Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages
Journal of Food Processing and Preservation · Nisan 2021
YÖKSİS Kayıtları
Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
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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
2018 ISSN: 0145-8892 SCI-Expanded
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
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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
Prof. Dr. MEHMET MUSA ÖZCAN →
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
Doç. Dr. NURHAN USLU →
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 TarihiNisan 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85101530822
Özet
Some chemical properties, oil contents, and bioactive properties of different parts of unriped (green) and ripened “Fuerte” avocado fruits (FAF) dried in air, microwave, and oven unriped air-dried FAF pulp showed higher (76.84%) oil contents, whereas that of microwave-dried riped FAF pulp was 70.87%. Oil contents of FAF peel and seeds were also evaluated. Oleic, palmitic, and linoleic acids were the main fatty acids of FAF pulp and peel. The oleic acid contents of unriped and riped FAF pulps were 71.07 (oven-dried) and 72.85% (air-dried), respectively. The (+)-catechin unriped and riped FAF pulp was detected to be high at 190.51 and 195.45 mg/100g in fresh samples, respectively. The results about other phenolic compounds and antioxidant activities also varied with maturity, drying method, and fruit parts. The highest 1,2-dihydroxybenzene were detected in ripened FAF air-dried peel (234.74 mg/100 g) and fresh unriped FAF seed (227.18 mg/100 g), respectively. The 3,4-dihydroxybenzoic acid contents (102.78 mg/100 g) were determined in microwave-dried FAF seed. Practical applications: Avocado in many countries were consumed in the form of salads with onions and cheese or soup with salt and pepper. Avocado has a high-quality oil for the human nutrition, pharmaceutical, and cosmetics industry, and it is beneficial in human nutrition because avocado oil is rich in monounsaturated fatty acids. Avocado fruits used in the treatment of hypercholesterolemia, hypertension, type 2 diabetes mellitus, and dyslipidemia may play an important role in cardiovascular health. After harvesting, drying is one of the suitable methods for extending the shelf life of fruits or vegetables, and preventing deterioration and contamination during storage.
Yazarlar (7)
1
Fahad A.L. Juhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
4
Elfadıl E. Babiker
5
Kashif Ghafoor
6
Isam A. Mohamed Ahmed
7
Omer N. Alsawmahi
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
11
Atıf
7
Yazar