Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root
Journal of Food Processing and Preservation · Şubat 2021
YÖKSİS Kayıtları
Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
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Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85097507896
Özet
The boiling process caused decrease from 22.22 mg/100 g to 3.01 mg/100 g in total phenolic content of celery root. Similarly, after boiling process, antioxidant activity of sample reduced from 2.67% to 0.53%. The main phenolic compounds of celery were found as catechin (50.93 mg/100 g), 3,4-dihydroxybenzoic acid (39.81 mg/100 g), 1,2-dihydroxybenzene (35.19 mg/7100 g), and gallic acid (19.21 mg/100 g), respectively. Generally, the reduction in phenolic compounds was observed with boiling process. The highest reduction was determined in 3,4-dihydroxybenzoic acid from 39.81 mg/100 g to 30.62 mg/100 g. Additionally, gallic acid and quercetin contents of celery decreased from 19.21 mg/100 g to 15.75 mg/100 g and from 17.28 mg/100 g to 13.08 mg/100 g, respectively, while catechin content of sample increased from 50.93 mg/100 g to 54.77 mg/100 g after boiling process. A significant decrease in the total phenol and antioxidant activity values of boiled samples was observed. Practical applications: Celery is a rich source of natural active compounds having different biological properties and mechanism of action. The boiling process impacts the physical and chemical properties and bioavailability of functional compounds in vegetables. Most of the vegetables are cooked by boiling in water before consumed. This cooking process would bring about a number of changes in physical and chemical characteristics of vegetables. The present research was carried out for evaluation effects of antioxidant capacity, total phenolic, and phenolic compounds of the celery root by boiling cooking method compare to fresh.
Yazarlar (5)
1
Ahmad Mohammad Salamatullah
2
Mehmet Musa Özcan
3
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
4
Nurhan Uslu
5
Khizar Hayat
ORCID: 0000-0001-9472-4947
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
15
Atıf
5
Yazar