Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

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dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridAlpas, Hami/0000-0002-7683-8796
dc.contributor.authorOkur, Ilhami
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorAgcam, Erdal
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorAlpas, Hami
dc.date.accessioned2024-11-07T13:34:34Z
dc.date.available2024-11-07T13:34:34Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractSour cherry pomace derived from mashed cherries that maintains the color and beneficial properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction (MAE) (900 W for 30, 60 and 90 s.), high hydrostatic pressure (HHP) (400 and 500 MPa for 1, 5 and 10 min at 20 degrees C) and ultrasonic-assisted extraction (UAE) (for 5,10 and 15 min with a power of 100%) was used as novel processes. Total phenolic content (TPC), morphological changes, antioxidant activity (AA) and structural changes of cherry pomace were measured by the Folin-Ciocalteu assay, high performance liquid chromatography (HPLC), DPPH-scavenging activity, scanning electron microscopy (SEM) and Fourier transform infrared spectrometry (FTIR). According to the results, all novel technologies (MAE-HHP-UAE) increase PC and AA with respect to conventional solvent extraction method (50 degrees C and 30 min) (CSE). Among novel technologies, MAE (90 s) had highest TPC (275.31 +/- 4.26 GAE/100 g FW) and also had highest antioxidant activity (89.9 +/- 0.22%). The lowest TPC and AA values were 108.36 +/- 3.99 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) and 71.30 +/- 1.21% in CSE, respectively. According to FTIR results, there are no significant structural changes in samples when different extraction techniques were applied. Individual phenolics were quantified by using HPLC for different extraction techniques. Graphic
dc.identifier.doi10.1007/s12649-019-00771-1
dc.identifier.endpage3555
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.issue12
dc.identifier.scopus2-s2.0-85069749309
dc.identifier.scopusqualityQ2
dc.identifier.startpage3545
dc.identifier.urihttps://doi.org/10.1007/s12649-019-00771-1
dc.identifier.urihttps://hdl.handle.net/11480/16055
dc.identifier.volume10
dc.identifier.wosWOS:000496664800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWaste and Biomass Valorization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSour cherry pomace
dc.subjectHigh hydrostatic pressure (HHP)
dc.subjectUltrasonic-assisted extraction (UAE)
dc.subjectMicrowave-assisted extraction (MAE)
dc.subjectFourier transform infrared spectrometry (FTIR)
dc.subjectHigh performance liquid chromatography (HPLC)
dc.titleEvaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
dc.typeArticle

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