Scopus
YÖKSİS Eşleşti
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
JAOCS, Journal of the American Oil Chemists' Society · Ağustos 2024
YÖKSİS Kayıtları
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
Journal of the American Oil Chemists' Society · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJAOCS, Journal of the American Oil Chemists' Society
Yayın TarihiAğustos 2024
Cilt / Sayfa101 · 797-807
Scopus ID2-s2.0-85200694719
Özet
In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non-roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil.
Yazarlar (6)
1
Isam A. Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Havvanur Yılmaz
5
Belal M. Mohammed
6
Zainab Albakry
Anahtar Kelimeler
antioxidant activity
fatty acid
heating
phenolics
principal component analysis (PCA)
sunflower seed
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey