| Autor: |
Aslı Barla Demirkoz, Melis Karakaş, Melike Üner, Pelin Bayramoğlu |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Gıda. 45:665-675 |
| ISSN: |
1300-3070 |
| DOI: |
10.15237/gida.gd20020 |
| Popis: |
In this study, Tombul type hazelnuts (Corylus avellana L.) were extracted by supercritical carbondioxide (SC-CO2) extraction and maceration method. The extraction yielded in 8.5% by SC-CO2 extraction when 0.84% by maceration. Extracted hazelnuts were analyzed by Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry and 24 volatile compounds were detected after SC-CO2 method while 41 compounds were detected after maceration. Flavour and antioxidant value preserved Hazelnut extract by SC-CO2 technique showed better radical scavenging ability in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) than the one by maceration. Antioxidant activities of the extracts obtained by SC-CO2 (12.35±0.06 μg/mL) and by maceration (8.79±0.23 μg/mL) had a medium impact compared with the synthetic antioxidant standards (P< 0.05). No significant difference was observed between the total phenolic contents of the hazelnut extracts obtained by SC-CO2 method and by maceration (P < 0.05). As a result, SC-CO2 technique for extraction of Tombul type hazelnuts was concluded to be more beneficial and suitable compared to maceration technique. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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