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Scopus YÖKSİS DOI Eşleşti SJR Q1

Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods

Lwt · Mayıs 2020

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YÖKSİS Kayıtları
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
Elsevier BV · 2020 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
LWT-FOOD SCIENCE AND TECHNOLOGY · 2020 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
2015 ISSN: 00236438 SCI-Expanded
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Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
2016 ISSN: 00236438 SCI
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Single and double layered microencapsulation of probiotics by spray drying and spray chilling
2017 ISSN: 0023-6438 SCI-Expanded
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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
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Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
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Production of a minimally processed jelly candy for children using honey instead of sugar
2018 ISSN: 0023-6438 SCI-Expanded
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Changes in quality, bioactive compounds, fatty acids, tocopherols, andphenolic composition in oven- and microwave-roasted poppy seeds and oil
2019 ISSN: 0023-6438 SCI-Expanded
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Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
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Salvia nemorosa L.: A novel source of bioactive agents with functional connections
2017 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
2020 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
2022 ISSN: 0023-6438 SCI Q1
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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Makale Bilgileri

Dergi Lwt
ISSN00236438
Yayın TarihiMayıs 2020
Cilt / Sayfa126
DOI10.1016/j.lwt.2020.109354
Scopus ID2-s2.0-85082646815
Özet This study was conducted to evaluate total phenolic content, antioxidant activity, total carotenoids and phenolic compounds of ginger (Zingiber officinale) rhizomes dried using different drying methods (oven, microwave, freeze and room-air drying). Freeze-dried ginger rhizomes exhibited significantly (p < 0.05) higher total phenolics (931.94 mgGAE/100 g), antioxidant activity (82.00%) and total carotenoids (13.17 μg/g) than those dried using other techniques. Oven-dried ginger showed higher values for all individual phenolic compounds detected in this study as compared to those dried using other methods. The dominant phenolic compounds of dried ginger included (+)-catechin (250.02 mg/100 g), gallic acid (197.03 mg/100 g) and 3, 4-dihydroxybenzoic acid (116.07 mg/100 g). Drying of ginger rhizome using oven and freeze-drying methods my result in improved contents of bioactive compounds and higher antioxidant activity. Correlation analyses for biochemical composition of ginger rhizomes showed that total phenolics were positively correlated with antioxidant activity (r2 = 0.973, p < 0.001).

Yazarlar (6)

1
Kashif Ghafoor
2
Fahad A.L. Juhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Elfadıl E. Babiker
6
Isam A. Mohamed Ahmed

Anahtar Kelimeler

Antioxidant activity Drying Ginger Phenolic compounds Total carotenoids Total phenolics

Kurumlar

King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1 OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Dergi sayfasına git

Metrikler

172
Atıf
6
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

MÖ
MEHMET MUSA ÖZCAN
Prof. Dr.

Hızlı Erişim

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