Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Comparison of heglig (Balanites aegyptiaca) fruit parts in terms of bioactive properties, phenolic component, and mineral content
Journal of Food Processing and Preservation · Şubat 2022
YÖKSİS Kayıtları
Comparison of heglig (Balanites aegyptiaca) fruit parts in terms of bioactive properties, phenolic component, and mineral content
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85121373121
Özet
The protein contents of heglig fruit shell and flesh parts were determined as 6.31% and 5.44% (w/w), respectively. The total phenol amounts of fruit shell and flesh parts were established as 138.13 mg GAE/100 g and 144.03 mg GAE/100 g, respectively. Kaempferol, quercetin, and resveratrol were the dominant phenolic constituents of heglig fruit parts. While kaempferol contents of fruit shell and flesh parts are identified as 10.30 mg/100 g and 15.83 mg/100 g, quercetin contents of fruit shell and flesh parts were detected as 8.26 and 24.71 mg/100 g, respectively. While K amounts of fruit shell and flesh parts are determined as 7,680.96 and 2,122.23 mg/kg, Ca and Mg contents of fruit shell and flesh parts were measured as 3,543.38 and 2,198.54 mg/kg to 547.88 and 599.58 mg/kg, respectively. Phytochemical investigation of heglig fruits portions showed the presence of some important phytochemical compounds. Mineral results exhibited some fluctuations depending on fruit portions. Practical applications: Balanites aegyptiaca fruit is used for food and feed in almost all parts of Africa. Bioactive compounds, antioxidant properties, polyphenols, and minerals of heglig fruit parts were evaluated. B. aegyptiaca (L.), a tree that is more valuable with its fruits and seeds, has a long history of use as a wide-spread woody plant resource in the African continent. The heglig (laloub) fruit can be eaten as fresh and dried. Heglig's fruits and seeds are widely used in different countries of Africa.
Yazarlar (5)
1
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Ahmad Mohammad Salamatullah
5
Khizar Hayat
ORCID: 0000-0001-9472-4947
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
3
Atıf
5
Yazar