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    Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)
    (Wiley, 2021) Kutlu, Naciye; Isci, Asli; Sakiyan, Ozge; Yilmaz, Asim Egemen
    In this study, total phenolic compounds (TPCs) from cornelian cherry were extracted by using maceration (ME), ultrasound extraction (UE), and ohmic heating-assisted ultrasound extraction (OAUE) methods. ME was used as a control group. It was observed that the ultrasound was effective on the yield of TPC in extraction and the effect was increased when this method was supported with ohmic heating (OH). The maximum TPC extracted was found to be 7.52 mg GAE/g dry matter (by using OAUE) which was 13% and 37% higher compared with that of obtained by UE and ME, respectively. It was also observed that the ohmic heating application decreased the extraction time by about 34% compared with UE. Moreover, the extracts obtained by OAUE had the highest total monomeric anthocyanin concentration and antioxidant activity. Consequently, the OH application prior to extraction played an active role in both obtaining the valuable compounds and decreasing the extraction time. Practical applications Cornelian cherry (Cornus mas), which is a natural antioxidant source, contains a significant number of valuable compounds (polyphenols, vitamins, minerals, etc.). Therefore, new extraction methods were used as an alternative to conventional methods (such as maceration) to extract the valuable compounds. It was observed that novel methods such as ultrasound and ohmic heating-assisted extraction had a positive effect to increase extraction yield and saving time. Highly efficient applications (such as ohmic heating) on the extraction of bioactive compounds from food materials open up a new horizon in the food industry.
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    Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods
    (Springer, 2021) Kutlu, Naciye; Isci, Asli; Sakiyan, Ozge; Yilmaz, Asim Egemen
    In this study, it was aimed to extract bioactive compounds (phenolics and anthocyanins) from cornelian cherry (Cornus mas L.) using microwave (ME) and ohmic heating assisted microwave extraction (OH-ME) as an alternative to maceration (M). Total phenolic compound (TPC), total monomeric anthocyanin content (TMAC), antioxidant activity (AA), water-soluble solid matter (WSSM), color values, and pH of the extracts were determined. The effect of extraction time, solid to solvent ratio, microwave power, electrical field strength, and holding time during ohmic heating on extraction characteristics was investigated for different methods. Ohmic heating application prior to extraction has enhanced the TPC yield by 1.1 and 5.4-folds compared to that of ME and M, respectively. Moreover, the extraction time was decreased by approximately 42 and 95% as regards ME and M, respectively. The highest TMAC value (0.65 mg cya-3-glu/g dry matter) was observed with OH-ME. The experimental data obtained by ME and OH-ME methods was fitted to the Peleg model to describe the TPC yields. These results indicate that the combined application of ohmic heating and microwave extraction is a potential alternative method for total phenolic compounds extraction from cornelian cherry due to increased yields and reduced extraction times.
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    Optimization of a Novel-Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties
    (Wiley, 2024) Yilmaz, Merve Silanur; Kutlu, Naciye; Sakiyan, Ozge; Isci, Asli
    The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country's economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave-dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.