Scopus
YÖKSİS Eşleşti
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
Journal of Food Measurement and Characterization · Ocak 2024
YÖKSİS Kayıtları
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Measurement and Characterization
Yayın TarihiOcak 2024
Cilt / Sayfa18 · 464-473
Scopus ID2-s2.0-85174009001
Özet
While the oil result of pumpkin seeds increased with sprouting, it decreased with roasting. The phenolic and flavonoid results of pumpkin seeds were reported between 24.16 (control) and 215.01 mgGAE/100 g (germinated) to 57.14 (control) and 185.72 mg/100 g (germinated), respectively. Antioxidant capacity values of two different methods (DPPH and ABTS) were defined between 0.77 (control) and 4.34 mmol/kg (germinated) to 0.72 (roasted) and 1.90 mmol/kg (germinated), respectively. The results of the obtained phenolic component amounts showed significant differences depending on the treatments applied to the seeds (p < 0.05). The main dominant phenolic components detected in raw, sprouted and roasted pumpkin seeds were catechin, rutin, 3,4-dihydroxybenzoic acid and gallic acid. In general, phenolic component results of pumpkin seeds increased as a result of germination and roasting compared to control. The oils extracted from pumpkin seeds are rich in linoleic and oleic acids. While oleic acid results of the oils extracted from pumpkin seeds are reported between 31.22 (control) and 32.92% (germinated), linoleic acid results of pumpkin seed oils were recorded between 45.66 (germinated) and 48.81% (control). P and K results of pumpkin seeds were reported between 5938.44 (control) and 6788.28 mg/kg (roasted) to 2598.24 (germinated) and 2838.96 mg/kg (roasted), respectively.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Belal M. Mohammed
5
Zainab Albakry
Anahtar Kelimeler
Bioactive compounds
Fatty acids
Germination
HPLC
ICP-AES
Minerals
Polyphenols
Pumpkin (Cucurbita moschata)
Roasting
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey