Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · Temmuz 2024
YÖKSİS Kayıtları
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of microwave and conventional drying on antioxidant activity phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh
2017 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2017 ISSN: 2193-4126 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Bioactive compounds, antioxidant activity and some physicochemical properties of theseed and seed-oil of Mahonia aquifolium berries
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Central composite design and response surface methodologyfor the optimization of Ag-HPLC/ELSD method for triglycerideprofiling
2017 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. HÜSEYİN KARA →
Effect of soxhlet and cold press extractions on the physico-chemicalcharacteristics of roasted and non-roasted chia seed oils
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Central composite design and response surface methodology for the optimization of Ag-HPLC/ELSD method for triglyceride profiling
2017 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET AKBULUT →
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. CEMALETTİN SARIÇOBAN →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
Yayın TarihiTemmuz 2024
Cilt / Sayfa18 · 6274-6284
Scopus ID2-s2.0-85195375475
Erişim🔓 Açık Erişim
Özet
In this study, the effect of the application of salt water (brine), lye and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation was investigated. The total carotenoid quantity of the caper buds were assessed to be between 0.46 (lye) and 1.57 µg/g (hot water) on the 5th day, while the total carotenoid quantities of the buds on the 30th are found between 0.22 (normal water) and 0.94 µg/g (brine). The total carotenoid values of the caper buds on the 45th day were changed to be between 0.05 (hot water) and 0.75 µg/g (brine). The total phenol quantities of the buds on the 30th day were detected between 111.23 (caustic) and 194.48 mg GAE/100 g (hot water), while the total phenol quantities of the caper buds on the 45th day were assigned between 66.87 (lye) and 159.33 mgGAE/100 g (brine). The total flavonoid quantities of thecaper buds were assigned between 289.29 (lye) and 458.81 mg catechin equivalent (CE)/100 g (normal water) on the 45th day. The highest decrease in phenolic components during fermentation was detected in catechin, rutin and resveratrol. Fermented caper buds, whose bitterness was removed with normal water on the 45th day, received the most appreciation. At the end of fermentation, the buds whose bitterness was removed with soda water, normal and hot water, normal water and caustic were most appreciated in terms of color, smell, taste and hardness. Graphical abstract: (Figure presented.)
Yazarlar (5)
1
Fahad AlJuhaimi
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry
Anahtar Kelimeler
Bioactive properties
Caper bud
Debittering
Fermentation
Lye
Phenolic compounds
Sensory analysis
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)