Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of roasting on the physico-chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
JAOCS Journal of the American Oil Chemists Society · Mayıs 2023
YÖKSİS Kayıtları
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY · 2023 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
Wiley · 2023 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Determination of Fatty Acid Profiles and Esterase Activities in the Gills and Gonads of Vimba vimba L 1758
2015 ISSN: 0003-021X SSCI
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Evaluation of the Triglyceride Composition of Pomegranate Seed Oil by RP HPLC Followed by GC MS
2015 ISSN: 0003-021X SCI-Expanded
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A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded
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Chemical Compositions and Mineral Contents of Some Hull Less Pumpkin Seed and Oils
2016 ISSN: 0003-021X SCI-Expanded
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Fully Automated Three Dimensional Column Switching SPE FIA HPLC System for the Characterization of Lipids by a Single Injection Part I Instrumental Design and Chemometric Approach to Assess the Effect of Experimental Settings on the Response of ELSD
2016 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Chemical Compositions and Mineral Contents of Some Hull Less Pumpkin Seed and Oils
2016 ISSN: 0003-021X SCI-Expanded
Prof. Dr. ÖNDER TÜRKMEN →
A Highly Efficient Automated Flow Injection Method for Rapid Determination of Free Fatty Acid Content in Corn Oils
2014 ISSN: 0003-021X SCI-Expanded
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A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded 1 atıf
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
A Highly Efficient Automated Flow Injection Method for Rapid Determination of Free Fatty Acid Content in Corn Oils
2014 ISSN: 0003-021X SCI-Expanded 1 atıf
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Effect of roasting on the physico-chemical properties,
fatty acids, polyphenols and mineral contents of tobacco
(Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Prof. Dr. SAİT GEZGİN →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Prof. Dr. SAİT GEZGİN →
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
2024 ISSN: 0003-021X SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
ISSN0003021X
Yayın TarihiMayıs 2023
Cilt / Sayfa100 · 403-412
Scopus ID2-s2.0-85147231766
Özet
The physico-chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave-roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven-roasted) and 34.42 mg GAE/100 g (microwave-roasted) to 4.60 (microwave-roasted) and 6.45 mg GAE/100 g (oven-roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave-roasted), respectively. Gallic acid, 3,4-dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven-roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven-roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds.
Yazarlar (5)
1
Mehmet Musa Özcan
2
Nurhan Uslu
3
Viktar Lemiasheuski
ORCID: 0000-0001-7757-1969
4
Duygu Akçay Kulluk
5
Sait Gezgin
ORCID: 0000-0002-3795-4575
Anahtar Kelimeler
bioactive properties
fatty acid
minerals
oil
polyphenols
roasting
tobacco seed
Kurumlar
All-Russian Research Institute of Physiology, Biochemistry and Nutrition of Animals
Borovsk Russian Federation
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
JAOCS, Journal of the American Oil Chemists' Society
Q2
SJR Skoru0,523
H-Index145
YayıncıJohn Wiley and Sons Inc
ÜlkeGermany
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Organic Chemistry (Q2)
Process Chemistry and Technology (Q3)
Metrikler
6
Atıf
5
Yazar
7
Anahtar Kelime