Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits
International Journal of Food Science and Technology · Haziran 2024
YÖKSİS Kayıtları
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits
International Journal of Food Science and Technology · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds
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Makale Bilgileri
ISSN09505423
Yayın TarihiHaziran 2024
Cilt / Sayfa59 · 3679-3688
Scopus ID2-s2.0-85190405028
Özet
In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part.
Yazarlar (5)
1
Isam A. Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
Antioxidant activity
carotenoid
Cucurbita spp.
fatty acids
flavonoid
minerals
polyphenols
pumpkin
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
11
Atıf
5
Yazar
8
Anahtar Kelime