{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T06:49:03Z","timestamp":1791614943121,"version":"4.3.4"},"reference-count":23,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Chemistry &amp;amp; Biodiversity"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>This study investigated the impact of different processing methods (freeze\u2010drying, thermal treatment for 25 and 35\u00a0min, and hot\u2010air drying at 60\u00b0C and 70\u00b0C) on the proximate composition, mineral profile, phenolic compounds, antioxidant activity, and color parameters of Gemlik and Domat olive seeds. Proximate analysis revealed comparable protein (\u223c21%) and lipid (\u223c30%) contents on a dry weight basis (DWB) for both varieties. Mineral concentrations generally decreased following fermentation and subsequent thermal processing. However, this reduction was significantly less in freeze\u2010dried samples; for instance, potassium (K) levels in fermented Gemlik seeds dropped from 429.89 to 379.76\u00a0mg\/kg after lyophilization. Thermal treatment enhanced gallic acid and 3\u2010hydroxytyrosol contents in Domat seeds, whereas all drying treatments reduced these bioactives in Gemlik seeds. The Total Phenolic Content (TPC) of Domat seeds reached its highest value following 25\u00a0min of thermal treatment (18.19\u00a0mg GAE\/g DWB). DPPH radical scavenging activity decreased across all treated samples for both varieties. Color analyses (, , ) indicated processing\u2010induced changes in seed pigments, driven by pigment oxidation and Maillard reactions. These findings demonstrate that processing conditions can be tailored to preserve or modify specific bioactive and nutritional attributes of olive seeds for functional food and nutraceutical applications.<\/jats:p>","DOI":"10.1002\/cbdv.71797","type":"journal-article","created":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T06:10:55Z","timestamp":1791612655000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Freeze\u2010Drying, Hot\u2010Air Drying, and Thermal Treatment on Physicochemical and Bioactive Properties of Domat and Gemlik Olive Seeds"],"prefix":"10.1002","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9780-0917","authenticated-orcid":false,"given":"Alev Y\u00fcksel","family":"Aydar","sequence":"first","affiliation":[{"name":"Department of Food Engineering Manisa Celal Bayar University  Manisa T\u00fcrkiye"},{"name":"Food and Nutritional Sciences Program North Carolina Agricultural and Technical State University  Greensboro North Carolina USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6065-7093","authenticated-orcid":false,"given":"Tuba","family":"Ayd\u0131n","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Manisa Celal Bayar University  Manisa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3223-3477","authenticated-orcid":false,"given":"Rim Hachicha","family":"Hbaieb","sequence":"additional","affiliation":[{"name":"National Institute of Applied Sciences and Technology Tunis University of Carthage  Tunis Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6924-2230","authenticated-orcid":false,"given":"Mohamed","family":"Gargouri","sequence":"additional","affiliation":[{"name":"National Institute of Applied Sciences and Technology Tunis University of Carthage  Tunis Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2025.107495"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12142684"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104017"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27165057"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12882"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2024.2354331"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2021.654313"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jenvman.2022.115836"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy13030718"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140042"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.09.007"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.21603\/2308\u20104057\u20102023\u20101\u2010557"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phyplu.2024.100762"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113185"},{"key":"e_1_2_11_16_1","unstructured":"International Olive Council. 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