Extractability of phenolics from spearmint treated with pulsed electric field

Fincan M.

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

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 162
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jfoodeng.2015.04.004
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.31-37
  • Anahtar Kelimeler: Pulsed electric field, Spearmint, Solid-liquid extraction, Phenolic, Leaf, MICROWAVE-ASSISTED EXTRACTION, ANTIOXIDANT ACTIVITY, NATURAL-PRODUCTS, MODEL FOOD, ELECTROPLASMOLYSIS, EXPRESSION, VEGETABLES, EFFICIENCY, QUALITY
  • Erciyes Üniversitesi Adresli: Evet

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.