Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars
Journal of Food Processing and Preservation · Ocak 2021
YÖKSİS Kayıtları
Physicochemical properties fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars.
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2021 SSCI
DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ →
Physicochemical properties, fatty acids, phenolic compounds,
and mineral contents of 12 Serbia regional and commercial
almond cultivars
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2020 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ →
Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2020 SCI-Expanded
ÖĞRETİM GÖREVLİSİ NESİM DURSUN →
Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars
Journal of Food Processing and Preservation · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiOcak 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85096651619
Erişim🔓 Açık Erişim
Özet
The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Practical applications: Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice-creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom.
Yazarlar (9)
1
Tijana Banjanin
2
Dragan Nikolic
3
Nurhan Uslu
4
Fatma Gökmen Yılmaz
5
Mehmet Musa Özcan
6
Dragan Milatovic
7
Gordan Zec
8
Đorđe Boškov
9
Nesim Dursun
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
University of Belgrade
Belgrade Serbia
University of East Sarajevo
East Sarajevo Bosnia and Herzegovina
Metrikler
17
Atıf
9
Yazar