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

• Main Authors: Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin, Ayşe N. Dundar, Dilek Dulger, F.Betul Kaplan, Asli Kilci, Seref Gucer
• Format: Article
• Language: English
• Published: Julius Kühn-Institut 2015-02-01
• Series: Journal of Applied Botany and Food Quality
• Subjects: Oleaster; Elaeagnus angustifolia L.; functional properties; mineral; organic acid; fatty acid
• Online Access: https://ojs.openagrar.de/index.php/JABFQ/article/view/3269

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. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content.