Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil
Journal of Food Measurement and Characterization · Mayıs 2024
YÖKSİS Kayıtları
Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil
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 TarihiMayıs 2024
Cilt / Sayfa18 · 3806-3819
Scopus ID2-s2.0-85188149173
Erişim🔓 Açık Erişim
Özet
In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils were investigated. Chia seed oil was extracted via Soxhlet without roasting as control, yielded 29.62%. The oils from seeds roasted at 90 °C and 120 °C had yields of 32.65% and 33.85%. The control oil had an acidity value of 4.70%. In comparison, the acidity values were 4.20% and 3.61% for the oils from seeds roasted at 90 °C and 120 °C. The total phenol result of the control sample was found to be 2.55 mg GAE/g, while the total phenol contents in Chia samples roasted at 90 °C and 120 °C are determined as 2.34 mgGAE/g and 2.14 mg GAE/g, respectively. Also, the flavonoid contents of the roasted chia samples (90 °C and 120 °C) were reported as 13.71 mgCE/g and 12.91 mgCE/g, respectively. It was observed that the application of roasting caused a decrease in quercetin and resveratrol values (p < 0.01). The highest antioxidant value (80.13%) was established in chia sample roasted at 90 °C. Quercetin, catechin, resveratrol, kaempferol and izorhamnetin were the main phenolic components of chia seeds. Other phenolic components such as syringic acid, p-cuoumeric acid, caffeic acid, and gallic acid were found at quite low levels. It was observed that of roasting application caused a decrease in quercetin and resveratrol values. The highest fatty acids in chia seeds were linoleic and linolenic acids. Linolenic and linoleic acid results of chia oils were recorded to be between 64.58 and 68.10% to 17.30 and 18.44%, respectively. The palmitic, stearic, oleic, linoleic and linolenic (except sonication) acid contents of the chia oils obtained by Soxhlet and sonication systems from roasted seeds were found high compared to the control.
Yazarlar (6)
1
Fahad A.L. Juhaimi
2
Ayşenur Erdem
3
Isam A.Mohamed Ahmed
4
Nurhan Uslu
5
Mehmet Musa Özcan
6
Oladipupo Adiamo
Anahtar Kelimeler
Bioactive properties
Chia seed
Fatty acids
Phenolic component
Roasting
Salvia hispanicaL
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
The University of Queensland
Brisbane Australia
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
11
Atıf
6
Yazar
6
Anahtar Kelime