Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction

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dc.contributor.authorÇam M.
dc.contributor.authorYüksel E.
dc.contributor.authorAlaşalvar H.
dc.contributor.authorBaşyiğit B.
dc.contributor.authorŞen H.
dc.contributor.authorYılmaztekin M.
dc.contributor.authorSağdıç O.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2019
dc.departmentNiğde ÖHÜ
dc.description.abstractPhenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130 °C for temperature, 10 min for extraction time, and 3 cycles for extraction number. There were no statistically significant differences between 130 and 160 °C in terms of essential oil content. Total phenolic contents (TPC) of the extracts were higher at 160 °C than that of 130 °C. However, further HPLC analysis of the extracts revealed that hydrolysis and/or decomposition of phenolics were observed in the extracts obtained at 160 °C. The main phenolic of peppermint was determined as eriocitrin by HPLC–DAD, while menthol was the dominant component in essential oil fraction of peppermint by GC-FID. The present study demonstrated that PHWE was a suitable technique for simultaneous extraction of phenolics and essential oil from peppermint. The technique might be used as an analytical extraction tool for determination of phenolics and essential oil. Moreover, the extracts of PHWE could directly be evaluated for the enrichment of liquid food formulations or be transformed into solid form by suitable techniques such as spray drying for easy storage and subsequent enrichment of food products. © 2018, Association of Food Scientists & Technologists (India).
dc.description.sponsorshipNational Council for Scientific Research
dc.description.sponsorshipAcknowledgements This project has been financially supported by the Scientific and Research Council of Turkey (TUBITAK) under the Project Number of 113O471.
dc.identifier.doi10.1007/s13197-018-3475-5
dc.identifier.endpage207
dc.identifier.issn0022-1155
dc.identifier.issue1
dc.identifier.pmid30728561
dc.identifier.scopus2-s2.0-85056196510
dc.identifier.scopusqualityQ1
dc.identifier.startpage200
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3475-5
dc.identifier.urihttps://hdl.handle.net/11480/1525
dc.identifier.volume56
dc.identifier.wosWOS:000456434600021
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEriocitrin
dc.subjectMenthol
dc.subjectPeppermint
dc.subjectPhenolics
dc.subjectPressurized hot water extraction
dc.titleSimultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction
dc.typeArticle

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