Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
Yükleniyor...
Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antioxidant activity of Hicaznar and 33 N 16Keben varieties changed between 32.213% and 68.492% and between 47.885% and 85.195%, respectively (p < 0.05). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, and isorhamnetin were the key phenolic compounds of Hicaznar and 33 N 16Keben arils. While oil contents of Hicaznar aril change between 6.78% (control) and 9.71% (20 hr), oil contents of 33 N 16Keben aril varied between 7.19% (control) and 10.96% (control). Punicic was the predominant fatty acid in two pomegranate cultivar oils. While punicic acid contents of Hicaznar aril oil vary between 75.23 (20 hr) and 75.85% (control), punicic acid contents of 33 N 16Keben oil changed between 73.81 (20 hr) and 74.79% (control). gamma-tocopherol contents of Hicaznar aril oil are determined between 224.86 (20 hr) and 227.84 mg/100 g (control), gamma-tocopherol contents of 33 N 16Keben aril oil changed between 284.36 (20 hr) and 289.44 mg/100 g (control). Practical applications Pomegranate is one of the most important fruits. For a long time the preservation is very difficult as fresh. The dried fruit should be rehydrated and its usefulness should be investigated. This form can be used as compost or fruit juice by rehydrating the dried product further. The change in the bioactive properties of the post-drying product will also be demonstrated.
Açıklama
Anahtar Kelimeler
antioxidant activity, phenolic compounds, fatty acid, tocopherol contents
Kaynak
JOURNAL OF FOOD PROCESSING AND PRESERVATION
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
43
Sayı
3
Künye
Özcan, M. M., Aljuhaimi, F., Uslu, N., Mohamed Ahmed, I. A., Osman, M. A., Gassem, M. A., Salih, H. A. (2019). Effect of Oven Drying on Antioxidant Activity, Phenolic Compounds, Fatty Acid Composition and Tocopherol Contents of Pomegranate Aril and Oils. Journal of Food Processing and Preservation, 43(3), e13885.
