オレオサイエンス

第 21 巻第 8 号（2021）

345

Commentary by the Winner of the 12th Journal of Oleo Science Best Author Award
Kashif Ghafoor
Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia

It is a great pleasure to learn that the Journal ofof adding sumac extracts at varying concentrations onOleo Science has offered me the Best Author’s Award

physicochemical properties and oxidative stability offor the year 2020. The award was based on three ofcold-pressed orange, lemon, and mandarin seed oils. It

our articles published in the journal during the year

was observed that it was 0.5% extract addition showed2020 (J. Oleo Sci. 69 (4) 307-315 (2020); J. Oleo Sci. 69 (5)improved quality characteristics in oils mentioned

423-428 (2020); J. Oleo Sci. 69 (10) 1219-1230 (2020)). I

above. Another study included the roasting of walnut

am thankful to the journal team and leadership to rec-kernels, and the yield, tocopherol contents, and fatty

ognize our contributions and research works and be-acid profile of resultant oil were evaluated, whichstow this honor.

showed an increment in oil yield. But heat-sensitive

Plant materials are diverse, and their use in different

components encountered a decrease in their contents,

food products requires applying specific processing pro-possibly due to thermal degradation. In another study,cedures. Each type of plant matrix responds differently

palm oil was enriched with natural (thyme and rose-to these processing procedures, depending on the typemary) extracts and synthetic antioxidants used in theof plant material, variety, harvest season, and the pro-frying of differently cut potato chips. The study alsocessing methods used in their preparation. Extracts ob-demonstrates a detailed characterization for moisture,

tained from plants are rich in certain phytochemicals

oil uptake, fatty acid composition, trans-fat contents,that carry critical functional properties. These proper-

acrylamide, peroxide values, and fried potato chips’

ties can be utilized to improve the quality and healthsensory quality. We anticipate these studies quite use-

benefits of other foods. Since processing methods such

ful for journal readership interested in processing andas frying, roasting, storage are often applied, it is highly

researching, and developing similar food products.

beneficial to analyze these effects. Hence, our research

As I express my gratitude to the journal team forworks focus on exploring the impact of various inde-honoring me with this award, it would be a great plea-

pendent variables on the physicochemical and nutri-

sure for me to mention the collaboration with Professor

tional characteristics of processed food products. TheseMehmet Musa Ozcan and Professor Fahad AL-Juhaimi.

studies help understand possible health benefits on in-

Their support and contributions proved imperative intended functional foods and optimize different types of

the completion of these studies and were published inprocessing methods.

the journal. It would also be essential to mention otherco-authors’support and assistance because good col-The above manuscripts aimed to evaluate the effects―

laborative teamwork enabled me to achieve this honor.

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