Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
Journal of Food Processing and Preservation · Temmuz 2019
YÖKSİS Kayıtları
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
Journal of Food Processing and Preservation · 2019 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
Journal of Food Processing and Preservation · 2019 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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Prof. Dr. ABDURRAHMAN AKTÜMSEK →
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
2018 ISSN: 0145-8892 SCI-Expanded
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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
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
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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
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiTemmuz 2019
Cilt / Sayfa43
Scopus ID2-s2.0-85065414848
Özet
Grapes and their by-products have drawn attention thanks to high antioxidant activities and phenolic compound contents. The antioxidant activity of fresh leaves varied from 84.46% (Palieri variety) to 88.46% (Narince variety). Fermentation process caused a reduction in antioxidant activity of brined and unbrined vine leaves, while an increase is observed in total flavonoid and phenolic contents of vine leaves (except unbrined leaves of Yapıncak variety). The maximum increase was determined in total flavonoid amount of brined leaves belonging to Yapıncak variety (867.11 mg/g) and also in total phenolic content of unbrined leaves of Cinsaut variety (1692.04 mg/100 g). In general, total carotenoid contents of fresh leaves were higher than the fermented leaves (except for unbrined Palieri variety). The main phenolic compounds of vine leaves were (+)-catechin,1,2-dihydroxybenzene,3,4-dihydroxybenzoic acid and trans-ferulic acid. The amount of phenolic compounds was increased with fermentation process. It could be concluded that fermented vine leaves are a good source of flavonoids and phenolic acids. Practical applications: At the viticultural countries, mainly of the Mediterranean coast (Italy, France, Spain, Turkey, and Greece), have benefited from by-products of wine, vinegar, grape juice, and “jam” (boiled grape juice). Brine leaf production is a preservation method that has been continuing for centuries in Anatolia. In Turkey, the production of brine leaves is increasing rapidly and in some regions grape income is put into the second plan. Brine vine leaves have become an important export product in recent years. Brine leaf is a fermented product obtained by the biochemical change of carbohydrates, proteins, and other organic substances in the composition of fresh vine leaves by microorganisms and, especially lactic acid bacteria.
Yazarlar (8)
1
Fahad A.L. Juhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
Mehmet Gülcü
ORCID: 0000-0001-7862-7733
5
Isam A. Mohamed Ahmed
6
Hesham A.S. Alqah
ORCID: 0000-0002-0466-9815
7
Magdi A. Osman
8
Mustafa A. Gassem
Kurumlar
King Saud University
Riyadh Saudi Arabia
Ministry of Food
Tekirdag Turkey
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
8
Yazar