Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste

Kumar, Sanjay; Jain, Ishika; Khare, Akansha; Kumar, Vinod; Singh, Smita; Gautam, Pankaj; Upadhyay, Shuchi; Anand, Jigisha; Singh, Ajay; Goswami, Uma

doi:10.1007/s11694-022-01326-0

Cited by 9 publications

(2 citation statements)

References 38 publications

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“…According to Hayat et al, 37 with an increase in microwave extraction time for 5-to 10 min, the DPPH radical scavenging activity of citrus mandarin peel powder increased from 17.96 to 26.96%. Kumar et al 38 also reported a significant increase in the antioxidant activity of microwave-treated coriander paste with an increase in heating time.…”

Section: Effect Of Microwave Treatment On Dpph (%)mentioning

confidence: 92%

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel

Gupta,

Singh,

Nema

et al. 2024

ACS Omega

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The present investigation has focused on developing an eco-friendly method to extract bioactive compounds from orange peel using natural deep eutectic solvents (NADES). NADES-II composed of choline chloride (ChCl) and ethylene glycol (1:2) and 50% water shows the maximal extraction yield with higher antioxidant activity in terms of DPPH and ABTS scavenging activity with a high total phenolic content (TPC) and total flavonoid content (TFC). The microwave-assisted extraction (MAE) process was optimized using response surface methodology (RSM) and an artificial neural network (ANN). ANN showed a higher value of R 2 and lower values of other statistical parameters when compared to RSM. The ideal extraction conditions were optimized as a 13 min rising time, 52 °C temperature, a 21 min holding time, and a 20 mL/g liquid-to-solid ratio. MAE was compared with the conventional heating-stirring extraction (HSE) method using the NADES-II solvent under optimum conditions. The results show that higher extraction yield and antioxidant capacities (DPPH and ABTS), TPC, and TFC can be obtained from orange peel using the MAE process compared to the HSE process. Overall, this study shows an optimiztic approach for the extraction of bioactive compounds from an orange peel using ecofriendly solvents and microwave technology. It also highlights the potential of this approach for valorizing orange peel waste.

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Section: Effect Of Microwave Treatment On Dpph (%)mentioning

confidence: 92%

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel

Gupta,

Singh,

Nema

et al. 2024

ACS Omega

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“…It is thought that antioxidant substances such as γ-terpinene, linalool, pinocarveol, carotol, and 1-methyl-2-(1-methylethyl) benzene found in cumin are effective in reducing the TBARS value due to their free radical scavenging and metal chelating effects [6]. Heat treatment has been reported to disrupt heat-sensitive phenolic compounds and changes their molecular structure in spice [52]. Gunasena and Rajapakse [53] reported that temperature and duration have positive effects on antioxidant activity in spices to some extent; however, there are losses in antioxidant activity as the duration is extended.…”

Section: Tbars Values Of the Meatballsmentioning

confidence: 99%

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Ekiz,

Savaş,

Aoudeh

et al. 2023

Separations

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In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatballs showed a significant (p < 0.01) effect on pH, thiobarbituric acid reactive (TBARS) value, and total HAA. The cooking process significantly (p < 0.01) affected the meatballs’ water content, pH, and TBARS values, while the cooking loss and total HAA content of meatballs were significantly (p < 0.01) affected by cooking temperature. It was found that the cumin usage rate in meatballs increased the pH value, while it was found to decrease the TBARS value. As expected, the cooking process was associated with a reduction in water, while it was found to result in an increase in the pH and TBARS values. On the other hand, both cooking temperature and cumin addition to meatballs led to an increase in their total HAA content. Diverse samples exhibited detectable levels of IQx, MeIQx, MeIQ, and PhIP compounds. The presence of MeIQx compound was found in all samples, except for the control group cooked at 150 °C. Additionally, the use of 0.5% and 1% cumin in meatballs cooked at temperature of 250 °C had an inhibitory effect on MeIQx compound. Our results revealed that the incorporation of cumin in the meatballs resulted in an increase in the total HAA content, likely due to its prooxidant effect. However, it was found that the use of cumin at certain rates could reduce the formation of MeIQx compound with an antioxidant effect. However, in this study found that even if 100 g of meatballs with the highest concentration of total HAA were consumed, the maximum HAA exposure limit value (0–15 µg/day) was not exceeded.

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Synergistic Effect of Advanced Refractance Window Drying on Quality Characteristics of Potato Slices and Numerical Process Optimization

Showkat,

Shukla,

Richa

et al. 2024

Potato Res.

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Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste

Cited by 9 publications

References 38 publications

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Synergistic Effect of Advanced Refractance Window Drying on Quality Characteristics of Potato Slices and Numerical Process Optimization

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