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Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

Food Chemistry · Ekim 2023

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YÖKSİS Kayıtları
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Elsevier BV · 2023 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
Food Chemistry · 2023 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Nutritional quality of protein in the leaves of eleven Asphodeline species Liliaceae from Turkey
2012 ISSN: 03088146 SCI 1 atıf
Prof. Dr. GÖKHAN ZENGİN →
Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
2013 ISSN: 03088146 SCI 7 atıf
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Seasonal variations on total fatty acid composition of fillets of zander Sander lucioperca in Beysehir Lake Turkey
2007 ISSN: 03088146 SCI-Expanded 39 atıf
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Adsorption behaviour of bulgur
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Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
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Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Nutritional quality of protein in the leaves of eleven Asphodeline species Liliaceae from Turkey
2012 ISSN: 03088146 SCI-Expanded
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Estimation of minerals nitrate and nitrite contents of medicinal and aromatic plants used as spices condiments and herbal tea
2008 ISSN: 0308-8146 SCI-Expanded 94 atıf
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Seasonal changes in the total fatty acid composition of Vimba Vimba vimba tenella Nordmann 1840 in Eğirdir Lake Turkey
2009 ISSN: 03088146 SCI-Expanded
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Determination of the seasonal changes on total fatty acid composition and 3 6 ratios of carp Cyprinus carpio L muscle lipids in Beysehir Lake Turkey
2008 ISSN: 03088146 SCI-Expanded
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Seasonal variations on total fatty acid composition of fillets of zander Sander lucioperca in Beysehir Lake Turkey
2007 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Mineral content of some herbs and herbal teas by infusion and decoction
2008 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Comparative essential oil composition of flowers leavesand stems of basil Ocimum basilicum L used as herb
2008 ISSN: 0308-8146 SCI-Expanded
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The effect of microwave roasting on bioactive compounds, antioxidantactivity and fatty acid composition of apricot kernel and oils
2018 ISSN: 0308-8146 SCI
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Effect of different microwave power setting on quality of chia seed oilobtained in a cold press
2019 ISSN: 0308-8146 SCI
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Antioxidant and anticholinesterase evaluation of selected Turkish Salvia species
2007 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. YÜKSEL KAN →
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
2020 ISSN: 0308-8146 SCI-Expanded
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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
2020 ISSN: 0308-8146 SCI-Expanded
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The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits
2020 ISSN: 0308-8146 SCI-Expanded
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The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability
2022 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
2021 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →

Makale Bilgileri

Dergi Food Chemistry
ISSN03088146
Yayın TarihiEkim 2023
Cilt / Sayfa422
DOI10.1016/j.foodchem.2023.136207
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
Scimago Dergi (ISSN Eşleşmesi)
Food Chemistry
Q1 OA
SJR Skoru1,865
H-Index369
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Analytical Chemistry (Q1)
Food Science (Q1)
Medicine (miscellaneous) (Q1)
Dergi sayfasına git

Metrikler

22
Atıf
2
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

NU
NURHAN USLU
Doç. Dr.

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