Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
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
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of the Harvest Time on Oil Yield, Fatty Acid,Tocopherol and Sterol Contents of DevelopingAlmond and Walnut Kernels
2018 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed
2019 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils
2019 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty
Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Investigation of the Potential Use, Phytochemical
and Element Contents of Acacia Plant Seeds Grown
in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Changes in Fatty Acid, Tocopherol and Sterol
Contents of Oils Extracted from Several Vegetable
Seeds
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i>Cucurbita</i> spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
In vitro Antioxidant and Antibacterial Activities, Bioactive Compounds, Organic Acids, Sugars, Micro- and Macro-elements of Aquilaria agallocha Root Organic Extracts
2025 ISSN: 1345-8957 SCI-Expanded Q3
Dr. Öğr. Üyesi HATİCE FEYZA AKBULUT →
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit and Oils
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
Dergi
Journal of Oleo Science
ISSN13458957
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
Scimago Dergi (ISSN Eşleşmesi)
Journal of Oleo Science
Q2
OA
SJR Skoru0,415
H-Index64
YayıncıJapan Oil Chemists Society
ÜlkeJapan
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q3)
Medicine (miscellaneous) (Q3)
Metrikler
18
Atıf
7
Yazar
9
Anahtar Kelime