Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat-Treated Chufa (Cyperus esculentus L.) Tubers
Starch Staerke · Şubat 2025
YÖKSİS Kayıtları
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
Starch - Stärke · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
Starch - Stärke · 2024 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Aliphatic Polyurethane Films Based on Hexamethylene Diisocyanate and Saccharides for Biocompatible Transparent Coating on Optic Medical Devices
2022 ISSN: 0038-9056 SCI-Expanded Q2
Dr. Öğr. Üyesi MERVE GÖKŞİN KARAASLAN TUNÇ →
Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose
2023 ISSN: 0038-9056 SCI-Expanded Q3
Prof. Dr. SULTAN ARSLAN TONTUL →
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
2024 ISSN: 0038-9056 SCI-Expanded
Doç. Dr. NURHAN USLU →
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
2024 ISSN: 0038-9056 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
Dergi
Starch Staerke
ISSN00389056
Yayın TarihiŞubat 2025
Cilt / Sayfa77
Scopus ID2-s2.0-85205875179
Erişim🔓 Açık Erişim
Özet
In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of “Sarışeker” tigernut tubers roasted in microwave and oven systems are defined to be between 1.56 (540 W) and 2.57 mmolTE kg−1 (720 W) to 1.57 (80 and 120 °C) and 1.68 mmolTE kg−1 (100 °C), respectively. Gallic acid results of the “Sarışeker” and “Balyumru” tigernut tubers roasted in microwave are specified to be between 5.49 (720 W) and 6.59 mg/100 g (540 W) to 15.83 (900 W) and 21.47 mg/100 g (720 W), respectively. In general, the phenolic component values of the “Sarışeker” tigernut tubers roasted at different temperatures are higher than the “Sarışeker” tigernut samples roasted in the microwave. The oleic, linoleic, and linolenic acid values of the oils obtained from “Sarışeker” tubers roasted in both roasting systems increase compared to the control. The heat treatment has different effects on the contents of different elements of the tigernut tubers. It has been observed that there are significant fluctuations in the amounts of minerals in the structure of foods as a result of the heat treatment applied.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
bioactive properties
fatty acids
microwave
minerals
oil
oven
polyphenols
roasting
tigernut
Kurumlar
King Saud University
Riyadh Saudi Arabia
North Dakota State University
Fargo United States
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Starch/Staerke
Q2
SJR Skoru0,559
H-Index112
YayıncıWiley-VCH Verlag
ÜlkeGermany
Food Science (Q2)
Organic Chemistry (Q2)