Optimization of green extraction of phytochemicals from red grape pomace by homogenizer assisted extraction

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dc.contributor.authorEyiz, Vildan
dc.contributor.authorTontul, Ismail
dc.contributor.authorTurker, Selman
dc.date.accessioned2024-02-23T13:59:40Z
dc.date.available2024-02-23T13:59:40Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractGrape pomace is a by-product that contains high amounts of phytochemicals such as phenolic acids, flavonoids, and anthocyanins. For the efficient extraction of these compounds, extraction optimization was done in the present study. Glycerol concentration, a cheap, non-toxic and abundant green solvent, and liquid-solid ratio were evaluated as the independent factor of the optimization and total phenolic content, total flavonoid content, free radical scavenging activity, total monomeric anthocyanin content, total proanthocyanidin content and ascorbic acid content was analyzed as responses. The result showed that glycerol concentration significantly affected all responses and increasing the concentration resulted in higher extraction of the phytochemicals. Additionally, liquid-solid ratio affected total phenolic content, total flavonoid content, total proanthocyanidin content and ascorbic acid content of the extracts. Glycerol concentration of 50% (w/v) and liquid-solid ratio of 22.4 was determined to be optimum condition to maximize all responses. The optimum conditions were experimentally validated. Overall, the study showed that homogenizer assisted extraction using glycerol as a green solvent is a good method for extraction of phytochemicals from food processing by-products.en_US
dc.identifier.doi10.1007/s11694-019-00265-7
dc.identifier.endpage47en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85072013685en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-019-00265-7
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11263
dc.identifier.volume14en_US
dc.identifier.wosWOS:000514820900005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnthocyaninsen_US
dc.subjectGlycerolen_US
dc.subjectGreen Extractionen_US
dc.subjectPhenolicsen_US
dc.subjectResponse Surface Methodologyen_US
dc.titleOptimization of green extraction of phytochemicals from red grape pomace by homogenizer assisted extractionen_US
dc.typeArticleen_US

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