Scopus
YÖKSİS Eşleşti
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Food Chemistry · Ekim 2023
YÖKSİS Kayıtları
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Food Chemistry · 2023 SCI-Expanded
DOÇENT NURHAN USLU →
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Elsevier BV · 2023 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiEkim 2023
Cilt / Sayfa422
Scopus ID2-s2.0-85154065636
Özet
In this study, the effects of different microwave powers on the bioactive properties, fatty acid and phenolic profiles of pomegranate seed oil were reported using various analytical methods, GC and HPLC. Antioxidant capacity and total phenolic values of pomegranate seed oils were established between 14.16% (control) and 19.18% (720 and 900 W) to 0.00 (900 W) and 3.61 mgGAE/100 g (control), respectively. The viscosity values of pomegranate seed oil increased with the heat treatment. But, the viscosity of the oils increased with the applied Watt increase. The p-coumaric acid amounts of the seed oils heated at 180, 720 and 900 W in the microwave were found to be statistically similar. In general, phenolic compounds of pomegranate seed oils did not show a constant increase or decrease depending on microwave power. The key fatty acid of pomegranate seed oil was punisic acid (30.49–36.10%). followed by linoleic acid (25.95–30.01%).
Yazarlar (2)
1
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
2
Nurhan Uslu
Anahtar Kelimeler
Bioactive compounds
Heating
Oil
Polyphenols
Pomegranate
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
10
Atıf
2
Yazar
5
Anahtar Kelime