The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties

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dc.contributor.authorAkbaş, Ümmü Gülsüm
dc.contributor.authorUslu, Nurhan
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorJamiu, Fadimu Gbemisola
dc.date.accessioned2020-03-26T19:56:00Z
dc.date.available2020-03-26T19:56:00Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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).en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-016]en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud University; Grant/Award Number: RG-1439-016en_US
dc.identifier.doi10.1111/jfpp.13606en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13606
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36998
dc.identifier.volume42en_US
dc.identifier.wosWOS:000432012000018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
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/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleThe effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varietiesen_US
dc.typeArticleen_US

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