Scopus
YÖKSİS ISSN Eşleşti
SJR Q1
Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils
Food Chemistry · Kasım 2011
Özet
Antioxidant effects of essential oils from rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum) and cinnamon (Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50°C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O 2/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils.
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YÖKSİS Kayıtları — ISSN Eşleşmesi
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Phytoconstituents, antioxidant and enzyme inhibition activities of oilseeds and cakes of four underutilized wild edible plants in Sudan
2025 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits
2026 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Design and synthesis of fluorescent calix[4]arene-1,8-Naphthalimide derivatives: Transparent biofilms, antioxidant and antimicrobial properties, and real-samples applications
2026 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. AHMET UYSAL →
A dual-channel smart fluorescent probe for rapid on-site detection of thiophenol and hydrazine in biological, environmental, and food samples
2026 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. SERKAN ERDEMİR →
Nutritional quality of protein in the leaves of eleven Asphodeline species Liliaceae from Turkey
2012 ISSN: 03088146 SCI
Prof. Dr. GÖKHAN ZENGİN →
Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
2013 ISSN: 03088146 SCI
Prof. Dr. GÖKHAN ZENGİN →
Seasonal variations on total fatty acid composition of fillets of zander Sander lucioperca in Beysehir Lake Turkey
2007 ISSN: 03088146 SCI-Expanded
Prof. Dr. ATİLLA ARSLAN →
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
Prof. Dr. MEHMET AKBULUT →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of microwave roasting on bioactive compounds, antioxidantactivity and fatty acid composition of apricot kernel and oils
2018 ISSN: 0308-8146 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of different microwave power setting on quality of chia seed oilobtained in a cold press
2019 ISSN: 0308-8146 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
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
Prof. Dr. SULTAN ARSLAN TONTUL →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
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
Doç. Dr. NURHAN USLU →
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 →
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
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Food Chemistry
Toplam Atıf
129 atıf
· Scopus
ISSN03088146
Yayın TarihiKasım 2011
Cilt / Sayfa129 · 171-174
Scopus ID2-s2.0-79958135276
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
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Cinnamon aroma compounds
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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)
Metrikler
129
Atıf