Scopus
YÖKSİS DOI Eşleşti
SJR Q1
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts
International Journal of Food Science and Technology · Nisan 2024
YÖKSİS Kayıtları
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts
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 TarihiNisan 2024
Cilt / Sayfa59 · 2421-2429
Scopus ID2-s2.0-85185695956
Özet
In this study, the effect of germination in changes on total phenol, flavonoid contents, antioxidant capacity, polyphenols and biogenic elements of raw and germinated barley parts (radicle, foliole and germinated grain) was investigated. Total phenolic and flavonoid contents of raw and germinated barley parts were recorded to be between 97.61 (foliole) and 164.44 mgGAE/100 g (radicle) to 38.93 (germinated barley grain) and 371.07 mg/100 g (radicle), respectively. Antioxidant capacity results (DPPH and ABTS assays) were recorded between 3.37 (germinated barley grain) and 4.82 mmol kg−1 (radicle) to 0.79 (germinated barley grain) and 2.28 mmol kg−1 (radicle), respectively. The highest total phenol and flavonoid content as well as antioxidant capacity values were detected in radicle. Catechin and kaempferol values of raw and germinated barley parts (radicle, foliole and germinated barley grain) were recorded between 5.85 (germinated barley grain) and 19.71 mg/100 g (radicle) to 3.91 (germinated barley grain) and 4.62 mg/100 g (foliole), respectively. Gallic acid results of barley samples varied between 0.72 (germinated barley grain) and 10.95 mg/100 g (radicle). The phenolic compounds detected in the highest amounts in raw and germinated barley parts were catechin, kaempferol and gallic acid. P and K results of raw (control) and germinated barley parts were recorded to be between 727.64 (foliole) and 2078.10 mg kg−1 (control) to 955.40 (germinated barley grain) and 3982.63 mg kg−1 (control), respectively. As a micro elements, Fe and Zn results of barley samples were identified between 2.95 (foliole) and 14.30 mg kg−1 (control) to 6.26 (foliole) and 24.84 mg kg−1 (control), respectively. Significant decreases in macro and micro element contents were observed during the germination of barley grain compared to the control.
Yazarlar (5)
1
Isam A. Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
Antioxidant capacity
Barley
bioactive compounds
biogenic elements
germinated
HPLC
ICP-OES
parts
phenolic compounds
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
3
Atıf
5
Yazar
9
Anahtar Kelime