{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T14:30:51Z","timestamp":1762353051462,"version":"3.40.5"},"reference-count":39,"publisher":"Wiley","license":[{"start":{"date-parts":[[2021,5,31]],"date-time":"2021-05-31T00:00:00Z","timestamp":1622419200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Quality"],"published-print":{"date-parts":[[2021,5,31]]},"abstract":"<jats:p>This study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH\/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2\/kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), \u03b1-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were \u03b2-sitosterol (83.55%), \u22065-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44\u2009mg\u2009GA\/g dry matter, 177.84\u2009mg\/L, 46.37\u2009mg\/g dry matter, and 1.21\u2009mg\u2009GA\/g dry matter, 832.5\u2009mg\/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable.<\/jats:p>","DOI":"10.1155\/2021\/5529613","type":"journal-article","created":{"date-parts":[[2021,6,1]],"date-time":"2021-06-01T04:15:13Z","timestamp":1622520913000},"page":"1-9","source":"Crossref","is-referenced-by-count":11,"title":["Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties"],"prefix":"10.1155","volume":"2021","author":[{"given":"Maryam","family":"Kazempour-Samak","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2205-7759","authenticated-orcid":true,"given":"Ladan","family":"Rashidi","sequence":"additional","affiliation":[{"name":"Food Technology and Agricultural Products Research Center, Standard Research Institute, PO Box 31745-139, Karaj, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mehrdad","family":"Ghavami","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anoosheh","family":"Sharifan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Science and Research Branch, Islamic Azad University, Tehran, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fakhrisadat","family":"Hosseini","sequence":"additional","affiliation":[{"name":"Department of Biology Science, Faculty of Biotechnology, Alzahra University, Tehran, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"key":"1","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.indcrop.2013.04.048","article-title":"Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions","volume":"49","author":"C. 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