Scopus
YÖKSİS Eşleşti
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols
International Journal of Food Science and Technology · Haziran 2024
YÖKSİS Kayıtları
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols
International Journal of Food Science and Technology · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols
International Journal of Food Science and Technology · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiHaziran 2024
Cilt / Sayfa59 · 3804-3812
Scopus ID2-s2.0-85190517347
Özet
In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of ‘Ayvalık’ olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g−1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh ‘Ayvalık’ olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh ‘Ayvalık’ olive). Radical scavenging capacity of fermented ‘Ayvalık’ olive fruits was reported between 10.20 (control) and 10.55 mmol kg−1 (rosemary hydrosol). Verbascoside results of fresh and fermented ‘Ayvalık’ olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh ‘Ayvalık’ olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, ‘Ayvalık’ olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Fahad A.L. Juhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
Bioactive compounds
brine
fatty acids
fermentation
hydrosols
Olive
polyphenols
sensory evaluation
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
5
Yazar
8
Anahtar Kelime