Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan
Journal of Food Processing and Preservation · Ocak 2022
YÖKSİS Kayıtları
Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
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2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiOcak 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85119253354
Özet
The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (15 min). Although gallic acid contents of quinoa grains are detected between 3167.98 (5 min) and 3726.00 mg/100 g (control), catechin amounts of quinoa seeds were identified between 11.73 mg/100 g (15 min) and 24.15 mg/100 g (10 min). The oleic and linoleic acid amounts of the oils of raw and roasted-quinoa grains were identified between 26.68% (15 min) and 37.80% (control) to 37.31% (control) and 51.81% (10 min), respectively. Total phenol, flavonoid amounts and antioxidant activity values of roasted quinoa grains increased with the roasting time. In general, the amounts of oils increased with the increase of roasting time, whereas the amounts of other fatty acids decreased. Practical applications: Quinoa seeds possess nutritional properties due to phytochemicals. Quinoa seeds are ground to make a variety of baked goods, or they can be puffed to produce breakfast foods and snacks. Quinoa seeds are consumed in cooked rice, soups, yoghurt, and salads. Roasting can affect the amounts of phytochemical of edible seeds. Quinoa seed, considered as an alternative oilseed crop due to the quality and quantity of the lipid fraction, is rich in essential fatty acids (linoleic and alpha-linolenic acids).
Yazarlar (6)
1
Elfadıl E. Babiker
2
Nurhan Uslu
3
Kashif Ghafoor
4
Fahad A.L. Juhaimi
5
Mehmet Musa Özcan
6
Isam A.Mohamed Ahmed
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
16
Atıf
6
Yazar