Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
Journal of Food Processing and Preservation · Temmuz 2019
YÖKSİS Kayıtları
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
Journal of Food Processing and Preservation · 2019 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
Journal of Food Processing and Preservation · 2019 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2017 ISSN: 01458892 SCI-Expanded Q3
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiTemmuz 2019
Cilt / Sayfa43
Scopus ID2-s2.0-85065719884
Özet
This work aimed to evaluate the phytochemical properties of grape seeds and oils of autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat cultivated in Herzegovina province. It is estimated that total phenol contents and antioxidant activities of seed extracts ranged between 502.08 (Merlot)–693.33 mgGAE/kg (Blatina) and 86.68 (Muscat)–90.76% (Cabernet), respectively. The values for 1,2-dihydroxybenzene and (+)-catechin in seed extracts changed between 42.32 (Blatina)–450.16 mg/100 g (Muscat) and 56.52 (Cabernet)–960.00 mg/100 g(Vranac), respectively. Linoleic and oleic acid contents of grape seed oils were between 61.30 (Cabernet)–67.84% (Merlot) and 19.87 (Merlot)–24.53% (Blatina), respectively. γ-Tocopherol contents of seed oils were in the range of 1.84 (Cabernet and Blatina)–2.04 mg/g(Merlot). The P and K mineral contents of seeds varied from 3,731.0 (Blatina) to 4,309.3 mg/kg (Muscat) and 10,033 (Cabernet) and 16,674 mg/kg (Blatina), respectively. Practical applications: In this paper, analysis of the grape seeds and oils are presented. Following grape varieties are grown in Herzegovina are analyzed: autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat. They are analyzed in terms of the total content of phenol, individual phenols, antioxidant activity, and minerals of grape seed extract. Grape seed oil was also examined for the content of tocopherols and fatty acids. The main interest in oil and seed are the high content of phenol, linoleic acid, and tocopherol used in the pharmaceutical. Based on the presented results it will be possible to compare characteristics of the grape seeds and oils of autochthonous, regional and international varieties.
Yazarlar (11)
1
Tijana Banjanin
2
Mehmet Musa Özcan
3
Fahad A.L. Juhaimi
4
Zorica Ranković-Vasić
ORCID: 0000-0003-4613-738X
5
Nurhan Uslu
6
Isam A. Mohamed Ahmed
7
Kashif Ghafoor
8
Elfadıl E. Babiker
9
Magdi A. Osman
10
Mustafa A. Gassem
11
Hesham A.A. Salih
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
University of Belgrade
Belgrade Serbia
University of East Sarajevo
East Sarajevo Bosnia and Herzegovina
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
8
Atıf
11
Yazar