Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
Journal of Food Processing and Preservation · Temmuz 2021
YÖKSİS Kayıtları
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiTemmuz 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85106765061
Özet
The brightness of green and yellow peppers reduced by heat treatment. In other words, in green and yellow peppers, greenness and yellowness were reduced by thermal processes. Total carotenoid amounts of peppers dried in oven were detected between 11.35 µg/g (green) and 126.56 µg/g (red), while total carotenoid amounts of different three microwave dried peppers were found between 12.96 µg/g (green) and 125.43 µg/g (red). Antioxidant activity values for oven-dried had been measured between 3.05 mmol/L (red) and 4.00 mmol/L (green), while antioxidant activity values of microwave dried peppers are determined between 1.01 mmol/L (yellow) and 2.74 mmol/L (green). Gallic, 3,4-dihydroxybenzoic, syringic, and rutin were the key phenbolic ingredients of control sample and dried peppers. Polyphenolic contents of dried red pepper were higher than the contents gren and yellow ones. Practical applications: Carotenoids are characterized as a variety of antioxidant compounds in both sweet and hot peppers. Peppers, containing a wide variety of phytochemicals, are an important source of antioxidants, vitamin C, and carotenoids found in human diet. Pepper, which has a number of properties such as the healing effect in foods, therapeutic, nourishing, antioxidant activity and taste, aroma, and color enhancement, is widely used as a spice in the kitchen and food industry.
Yazarlar (7)
1
Mehmet Musa Özcan
2
Nurhan Uslu
3
Nazife Sultan Efe
4
Ayşenur Erdem
5
Zeliha Değerli
ORCID: 0000-0002-8668-0021
6
Duygu Akçay Kulluk
7
Nazlı Can Sağlık
Kurumlar
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
7
Yazar