The effect of ultrasound on some properties of pulse hulls

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorKaya, Esra
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorTuncel, Nese Yilmaz
dc.date.accessioned2025-01-27T20:14:17Z
dc.date.available2025-01-27T20:14:17Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to understand the effects of different ultrasound conditions on dietary fiber, phytic acid, total phenolics content, water and oil binding capacity, antioxidant capacity and phenolic acid composition of hull from green and red lentils (Lens culinaris), faba bean (Vicia faba), and pea (Pisum sativum). The highest and the lowest total dietary fiber content was observed in red lentil and faba bean hulls, respectively. Insoluble dietary fiber contents of the untreated pulse hulls were above 66% regardless of the pulse type. Phytic acid content of the pulse hulls ranged between 1.37 and 1.66 mg/g and was not affected from either the pulse type or ultrasound treatment. High and significant correlations were found between total phenolics content and Trolox equivalent antioxidant capacity both of which showed higher values for lentil hulls. Bound (hydrolyzable) extracts contained higher amounts of phenolic acids compared to free form extracts. Protocathechuic, p-coumaric and ferulic acids either in free or bound (hydrolyzable) form were present in hull from all the pulses. Ultrasound treated samples showed significantly lower total phenolic content and TEAC values compared to control for lentil hulls, while no consistent trend was observed for phenolic acids with regard to the ultrasound conditions.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [213O095]
dc.description.sponsorshipThanks to the Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 213O095) and for the scholarship granted to Esra KAYA.
dc.identifier.doi10.1007/s13197-017-2714-5
dc.identifier.endpage2788
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9
dc.identifier.pmid28928517
dc.identifier.scopus2-s2.0-85019546368
dc.identifier.scopusqualityQ1
dc.identifier.startpage2779
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2714-5
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21033
dc.identifier.volume54
dc.identifier.wosWOS:000409183800017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectUltrasound
dc.subjectPulse
dc.subjectPhenolics
dc.subjectDietary fiber
dc.subjectPhytic acid
dc.titleThe effect of ultrasound on some properties of pulse hulls
dc.typeArticle

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