Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2697
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dc.contributor.authorArcan, İskender-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2017-01-02T13:34:35Z
dc.date.available2017-01-02T13:34:35Z
dc.date.issued2009-05
dc.identifier.citationArcan, İ., and Yemenicioğlu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. Journal of Food Composition and Analysis, 22(3), 184-188. doi:10.1016/j.jfca.2008.10.016en_US
dc.identifier.issn0889-1575
dc.identifier.issn0889-1575-
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfca.2008.10.016
dc.identifier.urihttp://hdl.handle.net/11147/2697
dc.description.abstractTotal antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox equivalents/100 g d.w. and 256 and 755 mg gallic acid equivalents/100 g d.w., respectively. The walnuts used in this study showed the highest antioxidant activity, followed by pistachios and hazelnuts. The removal of seed coat reduced the total antioxidant activity of hazelnuts, walnuts and pistachios almost 36, 90 and 55%, respectively. The total antioxidant activities of investigated fresh and dry nuts are not considerably different. However, phenolic content and antioxidant activity in hydrophilic and ethanolic fractions obtained by successive extraction of nuts showed some variation. The antioxidant activity in 1-serving portion of fresh or dry walnuts is equivalent to that in almost 2-serving portions of black tea, and 1.2-1.7-serving portions of green and Earl Grey tea. One-serving portions of dry hazelnuts and fresh or dry pistachios contained antioxidant activity equivalent to that in 0.7-1-serving portions of black tea. The antioxidant activity measurements correlated with phenolic content (r2 = 0.70). This study showed the potential of using fresh or dry nuts to develop functional foods with high antioxidant activity.en_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.subjectHazelnuten_US
dc.subjectPhenolic contenten_US
dc.titleAntioxidant activity and phenolic content of fresh and dry nuts with or without the seed coaten_US
dc.typeArticleen_US
dc.authoridTR2675en_US
dc.institutionauthorArcan, İskender-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume22en_US
dc.identifier.issue3en_US
dc.identifier.startpage184en_US
dc.identifier.endpage188en_US
dc.identifier.wosWOS:000266737200002en_US
dc.identifier.scopus2-s2.0-67349191448en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jfca.2008.10.016-
dc.relation.doi10.1016/j.jfca.2008.10.016en_US
dc.coverage.doi10.1016/j.jfca.2008.10.016en_US
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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