Scopus
YÖKSİS Eşleşti
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
Journal of Food Science and Technology · Ocak 2021
YÖKSİS Kayıtları
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
Journal of Food Science and Technology · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
Journal of Food Science and Technology · 2020 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiOcak 2021
Cilt / Sayfa58 · 147-158
Scopus ID2-s2.0-85084827203
Özet
Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave and the lowest (63.54%) after infrared-drying while that of fresh orange peel was 63.48%. Total phenolics were between 114.58 (fresh) and 179.69 mgGAE/100 g (oven) in LPP and between 158.54 (fresh) and 177.92 mgGAE/100 g (infrared) in OPP. The total flavonoid contents were 380.44 (fresh)–1043.04 mg/100 g (oven) in case of LPP and 296.38 (fresh)–850.54 mg/100 g (oven) in case of OPP. The gallic acid contents were 2.39 (fresh)–14.02 mg/100 g (oven) in LPP. The (+)-catechin contents were 1.10 (fresh)–49.57 mg/100 g (oven) for LPP and 0.82 (fresh)–7.63 mg/100 g (infrared) in case of OPP. The oleic acid content was 22.99 (infrared)–58.85% (fresh) in LPP-oil and 28.59 (microwave)–61.65% (fresh) in OPP-oil. The linoleic acid contents were 13.76 (fresh)–36.90% (oven) in LPP-oil and 14.14 (fresh)–37.08% (infrared) in case of OPP-oil. The drying techniques showed profound but variable effects on radical scavenging activity, total phenolics, flavonoid, carotenoids, phenolic compounds and fatty acid composition of both LPP and OPP and oven-drying (60 °C) was the most effective in improving these bioactive constituents.
Yazarlar (7)
1
Mehmet Musa Özcan
2
Kashif Ghafoor
3
Fahad A.L. Juhaimi
4
Nurhan Uslu
5
Elfadıl E. Babiker
6
Isam A. Mohamed Ahmed
7
Ibrahim A. Almusallam
Anahtar Kelimeler
Carotenoid
Fatty acids
Flavonoid
GC
HPLC
Lemon peel
Orange peel
Phenolic compounds
Radical scavenging activity
Total phenol
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
44
Atıf
7
Yazar
10
Anahtar Kelime