5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
5-Hydroxymethylfurfural, Subcritical water extraction, Lemon peel, Flaxseed meal, Artichoke leave
Kaynak
Food Science And Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
27
Sayı
4
Künye
Kanmaz, 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.
