The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils

Basit Öğe Kaydı
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorGhafoor, Kashif
dc.date.accessioned2020-03-26T19:56:01Z
dc.date.available2020-03-26T19:56:01Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University [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.doi10.1007/s13197-017-2895-yen_US
dc.identifier.endpage197en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue1en_US
dc.identifier.pmid29358810en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage190en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-017-2895-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36999
dc.identifier.volume55en_US
dc.identifier.wosWOS:000419562700021en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
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.subjectCitrus seeden_US
dc.subjectOilen_US
dc.subjectDryingen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectFatty acidsen_US
dc.subjectTocopherolen_US
dc.titleThe effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oilsen_US
dc.typeArticleen_US

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