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| KADAKAL,Çetin; DUMAN,Tolga; EKINCI,Raci. |
| Abstract In this paper, the loss of L-ascorbic acid, thiamine and riboflavin in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, dried rosehip fruits were processed to rosehip nectar and then thermal treatment is performed. Liquid chromatographic (HPLC) method was used for the analysis of the contents of L-ascorbic acid, thiamine and riboflavin and examined compounds are thoroughly separated within 25 min. During thermal processing, degradation of L-ascorbic acid, thiamine and riboflavin in rosehip nectar were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ascorbic acid; Degradation kinetics; HPLC; Rosehip nectar; Water-soluble vitamin. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400667 |
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| SARI,Hafize Ayla; EKINCI,Raci. |
| Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Olive oil; Olive leaves; Ultrasound; Olive oil quality; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493 |
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