Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

Yeler, Hatice Betül; Nas, Sebahattin

doi:10.1590/fst.38119

Cited by 9 publications

(6 citation statements)

References 46 publications

(48 reference statements)

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“…Studies have focused on the strategies adopted to increase the yield of bioactive phenolics recovered from grape pomace, and have highlighted the crucial role of both the extraction techniques and particular conditions of this process [ 49 , 50 ].…”

Section: Resultsmentioning

confidence: 99%

“…IC50 is widely used to provide information on the antioxidant activity of investigated samples—its value is inversely proportional to the sample’s ability to scavenge free radicals [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

“…Some authors [ 46 , 50 ] noted a close relationship between TPC and antioxidant activity, but others stated that antioxidant activity depends on the phenolic profile [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

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Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

Poiană¹,

Moigrădean²,

Dumbrava³

et al. 2022

Foods

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Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm−1/A 2922 cm−1 (RI), A 3009 cm−1/A 2853 cm−1 (RII), A 3009 cm−1/A 1744 cm−1 (RIII) and RIV = A 1744 cm−1/A 2922 cm−1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI–RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

Poiană¹,

Moigrădean²,

Dumbrava³

et al. 2022

Foods

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“…Sigma Aldrich's kit was used to assess the total antioxidant capacity. The DPPH free radical's scavenging capacity of samples were determined follow the descriptions by Yeler & Nas (2021). The rate of hydroxyl radical clearance was calculated using the method of Tohma et al (2017) with some modification.…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

et al. 2022

Food Sci. Technol

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The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.

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“…In general, enzymatic reaction will use some strong polar solvent to dissolve the substrate of the strong polarity. In general, some strongly polar solvents are used to dissolve strongly polar substrates in enzymatic reactions (Yeler & Nas, 2021), but enzymes are often inactivated in some strongly polar organic solvents, while ionic liquids with the same polarity can maintain their catalytic activity and stability. Therefore, ionic liquids are more suitable as solvents for enzyme-catalyzed reactions than organic solvents.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of citronella acetate by lipase catalyzed transesterification in ionic liquid and its kinetics

Xiong

SUN

et al. 2022

Food Sci. Technol

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In this paper, the lipase catalyzed transesterification of citronellol with vinyl acetate was investigated in ionic liquid. Firstly, six kinds of ionic liquids and six kinds of lipases from different sources were screened. The results showed that the lipase from Pseudomonas fluorescens had the best catalytic effect in the ionic liquid [bmimn][TF2]. The factors affecting the transesterification were optimized, and the optimal reaction conditions were as follows: the molar ratio of vinyl acetate to citronellol was 3:1; the reaction temperature was 40 °C; the amount of enzyme was 10 mg/mL; the rotating speed of the shaker was 200 r/min. When the concentration of substrate was below 500 mmol/L, no inhibition of substrate was found, while the inhibition of product was not negligible. The reuse of the lipase was studied, and the results showed that the catalytic activity of the lipase decreased by 20% after 7 times. The kinetic study showed that the reaction was a ping-pong bi-bi reaction mechanism with the inhibition of citronellyl acetate. The reaction kinetics model was established, and the parameters of the model were fitted by MATLAB software. The fitting values and the experimental values were in good agreement, and the relative error was only 7.75%.

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Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

Cited by 9 publications

References 46 publications

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

Synthesis of citronella acetate by lipase catalyzed transesterification in ionic liquid and its kinetics

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