Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months
Journal of Food Measurement and Characterization · Haziran 2024
YÖKSİS Kayıtları
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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in quality stabilization of extra virgin olive oil stored in different time
and packages
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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
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Makale Bilgileri
ISSN21934126
Yayın TarihiHaziran 2024
Cilt / Sayfa18 · 4571-4591
Scopus ID2-s2.0-85190576392
Erişim🔓 Açık Erişim
Özet
The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed significant changes depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fruits was observed in fruits stored at 25 °C. The storage temperature with the highest total phenol amounts of the Khalas, Ruzeiz and Sukkari date cultivars was at 25 °C, followed by 5 °C and − 18 °C in decreasing order. The storage temperature and packaging types with the highest total flavonoid content of the “Ruzeiz” date variety were “open cardboard” and “sealed in plastic bag and stored in closed cardboard” at 25 °C. In general, the highest phenolic compounds were detected in “Khalas” date variety, followed by “Ruzeiz” and “Sukkari” varieties in decreasing order. While the most abundant macro element in date varieties was K, followed by P, Mg and Ca, the most abundant micro elements were Fe, and followed by Mn, Zn, B and Cu in decreasing order. The P, K, Ca, Mg, Fe, Zn and B results of the “Khalas” date variety stored at 25 °C were higher than those of the “Khalas” date fruits stored at other temperatures.
Yazarlar (7)
1
Abdullah M. Alhamdan
2
Fahad A.L. Juhaimi
3
Yosef A. Alamri
4
Isam A.Mohamed Ahmed
5
Mahmoud G. Elamshity
6
Mehmet Musa Özcan
7
Nurhan Uslu
Anahtar Kelimeler
Bioactive compounds
Date fruit
Nutrients
Package types
Polyphenols
Storage
Variety
Kurumlar
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)
Metrikler
9
Atıf
7
Yazar
7
Anahtar Kelime