Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
JAOCS Journal of the American Oil Chemists Society · Ağustos 2024
YÖKSİS Kayıtları
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
Journal of the American Oil Chemists' Society · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Determination of Fatty Acid Profiles and Esterase Activities in the Gills and Gonads of Vimba vimba L 1758
2015 ISSN: 0003-021X SSCI
Prof. Dr. GÖKHAN ZENGİN →
Evaluation of the Triglyceride Composition of Pomegranate Seed Oil by RP HPLC Followed by GC MS
2015 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded
Doç. Dr. İSMAİL TARHAN →
Chemical Compositions and Mineral Contents of Some Hull Less Pumpkin Seed and Oils
2016 ISSN: 0003-021X SCI-Expanded
Doç. Dr. MUSA SEYMEN →
Fully Automated Three Dimensional Column Switching SPE FIA HPLC System for the Characterization of Lipids by a Single Injection Part I Instrumental Design and Chemometric Approach to Assess the Effect of Experimental Settings on the Response of ELSD
2016 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Chemical Compositions and Mineral Contents of Some Hull Less Pumpkin Seed and Oils
2016 ISSN: 0003-021X SCI-Expanded
Prof. Dr. ÖNDER TÜRKMEN →
A Highly Efficient Automated Flow Injection Method for Rapid Determination of Free Fatty Acid Content in Corn Oils
2014 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process I Polar and Polymeric Compound Analyses
2013 ISSN: 0003-021X SCI-Expanded 1 atıf
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
A Highly Efficient Automated Flow Injection Method for Rapid Determination of Free Fatty Acid Content in Corn Oils
2014 ISSN: 0003-021X SCI-Expanded 1 atıf
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Effect of roasting on the physico-chemical properties,
fatty acids, polyphenols and mineral contents of tobacco
(Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Prof. Dr. SAİT GEZGİN →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
2023 ISSN: 0003-021X SCI-Expanded Q3
Prof. Dr. SAİT GEZGİN →
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
2024 ISSN: 0003-021X SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
ISSN0003021X
Yayın TarihiAğustos 2024
Cilt / Sayfa101 · 797-807
Scopus ID2-s2.0-85200694719
Özet
In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non-roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil.
Yazarlar (6)
1
Isam A. Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Havvanur Yılmaz
5
Belal M. Mohammed
6
Zainab Albakry
Anahtar Kelimeler
antioxidant activity
fatty acid
heating
phenolics
principal component analysis (PCA)
sunflower seed
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
JAOCS, Journal of the American Oil Chemists' Society
Q2
SJR Skoru0,523
H-Index145
YayıncıJohn Wiley and Sons Inc
ÜlkeGermany
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Organic Chemistry (Q2)
Process Chemistry and Technology (Q3)
Metrikler
8
Atıf
6
Yazar
6
Anahtar Kelime