Scopus
YÖKSİS Eşleşti
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (Pisum sativum L.) seeds
International Journal of Food Science and Technology · Aralık 2023
YÖKSİS Kayıtları
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds
International Journal of Food Science and Technology · 2023 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiAralık 2023
Cilt / Sayfa58 · 6342-6350
Scopus ID2-s2.0-85173521183
Özet
In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat-treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (P < 0.05). Oven or microwave heating treatments increased the L* values of samples, while boiling caused a decrease in L* results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven).
Yazarlar (4)
1
Mahmoud Younis
2
Isam A. Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
Anahtar Kelimeler
Bioactive properties
colour
drying
pea seed
phenolic compounds and minerals
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
3
Atıf
4
Yazar
5
Anahtar Kelime