Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods

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dc.authoridKutlu Kantar, Naciye/0000-0002-4075-8823
dc.contributor.authorKutlu, Naciye
dc.contributor.authorIsci, Asli
dc.contributor.authorSakiyan, Ozge
dc.contributor.authorYilmaz, Asim Egemen
dc.date.accessioned2024-10-04T18:51:00Z
dc.date.available2024-10-04T18:51:00Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific Research Projects Unit of Ankara University [17L0443005]en_US
dc.description.sponsorshipThis study was financially supported by the Scientific Research Projects Unit of Ankara University (Project No: 17L0443005).en_US
dc.identifier.doi10.1007/s11947-021-02588-0
dc.identifier.endpage664en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85100578571en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage650en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-021-02588-0
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3320
dc.identifier.volume14en_US
dc.identifier.wosWOS:000615110000001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrowave extractionen_US
dc.subjectOhmic heatingen_US
dc.subjectCornelian cherryen_US
dc.subjectPhenolic compoundsen_US
dc.subjectAnthocyaninsen_US
dc.titleExtraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methodsen_US
dc.typeArticleen_US

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