Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility

Basit Öğe Kaydı
dc.contributor.authorOzcan, Hande
dc.contributor.authorDamar, Irem
dc.date.accessioned2024-06-12T11:15:29Z
dc.date.available2024-06-12T11:15:29Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, the total phenolic content (TPC), the total flavonoid content (TFC), antioxidant activity (TAA), phenolic compounds composition with liquid chromatography-tandem mass spectrometry (LC-MS/MS), and mineral compounds composition with inductively coupled plasma mass spectrometry (ICP-MS) of spinach roots were determined. In addition, the aim of the study was to obtain bioactive components from spinach roots by ultrasound-assisted extraction method. Ultrasound-assisted extraction was performed with a probe-type ultrasonic homogenizer, and extraction variables were determined as amplitude (25-55%), temperature (10-30 degrees C), time (3-5 min), and ethanol concentration (20-60%). The process conditions were optimized using the response surface method and a central composite design. The effects of extraction variables on the TPC, TFC, and TAA of spinach roots were investigated in the optimization process. The maximum amount of phenolic compound, flavonoid compound, and antioxidant activity were determined as 5579.51 mg GAE kg(-1) LW, 1824.34 mg CE kg(-1) LW, and 20.79 mmol TE kg(-1) LW under the optimum extraction conditions of time (3 min), temperature (10 degrees C), amplitude (55%), and ethanol concentration (20%). The predictive capabilities of the proposed quadratic polynomial models were found to be sufficient as the experimental and predicted data were consistent with each other. The ultrasound-assisted extraction improved the bioaccessibility of phenolic compounds spinach roots in the stomach. The ultrasound-assisted extraction can be considered as an efficient, green, and practical technique for recovering bioactive components from spinach roots.en_US
dc.description.sponsorshipTrakya University Office of Scientific Research Projects Coordination (TUBAP) [2021/102]en_US
dc.description.sponsorshipAcknowledgementsThis research was supported by Trakya University Office of Scientific Research Projects Coordination (TUBAP, Grant No. 2021/102).en_US
dc.identifier.doi10.1007/s00217-023-04263-4
dc.identifier.endpage1913en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85152564613en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1899en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-023-04263-4
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23959
dc.identifier.volume249en_US
dc.identifier.wosWOS:000968328100002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpinach Rootsen_US
dc.subjectUltrasound-Assisted Extractionen_US
dc.subjectResponse Surface Methodologyen_US
dc.subjectAntioxidant Activityen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectBioaccessibilityen_US
dc.subjectResponse-Surface Methodologyen_US
dc.subjectBioactive Compoundsen_US
dc.subjectAntioxidant Propertiesen_US
dc.subjectAnthocyaninsen_US
dc.subjectVegetablesen_US
dc.subjectFooden_US
dc.subjectPolyphenolsen_US
dc.subjectStabilityen_US
dc.subjectSolventen_US
dc.subjectAciden_US
dc.titleValorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibilityen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu