Scopus
YÖKSİS Eşleşti
Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit
Journal of Food Safety and Food Quality · Haziran 2024
YÖKSİS Kayıtları
Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Safety and Food Quality
Yayın TarihiHaziran 2024
Cilt / Sayfa75 · 65-92
Scopus ID2-s2.0-105031455468
Özet
The study aimed to assess the differences in bioactive properties and phenolic compounds by HPLC of pineapple cut into pieces such as core, pulp and peel. Total caroteno-id content of the pineapple showed a regular increase from the inner to the outer parts. Total phenolic content reached its highest value (70.98 mg GAE/100 g) in the middle part of the pineapple pulp. This part presented similar trends of antioxidant activity by both DPPH and FRAP. The pineapple peel was rich in total flavonoid content (57.67 mg QE/100 g). The main phenolic compounds of the pineapple were catechin (10.70–18.92 mg/100 g), gallic acid (10.18–17.25 mg/100 g) and ferulic acid (1.40–6.10 mg/100 g). The bioactive properties of the fruit showed differences based on the parts of pineapple. These differences were observed not only in the core, pulp and peel parts, but also in the inner or outer parts of the pulp.
Yazarlar (2)
1
Nurhan Uslu
2
Mehmet Musa Özcan
Anahtar Kelimeler
Bioactive properties
food analyses
HPLC
PCA
phenolic compounds
pineapple parts
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
3
Atıf
2
Yazar
6
Anahtar Kelime