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Öğe Amino Acid and Sugar Contents of Wild and Cultivated Carob (Ceratonia siliqua) Pods Collected in Different Harvest Periods(SPRINGER, 2017) Şimşek, Şenay; Özcan, Mehmet Musa; Al Juhaimi, Fahad; ElBabiker, Elfadil; Ghafoor, Kashif[Abstract not Available]Öğe Antioxidant activity, phenolic compounds and mineral contents of boiled juices(M H SCHAPER GMBH CO KG, 2017) Al Juhaimi, Fahad; Özcan, Mehmet MusaWhile antioxidant activity values of boiled juice (pekmez) samples varied between 89.26 % (date) and 99.07 % (pomegranate), total phenolic contents ranged from 103.32 mg GAE/100 g to 149.56 mg GAE/100 g (pomegranate). Gallic acid contents of pekmez samples were determined between 1.16 mg/100 g (carob) and 4.23 mg/100 g (pomegranate). Also, pekmez samples contained 4.13 mg/100 g (carob) 9.51 mg/100 g (pomegranate) (+)-catechin. K contents of boiled juice samples varied from 131.48 mg/Kg (Date) to 10832.63 mg/Kg (Carob). Fe contents of boiled juice samples varied between 15.98 mg/Kg (Pomegranate) and 51.43 mg/Kg (Mulberry). The highest Zn content was found in Pomegranate boiled juice (9.90 mg/Kg). The lowest Zn content was determined in mulberry (black) pekmez (0.77 mg/Kg).Öğe Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits(AGRIMEDIA GMBH, 2016) Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E.; Uslu, Nurhan; Özcan, Mehmet MusaStudeis relating to finding out such plant materials and fruits containing natural antioxidants and high quality nutrients have been increasing in recent years. Rose, blackberry and redberry fruits were evaluated for total phenol, flavonoids, antioxidant activity, phenolic compounds, minerals and fatty acids composition. The total phenol contents of fruits varied between 112 mg GAE/ioog (ripened rose seed (RS)) and 702 mg GAE/loo g (redberry); flavonoid ranged from 25 (ripened RS) to 184 (redberry). The Redberry (81.64%) and blackberry (76.28%) fruits showed highest free radical scavenging abilities. Among minerals, P contents of samples ranged from 615.80 mg/Kg (blackberry) to 2208.08 mg/kg (redberry), K contents were found between 193.27 mg/loog (raw RS) and 18342.12 mg/kg (raw RF). Gallic acid contents significantly varied (p < 0.05) and ranged from 0.36 mg/kg in redberry to 4.97 mg/kg in blackberry. Oleic acid contents of oil samples were 12.29% (ripened RS) and 59.5o% (raw rose fruit (RF)). Lin oleic acid contents of samples ranged between 19.66% (raw RE) and 48.77% (raw RS). Rose, blackberry and raspberry fruits can serve as potential nutrient and natural antioxidant sources that can be utilized for nutraceutical and functional foods development.Öğe The biochemical composition of the leaves and seeds meals of moringa species as non-conventional sources of nutrients(WILEY, 2017) Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E.; Matthaeus, Bertrand; Özcan, Mehmet MusaSome physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p <= .01 or p <= .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline.Öğe Characteristics of turpentine (Pistacia terebinthus L.) fruit and fruit oil collected from two different locations(AGRIMEDIA GMBH, 2016) Şimşek, Şenay; Özcan, Mehmet Musa; Al Juhaimi, FahadThe ash, protein, fat and starch of both turpentine fruits were determined between 3.08% (Silifke) and 3.13% (Gulnar), 8.67% and 9.11 (Gulnar), 55.47% (Silifke) and 54.09% (Gulnar) and 1.21% (Silifke) and 1.25% (Gulnar), respectively (p<0.05). Extractable phenolic content of Silifke was determined to be 41.56 mg FAE/g and 32.73 mg GAE/g. Hydrolysable phenolics ranged from 33.97-37.14 mg FAE/g and 32.01-34.94 mg GAE/g (p<0.05). Glutamic acid was found at the highest levels. Turpentine fruit oil appears to be an excellent source of oleic, (47.61 and 48.57 %) folllowed by linoleic (19.56% and 20.33%), palmitic (22.81% and 21.34%), palmitoleic (3.23% and 2.94%) and stearic acids (2.12% and 2.31%), respectively. Na, P, K, Ca, Mg and S contents of turpentine samples were found at high levels.Öğe Characterization of pomegranate (Punica granatum L.) seed and oils(WILEY, 2017) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, KashifThe main objective of current study was to characterize of pomegranate (Punica granatum L.) seed and oils as a source of phytochemical, and bioactive compounds. While total phenol contents of seed extracts vary between 23.6 mg gallic acid equivalent/g and 28.8 mg gallic acid equivalent/g, their antioxidant activities were changed between 17.6 and 22.9% (p<0.05). The seeds of pomegranate varieties contained 347-647 mg/kg Ca, 2076-3846mg/kg K, 1572-2327mg/kg P, and 1357-1781mg/kg Mg. While the total phenol contents of seed oils change between 7.8mg gallic acid equivalent/g and 19.2mg GAE/g, antioxidant activity of oil samples varied between 6.8 and 8.8% (p<0.05). The predominant fatty acid of oils is punicic acid, and punicic acid contents of oil samples were found between 71.2 and 77.6%. Oleic acid contents of seed oils were determined between 7.6 and 9.1%. In addition, ?-tocopherol contents of pomegranate oil ranged from 236 mg/100 g to 389 mg/100 g. Pomegranate seeds are sources of bioactive and phytochemical such as fatty acid, ?-tocopherol, total phenolic content, and flavonoids with potentially high antioxidant activities. Practical applications: In folk medicine for many centuries, pomegranate is an important source of bioactive and phytochemical compounds. Pomegranate fruit are known to posses strong antioxidant activity, and its oil consists of approximately 80% punicic acid. Pomegranate seed contains a range of nutraceutical components such as punicic acid, sterols, and ?-tocopherol. Total phenol contents of seed powder extracts varied between 23.56 mg gallic acid equivalent/g (Silifke A) and 28.75 mg gallic acid equivalent/g (Devedii). In addition, antioxidant activities of pomegranate seed extracts were found between 17.56 (Erdemli A) and 22.93% (Nizip). The total flavonoid contents of pomegranate seed extracts changed between 13.56 mgCE/g (Mayho) and 23.51 mgCE/g (Nizip).The total anthocyanin contents of seeds changed between 13.56 mol/g (Mayho) and 23.51 mol/g (Nizip). As seen in Table 2, the highest total anthocyanin content (23.51 mol/g) was found in Nizip, followed by Silifke A, Erdemli A, and Hicaz varieties.Öğe Chemical Composition and Antifungal Activity of Lavender (Lavandula stoechas) Oil(NATURAL PRODUCTS INC, 2018) Özcan, Mehmet Musa; Starovic, Mira; Aleksic, Goran; Figueredo, Gilles; Al Juhaimi, Fahad; Chalchat, Jean-ClaudeThe essential oil of Lavandula stoechas was examined by GC and GC-MS. Discs (5 mmi.d.) of the tested fungi (Alternaria alternata, Fusarium oxysporum and Botritys cinerea) were inoculated separately onto each assay plate and incubated at 25 degrees C for 7 days. The oil yield of dried parts (v/dw) obtained by hydro distillation was 2.9%. Thirty-two compounds representing 98.3% of the essential oil were determined. Linalool (49.9%), linalyl acetate (14.4%), lavandulyl acetate (5.7%), alpha-terpineol (5.6%), terpinene-4-ol (5.1%), lavandulol (3.7%), (E)-beta-ocimene (2.6%) and (Z)-beta-ocimene (2.4%) were identified as the main constituents of the oil. In addition, both doses of the lavender oil showed varying levels of inhibitory effects on the mycelial growth of tested fungi used in the experiment. The results demonstrated the strongest effect on B.cinerea, followed by A.alternata and F.oxysporum. The inhibitory effect is probably dependent on the concentration of essential oils.Öğe Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils(SPRINGER, 2016) Seymen, Musa; Uslu, Nurhan; Türkmen, Önder; Al Juhaimi, Fahad; Özcan, Mehmet MusaThe main objective of this study was to determine total oil, total phenol, antioxidant activity and mineral contents of hull-less pumpkin seeds and also fatty acid composition of seed oils. The results indicated that total oil, total phenol content and antioxidant activity values were found between 33.04 and 46.97 %, 56.94 and 87.15 mg GAE/100 g and 0.19 and 11.75 %, respectively (p < 0.05). Linoleic, oleic, palmitic and stearic acids were the most prominent fatty acids in all genotypes. The most abundant mineral in the studied seeds, which belong to different genotypes, was potassium (2704.75-1033.63 ppm) followed by phosphorus (3569.690-9108.835 ppm) and magnesium (1275.15-3938.16 ppm) (p < 0.05). Particularly genotype-1 was the richest seed in essential fatty acids and minerals.Öğe Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils(WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.Öğe Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils(WILEY, 2018) Al Juhaimi, Fahad; Özcan, Mehmet MusaIn this study, fatty acids, tocopherol contents, and phenolic compounds of the grape seed oils obtained with cold-pressed and soxhlet extraction systems from several grape seeds were investigated. Linoleic acid contents of cold-pressed oils varied between 59.61 and 72.13%. In addition, linoleic acid contents of oils obtained with soxhlet system changed between 58.51 and 71.17%. While gamma-tocotrienol contents of oil samples extracted with cold-pressed change between 13.21 and 34.71mg/100g, gamma-tocotrienol contents of oils obtained by soxhlet system in all grape varieties varied between 8.89 and 33.89mg/100g. In addition, while gamma-tocotrienol contents of cold-pressed oils range from 15.47 to 39.95mg/100g, gamma-tocotrienol contents of soxhlet extraction oils in all grape varieties were determined between 13.47 and 35.75 mg/100 g. Both systems' oils are rich in catechin, gallic acid, and chlorogenic acid. While catechin contents of cold-pressed oils change between 427.80 and 847.14 mg/kg, catechin contents of soxhlet extraction oils in all grape seeds ranged from 537.11 to 836.88 mg/kg.Öğe Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils(WILEY, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Adiamo, Oladipupo Q.; Alsawmahi, Omer N.; Ghafoor, Kashif; Babiker, Elfadil E.The acid value of date seed oils were determined between 1.09mgKOH/g (Taleese) and 1.44mgKOH/g (Ghars). Iodine values of oil samples changed between 67.18gI(2)/100g (Allig) and 71.23gI(2)/100g (Deglet Nur) (p<.05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7-49.7), followed by lauric (9.7-24.6%), myristic (7.3-12.8%), palmitic (7.8-14.2%), linoleic (6.2-17.3%) and stearic acids (1.3-4.9%) (p<.05). The predominant tocopherol was -tocotrienol (31.76-37.41mg/100g oil), followed by ?-tocopherol (7.61-11.84mg/100g), ?-tocotrienol (4.27-8.47mg/100g oil), -tocopherol (1.13-2.81mg/100g), and -tocopherol (0.69-1.33mg/100g oil) (p<.05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p<.05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applicationsDate is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine.Öğe The effect of different solvent types and extraction methods on oil yields and fatty acid composition of safflower seed(JAPAN OIL CHEMISTS SOC, 2019) Al Juhaimi, Fahad; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Özcan, Mehmet MusaThe aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.Öğe Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits(M H SCHAPER GMBH CO KG, 2016) Al Juhaimi, Fahad; Uslu, Nurhan; Özcan, Mehmet Musa; EL Babiker, E. L. Fadil; Ghafoor, KashifIn this study, the effect of drying on total phenolic content, antioxidant activity and mineral content of pear varieties (Ankara, Deveci and Santa maria) was investigated. While the phenolic contents of Ankara variety are found between 18.125 and 165.625 mg GAE/100 g, total phenolic contents of Deveci pear ranged from 86.146 to 171.458 mg GAE/100 g. With regard to the DPPH assay, antioxidant activities of fresh pear varieties were determined as 4.840 % for Ankara, 20.731 % for Deveci and 42.283 % for Santa maria, respectively. The increase of the drying time raised the antioxidant activities of pears. The antioxidant activity of Deveci was found higher (71.689 %; 25 h of drying). than others. K contents of fresh pears were 1196.860 ppm for Ankara; 1255.393 ppm for Deveci; 744.540 ppm for Santa maria. The application of heat treatment led to increase in phenolic contents and antioxidant activities. In addition, the amounts of minerals, especially K, Mg and P, were also raised during drying when compared to the fresh pears.Öğe The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties(WILEY, 2018) Akbaş, Ümmü Gülsüm; Uslu, Nurhan; Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Jamiu, Fadimu GbemisolaThe highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).Öğe The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils(SPRINGER INDIA, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, KashifIn this study, the effect of drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 A degrees C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum total phenolic content and alpha-tocopherol content, with a value of 63.349 mg/100 g and 28.085 mg/g (control samples), respectively. The antioxidant activity of Orlendo orange seed (63.349%) was higher than seeds of Eureka lemon (55.819%) and Kinnow mandarin (28.015%), while the highest total phenolic content was found in seeds of Kinnow mandarin, followed by Orlendo orange and Eureka lemon (113.132). 1.2-Dihydroxybenzene (13.171), kaempferol (10.780), (+)-catechin (9.341) and isorhamnetin (7.592) in mg/100 g were the major phenolic compounds found in Kinnow mandarin. Among the unsaturated fatty acids, linoleic acid was the most abundant acid in all oils, which varied from 44.4% (dried at 80 A degrees C) to 46.1% (dried at 70 A degrees C), from 39.0% (dried at 60 A degrees C) to 40.0% (dried at 70 A degrees C). The total phenolic content, antioxidant activity and phenolic compounds of citrus seeds and tocopherol content of seed oils were significantly affected by drying process and varied depending on the drying temperature.Öğe The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2019) Özcan, Mehmet Musa; Uslu, Nurhan; Figueredo, Gilles; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadtl E.; Alsawmahi, Omer N.; Özcan, Mustafa Mete; Isam , A.; Ahmed, MohamedThe influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.Öğe Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties(SPRINGER INDIA, 2017) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Gülcü, Mehmet; Uslu, Nurhan; Geçgel, Ümit; Ghafoor, Kashif; Dursun, NesimIn this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, MuAYkule and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (MuAYkule harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties.Öğe The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits(ELSEVIER SCI LTD, 2020) Al Juhaimi, Fahad; Ghafoor, Kashif; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.; Özcan, Mehmet Musa; Fadimu, Gbemisola J.In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The highest oleic (28.51%), palmitic (22.61%) and stearic acid contents (9.20%) in seed oil were observed in June 15 harvest. The highest value for linoleic acid (57.50%) was detected in August 15 harvest. Prickly pear is a vital source of bioactive constituents such as phenolic and antioxidant substances in terms of being useful for human health and the optimum harvesting time to retain high quantities of most phenolic compounds is 1st July.Öğe Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits(SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Ahmed, Isam A. Mohamed; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, KashifKiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 degrees C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin-Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.Öğe Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds(WILEY, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.This study was focused on the effect of microwave heating at different power (180, 360, 540, and 720 W) on phenolic compounds of methanol extracts of prickly pear seeds. The phenolic compositions of seeds showed a significant difference with roasting process compared with raw sample. The highest 1,2-dihydroxybenzene (77.94 mg/100 g), syringic acid (21.26) and caffeic acid (19.47 mg/100 g) contents were observed in seed sample roasted at 720 W, while the maximum trans-ferulic acid (16.89 mg/100 g) and quercetin (29.41 mg/100 g) amounts were determined in seed roasted at 360 W. Differences in phenolic compounds among different treatments were statistically significant (p < .05). In addition, syringic and trans-ferulic acid contents of prickly pear seed extracts gradually increased depending on microwave heating degrees compared with control group. The most suitable phenolic components of the prickly pear seeds heated in different microwaves were detected at 360 W. Generally, microwave roasting at 180 and 540 W decrease the contents of phenolics. Practical applicationsMicrowave heating has certain benefits such as speed, energy economy, process control precision and reduced start up and shut-down times. The food constituents depending on the characteristics of food product and other process variables can be affected by the microwave heating. In 16th century, prickly pear (Opuntia ficus-indica) was spreaded from American continent to South European countries. About 30-40% of prickly pear is composed of seeds. Seeds are rich in nutritive values such as polyphenols, flavonoids, minerals, fatty acids, tocopherols, tannins, glutamic acid, aspartic acid, leucine, lysine, and arginine as major amino acids. Prickly pear fruits are consumed freshly together with their seeds, and important for consumer health due to the phenolic constituents of seeds.
