Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey
Journal of Food Processing and Preservation · Aralık 2020
YÖKSİS Kayıtları
Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey
Journal of Food Processing and Preservation · 2020 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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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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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
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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
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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 TarihiAralık 2020
Cilt / Sayfa44
Scopus ID2-s2.0-85096655233
Özet
In this study, the bioactive properties and phenolic constituents of different grape seeds grown in Turkey were investigated. Total phenolic and flavonoid contents of grape seeds varied between 1,120.83 mgGAE/100 g (Tarsus beyazı) and 3,485.24 mgGAE/100 g (Büzgülü) to 10,087.13 mg/100 g (Topacık) and 47,013.06 mg/100 g (Ekşikara),respectively. Antioxidant activity values of grape seeds were determined between 79.22%(Kızıl Üzüm-Sık Dimrit) and 90.24% (Büzgülü-Konya). In general, the total phenolic contents of Büzgülü (Gülnar-Mersin), Miski, İri Aküzüm, Büzgülü (Konya), İspitiren, Göküzüm, İrikara, Dimrit and Muftalma grape seeds were above 2,000 mgGAE/100 g. While (+)-catechin values of seeds are determined between 30.70 (Devegözü-Black) and 410.42mg/100 g (İspitiren),1,2-dihydroxybenzene amounts of extracts were found between 31.43 (Devegözü-Black) and 1,211.00 mg/100 g (Hönüsü). While apigenin-7-glucoside values of grape seed extracts vary between 42.22 (Dimrit) and 293.58 mg/100 g (Kara Dimrit), quercetin contents of seeds changed between 91.79 (Dimrit) and 466.44 mg/100 g (Dimrit-Siyah). A large variation of amounts of phenolic constituents depending on grape seed varieties was observed. Practical applications: Grapes are one of the fruits with the highest phenolic compound content. Therefore, grape seed obtained as a by-product during the production of boiled juice, wine and juice is a good source of polyphenols. In the grape processing industries, these by-products emerge as potential waste, which is a problem for the environment. Grape seeds, which are obtained in large amounts in the fruit juice, jam, marmalade, boiled fruit juice industries as grape by-products, are a good source of antioxidants and phenolic components.
Yazarlar (7)
1
Kashif Ghafoor
2
Nurhan Uslu
3
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
4
Fahad A.L. Juhaimi
5
Elfadıl E. Babiker
6
Isam A. Mohamed Ahmed
7
Ichsan Ulil Azmi
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
9
Atıf
7
Yazar