Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil

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dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T20:19:52Z
dc.date.available2020-03-26T20:19:52Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, it was investigated the effect of microwave heating on oil yield, total phenolic content, antioxidant activity, phenolic compounds of cashew nut and also fatty acid composition of cashew nut oil. The oil content of cashew nut heated in microwave oven increased, especially heated at 720 W (44.43%). Generally, the antioxidant activity and total phenolic contents of cashew nut extracts decreased with heating process. However, the highest antioxidant activity (52.80%) and total phenolic content (107.00 mg/100 g) were observed in cashew nut extracts heated at 720 W. The key phenolic compounds of cashew nut were 1,2-dihydroxybenzene (16.57–70.03 mg/100 g), (+)-catechin (17.50–52.81 mg/100 g) and gallic acid (12.53–51.51 mg/100 g). In addition, the main fatty acids of cashew nut oil were oleic (59.59–61.82%), linoleic (18.20–26.28%), palmitic (7.16–9.23%) and stearic (4.07–9.49%) acids. Both phenolic compounds and fatty acid compositions of cashew nut showed a significant changes at 720 W. © 2017 The Authorsen_US
dc.identifier.doi10.1016/j.jssas.2017.10.001en_US
dc.identifier.endpage347en_US
dc.identifier.issn1658077Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage344en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jssas.2017.10.001
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38428
dc.identifier.volume18en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKing Saud Universityen_US
dc.relation.ispartofJournal of the Saudi Society of Agricultural Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCashew nuten_US
dc.subjectFatty acidsen_US
dc.subjectHeatingen_US
dc.subjectOil contenten_US
dc.subjectPhenolic compounden_US
dc.titleEffect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oilen_US
dc.typeArticleen_US

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