Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
Journal of Food Processing and Preservation · Mayıs 2018
YÖKSİS Kayıtları
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
Journal of Food Processing and Preservation · 2018 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
Journal of Food Processing and Preservation · 2018 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiMayıs 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85041856766
Erişim🔓 Açık Erişim
Özet
The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sarı Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yağlık) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sarı ulak), Ca contents of olive leaves dried in oven (70 °C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sarı ulak) (p <.05). Practical application: Olive oil is important for economic value. But, recently olive leaves were used as a medicinal plant in an infusion or decoction forms. Because, oleuropein is a phenolic compound of olive leave and its useful for human health. The best known oleuropein source is olive leaf. Drying process was affected on change of chemical and bioactive properties of plant materials. The drying process is important not only for the preservation of vegetable materials but also for the preservation of the nutritional value and the functional properties without deterioration.
Yazarlar (8)
1
Ümmü Gülsüm Akbaş
2
Nurhan Uslu
3
Fahad A.L. Juhaimi
4
Mehmet Musa Özcan
5
Kashif Ghafoor
6
Elfadıl E. Babiker
7
Fadimu Gbemisola Jamiu
8
Shahzad Hussain
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
5
Atıf
8
Yazar