Scopus
YÖKSİS DOI Eşleşti
SJR Q2
The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits
Journal of Food Processing and Preservation · Ekim 2021
YÖKSİS Kayıtları
The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiEkim 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85112422420
Özet
The antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH)) values varied between 9.71 (methanol:water, 60:40 v/v) and 13.30% (methanol:water, 50:50 v/v) and total phenol contents ranged between 12.43 (ethanol:water, 60:40 v/v) and 22.91 mg GAE/kg (methanol:water, 50:50 v/v). In general, pomelo fruit carpels (PFCs or the carpels with juicy vesicles) extracts obtained using methanol:water solutions exhibited higher antioxidant activities and total phenolic content in comparison with those obtained using ethanol:water solutions. Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, and 1,2-dihydroxybenzene were the major phenolic compounds of PFC extract obtained by methanol:water and ethanol:water solutions at different concentrations. Gallic acid contents of PFC extract obtained by both solutions varied between 9.35 (methanol:water, 100:0 v/v) and 34.30 mg/kg (methanol:water, 50:50 v/v), whereas 3,4-dihydroxybenzoic acid contents of those changed between 1.02 (ethanol:water, 80:20 v/v) and 8.70 mg/kg (methanol:water, 50:50 v/v). Overall, a combination of methanol and water at 1:1 ratio is optimal for extraction of bioactive compounds and antioxidant activity from PFCs. Practical applications: Pomelo is one of the major citrus plants. Polyphenolic compounds have demonstrated various health-promoting effects. Fruits and vegetables are generally considered as healthy foods, and their consumption is crucial to disease prevention and in cases their treatment due to the occurrence of bioactive. Such bioactive compounds play vital roles toward health-promoting properties of different fruits and vegetables, and hence, interest in investigation for different bioactive compounds, extraction procedures, and their biological properties is increasing. Pomelo fruit is a rich source of these bioactive compounds. The current study investigates the extraction of bioactive compounds from pomelo fruit carpel using organic solvents.
Yazarlar (6)
1
Fahad A.L. Juhaimi
2
Kashif Ghafoor
3
Isam A. Mohamed Ahmed
4
Mehmet Musa Özcan
5
Nurhan Uslu
6
Elfadıl E. Babiker
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
7
Atıf
6
Yazar