Effect of location on some physico-chemical properties of prickly pear (Opuntia ficus-indica L.) fruit and seeds

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dc.authorid0000-0002-5024-9512
dc.contributor.authorBelviranlı, Büşra
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorAlsawmahi, Omer N.
dc.date.accessioned2020-03-26T20:13:39Z
dc.date.available2020-03-26T20:13:39Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractTotal phenolics, beta-carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 mu g/kg, and 124.82 and 240.25 mg/kg, respectively. K and Ca values of prickly pear fruits changed between 1,908.10 and 3,981.90 mg/kg, and 136.79 and 1,224 mg/kg, respectively. Amounts of gallic acid, 3,4-dihydroxybenzoic acid, catechin, 1,2-dihydroxybenzene, syringic acid contents of prickly pear fruit pulps ranged from 0.86 to 166.02 mg/kg, 2.17 to 4.75 mg/kg, 3.29 to 15.55 mg/kg, and 1.63 to 14.14 mg/kg, respectively. Palmitic, stearic, oleic, and linoleic acids values of seed oils changed between 11.22 and 11.77%, 2.97 and 3.23%, 13.61 and 15.46%, and 60.94 and 63.38%, respectively. Effect of location on seed oil, brix(o), saccharose, raffinose, total phenolic content, beta-carotene, ascorbic acid values of prickly pear fruits and oleic acid, linoleic acid, erusic acid contents of seed oils is significant in p Prickly pears grown in limited quantities in Turkey can be used as fresh fruit, juice, jam, and marmalade due to rich in total phenol, phenolic constituents, mineral contents, and antioxidant activity. Because, 3,4-dihydroxybenzoic acid, 1,2-Dihydroxybenzene, gallic acid, catechin, quercetin, resveratrol, isorhamnetinreadily absorbable carbohydrates, minerals, vitamin C, and soluble fibers are main components of prickly pear fruits. Their seeds considered as waste material during fruit processing can be used as industrial oil due to fatty acid compositions. Prickly pear fruits due to mineral contents can provide tonic effect.en_US
dc.description.sponsorshipKing Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipKing Saud University, Grant/Award Number: RG-1435-049en_US
dc.identifier.citationBelviranlı, B., Al‐Juhaimi, F., Özcan, M. M., Ghafoor, K., Babiker, E. E., Alsawmahi, O. N. (2019). Effect of Location on Some Physico‐Chemical Properties of Prickly Pear (Opuntia ficus‐indica L.) Fruit and Seeds. Journal of Food Processing and Preservation, 43(3), e13896.
dc.identifier.doi10.1111/jfpp.13896en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13896
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37737
dc.identifier.volume43en_US
dc.identifier.wosWOS:000461897400014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectphysico-chemical properties
dc.subjectOpuntia ficus-indica L.
dc.subjectprickly pear
dc.subjectphenolics
dc.titleEffect of location on some physico-chemical properties of prickly pear (Opuntia ficus-indica L.) fruit and seedsen_US
dc.typeArticleen_US

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