TY  - JOUR
TT  - THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL
AU  - Özkaynak Kanmaz, Evrim
AU  - Saral, Özlem
PY  - 2017
DA  - August
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 405
EP  - 412
VL  - 42
IS  - 4
KW  - Kritik altı su ekstraksiyonu
KW  - antioksidan aktivite
KW  - mandalina kabuğu
KW  - fenolikler
KW  - flavonoitler
KW  - basınçlı çözgen ekstraktörü
N2  - Mandarin peel, whichdiscarded as by-product at large amounts during fruit juice production, are avaluable source of antioxidant compounds in the food industry. The aim of thisstudy was to investigate the effect of extraction temperature and static extraction time onantioxidant activity and phenolic compounds during subcritical waterextraction. The antioxidantactivity of subcritical water extracts were determined by1,1-diphenyl-2-picrylhydrazyl (DPPH) assay as IC50, ferric ionreducing antioxidant power (FRAP) and total antioxidant potential assay usingCu(II) complex as an oxidant (CUPRAC). As the IC50 valueof the subcritical water extracts obtained from mandarin peel decreased 40.8 times,FRAP and CUPRAC values increased 66.9 and 34.2 times with increasing extractiontemperature from 50 to 180°C for 5 min, respectively. Besides, total phenoliccontent (TPC) of subcritical water extracts increased 4.9 and 5.0 times from 50to 180°C for 5 and 15 min whereas, 9.6 and 9.9 times increase was obtained fortotal flavonoid content (TFC) in the subcritical water extracts, respectively.
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UR  - https://dergipark.org.tr/tr/pub/gida/issue//307910
L1  - https://dergipark.org.tr/tr/download/article-file/296163
ER  -