Search

In this study, the effects of different processing ways such as roasting, soaking and boiling on heavy metal, macro and micro element contents of chickpea grains were investigated. P and K amounts of raw (control) and processed chickpea seeds were measured between 59.20 (Boiled chickpea) and 4238.69 mg/kg (control) to 600.77 (Boiled chickpea water) and 7883.69 mg/kg (Dry roasted chickpea), respectively. Fe and Mn amounts of raw (control) and processed chickpea seeds were recorded between 0.59 (Soaked chickpea water) and 58.87 mg/kg (Dry roasted chickpea) to 0.63 (Boiled chickpea water) and 27.04 mg/kg (Dry roasted chickpea), respectively. Al ve As contents of raw and processed chickpea seeds were measured between 0.75 µg/g (Boiled chickpea water) and 17.81 (control) to 3.93 (Boiled chickpea) and 9.50 µg/g (Dry roasted chickpea), respectively. In addition, Pb amounts of chickpea seeds were determined between 0.188 (Boiled chickpea) and 0.928 µg/g (Dry roasted chickpea). [ABSTRACT FROM AUTHOR]

Summary: In this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity values of the germinted and boiled soybean oils were 1.58% and 1.21%, respectively. The free fatty acid value of the germination sample group was established to be higher than the other treatment groups. The amounts of total phenolic substance were reported between 10.22 and 33.78 mgGAE/100 g. Linoleic acid amounts of soybean oil varied between 55.72% and 56.14%. The total carotenoid and flavonoid amounts of seeds were measured to be between 0.53 (control) and 2.83 μg g−1 (germination) to 43.60 mgCE kg−1 (boiled) to 126.60 mgCE kg−1 (roasting), respectively. Protein results of the seeds were established between 43.94% (control) and 46.94% (germination). The amount of K ranged from 10 883 (boiled) to 13 994 mg kg−1 (roasting), while the amount of P range from 5340.8 (control) to 5695.9 mg kg−1 germination. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). While linoleic acid is determined at the highest rate in soybean oil obtained from crude soybean, linoleic acid amount was determined as highest in oil obtained after roasting, germination and boiling processes applied to soybean rutin contents of soybean seed samples were determined between 3.52 and 7.81 mg kg−1. Boiling and germination increased the routine value in soybean seed samples and was determined as 7.62 and 7.81 mg kg−1, respectively. Roasting, germination and boiling processes reduced the cinnamic acid values of soybeans. [ABSTRACT FROM AUTHOR]

Summary: In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part. [ABSTRACT FROM AUTHOR]

The study aimed to assess the differences in bioactive properties and phenolic compounds by HPLC of pineapple cut into pieces such as core, pulp and peel. Total carotenoid content of the pineapple showed a regular increase from the inner to the outer parts. Total phenolic content reached its highest value (70.98 mg GAE/100 g) in the middle part of the pineapple pulp. This part presented similar trends of antioxidant activity by both DPPH and FRAP. The pineapple peel was rich in total flavonoid content (57.67 mg QE/100 g). The main phenolic compounds of the pineapple were catechin (10.70–18.92 mg/100 g), gallic acid (10.18–17.25 mg/100 g) and ferulic acid (1.40–6.10 mg/100 g). The bioactive properties of the fruit showed differences based on the parts of pineapple. These differences were observed not only in the core, pulp and peel parts, but also in the inner or outer parts of the pulp. [ABSTRACT FROM AUTHOR]

Summary: In present investigation, the effect of roasting in microwave and oven on bioactive compounds, antioxidant capacity, fatty acid profiles and phenolic constituents of quinoa seeds for free and conjugated phenolic profile fractions are studied. The oil contents of seeds roasted in both roasting systems were recorded between 4.25% (microwave) and 4.80% (oven).Total phenolic amounts of free and bound fractions of quinoa seeds were measured to be between 1668.1 (control) and 2037.5 mg/100 g (microwave) to 638.9 (microwave) to 1615.3 mg/100 g (oven), respectively. Antioxidant activities of free and bound fractions of quinoa seeds were recorded to be between 36.86% (microwave) and 39.28% (oven) to 74.83% (control) and 77.18% (microwave), respectively. Oleic and linoleic acid results of quinoa seed oils roasted in microwave and oven were identified between 17.26% (oven) and 22.41% (control) to 48.39% (oven) and 59.92% (microwave), respectively. 3,4‐Dihydroxybenzoic acid results of raw and roasted quinoa seeds for free and bound fractions were identified to be between 2.84 (microwave) and 4.01 mg/100 g (oven) to 7.43 (oven) and 12.60 mg/100 g (control), respectively. K results of roasted quinoa seeds were recorded between 8701.17 (oven) and 9638.45 (microwave). Results showed some changes depending on roasting systems and fraction types. [ABSTRACT FROM AUTHOR]

Summary: Total carotenoid results of fresh and processed purslane samples were recorded between 4.21 (fermented) and 107.40 μg/g) (microwave). Total phenol and flavonoid amounts of purslane were reported to be between 25.21 (fermented) and 143.02 mg GAE/100 g (microwave) to 44.14 (fermented) and 810.48 mg/100 g (microwave), respectively. Antioxidant activity results of fresh and purslane plants were reported between 1.18 (fermented) and 1.54 mmol/kg (DPPH) (fresh and boiled) to 1.43 (fermented) and 13.25 mg/g (FRAP) (oven), respectively. Catechin and rutin results of purslane samples were recorded to be between 0.81 (boiled) and 35.33 mg/100 g (microwave) to 0.14 (fermented) and 21.45 mg/100 g (air dried), respectively. The most abundant element in the purslane samples was K, followed in descending order by Ca, Mg, P and S. Calcium (Ca) and magnesium (Mg) results of purslane samples were detected to be between 2460.92 (boiled) and 17153.18 mg/kg (air dried) to 1159.25 (boiled) and 13428.23 mg/kg (air dried), respectively. A decrease in the protein and mineral contents of purslane was observed by fermentation and boiling. In general, flavour, colour and texture values of fermented purslane sample has reached an acceptable value by consumers. [ABSTRACT FROM AUTHOR]