Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil

This study investigates the effect of roasting time and temperature on chemical parameters bioactive compound content fig seed oil. For this purpose, seeds were ground roasted in an electrical oven at 100, 150 200 °C for 10 20 minutes. After roasting, processed into oil using a laboratory scale mill. The obtained samples evaluated their peroxide value, K232 K270 spectrophotometric indices; fatty acid, triacylglycerol, sterol tocopherol profiles. That results show that values, indices, α- γ-tocopherol levels negatively affected by process. major was ranged 3914-4016 mg kg-1. main acid linolenic constituting 40% acids; followed linoleic (31.76-31.97%), oleic (17.06-17.30%) palmitic (7.00-7.11%) acids. triglycerides LnLO (12.27-12.46%), LnLnL (12.18-12.40%), LnLnLn (9.32-9.52%) LnLL (9.34-9.50%) confirming profile. β-sitosterol predominant phytosterol ranging 2985.07-3623.24 mg/kg Δ-5-avenasterol (19.52-20.60%) Δ-7-avenasterol (4.16-4.81%). principal component analysis enabled clear discrimination between unroasted, mildly-roasted intense-roasted samples.