Scopus
YÖKSİS Eşleşti
Effect of roasting on the physico-chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
JAOCS, Journal of the American Oil Chemists' Society · Mayıs 2023
YÖKSİS Kayıtları
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY · 2023 SCI-Expanded
DOÇENT NURHAN USLU →
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils
Wiley · 2023 SCI-Expanded
PROFESÖR SAİT GEZGİN →
Makale Bilgileri
DergiJAOCS, Journal of the American Oil Chemists' Society
Yayın TarihiMayıs 2023
Cilt / Sayfa100 · 403-412
Scopus ID2-s2.0-85147231766
Özet
The physico-chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave-roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven-roasted) and 34.42 mg GAE/100 g (microwave-roasted) to 4.60 (microwave-roasted) and 6.45 mg GAE/100 g (oven-roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave-roasted), respectively. Gallic acid, 3,4-dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven-roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven-roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds.
Yazarlar (5)
1
Mehmet Musa Özcan
2
Nurhan Uslu
3
Viktar Lemiasheuski
ORCID: 0000-0001-7757-1969
4
Duygu Akçay Kulluk
5
Sait Gezgin
ORCID: 0000-0002-3795-4575
Anahtar Kelimeler
bioactive properties
fatty acid
minerals
oil
polyphenols
roasting
tobacco seed
Kurumlar
All-Russian Research Institute of Physiology, Biochemistry and Nutrition of Animals
Borovsk Russian Federation
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
5
Atıf
5
Yazar
7
Anahtar Kelime