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    Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel
    (3rd International Conference on Advanced Engineering Technologies, 2019) Kutlu Kantar, Naciye; Ocak, Melda; İstekli, Mebrure Ozge; Dos, Medine; Demirkol, Muhammed; İsci, Aslı; Sakiyan, Ozge
    In this study, the effect of deep eutectic solvent on the extraction of phenolic compounds (TPC) from pomegranate peel was investigated. The extraction was performed using an ultrasound bath. The results were compared with conventional extraction. In addition, different solvents (such as water and ethanol) were also examined to determine the efficacy of deep eutectic solvents. The highest TPC values by ultrasound assisted extraction method were found as 154.7, 171.2 and 195.1 mg GAE/g dry matter for water, deep eutectic solvent and ethanol-water (50:50 (v/v)), respectively. The difference in TPC values between ethanol-water and deep eutectic solvent was statistically insignificant. The shortest extraction time was obtained using deep eutectic solvent for ultrasound assisted extraction. The TPC values obtained during conventional extraction were lower compared to that of ultrasound extraction.
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    Drying of pastirma by two microwave based technologies: Physical, biochemical, microbiological and sensory aspects
    (2019) Sakiyan, Ozge; Kutlu Kantar, Naciye; Yılma, Merve Sılanur; Olum, Emine; Orhan Yanıkan, Esin; Tağı, Şeref; Ayhan, Kamuran; İsci, Aslı; Barbosa-Cánovas, Gustavo V.; Candoğan, Kezban
    Microwave drying as an alternative technology is of great interest due to its enormous advantages over conventional methods by shortening processing time and also energy when processing foods. Microwave-vacuum drying can combine the low processing temperature advantage of vacuum drying, and rapid and volumetric heating advantage of microwave drying. Pastırma is a highly consumed traditional Turkish dried-cured meat product where traditional processing could be modified by other strategies proven to be effective on the manufacturing of other meat-based products. The most time consuming step in pastırma manufacturing is drying, which significantly affects the entire process in terms of physical, microbiological, biochemical and sensory quality characteristics of the final product as well as costs. Thus, the purpose of this study was to develop new approaches to process pastırma by applying either microwaves alone or in combination with vacuum seeking reducing processing times and better quality attributes of the final product.
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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.