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Phenolic compounds, antioxidant activity and fatty acid composition of roasted alyanak apricot kernel

Journal of Oleo Science · Ocak 2021

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YÖKSİS Kayıtları
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
Journal of Oleo Science · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
Journal of Oleo Science · 2021 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of the Harvest Time on Oil Yield, Fatty Acid,Tocopherol and Sterol Contents of DevelopingAlmond and Walnut Kernels
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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
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Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds
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Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times
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Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
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Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems
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The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials
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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
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The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
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The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds
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The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
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In vitro Antioxidant and Antibacterial Activities, Bioactive Compounds, Organic Acids, Sugars, Micro- and Macro-elements of Aquilaria agallocha Root Organic Extracts
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Makale Bilgileri

Dergi Journal of Oleo Science
ISSN13458957
Yayın TarihiOcak 2021
Cilt / Sayfa70 · 607-613
DOI10.5650/jos.ess20294
Scopus ID2-s2.0-85105616423
Erişim🔓 Açık Erişim
Özet The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwaveroasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

Yazarlar (7)

1
Fahad A.L. Juhaimi
2
Kashif Ghafoor
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Elfadıl E. Babiker
6
Isam A.Mohamed Ahmed
7
Omer N. Alsawmahi

Anahtar Kelimeler

Antioxidant activity Apricot kernel Fatty acids Microwave roasting Oven roasting Phenolic compounds Total phenolics

Kurumlar

King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Oleo Science
Q2 OA
SJR Skoru0,415
H-Index64
YayıncıJapan Oil Chemists Society
ÜlkeJapan
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q3)
Medicine (miscellaneous) (Q3)
Dergi sayfasına git

Metrikler

11
Atıf
7
Yazar
7
Anahtar Kelime

Sistemimizdeki Yazarlar

NU
NURHAN USLU
Doç. Dr.

Hızlı Erişim

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