Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
International Journal of Food Science and Technology · Ağustos 2024
YÖKSİS Kayıtları
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
International Journal of Food Science and Technology · 2024 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
International Journal of Food Science and Technology · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Quality response of table grapes Vitis vinifera L during cold storage to postharvest cap stem excision and hot water treatments
2013 ISSN: 09505423 SCI 4 atıf
Prof. Dr. ALİ SABIR →
Quality response of table grapes Vitis vinifera L during cold storage to postharvest cap stem excision and hot water treatments
2013 ISSN: 0950-5423 SCI-Expanded 4 atıf
Prof. Dr. FERHAN KÜÇÜKBASMACI SABIR →
Production of yogurt ice cream at differet acidit
2007 ISSN: 0950-5423 SCI-Expanded 14 atıf
Prof. Dr. YUSUF DOĞRUER →
Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma
2008 ISSN: 0950-5423 SCI-Expanded 2 atıf
Prof. Dr. YUSUF DOĞRUER →
The effect of ultrasound-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)
2021 ISSN: 0950-5423 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods
2021 ISSN: 0950-5423 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Production of yogurt ice cream at different acidity
2007 ISSN: 0950-5423 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma
2008 ISSN: 09505423 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Fat wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology
2010 ISSN: 09505423 SSCI 5 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Investigation of quantitative changes in bioactive compounds,
colour properties, phenolic constituents and mineral contents of
fresh, boiled and dried-pea (Pisum sativum L.) seeds
2023 ISSN: 0950-5423 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of fermentation, boiling, and drying methods on bioactive
properties, phenolic and nutrient profiles of aerial parts of
purslane (Portulaca oleracea L.) plants
2023 ISSN: 0950-5423 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds
2023 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants
2023 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of debittering by sonication in brine, NaOH and water on bioactive compounds, antioxidant activity of caper (Capparis ovata Desf.) young shoot and buds
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
2024 ISSN: 0950-5423 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
ISSN09505423
Yayın TarihiAğustos 2024
Cilt / Sayfa59 · 5606-5615
Scopus ID2-s2.0-85195698816
Erişim🔓 Açık Erişim
Özet
In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat-Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat-Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat-Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)- Catechin and 1,2-dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat-Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement.
Yazarlar (5)
1
Mahmoud Younis
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
Date seed
GC
HPLC
ICP-AES
nutrients
Phoenix dactylifera L.
phytochemicals
proximate
variety
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Science and Technology
Q1
OA
SJR Skoru0,671
H-Index134
YayıncıOxford University Press
ÜlkeUnited Kingdom
Industrial and Manufacturing Engineering (Q1)
Food Science (Q2)
Metrikler
2
Atıf
5
Yazar
9
Anahtar Kelime