Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · Ocak 2018
YÖKSİS Kayıtları
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
DOÇENT NURHAN USLU →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Journal of Food Processing and Preservation · 2018 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiOcak 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85040076903
Erişim🔓 Açık Erişim
Özet
In this study, the effect of different sonication times (10, 20, and 30 min) on oil yields, extracted by using soxhlet together with preultrasonic treatment, and fatty acid composition of seed/kernels were investigated. The sonication of samples for 30 min caused the highest increase in oil yield of hazelnut (from 62.38 to 63.60%) and black cumin (from 27.90 to 31.80%) (p <.05). The appropriate sonication time for oil yield of peanut was 10 min, with the range of 51.50%. After sonication process, the dominant fatty acid contents of all samples showed a change and the major decrease in oleic acid amount of hazelnut (from 75.20 to 74.27%) and peanut oils (from 57.10 to 56.69%) and linoleic acid content of black cumin (from 58.38 to 57.50%) were determined when samples sonicated for 30 min (p <.05). Sonication process caused a decreasing in black cumin oil, and the reduction increased with sonication time. Practical applications: Ultrasound-assisted extraction method can be used as an alternative extraction method for conventional extraction. Ultrasonic-assisted extraction has some advantages as being efficiency, speed and using low temperatures, which prevents thermal damage. The ultrasound process enables to greater influence of solvent into the sample matrix and increases mass transfer. Thereby, the higher extract yield, almost 23%, provided with ultrasonic-assisted extraction in comparison to soxhlet extraction.
Yazarlar (3)
1
Fahad A.L. Juhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
Anahtar Kelimeler
black cumin
fatty acid composition
hazelnut
oil content
peanut
sonication
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
16
Atıf
3
Yazar
6
Anahtar Kelime