الفهرس 
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Abstract
The approximate composition of apricot seeds, pumpkin seeds, and mango seeds was measured. The pumpkin seeds had higher crude protein, crude fat, and total ash contents and a lower total carbohydrate content than apricot seeds and mango seeds. Mango seeds had a higher total carbohydrate content and lower crude protein, crude fat, and crude fiber contents than other seeds. Apricot seeds had a higher crude fiber content and a moderate amount of crude protein, crude fat, and total carbohydrate. Apricot seeds and mango seeds had similar total ash contents. The oil from these seeds is characterized by its high phenolic content and antioxidant activity.
Based on these scientific facts about oil seeds, this study aimed to achieve the following:
Extraction of the oil from untraditional sources (some food
industry waste) using different extraction methods.
Study the effect of different extraction methods on the chemical, physical, and nutritional properties of the extracted oil.
Utilization of the extracted oil in the manufacture of some food products.
Evaluate the quality aspects and nutritional value of the products.
The results of this study revealed the following:
1- Two ways of extraction (hot and cold) were used to extract oil from three types of seeds (apricot, pumpkin, and mango).
2- Effect of extraction methods on oil yield:
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Hot extraction had a higher oil yield than cold extraction in the three types of oil seeds.
3- Physicochemical properties of oil:
No significant differences in peroxide value and refractive index contents were observed between cold and hot extractions or among the three types of oil seeds. Hot extraction had a higher acid value and iodine value and a lower saponification number than cold extraction. Mango seed oil, followed by pumpkin seed oil, had a higher acid value than apricot seed oil.
4- Fatty acid composition of oil seeds
The main fatty acid in apricot seed oil was oleic acid, followed by linoleic acid and palmitic acid. Linoleic acid, followed by oleic acid and palmitic acid, were the major fatty acids in pumpkin seed oils. Stearic acid, oleic acid, and palmitic acid were the most abundant fatty acids in mango seed oil.
5- Oxidative stability of oil by using the Schaal oven test
Peroxide, acid, and refractive index were determined during storage at 60°C for 9 days. Pumpkin seed oil (20.3 meq O2/kg oil), followed by apricot seed oil (5.59 meq O2/kg oil), had a higher peroxide value than mango seed oil (3.69 meq O2/kg oil). The hot extraction method had a higher peroxide value than the cold extraction method. Peroxide values were increased by increasing the storage period at 60°C. Mango seed oil (3.74 mg KOH/g oil), followed by apricot seed oil (0.16 mg KOH/g oil), had a higher (P ≤ 0.05) acid value than pumpkin seed oil (0.12 mg KOH/g oil). The hot extraction method had a higher (P ≤ 0.05) acid value than the cold extraction method. The acid values were increased (P ≤ 0.05) by increasing the storage period at 60°C. The
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refractive index was not affected (P > 0.05) by the extraction methods and storage periods at 60°C for 9 days.
6- Induction period of apricot, pumpkin, and mango seed oils:
mango seed oil showed the highest induction period (>98 h), followed by the apricot seed oil (8.59-8.83 hwhile the pumpkin seed oil showed the lowest induction period (2.97-3.64 h). Hot extraction had a higher induction period (3.64->98 h) than cold extraction (2.97->98 h).
7- Total phenol content of oil seeds
The mango seed oil showed the highest total phenol content (64.43 mg gallic acid/g), followed by the pumpkin seed oil (18.62 mg gallic acid/g). While the apricot seed oil showed the lowest (P ≤ 0.05) total phenol content (15.17 mg gallic acid/g). Hot extraction had a higher total phenol content (34.64 mg gallic acid/g) than cold extraction (30.84 mg gallic acid/g).
8- Antioxidant activity of oil seeds
The mango seed oil had the highest antioxidant activity (90.61%), followed by the pumpkin seed oil and the apricot seed oil. No significant difference in antioxidant activity was observed between apricot seed oil (10.72%) and pumpkin seed oil (10.12%). No significant difference in antioxidant activity was observed between cold extraction (36.71%) and hot extraction (37.58%).
9- Peroxide value of cupcakes
Control cupcake (4.6 meq O2/kg oil), followed by cupcake prepared with pumpkin seed oil (4.05 meq O2/kg oil), had a higher (P ≤ 0.05) peroxide value than cupcake prepared with apricot seed oil (2.80 meq O2/kg oil) and mango seed oil (2.27 meq O2/kg oil).
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10- Acid value of cupcakes
Control cupcake (1.84 mg KOH/g oil), followed by cupcake prepared with pumpkin seed oil (2.02 mg KOH/g oil), had a lower acid value than cupcake prepared with apricot seed oil (2.06 mg KOH/g oil) and mango seed oil (2.12 mg KOH/g oil). The acid values of cupcakes were increased (P ≤ 0.05) by increasing the concentration of seed oils.
The cupcakes prepared with hot extraction oils had higher peroxide and acid values than the cupcakes prepared with cold extraction oils.
11- Physical properties of cupcakes
The control cupcake (44.0 g) had the lowest weight. Cupcakes prepared with mango seed oil had higher standing height, volume, and specific volume than control cupcakes and cupcakes prepared with apricot and pumpkin seed oils. No differences were observed in standing height, volume, and specific volume between cupcakes prepared with apricot seed oil and cupcakes prepared with pumpkin seed oil. Control cupcakes had a higher standing height and volume than cupcakes prepared with apricot and pumpkin seed oils. No significant difference was observed in specific volume among control cupcakes, cupcakes prepared with apricot seed oil, and cupcakes prepared with pumpkin seed oil. No differences in weight and specific volume were observed between cupcakes prepared with cold and hot extractions. Cupcakes prepared with hot extraction oils had a higher standing height and volume than cupcakes prepared with cold extraction oils. The weight of the cupcake was not affected by increasing the concentration of seed oils. Standing height, volume, and specific volume of cupcakes were increased by increasing the concentration of seed oils.
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12- Sensory properties of cupcakes : The sensory properties of the control cupcake were similar to cupcakes prepared with apricot and pumpkin seed oils. No significant differences in sensory properties were observed between cupcakes prepared with oil extracted by cold extraction and cupcakes prepared with oil extracted by hot extraction. No significant differences in sensory properties were observed by increasing the concentration of seed oils up to 75%. However, cupcakes prepared with seed oils at 100% concentration had lower sensory properties than other concentrations.
13- Proximate composition of cupcake:
Proximate composition was not affected by the type of seed oils, extraction methods, and concentration of oils.
14- Crust color of cupcake :
The control cupcake had lower L*, a*, and b* values than cupcakes prepared with seed oils. Cupcakes prepared with mango seed oil had higher L* (33.40) and a* (8.29) values than control cupcakes and cupcakes prepared with apricot and pumpkin seed oils. Cupcakes prepared with apricot seed oil had higher b* values (26.61) than control cupcakes and cupcakes prepared with pumpkin and mango seed oils. No significant difference in b* values was observed between cupcakes prepared with pumpkin seed oil and mango seed oil. Cupcakes prepared with hot extraction oils had a higher L* value (23.40) and a* value (-0.52) than cupcakes prepared with cold extraction oils. Cupcakes prepared with cold extraction oils had a higher b* value (24.38) than cupcakes prepared with hot extraction oils.15- Peroxide value of betifore:
Betifore prepared with pumpkin seed oil (6.57meq O2/kg oil) followed by control betifore (6.02 meq O2/kg oil) had higher peroxide value than betifore prepared with apricot seed oil (3.77 meq O2/kg oil) and mango seed oil (3.35 meq O2/kg oil). Betifore prepared with hot extraction oils had a higher peroxide value than betifore prepared with cold extraction oils. No significant difference in peroxide value was observed between betifore prepared with 25% oil seed oils and betifore prepared with 30% oil seed oils. However, betifore prepared with 40% oil seed oils had a lower peroxide value than betifore prepared with 25% and 30% oil seed oils.
16- Acid value of betifore:
Control betifore (1.27 mg KOH/g oil) followed by betifore prepared with pumpkin seed oil (1.39 mg KOH/g oil) had a lower acid value than betifore prepared with apricot seed oil (1.51 mg KOH/g oil) and mango seed oil (1.58 mg KOH/g oil). Betifore prepared with hot extraction oils had a higher acid value than betifore prepared with cold extraction oils. Betifore prepared with 25% oil seed oils had a lower acid value than betifore prepared with 30% and 40% oil seed oils. No significant difference in acid value was observed between betifore prepared with 30% oil seed oils and betifore prepared with 40% oil seed oils.
17- Physical properties of betifore:
No significant difference in betifore weight was observed between control betifore and betifore prepared with different types and levels of seed oils extracted by cold and hot extraction. Control betifore had lower thickness, width, spread ratio, and spread factor than betifore prepared
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with seed oils. Betifore prepared with mango seed oil had a higher thickness, width, spread ratio, and spread factor than control betifore and betifore prepared with apricot and pumpkin seed oils. Betifore prepared with pumpkin seed oil had a higher thickness, width, spread ratio, and spread factor than betifore prepared with apricot seed oil. The thickness, width, spread ratio, and spread factor of betifore prepared with seed oils extracted by hot extraction were higher than those extracted by cold extraction. Betifore prepared with 30% oil seed oils was higher in thickness, width, spread ratio, and spread factor than betifore prepared with other oil seed oils. Betifore prepared with 25% seed oils had lower thickness, width, spread ratio, and spread factor than betifore prepared with other seed oils.
18- Sensory properties of betifore:
Control betifore was similar to betifore prepared with apricot and pumpkin seed oils. The sensory properties of betifore prepared with mango seed oil were lower than those of control betifore and betifore prepared with apricot and pumpkin seed oils. No significant differences in sensory properties were observed between betifore prepared with oil extracted by cold extraction and betifore prepared with oil extracted by hot extraction. The appearance of betifore prepared with oil seed oils was not affected by increasing the concentration of seed oils in the betifore mixture.19- Proximate composition of betifore
Proximate composition was not affected by the type of oil seed oils, extraction methods, and concentration of oils.20- Crust color of betifore:
Betifore prepared with apricot seed oil had higher L*, a*, and b* values than control betifore and betifore prepared with other seed oils. Betifore prepared with pumpkin seed oil had lower L*, a*, and b* values than control betifore and betifore prepared with other seed oils. Control betifore had higher L*, a*, and b* values than betifore prepared with pumpkin seed oils. Betifore prepared with hot extraction oils had higher L*, a*, and b* values than betifore prepared with cold extraction oils. The L*, a*, and b* values of betifore were decreased by increasing the concentration of seed oils.