Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

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dc.authorid0000-0002-5024-9512
dc.authorid0000-0002-6578-0795
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorUslu, Nurhan
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorGassem, Mustafa A.
dc.contributor.authorSalih, Hesham A. A.
dc.date.accessioned2020-03-26T20:13:40Z
dc.date.available2020-03-26T20:13:40Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipKing Saud UniversityDeanship of Scientific Research at King Saud Universityen_US
dc.description.sponsorshipKing Saud Universityen_US
dc.identifier.citationÖzcan, 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.
dc.identifier.doi10.1111/jfpp.13885en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13885
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37740
dc.identifier.volume43en_US
dc.identifier.wosWOS:000461897400002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorUslu, Nurhan
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidant activity
dc.subjectphenolic compounds
dc.subjectfatty acid
dc.subjecttocopherol contents
dc.titleEffect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oilsen_US
dc.typeArticleen_US

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