Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science and Technology · Ağustos 2024
YÖKSİS Kayıtları
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science & Technology · 2024 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science and Technology · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Makale Bilgileri
ISSN09505423
Yayın TarihiAğustos 2024
Cilt / Sayfa59 · 5787-5793
Scopus ID2-s2.0-85197664481
Özet
In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4-dihydroxybenzoic acid, 0.87 (+)-catechin, 0.15 1,2-dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave-roasted nuts contained 0.75 gallic acid, 0.62 3,4-dihydroxybenzoic acid, 0.83 (+)-catechin, 0.47 1,2-dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α-tocopherol, 63.78 and 7.60 β-tocopherol, 8.72 and 7.40 ɣ-tocopherol and 5.61 and 6.77 mg g−1 δ-tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β-tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased.
Yazarlar (5)
1
Mahmoud Younis
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry
Anahtar Kelimeler
bioactive properties
fatty acids
GC
HPLC
nutraceuticals
oil
phenolic compounds
Pistachio
Pistacia vera
tocopherol
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