The potential uses of pine (Pinus spp.) species and their fractions as food supplement and medicinal plant.
Yazarlar (2)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Emine İncemehmetoğlu
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of the Institute of Science and Technology | ||
| Dergi ISSN | 2536-4618 | ||
| Makale Dili | – | Basım Tarihi | 01-2022 |
| Cilt / Sayı / Sayfa | 12 / 1 / 266–278 | DOI | 10.21597/jist.892251 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20230097233 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| A great number of plants have been studied in order to identify and isolate new components with nutraceutical and functional properties. The aim of this study is to emphasize the potential of use of pine species and their fractions such as bark, cones, needles in the food industry and for biomedical purposes as sources of antioxidants and micronutrients. Pine fractions have a great content of bioactive molecules, including polymeric flavanols, tannic acid, flavonoids, and other phenolic acids. The compiled studies have shown that pine species have been used in different traditional medicinal treatments by the people, and at the same time, they gave successful results in fruit juice, meat, bakery products technology. Although commercialized goods produced with the use of different pine fractions in the global market are limited, it is clear that forestry industry by-products can provide input for a second use as a … |
| Anahtar Kelimeler |
| Food supplement | Functional food | Pine bark | Pine cone | Pinus spp |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |