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    Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production
    (Wiley, 2021) Tulek, Zehra; Alasalvar, Hamza; Basyigit, Bulent; Berktas, Serap; Salum, Pelin; Erbay, Zafer; Telci, Isa
    The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. The optimum extraction conditions were 100 degrees C for the temperature and 120 min for the time with TPC of 6,365 mg GAE/100 g and ABTS radical scavenging activity of 9,196 mg TEAC/100 g. Lemon balm extracts were spray dried using three different air inlet temperatures (130 degrees C, 165 degrees C, and 200 degrees C) of which 165 degrees C was provided better scores than the other points in terms of microencapsulation yield (65.9%), microencapsulation efficiency (99.4%), dry matter (98.3%), and water activity (0.160). The inlet air temperatures had an insignificant (p > .05) effect on the antioxidant capacity of the microcapsules. Phenolic acids in lemon balm were slightly affected by the extraction and spray drying conditions. However, extraction followed by spray drying resulted in significant loss in the amount of volatiles such as geranial, neral, citronellal, and caryophyllene. Practical applications Hot water extracts of the medicinal and aromatic plants are consumed as herbal tea across the world and their biological activity varies depending on the extraction conditions. Furthermore, bioactive compounds are sensitive to environmental conditions when the compounds dissolved in water. The conditions necessary for the effective extraction of bioactive compounds are specific to the target plant and it is a problem for the consumer. Optimization of extraction conditions of lemon balm phenolics could provide useful information for the consumer and food industry. The production of phenolic microcapsules (instant soluble tea) from lemon balm could facilitate herbal tea preparation and reduce the preparation time.
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    Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds
    (Springer, 2023) Naji, Abdullah Mohammed; Basyigit, Bulent; Alasalvar, Hamza; Salum, Pelin; Berktas, Serap; Erbay, Zafer; Cam, Mustafa
    This study investigated the optimum extraction conditions of bioactive compounds from roselle (Hibiscus sabdariffa), the effect of the air inlet temperatures of spray drying on the final product, and variations in the volatile compounds during converting the plant extracts into soluble powder forms. The extraction was conducted at 54 degrees C for 120min to obtain extracts with superior total phenolic content (TPC) (2032.71mg GAE/100g), total anthocyanin content (TAC) (995.37mg Dp-3-sam/100g), DPPH radical scavenging activity (9.48g sample/g DPPH), and ABTS radical scavenging activity (3326.15mg TEAC/100g). The powder forms of the extracts were produced at air inlet temperatures of 165 and 200 degrees C by spray drying and the process was confirmed by FTIR spectroscopy. An increment in air inlet temperature improved the microencapsulation yield (MY) (76.53% for 165 degrees C and 80.83% for 200 degrees C) but adversely affected the solubility (96.86% for 165 degrees C and 90.22% for 200 degrees C). The HPLC results showed that anthocyanins tended to degrade in powders produced at higher temperatures. No interaction was detected between process temperatures and antioxidant properties (p > 0.05). However, there were remarkable changes in the concentration of volatile compounds during the process.
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    Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel
    (Wiley, 2023) Alasalvar, Hamza; Kaya, Murat; Berktas, Serap; Basyigit, Bulent; Cam, Mustafa
    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 degrees 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 degrees C for 30 min. The maximum eriocitrin (30.41 mg g(-1)) and hesperidin (25.90 mg g(-1)) contents were achieved at 160 degrees 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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    Wild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC-ESI-MS/MS
    (Springer, 2020) Basyigit, Bulent; Alasalvar, Hamza; Dogan, Nurcan; Dogan, Cemhan; Berktas, Serap; Cam, Mustafa
    This study aimed to evaluate bioactivity related properties of wild mustard parts (WMP) including the leaves, flowers, stems, fruits, and seeds. The biomass and ion composition of WMP were analyzed by elemental analyzer and ion chromatography, respectively. Extraction conditions of phenolics were optimized with Response Surface Methodology by taking into consideration 3 factors such as the ratio of ethanol to water, temperature, and time. LC-ESI-MS/MS was used for the identification of phenolics in WMP. The principal phenolic compounds in the leaves, flowers and seeds of wild mustard were kaempferol, hydroxycinnamic acid, and catechin, respectively, whereas vanillic acid was dominant in the stems and fruits. The antioxidant capacities of WMP were 1.88-15.56, 309.61-775.63, 25.46-87.24, and 193.58-617.08 mu mol TE/g for DPPH, ABTS, FRAP, and CUPRAC, respectively. Antioxidant capacity of the flowers was in all cases superior to the other parts irrespectively of the antioxidant capacity method being used. Therefore, the flower extract was transformed into powder in order to determine the potentiality of it as an ingredient for the enrichment of food formulations. Powdered flower extract (PFE) was incorporated into ice cream at the levels of 0.3-0.9%. The sensory scores indicated that PFE had almost no effects on texture related properties of ice cream, whereas overall acceptability of PFE enriched ice creams decreased as the amount of PFE increased. PFE also showed antimicrobial activity on selected food-borne pathogens, most notably on Staphylococcus haemolyticus. Wild mustard can be evaluated as a source of natural phenolic antioxidant compounds in different industries.