Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
Journal of the Saudi Society of Agricultural Sciences · Temmuz 2019
YÖKSİS Kayıtları
Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
Journal of the Saudi Society of Agricultural Sciences · 2019 SCOPUS
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
Journal of the Saudi Society of Agricultural Sciences · 2019 SCOPUS
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
Journal of the Saudi Society of Agricultural Sciences · 2019 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
2019 ISSN: 1658-077X SCOPUS
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of microwave heating on phenolic compounds and fatty acidcomposition of cashew (Anacardium occidentale) nut and oil
2019 ISSN: 1658-077X DOAJ, Scopus
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on chemical and bioactive properties and phenolic
profiles of caper (Capparis ovata Desf. var. ovata) flower buds in three
different sizes
2023 ISSN: 1658-077X SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on chemical and bioactive properties and phenolic profiles of caper (Capparis ovata Desf. var. ovata) flower buds in three different sizes
2024 ISSN: 1658-077X Scopus
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN1658077X
Yayın TarihiTemmuz 2019
Cilt / Sayfa18 · 344-347
Scopus ID2-s2.0-85044626762
Erişim🔓 Açık Erişim
Özet
In this study, it was investigated the effect of microwave heating on oil yield, total phenolic content, antioxidant activity, phenolic compounds of cashew nut and also fatty acid composition of cashew nut oil. The oil content of cashew nut heated in microwave oven increased, especially heated at 720 W (44.43%). Generally, the antioxidant activity and total phenolic contents of cashew nut extracts decreased with heating process. However, the highest antioxidant activity (52.80%) and total phenolic content (107.00 mg/100 g) were observed in cashew nut extracts heated at 720 W. The key phenolic compounds of cashew nut were 1,2-dihydroxybenzene (16.57–70.03 mg/100 g), (+)-catechin (17.50–52.81 mg/100 g) and gallic acid (12.53–51.51 mg/100 g). In addition, the main fatty acids of cashew nut oil were oleic (59.59–61.82%), linoleic (18.20–26.28%), palmitic (7.16–9.23%) and stearic (4.07–9.49%) acids. Both phenolic compounds and fatty acid compositions of cashew nut showed a significant changes at 720 W.
Yazarlar (2)
1
Nurhan Uslu
2
Mehmet Musa Özcan
Anahtar Kelimeler
Cashew nut
Fatty acids
Heating
Oil content
Phenolic compound
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of the Saudi Society of Agricultural Sciences
Q1
OA
SJR Skoru0,788
H-Index73
YayıncıSpringer International Publishing
ÜlkeSwitzerland
Agricultural and Biological Sciences (miscellaneous) (Q1)
Metrikler
45
Atıf
2
Yazar
5
Anahtar Kelime