5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
AuthorKanmaz, Evrim Özkaynak
MetadataShow full item record
CitationKanmaz, E. Ö. (2018). 5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction. Food science and biotechnology, 27(4), 981-986. doi: 10.1007/s10068-018-0328-y.
The aim of this study was to investigate the effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160, 180, 200 C) and static extraction time (5, 15, 30, 45 min) on 5-hydroxymethylfurfural (5-HMF) formation during subcritical water extraction. 5-HMF content of artichoke leave and lemon peel extracts increased 7.2 and 26.1 times with the rise of extraction temperature from 160 to 180 C for 5 min during subcritical water extraction, respectively. Besides, 5-HMF content of artichoke leave, lemon peel and flaxseed meal extracts increased 1.4, 2.0 and 4.5 times as static extraction time increased from 15 to 45 min at 180 C during subcritical water extraction, respectively. The highest 5-HMF content of artichoke leave and lemon peel extracts were obtained as 58.83 and 231.21 mg/L at 180 C and 45 min, respectively. However, for flaxseed meal, the highest 5-HMF content (222.94 mg/L) was obtained at 200 C and 15 min during subcritical water extraction.