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The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

Journal of Oleo Science · Ocak 2024

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YÖKSİS Kayıtları
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
Journal of Oleo Science · 2024 SCI-Expanded
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
Journal of Oleo Science · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

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 2024
Cilt / Sayfa73 · 1447-1455
DOI10.5650/jos.ess24151
Scopus ID2-s2.0-85211423283
Erişim🔓 Açık Erişim
Özet In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds.

Yazarlar (5)

1
Isam A. Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry

Anahtar Kelimeler

acidity antioxidant activity bioactive compounds fatty acid fermentation fresh almond kernel minerals

Kurumlar

Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
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)
Dergi sayfasına git

Metrikler

1
Atıf
5
Yazar
7
Anahtar Kelime

Sistemimizdeki Yazarlar

MÖ
MEHMET MUSA ÖZCAN
Prof. Dr.

Hızlı Erişim

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