Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
Food and Bioprocess Technology · Kasım 2024
YÖKSİS Kayıtları
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
Food and Bioprocess Technology · 2024 SCI-Expanded
Doç. Dr. ÖZLEM ÇETİN →
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
Food and Bioprocess Technology · 2024 SCI-Expanded
Öğr. Gör. MUSTAFA ÇELİK →
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2026 ISSN: 1935-5130 SCI-Expanded Q1
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Determination of Rheological Behavior Emulsion Stability Color and Sensory of Sesame Pastes Tahin Blended with Pine Honey
2012 ISSN: 1935-5130 SCI-Expanded 8 atıf
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Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
2024 ISSN: 1935-5130 SCI-Expanded Q1
Doç. Dr. ÖZLEM ÇETİN →
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2025 ISSN: 1935-5130 SCI-Expanded Q1
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Makale Bilgileri
ISSN19355130
Yayın TarihiKasım 2024
Cilt / Sayfa17 · 4071-4082
Scopus ID2-s2.0-85188170445
Erişim🔓 Açık Erişim
Özet
The sesquiterpene lactones (SL) of Inula helenium (I. helenium) roots were extracted using high-pressure homogenization (HPH) and compared against those derived from maceration. The effect of process conditions on the extraction efficiency of bioactive compounds (alantolactone, isoalantolactone, total phenols, and flavonoids); the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging activity, ferric-reducing antioxidant power (FRAP), and antimicrobial activity of the extract; and the inhibition of advanced glycated end product (AGE) formation were assessed. The HPH of 90 MPa for 4 passes demonstrated the highest alantolactone (38.1 ± 0.7 mg/g) and isoalantolactone yields (34.4 ± 0.2 mg/g), respectively, which were significantly higher than the rates obtained using maceration (20.0 ± 0.2 mg/g and 18.9 ± 0.7 mg/g). Under optimal extraction conditions of 90 MPa for 4 passes, inhibition of AGE formation in the extract reached a rate of 97.16 ± 1.86%, with the highest DPPH and FRAP of 231.63 ± 2.96 µg/mL and 949.43 ± 1.86 µmol TE/100 mL, respectively. HPH exhibited lethal activity against all tested bacteria and fungi strains (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Aspergillus niger, Fusarium oxysporum, and Penicillum expansum) at a concentration of 15 µL. SEM results proved that HPH severely damaged the cell structures of roots, increased solvent permeability, and improved the extraction rate of bioactive compounds. Additionally, this study also demonstrated that HPH yields high recovery with a specific energy consumption of 0.22 kWh/kg, which is close to the recommended minimum energy demand for an extraction procedure within industrial production processes. Therefore, these findings showed that HPH can be used as an efficient extraction technique for the production of SL in related industries.
Yazarlar (6)
1
Fahriye Şeyma Özcan
ORCID: 0000-0002-1816-6557
2
Nihat Özcan
ORCID: 0000-0002-6443-6028
3
Hilal Dikmen Meral
ORCID: 0000-0002-3917-4804
4
Özlem Çetin
ORCID: 0000-0003-2886-3409
5
Mustafa Çelik
6
Antoaneta Trendafilova
ORCID: 0000-0001-5273-176X
Anahtar Kelimeler
Antiglycation activity
Antimicrobial activity
Antioxidant capacity
High-pressure homogenization
LC-MS/MS
Sesquiterpene lactones
Kurumlar
Institute of Organic Chemistry with Centre of Phytochemistry (IOCCP) Bulgarian Academy of Sciences
Sofia Bulgaria
Selçuk Üniversitesi
Selçuklu Turkey
TUBITAK Marmara Research Center
Gebze Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food and Bioprocess Technology
Q1
SJR Skoru1,071
H-Index136
YayıncıSpringer
ÜlkeUnited States
Food Science (Q1)
Industrial and Manufacturing Engineering (Q1)
Process Chemistry and Technology (Q1)
Safety, Risk, Reliability and Quality (Q1)
Metrikler
5
Atıf
6
Yazar
6
Anahtar Kelime