Mehmet Musa Özcan’s research while affiliated with Selçuk University and other places

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Publications (418)


Fig. 1 Ground Caper Seed.
Fig. 2 Fatty acid chromatograms of caper seed oils.
Bioactive properties content of caper seeds and bioactive properties of oils obtained by different extraction methods.
Phenolic components of caper seed oils extracted by different extraction methods*.
Fatty acid composition of caper seed oils extracted by different extraction methods.
Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper (Capparis ovata Desf.) Seeds
  • Article
  • Full-text available

January 2025

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5 Reads

Journal of Oleo Science

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Aleyna Ece Akça

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Fahad Al Juhaimi

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In this study, the total phenol, total flavonoid content, antioxidant capacity, phenolic component and fatty acid profiles of caper seed oils extracted by solvent extraction, sonication extraction and cold press methods were revealed. Total phenol amounts of caper seed oils extracted by cold press, sonication and solvent systems were recorded as 0.10, 0.11 and 0.16 mg GAE/100 g, respectively. There was no statistically significant differences between the total phenol values of caper seed oils provided by sonication and cold press systems (p > 0.05). While the flavonoid amount of the oil extracted from caper seeds by solvent extraction system is determined as 358.9 mg CE/100 g, the total flavonoid amounts of caper seed oils extracted by sonication and cold pressing methods were established as 194.6 and 83.9 mgCE/100 g, respectively. The highest antioxidant capacity was established in the oil provided by solvent extraction (1.456%), followed by ultrasonic extraction (1.453%) and cold press oil (1.448%) in decreasing order. The dominant phenolic components of caper seed oils were quercetin, kaempferol, gallic acid, resveratrol and catechin. The fatty acid detected at the highest value in caper oils extracted by different extraction systems was linoleic acid (61.16-62.74%), followed by oleic, palmitic and stearic acids in decreasing order. Other fatty acids were recorded at low levels. As a result, it can be said that the caper oil extracted by solvent extraction is richer in quercetin and linoleic acid. graphical abstract Fullsize Image

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Fig. 1 Fatty acid chromatograms of plum seed oils.
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

January 2025

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8 Reads

Journal of Oleo Science

In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control) and dried-plum seeds were assessed to be between 9.77 (control) and 41.66 mgGAE/100 g (900 w) to 6.90 (control) and 23.67 mg/100 g (900 W), respectively. Total phenol and flavonoid quantities of the plum seeds dried at 900 W were slightly higher than those of the plum seeds dried at 720 W. L* (brightness) values of plum seeds changed between 55.97 and 59.62. Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). The quantities of saturated fatty acids in plum kernel oils were found to be quite low compared to the content of unsaturated fatty acids. graphical abstract Fullsize Image


Fatty acid chromatograms of roasted and unroasted citrus seed oils
Principal component analysis (a: Score plot, b: Loading plot) of bioactive properties of bergamot seeds R: Roasted, U: Unroasted, W: Water-bath, U-time: Sonication-timeTPC: Total phenolic content, TFC: Total flavonoid content, Dihyd: 3,4-Dihydroxybenzoic acid
The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds

Waste and Biomass Valorization

In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) were defined to be between 56.11 (25 min) and 65.43 mgGAE/100 g (control), while the total phenolic quantities of sonicated bitter orange seeds are characterized between 59.03 (control) and 66.01 mg/100 g (50 min). The total flavonoid contents of unroasted bitter orange seeds treated in WB and ultrasonic bath (UB) were depicted between 70.60 (25 min) and 77.50 mg/100 g (50 min) to 72.98 (50 min) and 83.69 mgGAE/100 g (25 min), respectively. While total flavonoid quantities of roasted bitter orange seeds treated in WB are defined between 73.21 (control) and 97.26 mg/100 g (50 min), total flavonoid amounts of roasted bitter orange seeds treated in a ultrasonic bath were assessed to be between 58.45 (control) and 102.02 mg/100 g (50 min). Catechin amounts of unroasted bitter orange seeds extracted by the WB and UB extraction systems were established between 15.88 (25 min) and 37.41 (control) to 12.81 (control) and 39.33 mg/100 g (50 min), respectively. Nutritive Value Index (NVI) results of citrus seed oils processed in WB and UB were defined to be between 0.96 (50 min) and 1.20 (control) to 1.14 (control) and 1.22 (50 min), respectively. In general, the total phenolic and total flavonoid contents of unroasted bitter orange seeds increased in WB and UB treatments compared to the control depending on the sonication time. The oleic and linoleic acid contents of oils extracted from seeds treated in WB and UB were close to each other depending on the finishing times.


Some chemical and bioactive properties of grape seeds.
Phenolic compounds of grape seeds.
Fatty acid composition of grape seed oils.
Macro and micro element contents of unroasted and roasted grape seeds mg/kg .
PCA results in relation to bioactive properties of grape seeds.
The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (Vitis spp.) Seeds

January 2025

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40 Reads

Journal of Oleo Science

In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW) and 7791.67 mg/100 g (CO), respectively. Antioxidant activities of the grape seeds varied between 6.57 (MW) and 7.24 mmol/kg (control). Catechin and rutin quantities of the grape seeds were recorded to be between 435.30 (CO) and 581.57 (control) to 94.94 (CO) and 110.53 mg/100 g (MW), respectively. While gallic acid amounts of the seed samples are established between 21.06 (control) and 101.79 (MW), quercetin values of the grape seeds were assigned to be between 56.59 (control) and 77.81 mg/100 g (CO). In addition, p-coumaric acid and resveratrol quantities of the grape seeds were recorded between 15.43 (control) and 22.98 (CO) to 12.50 (CO) and 29.57 mg/100 g (MW), respectively. The main fatty acids in oil samples were linoleic, oleic, palmitic and stearic acids in decreasing order. Linoleic and oleic acid values of the oils provided from grape seeds were recorded to be between 72.75 (control) and 73.33% (MW) to 14.79 (CO) and 14.87% (MW), respectively. It was observed that the element results related to the grape seed differed based on the roasting type when compared to the control. The most abundant elements in the grape seed were K, P, Mg, S, Na, Fe, Ca, Zn, and K and P amounts of the grape seeds were reported to be between 6706.93 (MW) and 7089.33 (control) to 2764.27 (CO) and 2927.97 mg/kg (control), respectively. It is thought that it would be beneficial to add grape seeds to foods as an ingredient by taking into account these phytochemical components as a result of the applied heat treatment. graphical abstract Fullsize Image


Determination of the distribution of macro-, micro- and toxic element contents in different halva samples produced by grinding sesame seeds

December 2024

The element assigned in the highest amounts in halva samples was P, followed by K, Mg and Ca in decreasing order. Phosphorus and K quantities of halva samples were assessed to be beter 5.82 (foam halwa) and 2387 mg/kg (plain tehina halva) to 49.80 (foam halva) and 3049 mg/kg (halva with boiled grape juice), respectively. In general, the most abundant microelements in halva and special dessert samples were Fe and Zn, followed by Cu, Mn and B in decreasing order. Iron and Zinc quantities of the halva and special sweets (Sultan sarması and Höşmerim) were recorded to be between 0.96 (foam halva) and 26.37 mg/kg (tehina halwa with cacao) to 2.42 (Höşmerim) and 25.59 mg/kg (Plain tehina halwa), respectively. Depending on the halwa and dessert varieties, the toxic elements detected in the highest amounts in the samples were Al, As, Ba and Pb. However, the amounts of other analyzed toxic elements are also thought to be above the consumable limit values. Al and As quantities of the halva and special sweets were assessed to be between 3.24 (Çekme halva) and 256.3 mg/kg (Tehina halwa with cacao) to 17.16 (Summer halva) and 3107 mg/kg (foam halva), respectively. Also, Ba amounts of the halwa and special sweet samples changed between 1.76 (foam halva) and 67.26 mg/kg (Tehina halva with cacao). Also, Pb contents of summer halwa, çekme halwa, tehina halva with cacao, foam halva and höşmerim sweet ranged between 9.53 and 15.28 mg/kg. Pb contents of other halva samples were found below 9.53 mg/kg. The toxic elements that contaminated halva and special dessert samples in the highest amounts were Al, Asi Ba and Pb.


The role of controlled and environmentally conditioned shade drying techniques on macro and microelement concentrations of commonly consumed fruit and vegetables

December 2024

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4 Reads

Potassium amounts of shade dried fruits were specified to be between 6554.85 (red apple) and 22226.63 mg/kg (Green apple). Phosphorus quantities of shade dried fruits were determined between 628.82 (pear) and 2433.81 mg/kg (blueberry). In addition, among shade-dried fruits, the lowest and highest Mg were detected in red apple (237.37 mg/kg) and orange (1362.97 mg/kg), respectively. While the lowest and highest Cu contents of oven-dried fruits were detected in lime (1.64 mg/kg) and grape (6.42 mg/kg), the Cu contents of sun-dried fruits were 1.52 mg/kg (lime) and 6.41 mg/kg (blueberry) was assessed between. The Cu content of fruits dried in the shade was determined between 1.86 mg/kg (green apple) and 5.56 mg/kg (grape). In addition, the Zn contents of fruits dried in the oven were recorded between 0.89 mg/kg (red apple) and 6.48 mg/kg (lime), while the Zn contents of fruits dried in the sun were determined between 0.98 mg/kg (red apple) and 5.63 mg/kg (strawberry). While the lowest phosphorus was detected in green pepper, the P contents of other vegetables were higher than the K, Mg and Ca contents of the vegetables. K quantities of oven and sun dried vegetables were found to be between 18772.6 mg/kg (okra) and 45226.0 mg/kg (pumpkin) to 14745.8 mg/kg (okra) and 44137.9 mg/kg (pumpkin), respectively. The K amounts of shade-dried vegetables were found between 18353.5 (okra) and 48991.5 mg/kg (pumpkin). Fe contents of oven-dried vegetables were recorded between 27.50 mg/kg (tomato) and 94.98 mg/kg (pumpkin). Cu contents of vegetables were recorded to be low depending on the drying types. Depending on the drying types, the highest macro element contents in fruits were K, followed by P and Mg in decreasing order. Additionally, it has been observed that, in general, vegetables dried in the oven contain more Mn than vegetables dried in the sun and shade.


Element contents of commonly consumed grain, pulse and legume seeds

December 2024

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1 Read

P and K amounts of the seeds were defined to be between 3449 mg/kg (Beluga lentil) and 8080 mg/kg (white chia) to 2936 mg/kg (black rice) and 10603 mg/kg (mash bean), respectively. Also, Ca quantities of the seed samples vary between 87.1 mg/kg (whole rice) and 6681 mg/kg (white chia), Mg contents of the seeds were specified to be between 965 mg/kg (Beluga lentil) and 3540 mg/kg (black chia). As and Bi amounts of the seeds were characterized to be between 3.3 mg/kg (red bean) and 22.7 mg/kg (buckwheat) to 0.9 mg/kg (red bean) and 3.8 mg/kg (white chia), respectively. The highest Ba in seeds was established in black chia (28.2 mg/kg) and white chia (36.4 mg/kg) samples, and the Ba contents of other seed samples were stated below 2.6 mg/kg. Cd, Co and Cr quantities of the seeds were found below 0.2 mg/kg, 0.4 mg/kg and 0.8 mg/kg, respectively.


Macroelement contents detected in the highest amounts in almond varieties burned with different burning methods (a K, b Ca, and c Mg)
Observation of the distribution of macro-, micro-, and toxic element contents of almond kernels burned with different digestion methods

December 2024

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39 Reads

In this study, the elemental contents of almonds burned with four different methods to capture the elemental amount of almond kernels in the best way, to increase the release of obtainable elements by decomposing plant tissues, and to make them more atomized were measured and compared with ICP-AES. Depending on the digestion types, the K and Ca contents of almond varieties were determined as 10,167.35 (microwave) and 13,004.06 mg/kg (digestion with HCl) to 3303.63 (wett digestion) and 5162.43 mg/kg (muffle furnace), respectively. In addition, the highest average P (7.02 mg/kg) and S (17.32 mg/kg) were determined in almond samples burned in wett digestion and digestion with HCl systems. Depending on the burning types, the average Fe and Zn contents of almond samples were characterized as 19.00 (microwave) and 1162.92 mg/kg (muffle furnace) and 30.95 (microwave and digestion with HCl) and 56.57 mg/kg (muffle furnace), respectively. Among the almond varieties digested with different burning methods, the highest average Fe (400.82 mg/kg), Zn (55.98 mg/kg), Cu (5.53 mg/kg), Mn (55.38 mg/kg), and B 14.46 mg/kg) were found in Texas. It has been detected in bitter almond, Texas, and Nonpareil almond varieties. Depending on the digesting types, the average As and Al amounts of almond samples were determined between 481.85 (wett digestion) and 2110.68 mg/kg (digestion with HCl) and 134.09 (microwave) and 431.29 mg/kg (digestion with HCl). Among almond varieties, the highest average amounts of As (1551.73 mg/kg), Al (310.39 mg/kg), Ba (241.94 mg/kg), Cd (4.19 mg/kg), Cr (121.55 mg/kg), Co (3.81 mg/kg), Ni (59.90 mg/kg), and Pb (34.60 mg/kg) were detected in Texas, Nonpareil, bitter almond, bitter almond, Nonpareil, Fernando, bitter almond, and Nonpareil almond kernels, respectively. As a result, according to the digestion methods, the highest amounts of elements were defined in the samples digested with HCL, followed by wet digestion, muffle furnace, and microwave digestion methods in decreasing order. Graphical Abstract


Phenolic compounds of fresh and fermented almond kernels mg/100 g .
Fatty acid compositions of the oils extracted from fresh and fermented almond kernels.
The protein and macro -micro element contents of fresh and fermented almond kernels mg/kg .
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

December 2024

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30 Reads

Journal of Oleo Science

In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds. graphical abstract Fullsize Image


Phenolic compounds of raw and roasted pumpkin seeds. "Topak"
Fatty acid composition of the oils extracted from raw and roasted pumpkin seeds. "Topak"
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (Cucurbita spp.) Seeds

December 2024

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38 Reads

Journal of Oleo Science

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the “Topak” and “Sivri” pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of “Topak” pumpkin seeds were higher when compared to the results of “Sivri” pumpkin seeds. Gallic acid quantities of “Topak” and “Sivri” pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of “Topak” and “Sivri” pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of “Topak” and “Sivri” pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted “Topak” pumpkin oils was higher than the control, the oleic acid content of “Sivri” pumpkin oil was lower. graphical abstract Fullsize Image


Citations (42)


... Although LC and GC are widely used techniques for separating organic molecules, LC is principally used for analyzing vitamins and phenolic compounds. At the same time, GC is the most widely used technique for identifying and quantifying fatty acids in pine kernels [82,83], where coupling to MS and FID are the most common methods. Table 2 observes this tendency. ...

Reference:

Techniques and Methods for Fatty Acid Analysis in Lipidomics: Exploring Pinus cembroides Kernels as a Sustainable Food Resource
The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

Journal of Food Measurement and Characterization

... These compounds could be captured by the food matrix and form complexes, or they could be released in boiling water and be exposed to reactions of degradation (de Lima Franzen et al. [15]). Sandoval et al. [11] refer to changes in physicochemical properties, gradual changes that originated from the disruption of the cellular structure, affecting the hydration and oil properties, as well as The phytochemical content and, therefore, the antioxidant capacity of plants can be affected mainly due to the type of plant, edible part, growth stage, harvest time, other genotypic and phenotypic factors, and environmental factors [47]. ...

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets

Processes

... Several studies have been conducted to identify matrices especially from the agri-food industry to be added to bakery products with the aim to improve their nutritional and biological value [14][15][16][17][18][19]. These include the addition of ginger, turmeric or nutmeg powder to bread in order to improve the sensory properties and biological activities [20,21]. ...

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

... Minerals are indispensable for supporting a wide range of biological activities throughout the different stages of plant growth and development [61]. The overall mineral concentrations (macroand micronutrients) in commercial edible rocket leaves detected in this work are comparable with those reported in previous works [52,62]. An increase in the biochar concentration of the substrates led to a decrease in P content in the rocket leaves. ...

Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves

... (Savaşlı et al., 2019). Results were reported as mean value ± standard deviation (Ahmed et al., 2024). Additionally, when comparing the datasets of biochemical and antioxidant activities, organic acid contents, fatty acid compositions, mineral element contents, and carbohydrate contents, multivariate statistical methods (principal component analysis (PCA), correlation matrix analysis, hierarchical cluster analysis) were applied using the Origin Pro® (2024) statistical software package. ...

The Monitoring of Accumulations of Elements in Apple, Pear, and Quince Fruit Parts

Biological Trace Element Research

... being composted, cosmetics, pharmaceuticals, and the food industry (Lammi et al., 2018;Cequier et al., 2019). OP is a rich source of minerals and other bioactive compounds such as fibers, proteins and polyphenols, and its incorporation into other food products can contribute to increasing their mineral content and improve their nutritional value (Lin et al., 2017;Di Nunzio et al., 2020;Azadfar et al., 2023;Al-Juhaimi et al., 2024;Cardinali et al., 2024;Dahdah et al., 2024). However, the incorporation of OP into bread may decrease consumer acceptance because it alters the sensory attributes and technological characteristics of bread, which requires major carefulness in selecting the level of substitution. ...

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

... Research has substantiated that innovative technological elements, such as new varieties (hybrids) and cultivation conditions, significantly affect the yield and seed quality of camelina. The findings align with the conclusions of F. Al Juhaimi et al. (2024), who noted that new camelina varieties can substantially enhance yields. However, their study focuses more on the genetic characteristics of the varieties. ...

The role of germination and boiling processes on bioactive properties, fatty acids, phenolic profile and element contents of hemp seeds and oils
  • Citing Article
  • May 2024

Food Chemistry Advances

... 2, 4-dihydroxybenzoic acid (8), vanillic acid (9), and syringic acid (12) were preliminarily confirmed to be contained in FPs, BHPs, ABPs, and BBPs by comparison of standard products. Additionally, FPs also contained ferulic acid (15), naringin (18), and rosmarinic acid (19). BHPs and BBPs also contained 4-coumaric acid (14) and ferulic acid (15), and vanillin (13) and sinapic acid (16) were found in BBPs. ...

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques

Plants

... Phenols have good antioxidant and antibacterial effects, is beneficial to human health, and is an important nutritional quality index in peppers 37,45 . Drying results in a significant decrease in phenolic content 46 , while heating results in a greater breakdown of phenols, so hot air drying results in a greater loss of total phenolic content. In this experiment, the total phenols content of all samples showed a decreasing trend during the whole process from drying treatment to storage (Fig. 2D). ...

The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper

... Lamke and Unsicker (2018) reported that concentrations of secondary metabolites such as phenols, tannins and flavonoids increase after insect attacks, inducing defense responses in plants. Phenolic compounds, with their ability to scavenge reactive oxygen species, have been shown to exhibit antioxidant activity (Alhamdan et al., 2024). For instance, tomato plants subjected to Bemisia tabaci infestation exhibited higher total phenol production compared to uninfected plants. ...

Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months

Journal of Food Measurement and Characterization