Evaluation of Fatty Acid Composition, Antioxidant and Antimicrobial Activity, Mineral Composition and Calorie Values of Some Nuts and Seeds from Turkey

Basit Öğe Kaydı
dc.authoridTURKER, GULEN/0000-0002-7554-1544
dc.authoridOzsoy-Gunes, zeliha/0000-0002-1607-7649
dc.authoridKirbaslar, Fatma Gulay/0000-0002-0267-9630
dc.authoridDulger, Basaran/0000-0002-3184-2652
dc.contributor.authorKirbaslar, Fatma Gulay
dc.contributor.authorTurker, Gulen
dc.contributor.authorOzsoy-Gunes, Zeliha
dc.contributor.authorUnal, Muammer
dc.contributor.authorDulger, Basaran
dc.contributor.authorErtas, Erdal
dc.contributor.authorKizilkaya, Bayram
dc.date.accessioned2025-01-27T20:54:10Z
dc.date.available2025-01-27T20:54:10Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe samples of the hazelnut, peanut, pistachio, almond, walnut, chestnut, pumpkin seed and sunflower seed were collected from Turkey. The fatty acid compositions of Turkish nut and seed oils were analyzed by Gas Chromatography (GC) were determined. The antioxidant activity of the samples was assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity assay toward BHT and Vitamin C. Retinol and alpha-tocopherol were analyzed using High-Pressure Liquid Chromatography with UV Detector (HPLC-UV). The antimicrobial and antifungal activities of Turkish nut and seeds were evaluated using the disk diffusion method toward 9 bacteria and 5 yeasts. The nut and seeds showed strong antimicrobial activity against the test organisms. Spectroscopic determination of minerals (Calcium, magnesium, potassium, sodium, iron, copper, manganese, selenium, zinc, chromium, aluminum) of nuts and seeds was performed with inductively coupled plasma-atomic emission spectrometer (ICP-AES). The calorie values of samples were measured using a Bomb Calorimeter.
dc.description.sponsorshipIstanbul University
dc.description.sponsorshipWe thank the Research Fund of the Istanbul University for financial support of this work.
dc.identifier.endpage349
dc.identifier.issn1307-6167
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84865378794
dc.identifier.scopusqualityQ2
dc.identifier.startpage339
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25998
dc.identifier.volume6
dc.identifier.wosWOS:000307955600003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcg Publications
dc.relation.ispartofRecords of Natural Products
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectNut and seed
dc.subjectfatty acids
dc.subjectantioxidant
dc.subjectantimicrobial activities
dc.subjectcalorie values
dc.subjectmineral content
dc.subjecthazelnut
dc.titleEvaluation of Fatty Acid Composition, Antioxidant and Antimicrobial Activity, Mineral Composition and Calorie Values of Some Nuts and Seeds from Turkey
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu