Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Journal of Food Science and Technology · Ocak 2018
YÖKSİS Kayıtları
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Journal of Food Science and Technology · 2018 SCI-Expanded
DOÇENT NURHAN USLU →
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Journal of Food Science and Technology · 2018 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiOcak 2018
Cilt / Sayfa55 · 376-380
Scopus ID2-s2.0-85033394813
Erişim🔓 Açık Erişim
Özet
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39–48.18%), oleic (27.74–31.74%), palmitic (13.09–13.70%) and stearic (8.20–8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.
Yazarlar (3)
1
Mehmet Musa Özcan
2
Fahad A.L. Juhaimi
3
Nurhan Uslu
Anahtar Kelimeler
Antioxidant activity
Brazilian nut
Fatty acid composition
Hazelnuts
Oil
Phenolic compounds
Roasting
Total phenol
Kurumlar
King Saud University
Riyadh Saudi Arabia
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
25
Atıf
3
Yazar
8
Anahtar Kelime