The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2020-03-26T19:56:02Z
dc.date.available2020-03-26T19:56:02Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBrazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University through ISPP [0015]en_US
dc.description.sponsorshipThe authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.en_US
dc.identifier.citationÖzcan, M. M., Juhaimi, F. A., Uslu, N. (2018). The Effect of Heat Treatment on Phenolic Compounds and Fatty Acid Composition of Brazilian Nut and Hazelnut. Journal of Food Science and Technology-Mysore, 55, 376-380.
dc.identifier.doi10.1007/s13197-017-2947-3en_US
dc.identifier.endpage380en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue1en_US
dc.identifier.pmid29358830en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage376en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-017-2947-3
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37002
dc.identifier.volume55en_US
dc.identifier.wosWOS:000419562700041en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzcan, Mehmet Musa.
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHazelnutsen_US
dc.subjectBrazilian nuten_US
dc.subjectOilen_US
dc.subjectAntioxidant activityen_US
dc.subjectTotal phenolen_US
dc.subjectFatty acid compositionen_US
dc.subjectPhenolic compoundsen_US
dc.subjectRoastingen_US
dc.titleThe effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnuten_US
dc.typeArticleen_US

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