5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction

Kanmaz, Evrim Özkaynak

doi:10.1007/s10068-018-0328-y

Cited by 12 publications

(6 citation statements)

References 26 publications

(39 reference statements)

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“…As for variations in the 5‐HMF content depending on the temperature, no 5‐HMF formation was detected up to 130 °C, whereas its amount was 0.41 and 1.03 mg g −1 for extracts obtained at 160 and 200 °C, respectively. Özkaynak Kanmaz (2018) investigated 5‐HMF formation from lemon peel using PHWE. In that study, the 5‐HMF was detected in the extracts with the application of temperatures higher than 140 °C depending on the time.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, PHWE could be a promising method for the selective extraction of specific compounds by changing the temperature-dependent polarity of water. However, there are some concerns regarding the PHWE of carbohydrate-rich materials due to the formation of Maillard reaction products such as 5-hydroxymethyl furfural (5-HMF) ( € Ozkaynak Kanmaz, 2018;Tom sik et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

Alaşalvar

Kaya

Berktaş

et al. 2022

Int J of Food Sci Tech

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Summary In this study, the extraction of bioactive compounds from lemon peel, a by‐product of the food industry, was investigated using pressurised hot water extraction (PHWE) at different extraction temperatures (40–200 °C) and times (5–30 min) under 10.34 MPa pressure. The selectivity of the PHWE process on eriocitrin and hesperidin extraction was also tested. The highest total phenolic content (TPC) (59.57 mg gallic acid equivalents g−1), total flavonoid content (TFC) (8.22 mg catechin equivalents g−1) and antioxidant capacity by DPPH (42.59 mg Trolox equivalents (TE) g−1) were obtained at 160 °C for 30 min. The maximum eriocitrin (30.41 mg g−1) and hesperidin (25.90 mg g−1) contents were achieved at 160 °C for 5 min with a 5‐hydroxymethyl furfural content of 0.07 mg g−1. PHWE provided better results for individual compounds and antioxidant capacities than conventional extraction. The results indicated the potentiality of PHWE in the selective extraction of eriocitrin and hesperidin from lemon peel by controlling the extraction temperature and time.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

Alaşalvar

Kaya

Berktaş

et al. 2022

Int J of Food Sci Tech

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“…However, our results are in agreement with previous findings for other foodstuffs. Kanmaz [23] reported noticeable rise of HMF in lemon peel when temperature increased from 50 to 180°C. It has been also shown that higher temperatures (150-210°C) led to higher level of HMF in coffee silverskin and pistachio hulls [24,25].…”

Section: Subcritical Water Extraction (Swe)mentioning

confidence: 99%

Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel

Vladić

Janković

Živković

et al. 2020

Plant Foods Hum Nutr

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Two environmentally friendly innovative extraction techniques -subcritical water (SWE) and microwave-assisted extraction (MAE) were applied for the extraction of phenolics from pomegranate peel. The impact of process conditions (SWE: temperature 100-220°C, extraction time 5-30 min; MAE: solvent water and 50% ethanol, irradiation power 470 and 800 W) on the quality of extracts in terms of the content of total phenolics, total flavonoids, major phenolic constituents (gallic acid, ellagic acid, punicalin, punicalagin), as well as 5-hydroxymethylfurfural(HMF) amount was investigated. For SWE, temperature of 130°C and 20 min extraction time were found optimal for obtaining high content of bioactive compounds and minimizing the yield of HMF. During MAE, phenolic compounds were effectively extracted by using lower microwave power and 50% ethanol. Comparing two techniques, MAE is more efficient than SWE for the extraction of phenolics from pomegranate peel while obtaining a HMF-free extracts.

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“…This increase in chlorogenic acid can be explained by the degradation of lignin during subcritical water extraction to form secondary metabolites such as flavonoids (luteolin and apigenin) and phenolic acids (chlorogenic acid and dicaffeoylquinic acids). These components are precursors during lignin biosynthesis [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

Šafranko

Ćorković

Jerković

et al. 2021

Foods

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In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM).

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5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction

Cited by 12 publications

References 26 publications

Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel

Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

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