Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils
Journal of Food Processing and Preservation · Mayıs 2019
YÖKSİS Kayıtları
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2019 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2019 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
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
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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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
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
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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 TarihiMayıs 2019
Cilt / Sayfa43
Scopus ID2-s2.0-85063772781
Özet
The oil contents of seeds were between 4.92% (Ferulago aucheri) and 16.47% (Ferula parva). The highest oleic acid contents were detected in Ferulago syraea (67.15%), Ferulago pauciradiata (67.15%), Ferulago pachyloba (68.82%), Ferulago syriaca (66.16%), Prangos uechtritzii (60.37%), Ferula tingitana (77.26%), and Ferula szowitsiana (58.81%) seed oils. Oleic acid contents of Ferulago spp. (except F. aucheri) oils were found higher than those of other plant seed oils used in experiment (except F. tingitana). The behenic acid content (75.38%) of F. aucheri were significantly higher than other samples. The K contents of plants ranged between 2,888.41 mg/kg (F. aucheri Boiss.) and 21,601.26 mg/kg (Ferula lycia Boiss.); Ca contents of plants ranged between 5,041.86 (Marrubium catariifolium Desr.) and 39,858.36 mg/kg (F. tingitana L.). In addition, the P contents of plants remained between 299.25 (M. catariifolium Desr.) and 4,674.64 mg/kg (Marrubium trachyticum Boiss.). The protein contents of plant seeds ranged between 1.75 (F. aucheri Boiss.) and 5.40% (M. trachyticum Boiss.). Practical applications: Plant seed oils have been used for centuries by rural communities in foods, medicines, cosmetics, and fuel. They have been observed to carry excellent nutritional, nutraceutical, and pharmaceutical values. They are provided with good quantities of different nutrients and important fatty acids. The study will help to understand the differences in fatty acid and mineral composition of different plants from Apiaceae and Lamiaceae families.
Yazarlar (8)
1
Kashif Ghafoor
2
Süleyman Doğu
3
Isam A. Mohamed Ahmed
4
Gbemisola J. Fadimu
ORCID: 0000-0003-1240-5358
5
Ümit Geçgel
6
Fahad A.L. Juhaimi
7
Elfadıl E. Babiker
8
Mehmet Musa Özcan
Kurumlar
King Saud University
Riyadh Saudi Arabia
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
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
8
Yazar