5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction

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dc.authorid0000-0001-9967-5486en_US
dc.contributor.authorKanmaz, Evrim Özkaynak
dc.date.accessioned2020-06-26T08:38:30Z
dc.date.available2020-06-26T08:38:30Z
dc.date.issued2018
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstractThe 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.
dc.description.sponsorshipProject Nos. 2014.M80.02.03, 2014.M80.02.04 by Artvin Coruh University Scientific Research Project Uniten_US
dc.identifier.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.en_US
dc.identifier.doi10.1007/s10068-018-0328-y
dc.identifier.endpage986en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage981en_US
dc.identifier.urihttps://hdl.handle.net/11494/2124
dc.identifier.volume27en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKanmaz, Evrim Özkaynak
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technologyen_US
dc.relation.ispartofFood Science And Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject5-Hydroxymethylfurfuralen_US
dc.subjectSubcritical water extractionen_US
dc.subjectLemon peelen_US
dc.subjectFlaxseed mealen_US
dc.subjectArtichoke leaveen_US
dc.title5-Hydroxymethylfurfural (HMF) formation during subcritical water extractionen_US
dc.typeArticle

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