Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils
Journal of Food Science and Technology · Haziran 2021
YÖKSİS Kayıtları
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils
Journal of Food Science and Technology · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Makale Bilgileri
ISSN00221155
Yayın TarihiHaziran 2021
Cilt / Sayfa58 · 2283-2294
Scopus ID2-s2.0-85089656518
Özet
In this study, whole and ground pomegranate (cv. Hicaz) seeds using conventional and microwave ovens were investigated under different parameter. The results show that the total phenolic contents of whole and ground seeds roasted in oven at (150 °C) and microwave at (720 W) for 10 and 20 min, and 5 and 7.5 min, respectively, were found to be slightly higher than those of the control group. In addition, the same roasting method of microwave at (720 W), ground seed oils showed greater fatty acids contents than those of whole seed oils. According to achieved results, roasting techniques used caused noticeable fluctuations of phenolic and fatty acids contents and that depending on which counterparts of pomegranate seeds treated. In addition, a caution recommended when using microwave oven in roasting pomegranate seeds to prevent undesirable alteration or losing of bioactive properties of this value-added product.
Yazarlar (4)
1
Mehmet Musa Özcan
2
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
3
Nurhan Uslu
4
Ahmad Mohammad Salamatullah
Anahtar Kelimeler
Antioxidant activity
Fatty acids
Hicaz
Oil
Phenolic compounds
Pomegranate seed
Roasting
Total phenol
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,729
H-Index135
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Metrikler
23
Atıf
4
Yazar
8
Anahtar Kelime