Scopus
YÖKSİS Eşleşti
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science and Technology · Ağustos 2024
YÖKSİS Kayıtları
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science and Technology · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
International Journal of Food Science & Technology · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiAğustos 2024
Cilt / Sayfa59 · 5787-5793
Scopus ID2-s2.0-85197664481
Özet
In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4-dihydroxybenzoic acid, 0.87 (+)-catechin, 0.15 1,2-dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave-roasted nuts contained 0.75 gallic acid, 0.62 3,4-dihydroxybenzoic acid, 0.83 (+)-catechin, 0.47 1,2-dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α-tocopherol, 63.78 and 7.60 β-tocopherol, 8.72 and 7.40 ɣ-tocopherol and 5.61 and 6.77 mg g−1 δ-tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β-tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased.
Yazarlar (5)
1
Mahmoud Younis
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry
Anahtar Kelimeler
bioactive properties
fatty acids
GC
HPLC
nutraceuticals
oil
phenolic compounds
Pistachio
Pistacia vera
tocopherol
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey