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- MakaleAçık Erişim2024Scopus SJRQ1Ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from persimmon calyx
Kutlu, Naciye; Kamiloğlu, Aybike; Abca, Tuğba Elbir; Yilmaz, Özlem
Abstract: This study aimed to investigate the ultrasound-assisted extraction of bioactive compounds from persimmon (Diospyros kaki) calyx by deep eutectic solvents (DES) with different molar ratios. For this reason, the prepared DES extracts’ total phenolic–flavonoid compounds and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity [DPPH•], Cupric Reducing Antioxidant Capacity (CUPRAC), and ferric reducing antioxidant power [FRAP]) were investigated as a result of the experimental design and optimization study conducted for this purpose. A sonication time of 20 min was determined as the optimal condition. Under these conditions, a molar ratio of 1.9:1 (lactic acid:choline chloride) and a water ratio of 70% provided the highest phenolic/flavonoid compounds and antioxidative activity. Correlations among water ratio, molar ratio, and sonication time were determined using principal component analysis (PCA). In conditions where total flavonoid compound, FRAP, and DPPH• are high due to PCA, it can be concluded that the sonication time is at high level; on the contrary, the water and molar ratios are at low level. In conclusion, ultrasound-assisted extraction using DES proved effective in persimmon calyx. Therefore, it can be recommended to use these environmentally friendly green solvents as an alternative to organic solvents in preparing extracts in various fields. Practical Application: This study shows the effectiveness of the ultrasound-assisted green extraction method using persimmon calyx specified as waste. These findings are compelling in the food industry in terms of consumers being now aware of green technology and the discovery that calyx is a good source of bioactive compounds.
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İncele - MakaleYalnız künye2024Scopus SJRQ1Ultrasound assisted choline chloride-based deep eutectic solvent extraction of bioactive compounds from salsify (Tragopogon buphthalmoides (DC.) boiss. Var. Latifolius Boiss.): A Box–Behnken design approach for optimization
Yilmaz, Özlem; Elbir Abca, Tuğba; Kamiloğlu, Aybike; Kutlu, Naciye
This study aimed to investigate the ultrasound-assisted extraction of bioactive compounds from salsify using deep eutectic solvents (DESs) with different molar ratios. For this reason, total phenolic (TPC), total flavonoid (TFC) compounds, and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity (DPPH•), and ferric reducing antioxidant power (FRAP)) of extracts prepared with DES were investigated with an experimental design and optimization study conducted for this purpose. An extraction time of 40.15 min was determined as the optimal condition. Under these conditions, a molar ratio of 3:1 (acetic acid:choline chloride) and a water ratio of 42.17 % provided the highest phenolic/flavonoid compounds and antioxidant activity. Correlations between water ratio, molar ratio, and sonication extraction time were determined using principal component analysis (PCA). In conditions where TPC, FRAP, and DPPH• were high according to PCA, it can be concluded that the extraction time, water ratio, and molar ratio are at high levels; contrarily, TFC is at a low level. In conclusion, ultrasound-assisted extraction using DES proved effective for salsify. Therefore, choline chloride-based DESs, can be recommended as environmentally friendly green solvents and an alternative to organic solvents for the extraction of bioactive compounds from salsify.
AtıfScopus11WoS8OpenAlex10İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Impact of ultrasonication applications on color profile of foods
Kutlu, Naciye; Pandiselvam, R.; Kamiloglu, Aybike; Saka, Irem; Sruthi, N.U.; Kothakota, Anjineyulu; Socol, Claudia Terezia; Maerescu, Cristina Maria
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
AtıfScopus135WoS118OpenAlex129İncele