Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Influence of drying methods on bioactive properties, fatty acids and phenolic compounds of different parts of ripe and unripe avocado fruits
Journal of Oleo Science · Ocak 2021
YÖKSİS Kayıtları
Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
Journal of Oleo Science · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Oleo Science
Yayın TarihiOcak 2021
Cilt / Sayfa70 · 589-598
Scopus ID2-s2.0-85103920134
Erişim🔓 Açık Erişim
Özet
All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality.
Yazarlar (7)
1
Elfadıl E. Babiker
2
Isam A. Mohamed Ahmed
3
Nurhan Uslu
4
Mehmet Musa Özcan
5
Fahad A.L. Juhaimi
6
Kashif Ghafoor
7
Ibrahim A. Almusallam
Anahtar Kelimeler
Antioxidants
Avocado
Drying
Fatty acids
GC
HPLC
Oil
Phenolics
Tissue
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
12
Atıf
7
Yazar
9
Anahtar Kelime