Extractability of phenolics from spearmint treated with pulsed electric field


Fincan M.

JOURNAL OF FOOD ENGINEERING, cilt.162, ss.31-37, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 162
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jfoodeng.2015.04.004
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.31-37

Özet

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.