Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
Journal of Food Measurement and Characterization · Haziran 2021
YÖKSİS Kayıtları
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
Journal of Food Measurement and Characterization · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
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in quality stabilization of extra virgin olive oil stored in different time
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The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
Yayın TarihiHaziran 2021
Cilt / Sayfa15 · 2481-2490
Scopus ID2-s2.0-85101026299
Özet
The bioactive properties of the almond kernel cultivars were determined in the 10 min sonication period with the highest values being observed in the “Ferraduel” almond cultivar. While total phenolic contents of almond kernel extracts obtained by extraction for 10 min change between 10.97 mg GAE/100 g (Texas) and 106.25 mg GAE/100 g (Ferraduel), total phenolic contents of almond kernels extracted for 20 min were determined between 12.57 mg GAE/100 g (Nonpareil) and 103.54 mg GAE/100 g (Ferraduel). Oleic acid amounts of almond kernel oil samples extracted at 10 min changed between 37.84% (Texas) and 75.90% (Ferragnes) while the oleic acid amounts of almond kernel oils obtained by ultrasound-assisted extraction at 20 min sonication period vary between 70.76% (Texas) and 75.91% (Ferragnes). Also, while linoleic acid contents of almond kernel oils at 10 min are identified between 15.78% (Ferragnes) and 21.40% (Texas), linoleic acid amounts of almond kernel oils extracted by ultrasound-assisted extraction at 20 min changed between 16.02% (Ferragnes) and 21.52% (Texas). Gallic acid acid contents of almond kernel extracts at 10 and 20 min sonication period changed between 2.21 mg/100 g (Bitter almond) and 12.90 mg/100 g (Ferragnes), to 3.08 mg/100 g (Nonpareil) and 15.13 mg/100 g (Ferraduel), respectively.
Yazarlar (8)
1
Mehmet Musa Özcan
2
Isam A. Mohamed Ahmed
3
Nurhan Uslu
4
Fahad A.L. Juhaimi
5
Kashif Ghafoor
6
Elfadıl E. Babiker
7
Magdi A. Osman
8
Hesham A.S. Alqah
ORCID: 0000-0002-0466-9815
Anahtar Kelimeler
Almond kernels
Antioxidant activity
Phytochemicals
Ultrasound extraction
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
19
Atıf
8
Yazar
4
Anahtar Kelime