Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

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dc.authoridKutlu Kantar, Naciye/0000-0002-4075-8823
dc.authoridYilmaz, Asim Egemen/0000-0002-4156-4238
dc.contributor.authorKutlu, Naciye
dc.contributor.authorIsci, Asli
dc.contributor.authorSakiyan, Ozge
dc.contributor.authorYilmaz, Asim Egemen
dc.date.accessioned2024-10-04T18:49:35Z
dc.date.available2024-10-04T18:49:35Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific Research Projects Unit of Ankara University [17L0443005]en_US
dc.description.sponsorshipThis study is a part of the PhD thesis of Naciye Kutlu Kantar. This study was financially supported by Scientific Research Projects Unit of Ankara University (Project No: 17L0443005).en_US
dc.identifier.doi10.1111/jfpp.15818
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85111728485en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15818
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3223
dc.identifier.volume45en_US
dc.identifier.wosWOS:000680932400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRadical Scavenging Activityen_US
dc.subjectAssisted Extractionen_US
dc.subjectBiological-Activitiesen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectBioactive Compoundsen_US
dc.subjectOil Extractionen_US
dc.subjectL.en_US
dc.subjectAnthocyaninsen_US
dc.subjectOptimizationen_US
dc.subjectFruiten_US
dc.titleEffect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)en_US
dc.typeArticleen_US

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