Table 5.
Type of fruit seed oil | Drying technique | Key finding | Reference |
---|---|---|---|
Mango | Freeze drying (condenser temperature: -40 °C, vacuum pressure: 50 mPa), Oven drying (70 °C) with forced or static air | Higher DPPH and ABTS radicals scavenging capacity was exhibited by extracts from freeze drying and oven drying with static air | Dorta et al. (2012) |
Avocado | Air drying with a tray drier (45–75 °C, 0.80–1.60 m/s, 1–3 kg/m2) | Optimum antioxidant activity was reported on extracts from seeds dried at 60 °C, 1.20 m/s and loading density of 2 kg/m2 | Saavedra et al. (2017) |
Papaya | Air drying (room temperature), freeze drying (72 h), oven drying (50 °C, 48 h), sun drying (3 days) | Oil extracts from freeze dried seeds showed higher TEAC (56.54 μMTE/g) and FRAP (150.01 μg GAE/g) | Irondi et al. (2013) |
Microwave vacuum drying (100 mbar, 100, 300, 450 and 600 W) | Microwave drying papaya seeds at 600 W produced oil with higher TEAC (0.15 mg TE/g DW) | Bualuang et al. (2018) | |
Kinnow mandarin, eureka lemon and orlendo orange | Oven drying (60, 70 and 80 °C for 24 h). | Best DPPH radical scavending capacity was exhibited by oil extracts from seeds dried at 60 °C | Al Juhaimi et al. (2018) |
Grape | Air dryng with tray drier (40 °C, 50 °C and 60 °C, 0.42 m/s and 1.5 cm thick) | Increasing the drying temperature reduced the oil extracts TEAC. | Teles et al. (2018) |
DPPH = 2, 2-diphenyl-1-picryl hydrazyl, FRAP = Ferric reducing antioxidant power, ABTS = 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid, TEAC = Trolox equivalent antioxidant capacity, GAE = gallic acid equivalence, TE = trolox equivalence.