Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat
| dc.authorscopusid | 57193086525 | |
| dc.authorscopusid | 57193795885 | |
| dc.authorscopusid | 55939990700 | |
| dc.authorscopusid | 56464083600 | |
| dc.authorscopusid | 57204027687 | |
| dc.contributor.author | Ceylan, Z. | |
| dc.contributor.author | Budama Kilinc, Y. | |
| dc.contributor.author | Yilmaz, A. | |
| dc.contributor.author | Unal, K. | |
| dc.contributor.author | Ozdemir, B. | |
| dc.date.accessioned | 2025-05-10T16:53:55Z | |
| dc.date.available | 2025-05-10T16:53:55Z | |
| dc.date.issued | 2022 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Ceylan Z., Van Yüzüncü Yil University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Tuşba, Van, Turkey; Budama Kilinc Y., Yildiz Technical University, Department of Bioengineering, Istanbul, Turkey; Yilmaz A., Yildiz Technical University, Department of Bioengineering, Istanbul, Turkey; Unal K., Selcuk University, Department of Food Engineering, Konya, Turkey; Ozdemir B., Yildiz Technical University, Department of Bioengineering, Istanbul, Turkey | en_US |
| dc.description.abstract | In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption. © 2022, Turkish Chemical Society. All rights reserved. | en_US |
| dc.identifier.doi | 10.18596/jotcsa.1022787 | |
| dc.identifier.endpage | 320 | en_US |
| dc.identifier.issn | 2149-0120 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopus | 2-s2.0-85131597849 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 311 | en_US |
| dc.identifier.trdizinid | 515233 | |
| dc.identifier.uri | https://doi.org/10.18596/jotcsa.1022787 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/2949 | |
| dc.identifier.volume | 9 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Turkish Chemical Society | en_US |
| dc.relation.ispartof | Journal of the Turkish Chemical Society, Section A: Chemistry | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Nanoparticle | en_US |
| dc.subject | Nanotechnology Application | en_US |
| dc.subject | Oxidation | en_US |
| dc.subject | Rosmarinic Acid | en_US |
| dc.subject | Salmon Quality | en_US |
| dc.title | Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat | en_US |
| dc.type | Article | en_US |