Effects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic ( Allium sativum L.)

Basit Öğe Kaydı
dc.authoridBinici, Halil Ibrahim/0000-0003-3301-3994
dc.contributor.authorBinici, Halil İbrahim
dc.date.accessioned2025-03-26T17:34:43Z
dc.date.available2025-03-26T17:34:43Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractIn this study, the effects of different cooking processes on the phytochemical profile and mineral content of garlic ( Allium sativum L.) were determined. Different cooking processes had a significant effect on the moisture, pH, water-soluble solids, L*, a*, b*, C* and degrees h values. The phenolic profile was generally better preserved in the steamed garlic samples than in the control samples. The mineral content of garlic prepared different cooking processes, with the exception of copper and magnesium, was found to be relatively high. As a result, the phenolic acid and mineral contents of garlic samples prepared with different cooking processes were better preserved and were closest to those of the control samples. In addition, to preserve the valuable compounds in garlic, adding them to dishes after the cooking process is completed is recommended.
dc.identifier.doi10.5650/jos.ess24185
dc.identifier.endpage95
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue1
dc.identifier.pmid39756996
dc.identifier.scopus2-s2.0-85214759975
dc.identifier.scopusqualityQ3
dc.identifier.startpage89
dc.identifier.urihttps://doi.org/10.5650/jos.ess24185
dc.identifier.urihttps://hdl.handle.net/20.500.14704/840
dc.identifier.volume74
dc.identifier.wosWOS:001387785300009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorBinici, Halil Ibrahim
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectgarlic ( Allium sativum L.); phenolic acid; mineral content; cooking processes
dc.titleEffects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic ( Allium sativum L.)
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Sağlık Bilimleri Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu