Doğal Bi̇yoakti̇f Sebze Özütleri̇ni̇n Beze Özelli̇kleri̇ne Etki̇si̇

GÜLDANE, Mehmet; YAĞMUR, Tuba; ÇETİN, Hande

doi:10.15237/gida.gd23085

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…The antioxidant activity of the extracts was determined according to the method proposed by [4]. Initially, 300 µL of the extract and 2 mL of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical were added to a test tube and vortexed.…”

Section: Dpph-radical Scavenging Activitymentioning

confidence: 99%

Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology

2023

Proceeding Book of 4th International Conference on Engineering and Applied Natural Sciences ICEANS 2023

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In this study, the ultrasonic extraction method was employed to obtain extracts with high total phenolic matter (TFM) content and antioxidant activity (DPPH) from ginger powders for use in food applications. For water extraction, process variables such as solvent ratio (1-5%), ultrasonication (US) temperature (25-55 °C), and US time (5-15 min) that maximize TFM and DPPH responses were tested using a Box-Behnken design. The optimum conditions were determined by Design Expert software using the response surface methodology (RSM). In addition, the statistical effects of the extraction model and model parameters were determined through analysis of variance (ANOVA). In this work, the process factors that maximized TFM (106.45 mg GAE/100 mL extract) and DPPH (52.23%) responses were determined as 5% solvent ratio, 26 °C US temperature and 5 min US time. ANOVA analysis revealed that the effect of the solvent ratio on both responses was significant (p < 0.05). Moreover, the solvent ratio variable, with the highest F and the lowest p-value, was the most important factor affecting the extraction process. According to the results, RSM can be used to optimize the water extraction process of active ingredients from plant rhizomes with high bioactive content using ultrasound application.

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Section: Dpph-radical Scavenging Activitymentioning

confidence: 99%

Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology

2023

Proceeding Book of 4th International Conference on Engineering and Applied Natural Sciences ICEANS 2023

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“…Another approach to improve the stability of food foams involves the interaction between the foaming agent and phenolic compounds. Güldane et al [7] reported that meringue dough stability improved due to interactions between egg white proteins and extracts from black carrot and red cabbage. Similarly, identical findings were observed in model foam systems for caseinate-gallic acid [8] and lactoferrintannic acid [9] complexes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mint (Mentha spp.) Extract on Stability of Model Food Foam

2023

Proceeding Book of 2nd International Conference on Recent Academic Studies ICRAS 2023

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Mint (Mentha spp.) has been employed in the treatment of various diseases due to its bioactive compounds. In this study, it was aimed to investigate the impact of phenolic substances obtained from mint under optimal conditions on the stability of model foams. A Taguchi L9 experimental design matrix with three factors: pH (A=4-6), sonication time (B=5-15 min), and sonication temperature (C=25-55 °C), was used in ultrasound-assisted extraction, which aimed to maximize the total phenolic content. The optimum conditions for the extraction of phenolic compounds from mint were determined as A3B3C1. The optimal mint extract, containing 1039.16 mg GAE/100 g sample, was used in the production of model foams. To optimize the foam stability of these model food foam, the response surface methodology with Box-Behnken design consisting of 15 sets of experiments was applied. The variables included mint extract (2-6%), pH 3-7, and sonication time (10-30 min). ANOVA data indicated that both mint extract and sonication time significantly influenced the optimization process under operating conditions. Based on the results obtained, the optimal levels of the process parameters for achieving maximum foam stability were identified as 2% mint extract, a pH of 7, and a sonication time of 22.46 min. It can be concluded from the results that mint extract can be effectively used to enhance foam stability in model food foams.

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Doğal Bi̇yoakti̇f Sebze Özütleri̇ni̇n Beze Özelli̇kleri̇ne Etki̇si̇

Cited by 2 publications

References 20 publications

Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology

Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology

Effect of Mint (Mentha spp.) Extract on Stability of Model Food Foam

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