Scopus
YÖKSİS Eşleşti
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production
Journal of Food Science and Technology · Ocak 2024
YÖKSİS Kayıtları
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production
Journal of Food Science and Technology · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production
Journal of Food Science and Technology · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiOcak 2024
Scopus ID2-s2.0-85210169663
Özet
The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively. Graphical Abstract: (Figure presented.)
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Ran Wei
Anahtar Kelimeler
Bioactive properties
Fatty acid profile
GC
HPLC
Olive fruit
Polyphenols
Solvent types
Sonication
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Zhejiang Agriculture and Forestry University
Hangzhou China