Extractability of phenolics from spearmint treated with pulsed electric field

Fincan M.

JOURNAL OF FOOD ENGINEERING, vol.162, pp.31-37, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 162
  • Publication Date: 2015
  • Doi Number: 10.1016/j.jfoodeng.2015.04.004
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.31-37
  • Keywords: Pulsed electric field, Spearmint, Solid-liquid extraction, Phenolic, Leaf, MICROWAVE-ASSISTED EXTRACTION, ANTIOXIDANT ACTIVITY, NATURAL-PRODUCTS, MODEL FOOD, ELECTROPLASMOLYSIS, EXPRESSION, VEGETABLES, EFFICIENCY, QUALITY
  • Erciyes University Affiliated: Yes

Abstract

The effects of pulsed electric fields (PEF) on the extractability of phenolics from fresh spearmint leaves were studied. The circular tissue slices treated with PEF were subjected to a solid-liquid extraction process and the extracted phenolics were evaluated by measuring total phenolic content (TPC), antioxidant capacity (AC) and antioxidant activity (AA). The results obtained were compared with those of the extractions repeated with freezing/thawing, heat, microwave and solvent treatment.