Scopus
YÖKSİS Eşleşti
Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives
Journal of Food Measurement and Characterization · Aralık 2023
YÖKSİS Kayıtları
Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives
Journal of Food Measurement and Characterization · 2023 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Measurement and Characterization
Yayın TarihiAralık 2023
Cilt / Sayfa17 · 6380-6392
Scopus ID2-s2.0-85169788541
Özet
The pH results of the brine was partially decreased during fermentation. Significant changes were not observed in the pH values of the brine from the beginning of the fermentation to the end of Ayvalık and Gemlik olives, where different methods were applied. In general, the salt content of olive brine of both varieties fluctuated depending on the fermentation time. When the total phenol results of the olive fruits were compared with the control, it was determined that there were significant differences between bitterness treatment processes and cultivars. The total flavonoid results of the control samples of “Ayvalık” and “Gemlik” olive varietis were reported as 1553.24 and 1252.38 mg/100 g, respectively. Total flavonoid results of whole fermented olives of both olive cultivars were plotted and found at higher levels than crushed fermented olives. The total carotenoid contents of fermented olives showed significant differences when compared to the control samples. In general, antioxidant activity values of olives that were debittered with brine, normal water and lye applied to both olive fruits were found to be at considerably higher levels than those treated with caustic. The sensory properties of fermented olives, whose bitterness is removed with lye, were highly appreciated.
Yazarlar (4)
1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Belal M. Mohammed
Anahtar Kelimeler
Bioactive properties
Chemical
Debittering
Fermentation
Lye
Olive
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
4
Yazar
6
Anahtar Kelime