TY  - JOUR
T1  - Modeling of Gallic Acid Diffusion: Case Study on Cinnamonum zeylaniccum
AU  - Hesap, Emirhan
PY  - 2018
DA  - August
JF  - Eurasian Journal of Food Science and Technology
JO  - EJFST
PB  - İlknur BAĞDATLI
WT  - DergiPark
SN  - 2667-4890
SP  - 28
EP  - 38
VL  - 2
IS  - 1
LA  - en
AB  - Polyphenols,found in vegetables, fruits and grains, are receiving increasing interest in recentyears due to their delaying effects especially on the formation of certaintypes of cancer. However, in the current literature, there is no information ondiffusion kinetics, diffusion coefficients of these materials, and theparameters affect on them. In this study, gallic acid-equivalent polyphenols productionfrom Cinnamonum zeylaniccum by classicalextraction method in ethanol as solvent was investigated the parameters ofextraction temperature (25-55°C) and duration (10-90 min), the stirring speed ofthe medium (minimum-maximum) and the solid/liquid ratio (0.3-1.5g/40ml). Then,multiple parameter optimization was performed with Design Expert Program. For multipleoptimizations, solid/liquid, temperature and time parameters resulted from thesingle optimization (55°C, 40 minutes, maximum mixing speed and 0.3g Cinnamonum zeylaniccum/40mL ethanol)were used in Box-Behnken Design construction. It has been determined by acomputer program that the maximum gallic acid diffusion (3.267mg/100g) conditionswere at 59°C, 37.6 minutes and 44.4 ml of solvent usage in a quadratic model. Themost important single and interactive parameters on the extraction wasdetermined as temperature and solid/liquid ratio, respectively. In the study, inorder to define diffusion as a mathematical expression, diffusion kinetics datawere obtained by performing experiments at different temperatures, without- oroptimum-stirring speed conditions. These data were used in evaluating Peleg,Logarithmic, Page and Mass Transfer models. Molecular, effective diffusion coefficientsand activation energy of gallic acid-equivalent of total polyphenols werecalculated. It was observed that the increase in temperature and stirring speedincreased the diffusion coefficients by decreasing activation energy of diffusion.
KW  - Gallic acid
KW  - Modeling
KW  - Polyphenols
KW  - Diffusion
KW  - Cinnamonum zeylaniccum
CR  - 1) Doktor Öğretim Üyesi M. Cüneyt BAĞDATLI, Nevşehir Hacı Bektaşı Veli Üniversitesi, cuneytbagdatli@gmail.com, İş Telefonu: 0 384 228 1000/15068
CR  - 2) Doktor Öğretim Üyesi İlknur UÇAK, Niğde Ömer Halisdemir Üniversitesi, ilknurucak@ohu.edu.tr
UR  - https://dergipark.org.tr/en/pub/ejfst/article/431088
L1  - https://dergipark.org.tr/en/download/article-file/529353
ER  -