Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
Lwt · Ağustos 2021
YÖKSİS Kayıtları
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
LWT-FOOD SCIENCE AND TECHNOLOGY · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
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2022 ISSN: 0023-6438 SCI Q1
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Effect of drying process on oil, phenolic composition and antioxidant
activity of avocado (cv. Hass) fruits harvested at two different
maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Lwt
ISSN00236438
Yayın TarihiAğustos 2021
Cilt / Sayfa148
Scopus ID2-s2.0-85106386543
Özet
Drying processes differently affected the chemical compositions of avocado parts, and enhanced the oil content, total phenolic contents, antioxidant activity values of the pulp. Drying processes increased the amounts of most phenolic compounds and fatty acids in all parts of both ripe and unripe fruits. Total phenolic contents of unripe and ripe avocado pulps varied between 53.14 (air) and 190.53 mgGAE/100 g (oven) to 88.71 (air) and 309.48 mgGAE/100 g (oven), respectively. The oleic and linoleic acid contents of the oils extracted from unripe and ripe avocado pulp dehydrated in different drying systems were detected between 56.19 (air) and 59.43% (oven) to 51.96 (fresh) and 57.41% (oven), respectively. In addition, (+)-catechin amounts of unripe and ripe avocado pulps were identified between 43.12 (MW) and 130.08 mg/100 g (air) to 44.45 (air) and 121.51 mg/100 g (MW), respectively. It reduced the moisture content, oil and total phenolic contents of the peels and seeds, few phenolic compounds and fatty acids of different fruit parts. By-products (seeds and peels) of avocado fruits contain at high levels of bioactive compounds, and their levels enhanced by drying treatments. Results can help in proper utilization of these important by-products as supplements to in various food after suitable drying process.
Yazarlar (6)
1
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
Ahmad Mohammad Salamatullah
5
Isam A. Mohamed Ahmed
6
Khizar Hayat
ORCID: 0000-0001-9472-4947
Anahtar Kelimeler
Avocado
Bioactive properties
Phytochemicals
Ripening
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
48
Atıf
6
Yazar
4
Anahtar Kelime