Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
Scopus
Toplam 156 atıf DOI
In this study, the effect of microwave (360 W, 540 W and 720 W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41 mgGAE/100 g (Soğancıoğlu) and 59.61 mgGAE/100 g (Hasanbey), total phenol contents of kernel samples roasted in 720 W were determined between 27.41 mgGAE/100 g (Çataloğlu) and 34.52 mgGAE/100 g (Soğancıoğlu). Roasting process in microwave at 720 W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23 mg/100 g (Kabaaşı) and 11.23 mg/100 g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540 W changed between 15.35 mg/100 g (Soğancıoğlu) and 21.17 mg/100 g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey).
Atıf Kaynağı
Atıf Yapan Yayın
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils
Scopus
Havuzumuzda 23 atıf almış
In this study, whole and ground pomegranate (cv. Hicaz) seeds using conventional and microwave ovens were investigated under different parameter. The results show that the total phenolic contents of whole and ground seeds roasted in oven at (150 °C) and microwave at (720 W) for 10 and 20 min, and 5 and 7.5 min, respectively, were found to be slightly higher than those of the control group. In addition, the same roasting method of microwave at (720 W), ground seed oils showed greater fatty acids contents than those of whole seed oils. According to achieved results, roasting techniques used caused noticeable fluctuations of phenolic and fatty acids contents and that depending on which counterparts of pomegranate seeds treated. In addition, a caution recommended when using microwave oven in roasting pomegranate seeds to prevent undesirable alteration or losing of bioactive properties of this value-added product.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey