Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor

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dc.authorid0000-0001-9967-5486en_US
dc.contributor.authorÖzkaynak Kanmaz, Evrim
dc.date.accessioned2020-11-20T05:39:17Z
dc.date.available2020-11-20T05:39:17Z
dc.date.issued2019
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstractIn this study, the effect of extraction temperature (180 and 200 degrees C), static extraction time (15, 30 and 45 min) and sample amount (5 and 10 g) on humic acid formation during subcritical water extraction of food by-products by accelerated solvent extractor was investigated. Subcritical water extraction was carried out with three food by-products as flaxseed meal, lemon peel and mandarin peel at constant pressure of 1500 psi. The highest total humic acids were found as 71.73, 64.52 and 62.91% in the solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200 degrees C and 15 min, respectively. Besides, the highest free humic acids were determined as 60.62, 52.60 and 50.64% in the;solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200 degrees C and 15 min, respectively. The study results suggested that accelerated solvent extractor has a great potential as green technology to produce humic acids during subcritical water extraction of food by-products.
dc.identifier.citationÖzkaynak Kanmaz, E. (2019). Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor. Food and Bioproducts Processing, 115, 118-125, Doi: 10.1016/j.fbp.2019.03.008.en_US
dc.identifier.doi10.1016/j.fbp.2019.03.008
dc.identifier.endpage125en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage118en_US
dc.identifier.urihttps://hdl.handle.net/11494/2476
dc.identifier.volume115en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖzkaynak Kanmaz, Evrim
dc.language.isoenen_US
dc.publisherInstitution of Chemical Engineersen_US
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHumic acidsen_US
dc.subjectSubcritical water extractionen_US
dc.subjectAccelerated solvent extractoren_US
dc.subjectFlaxseed mealen_US
dc.subjectLemon peelen_US
dc.subjectMandarin peelen_US
dc.titleHumic acid formation during subcritical water extraction of food by-products using accelerated solvent extractoren_US
dc.typeArticle

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