Scopus
YÖKSİS DOI Eşleşti
SJR Q2
The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices
Journal of Food Processing and Preservation · Şubat 2021
YÖKSİS Kayıtları
The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices
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
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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
2007 ISSN: 0145-8892 SSCI
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
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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
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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
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
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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
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
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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
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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
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Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85097609252
Özet
Moisture amounts of the white and red onions of the control group were determined to be 91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within the red onion (7.14%) dried at 90°C. The total phenolic, total flavonoid contents, and antioxidant activity values of the white and red onions dried at both temperatures increased significantly compared to the control groups. The highest increase for total phenolic and total flavonoid contents were established for white and red onions dried at 90°C. Caffeic acid, rutin-trihydrate, p-coumaric acid, trans-ferulic acid, apigenin-7-glucoside, quercetin, and trans-cinnamic acid contents of both the undried and dried red onions were found to be higher compared to the contents of the undried and dried white onions. Additionally, the amounts of phenolic constituents of white and red onions dried at 50 and 90°C temperatures were higher compared to those of the control groups. Practical applications: Various types of dried onions forms include flaked onion, minced onion, chopped onion, and powdered onion, and are a product of substantial prominence and importance across the global trade landscape. Moreover, the onion plant enjoys widespread use as a flavor additive in copious amounts of food formulations including comminuted meats, sauces, soups, and salad dressings. By drying the plant materials, the moisture content of the product is brought to a suitable value for storage, and in addition to this, it is to prevent the losses in the flavor, taste, color, and nutrients of the vegetable materials.
Yazarlar (5)
1
Ahmad Mohammad Salamatullah
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
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
30
Atıf
5
Yazar