Scopus
YÖKSİS DOI Eşleşti
SJR Q2
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · Ocak 2018
YÖKSİS Kayıtları
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
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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
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
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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
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
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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
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
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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
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
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 TarihiOcak 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85040076903
Özet
In this study, the effect of different sonication times (10, 20, and 30 min) on oil yields, extracted by using soxhlet together with preultrasonic treatment, and fatty acid composition of seed/kernels were investigated. The sonication of samples for 30 min caused the highest increase in oil yield of hazelnut (from 62.38 to 63.60%) and black cumin (from 27.90 to 31.80%) (p <.05). The appropriate sonication time for oil yield of peanut was 10 min, with the range of 51.50%. After sonication process, the dominant fatty acid contents of all samples showed a change and the major decrease in oleic acid amount of hazelnut (from 75.20 to 74.27%) and peanut oils (from 57.10 to 56.69%) and linoleic acid content of black cumin (from 58.38 to 57.50%) were determined when samples sonicated for 30 min (p <.05). Sonication process caused a decreasing in black cumin oil, and the reduction increased with sonication time. Practical applications: Ultrasound-assisted extraction method can be used as an alternative extraction method for conventional extraction. Ultrasonic-assisted extraction has some advantages as being efficiency, speed and using low temperatures, which prevents thermal damage. The ultrasound process enables to greater influence of solvent into the sample matrix and increases mass transfer. Thereby, the higher extract yield, almost 23%, provided with ultrasonic-assisted extraction in comparison to soxhlet extraction.
Yazarlar (3)
1
Fahad A.L. Juhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
Anahtar Kelimeler
black cumin
fatty acid composition
hazelnut
oil content
peanut
sonication
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
20
Atıf
3
Yazar
6
Anahtar Kelime