Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
Journal of Oleo Science · Ocak 2025
YÖKSİS Kayıtları
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
Journal of Oleo Science · 2025 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of the Harvest Time on Oil Yield, Fatty Acid,Tocopherol and Sterol Contents of DevelopingAlmond and Walnut Kernels
2018 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed
2019 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils
2019 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty
Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Investigation of the Potential Use, Phytochemical
and Element Contents of Acacia Plant Seeds Grown
in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Changes in Fatty Acid, Tocopherol and Sterol
Contents of Oils Extracted from Several Vegetable
Seeds
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i>Cucurbita</i> spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
In vitro Antioxidant and Antibacterial Activities, Bioactive Compounds, Organic Acids, Sugars, Micro- and Macro-elements of Aquilaria agallocha Root Organic Extracts
2025 ISSN: 1345-8957 SCI-Expanded Q3
Dr. Öğr. Üyesi HATİCE FEYZA AKBULUT →
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit and Oils
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
Dergi
Journal of Oleo Science
ISSN13458957
Yayın TarihiOcak 2025
Cilt / Sayfa74 · 131-138
Scopus ID2-s2.0-85217240997
Erişim🔓 Açık Erişim
Özet
In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control) and dried-plum seeds were assessed to be between 9.77 (control) and 41.66 mgGAE/100 g (900 w) to 6.90 (control) and 23.67 mg/100 g (900 W), respectively. Total phenol and flavonoid quantities of the plum seeds dried at 900 W were slightly higher than those of the plum seeds dried at 720 W. L* (brightness) values of plum seeds changed between 55.97 and 59.62. Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). The quantities of saturated fatty acids in plum kernel oils were found to be quite low compared to the content of unsaturated fatty acids.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Fahad A.L. Juhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
antioxidant
bioactive compounds
color
fatty acids
oil
phenolics
plum kernel
Kurumlar
King Saud University
Riyadh Saudi Arabia
North Dakota State University
Fargo United States
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)