The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

Basit Öğe Kaydı
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractBrazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University through ISPP [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/s13197-017-2947-3
dc.identifier.endpage380en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1en_US
dc.identifier.pmid29358830en_US
dc.identifier.scopus2-s2.0-85033394813en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage376en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2947-3
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11415
dc.identifier.volume55en_US
dc.identifier.wosWOS:000419562700041en_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.subjectHazelnutsen_US
dc.subjectBrazilian Nuten_US
dc.subjectOilen_US
dc.subjectAntioxidant Activityen_US
dc.subjectTotal Phenolen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectRoastingen_US
dc.titleThe effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnuten_US
dc.typeArticleen_US

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