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).
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Atıf Yapan Yayın
Phenolic compounds, antioxidant activity and fatty acid composition of roasted alyanak apricot kernel
Scopus
Havuzumuzda Open Access 15 atıf almış
The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwaveroasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey