quantities of roasted
bitter orange seeds treated in WB are dened between 73.21 (control) and 97.26 mg/100 g (50 min), total avonoid
amounts of roasted bitter orange seeds treated in a ultrasonic bath were assessed to be between 58.45 (control) and
102.02 mg/100 g (50 min). Catechin amounts of unroasted bitter orange seeds extracted by the WB and UB extraction
systems were established between 15.88 (25 min) and 37.41 (control) to 12.81 (control) and 39.33 mg/100 g (50 min),
respectively. Nutritive Value Index (NVI) results of citrus seed oils processed in WB and UB were dened to be between
0.96 (50 min) and 1.20 (control) to 1.14 (control) and 1.22 (50 min), respectively. In general, the total phenolic and total
avonoid contents of unroasted bitter orange seeds increased in WB and UB treatments compared to the control depend-
ing on the sonication time. The oleic and linoleic acid contents of oils extracted from seeds treated in WB and UB were
close to each other depending on the nishing times.
Statement Novelty
In the fruit juice industry, the waste of citrus fruits, which are the most used, is used as an edible oil source compared
to eld plant seed oils. Therefore, this waste will be a good source of oil raw material in economic terms and will not
cause environmental pollution. The frequency applied in the sonication-assisted extraction process signicantly reduces
the working time by allowing the plant cells to break down more easily and the oils to be released in a shorter time. In
addition, it has been reported that ultrasound-assisted extraction can work at lower temperatures than Soxhlet, thus mini-
mizing thermal damage and loss of bioactive compounds in the extract.
Keywords Bitter orange seed · Roasting · Sonication · Bioactive compounds · Fatty acids · Lipid indices
Received: 5 October 2024 / Accepted: 5 January 2025
© The Author(s), under exclusive licence to Springer Nature B.V. 2025
The Role of Water- and Ultrasononic bath Processes on Bioactive
Properties, Phenolic Proles, Fatty Acids, Lipid Indices of Roasted and
Unroasted Bitter Orange Seeds
Isam A. MohamedAhmed1· Mehmet MusaÖzcan2· NurhanUslu2· FahadAl-Juhaimi1· RanWei3
1 3
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