Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
Journal of Food Processing and Preservation · Şubat 2018
YÖKSİS Kayıtları
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
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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
Doç. Dr. NURHAN USLU →
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
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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 TarihiŞubat 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85041460720
Özet
This study was focused on the effect of microwave heating at different power (180, 360, 540, and 720 W) on phenolic compounds of methanol extracts of prickly pear seeds. The phenolic compositions of seeds showed a significant difference with roasting process compared with raw sample. The highest 1,2-dihydroxybenzene (77.94 mg/100 g), syringic acid (21.26) and caffeic acid (19.47 mg/100 g) contents were observed in seed sample roasted at 720 W, while the maximum trans-ferulic acid (16.89 mg/100 g) and quercetin (29.41 mg/100 g) amounts were determined in seed roasted at 360 W. Differences in phenolic compounds among different treatments were statistically significant (p <.05). In addition, syringic and trans-ferulic acid contents of prickly pear seed extracts gradually increased depending on microwave heating degrees compared with control group. The most suitable phenolic components of the prickly pear seeds heated in different microwaves were detected at 360 W. Generally, microwave roasting at 180 and 540 W decrease the contents of phenolics. Practical applications: Microwave heating has certain benefits such as speed, energy economy, process control precision and reduced start up and shut-down times. The food constituents depending on the characteristics of food product and other process variables can be affected by the microwave heating. In 16th century, prickly pear (Opuntia ficus-indica) was spreaded from American continent to South European countries. About 30–40% of prickly pear is composed of seeds. Seeds are rich in nutritive values such as polyphenols, flavonoids, minerals, fatty acids, tocopherols, tannins, glutamic acid, aspartic acid, leucine, lysine, and arginine as major amino acids. Prickly pear fruits are consumed freshly together with their seeds, and important for consumer health due to the phenolic constituents of seeds.
Yazarlar (5)
1
Fahad A.L. Juhaimi
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Kashif Ghafoor
5
Elfadıl E. Babiker
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu 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
12
Atıf
5
Yazar