Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorUslu, Nurhan
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorGassem, Mustafa A.
dc.contributor.authorAlqah, Hesham A. S.
dc.contributor.authorGhafoor, Kashif
dc.date.accessioned2020-03-26T20:13:42Z
dc.date.available2020-03-26T20:13:42Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02-49.15%), linoleic (22.28-23.48%) and palmitic (22.10-23.67%) and sonication processes did not affect the quantities of these fatty acids. gamma-Tocopherol was the most abundant isomer with the value of 63.95-122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-80]en_US
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research Group No (RG-1439-80).en_US
dc.identifier.citationÖzcan, M. M., Al Juhaimi, F., Uslu, N., Ahmed, I. A. M., Babiker, E. E., Osman, M. A., Gassem, M. A., Alqah, H. A. S., Ghafoor, K. (2020). Effect of Sonication Process of Terebinth (Pistacia terebinthus L.) Fruits on Antioxidant Activity, Phenolic Compounds, Fatty Acids and Tocopherol Contents. Journal of Food Science and Technology, 57(6), 2017-2025.
dc.identifier.doi10.1007/s13197-019-04235-1en_US
dc.identifier.endpage2025
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.pmid32431328en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2017
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-019-04235-1
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37745
dc.identifier.wosWOS:000509151900003en_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.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.subjectTurpentineen_US
dc.subjectPistaciaen_US
dc.subjectterebinthus sonicationen_US
dc.subjectAntioxidantsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectOil contenten_US
dc.subjectTocopherolen_US
dc.titleEffect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contentsen_US
dc.typeArticleen_US

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