Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.17, sa.5, ss.4800-4811, 2023 (SCI-Expanded)
Sumac seed is a large amount of waste from the production of sumac. Due to the potential health effects, sumac seed gains attention. Therefore, this study aims to examine the phenolic extraction of sumac waste (seed) by a green extraction technique (Microwave-assisted) and compared the result with classical extraction method. The extraction procedure was optimized by Response Surface Methodology with the response of highest phenolic content. Proximate analysis, FT-IR, bioactivity, antidiabetic effect and enzyme inhibition analysis were performed. Furthermore, the antimicrobial activity of the sumac seeds was determined by agar disc diffusion method. The total phenolic content was found as 8.74 mg GAE/g for the microwaveassisted extraction whereas, it was found as 7.28 mg GAE/g in classical extraction. The functional groups present in several phytochemicals in the seed samples were identified using FT- IR. Enzyme activity results confirmed that sumac seed is a potent an a-glucosidase inhibitor. The inhibition zones against S. aureus were 12.06 mm and 10.72 mm for the MAE and classical extraction, respectively. These results revealed that MAE is a promising technique to extract phenolics of sumac seed for food industry.