Scopus
YÖKSİS Eşleşti
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
International Journal of Food Engineering · Aralık 2019
YÖKSİS Kayıtları
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
International Journal of Food Engineering · 2019 SCI-Expanded
DOÇENT NURHAN USLU →
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
International Journal of Food Engineering · 2019 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
International Journal of Food Engineering · 2019 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiInternational Journal of Food Engineering
Yayın TarihiAralık 2019
Cilt / Sayfa15
Scopus ID2-s2.0-85075292965
Özet
The effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.
Yazarlar (8)
1
Kashif Ghafoor
2
Isam A. Mohamed Ahmed
3
Süleyman Doğu
4
Nurhan Uslu
5
Gbemisola J. Fadimu
ORCID: 0000-0003-1240-5358
6
Fahad A.L. Juhaimi
7
Elfadıl E. Babiker
8
Mehmet Musa Özcan
Anahtar Kelimeler
antioxidant
fruit (cherry)
mahaleb
oven drying
phenolic compound
plum
total phenol
Kurumlar
King Saud University
Riyadh Saudi Arabia
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
47
Atıf
8
Yazar
7
Anahtar Kelime