2026-10-29T23:34:29Zhttps://bayburt-rdlopen.rawdatalibrary.net/oai/request

oai:bayburt-rdlopen.rawdatalibrary.net:bayburt/148132026-10-29T19:44:19Zopenairedrivercom_bayburt_10000col_bayburt_10001

EXTRACTION OF PHENOLIC COMPOUNDS FROM HAWTHORN FRUIT (Creategus monogyna) USING MICROWAVE AND ULTRASOUND ASSISTED METHODSKantar, Naciye KutluYılmaz, Merve SılanurErdem, Gizem MelissaŞakıyan, ÖzgeIsci, AsliKimya, UygulamalıKimya, TıbbiIn this study, phenolic compounds were extracted from hawthorn fruit using microwave (MAE) and ultrasound assisted extraction (UAE) methods. The MAE was applied at different solids ratios, different extraction times and different microwave powers. UAE was applied at different solids ratios and sonication times. The maceration method was used as the control group. Total phenolic content (TPC) and color values of the extracts were examined. The highest values of TPC were determined as 9.31, 5.34, and 3.00 mg GAE/g dry matter in MAE, UAE, and maceration methods, respectively. Based on these results, it was found that the TPC value of the MAE method was 1.7 and 3.1-fold more than those of UAE and maceration, respectively. In addition, it was observed that L* values of MAE samples were lowest among others. It was concluded that the MAE is the most suitable method for the extraction of phenolic compounds from hawthorn fruit.2021Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/14813https://doi.org/10.15237/gida.gd210181300-3070trGIDAinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/14813