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The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

Journal of Food Measurement and Characterization · Ocak 2024

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YÖKSİS Kayıtları
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
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Makale Bilgileri

Dergi Journal of Food Measurement and Characterization
ISSN21934126
Yayın TarihiOcak 2024
Cilt / Sayfa18 · 464-473
DOI10.1007/s11694-023-02195-x
Scopus ID2-s2.0-85174009001
Özet While the oil result of pumpkin seeds increased with sprouting, it decreased with roasting. The phenolic and flavonoid results of pumpkin seeds were reported between 24.16 (control) and 215.01 mgGAE/100 g (germinated) to 57.14 (control) and 185.72 mg/100 g (germinated), respectively. Antioxidant capacity values of two different methods (DPPH and ABTS) were defined between 0.77 (control) and 4.34 mmol/kg (germinated) to 0.72 (roasted) and 1.90 mmol/kg (germinated), respectively. The results of the obtained phenolic component amounts showed significant differences depending on the treatments applied to the seeds (p < 0.05). The main dominant phenolic components detected in raw, sprouted and roasted pumpkin seeds were catechin, rutin, 3,4-dihydroxybenzoic acid and gallic acid. In general, phenolic component results of pumpkin seeds increased as a result of germination and roasting compared to control. The oils extracted from pumpkin seeds are rich in linoleic and oleic acids. While oleic acid results of the oils extracted from pumpkin seeds are reported between 31.22 (control) and 32.92% (germinated), linoleic acid results of pumpkin seed oils were recorded between 45.66 (germinated) and 48.81% (control). P and K results of pumpkin seeds were reported between 5938.44 (control) and 6788.28 mg/kg (roasted) to 2598.24 (germinated) and 2838.96 mg/kg (roasted), respectively.

Yazarlar (5)

1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Belal M. Mohammed
5
Zainab Albakry

Anahtar Kelimeler

Bioactive compounds Fatty acids Germination HPLC ICP-AES Minerals Polyphenols Pumpkin (Cucurbita moschata) Roasting

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)
Dergi sayfasına git

Metrikler

13
Atıf
5
Yazar
9
Anahtar Kelime

Sistemimizdeki Yazarlar

NU
NURHAN USLU
Doç. Dr.

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