Scopus
YÖKSİS DOI Eşleşti
SJR Q1
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
International Journal of Food Science and Technology · Ağustos 2024
YÖKSİS Kayıtları
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
International Journal of Food Science & Technology · 2024 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
International Journal of Food Science and Technology · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
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The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
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Makale Bilgileri
ISSN09505423
Yayın TarihiAğustos 2024
Cilt / Sayfa59 · 5699-5709
Scopus ID2-s2.0-85197697667
Özet
In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds.
Yazarlar (5)
1
Mahmoud Younis
2
Isam A.Mohamed Ahmed
3
Nurhan Uslu
4
Zainab Albakry
5
Mehmet Musa Özcan
Anahtar Kelimeler
bioactive properties
elements
fatty acid
GC
HPLC
ICP-AES
Mahaleb
polyphenols
Prunus mahaleb L
roasting
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Science and Technology
Q1
OA
SJR Skoru0,671
H-Index134
YayıncıOxford University Press
ÜlkeUnited Kingdom
Industrial and Manufacturing Engineering (Q1)
Food Science (Q2)
Metrikler
1
Atıf
5
Yazar
10
Anahtar Kelime