Scopus
YÖKSİS Eşleşti
The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds
Waste and Biomass Valorization · Ocak 2025
YÖKSİS Kayıtları
The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds
Waste and Biomass Valorization · 2025 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiWaste and Biomass Valorization
Yayın TarihiOcak 2025
Scopus ID2-s2.0-85217266493
Özet
In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) were defined to be between 56.11 (25 min) and 65.43 mgGAE/100 g (control), while the total phenolic quantities of sonicated bitter orange seeds are characterized between 59.03 (control) and 66.01 mg/100 g (50 min). The total flavonoid contents of unroasted bitter orange seeds treated in WB and ultrasonic bath (UB) were depicted between 70.60 (25 min) and 77.50 mg/100 g (50 min) to 72.98 (50 min) and 83.69 mgGAE/100 g (25 min), respectively. While total flavonoid quantities of roasted bitter orange seeds treated in WB are defined between 73.21 (control) and 97.26 mg/100 g (50 min), total flavonoid amounts of roasted bitter orange seeds treated in a ultrasonic bath were assessed to be between 58.45 (control) and 102.02 mg/100 g (50 min). Catechin amounts of unroasted bitter orange seeds extracted by the WB and UB extraction systems were established between 15.88 (25 min) and 37.41 (control) to 12.81 (control) and 39.33 mg/100 g (50 min), respectively. Nutritive Value Index (NVI) results of citrus seed oils processed in WB and UB were defined to be between 0.96 (50 min) and 1.20 (control) to 1.14 (control) and 1.22 (50 min), respectively. In general, the total phenolic and total flavonoid contents of unroasted bitter orange seeds increased in WB and UB treatments compared to the control depending on the sonication time. The oleic and linoleic acid contents of oils extracted from seeds treated in WB and UB were close to each other depending on the finishing times.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Fahad A.L. Juhaimi
5
Ran Wei
Anahtar Kelimeler
Bioactive compounds
Bitter orange seed
Fatty acids
Lipid indices
Roasting
Sonication
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Zhejiang Agriculture and Forestry University
Hangzhou China