Üzüm Çeki̇rdek Yaği Eldesi̇nde Kullanilan Ekstraksi̇yon Yöntemleri̇

Sevindik, Onur; Selli, Serkan

doi:10.15237/gida.gd16052

Cited by 6 publications

(3 citation statements)

References 34 publications

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“…Proper use of the solvent system is essential in order to achieve higher extract yields, polyphenols and bioactive compounds [14]. Hexane is used because it is a solvent that can be easily removed without leaving any residue, has a low moisture absorption and a relatively low boiling point (nonpolar solvent; dipole moment <0.1), and can easily penetrate into particles without toxicity in both liquid and vapor [15] .In this context, the bioactive composition and the main ingredients present in the Ajuga chamaepitys subsp. laevigata and Ajuga bombycina are shown in Tables 1 and 2 Table 1, with the name of the compound, molecular formula, molecular weight, retention time, peak area percentage, and the nature of the compound.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Screening of Bioactive Components of Medicinal Plant Ajuga chamaepitys subsp. laevigata (Banks & Sol.) P.H.Davis and Ajuga bombycina Boiss. by GC-MS Analysis

Kaplan

2020

Sakarya University Journal of Science

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Herbal plants have been a source of food for human beings for many years; they have also frequently been used as an alternative to modern medicine. Because synthetic drugs have possible side effects and are often considerably expensive, understanding how various plants are used for the treatment of specific ailments has become increasingly important. Plant extracts contain multiple active constituents and this has led to the production of new drugs and chemicals derived from the various parts of plants. In Anatolian folk medicine, Ajuga L. (Lamiaceae) species are used by people in many villages and towns for the therapeutic value of their bioactive components. This study was thus designed to examine the possible bioactive components of Ajuga bombycina Boiss. (an endemic species) and Ajuga chamaepitys subsp. laevigata (Banks & Sol.) P.H.Davis. In the study the bioactive components of the GC-MS analysis of dried leaves and flower samples were screened using an Agilent 7890B GC-5977MSD model with hexane as solvent. Phytochemicals which have a wide range of biological applications and high therapeutic value were found in the samples.

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Section: Resultsmentioning

confidence: 99%

Phytochemical Screening of Bioactive Components of Medicinal Plant Ajuga chamaepitys subsp. laevigata (Banks & Sol.) P.H.Davis and Ajuga bombycina Boiss. by GC-MS Analysis

Kaplan

2020

Sakarya University Journal of Science

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“…Figure 4 Sound spectrum [22] Figure 5. Ultrasonic Cavitation [23] Cavitation caused by the propagation of ultrasound waves in a liquid medium; bubble formation develops in the form of bubble growth and bursting, and as a result of the effect of hydrostatic pressure to strengthen the mass transfer, the efficiency and efficiency of the extraction increase with the realization of more solvent transfer [15]. Molecules in liquids combine under the influence of attractive forces [19].…”

Section: Ultrasound Assisted Extractionmentioning

confidence: 99%

Bitkisel Yağ Teknolojisinde Güncel Ekstraksiyon ve Enstrümental Karakterizasyon Yöntemleri

DİNÇ¹,

Kurban²,

Duman³

2022

JCHAR

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Food analysis methods are carried out in two ways: classical methods and instrumental methods. While general analyzes can be made in which more dominant components can be determined in terms of quantity in classical methods, it is possible to perform detailed analyzes in which more specific components can be determined precisely in instrumental analyzes. This distinction also comes to the fore in oil technology, and comprehensive analyzes can be made to obtain important data in terms of oil technology with various devices used. These devices are based on transmitting signals to detectors by utilizing the properties of food components such as beam absorption, beam refraction, beam rotation, electric potential, mass/charge ratio by spectroscopic, chromatographic, thermochemical and electrochemical methods, and then presenting data by passing through the signal processor. In this review, information about instrumental analysis techniques, which are frequently used in oil technology, is given under the headings of extraction techniques, spectroscopic techniques and chromatographic techniques. Today, as a result of the developments in all these techniques, the rate of preference in oil technology is increasing due to advantages such as obtaining fast results, using less samples and solvents, and obtaining reliable results.

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“…[7,9,10] Microwave-roasting attracts great attention due to numerous advantages over conventional roasting, including more uniform energy distribution, higher oil yield with improved physicochemical and sensory properties, shorter processing time, and more precise process control. [11][12][13] Microwaving increases extraction efficiency by rupturing the cell membranes. Therefore, high concentrations of many bioactives including phytosterols, tocopherols, carotenoids, and phenolic compounds are found in the extracted oils.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Aksoylu Özbek,

Yıldız,

Günç Ergönül

et al. 2023

Euro J Lipid Sci & Tech

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The tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven‐roasting (at 120°C, 150°C, and 180°C for 25 min) and innovative microwave‐roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane‐extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both α‐ and γ‐tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg–1 after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg–1, followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150°C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg–1, respectively. The detrimental effect of microwave‐roasting on these compounds was more pronounced. In conclusion, microwave‐roasting at shorter times than conventional roasting produced tomato seed oils with well‐preserved bioactive components and few unfavorable changes.

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Üzüm Çeki̇rdek Yaği Eldesi̇nde Kullanilan Ekstraksi̇yon Yöntemleri̇

Cited by 6 publications

References 34 publications

Phytochemical Screening of Bioactive Components of Medicinal Plant Ajuga chamaepitys subsp. laevigata (Banks & Sol.) P.H.Davis and Ajuga bombycina Boiss. by GC-MS Analysis

Phytochemical Screening of Bioactive Components of Medicinal Plant Ajuga chamaepitys subsp. laevigata (Banks & Sol.) P.H.Davis and Ajuga bombycina Boiss. by GC-MS Analysis

Bitkisel Yağ Teknolojisinde Güncel Ekstraksiyon ve Enstrümental Karakterizasyon Yöntemleri

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

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