Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Microwave-assisted extraction optimization of sesquiterpene lactones from Inula helenium roots: A sustainable approach to reduce energy consumption and carbon footprint
Food Science and Nutrition · Ocak 2024
YÖKSİS Kayıtları
Microwave‐assisted extraction optimization of sesquiterpene lactones from Inula helenium roots: A sustainable approach to reduce energy consumption and carbon footprint
Food Science & Nutrition · 2023 SCI-Expanded
DOÇENT ÖZLEM ÇETİN →
Microwave-assisted extraction optimization of sesquiterpene lactones from <i>Inula helenium</i> roots: A sustainable approach to reduce energy consumption and carbon footprint
FOOD SCIENCE & NUTRITION · 2023 SCI-Expanded
ÖĞRETİM GÖREVLİSİ MUSTAFA ÇELİK →
Microwave‐assisted extraction optimization of sesquiterpene lactones from Inula helenium roots: A sustainable approach to reduce energy consumption and carbon footprint
Food Science & Nutrition · 2023 SCI-Expanded
ÖĞRETİM GÖREVLİSİ MUSTAFA ÇELİK →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiOcak 2024
Cilt / Sayfa12 · 255-267
Scopus ID2-s2.0-85174183259
Erişim🔓 Açık Erişim
Özet
Inula helenium roots are consumed as natural flavor components and raw or cooked as food, and their extracts are rich in sesquiterpene lactones such as alantolactone (AL) and isoalantolactone (IAL), which have recently attracted great attention due to their pharmacological properties. The industrial utilization of these compounds requires the development of green, efficient, cost-effective, and sustainable extraction protocols. Therefore, this study focused on the optimization of microwave-assisted extraction (MAE) process variables using Face-Centered Central Composite Design (FC-CCD). Then, maceration was applied as a conventional technique, and these techniques were compared in terms of extraction efficiency, morphological changes, antimicrobial activities, carbon emissions, and energy consumption. As a result, optimal MAE conditions, i.e., EtOH: water ratio (X1) = 100:0, liquid/sample ratio (X2) = 30:1 mL/g, microwave power (X3) = 300 W, and irradiation time (X4) = 5 min, were obtained with AL and IAL yields of 54.99 ± 0.11 (mg/g) and 48.40 ± 0.19 (mg/g), respectively. The extract obtained by MAE had similar or better activity than positive controls in most cases and formed the largest inhibition zones against E. coli (29.5 ± 0.71 mm) and A. niger (34.75 ± 1.06 mm). Morphological changes of I. helenium roots after extraction were observed by scanning electron microscopy. Additionally, MAE was 43.4 times faster than maceration, resulting in 228.6 times less energy consumption and carbon emissions. Based on these findings, it is recommended to use MAE as an industrial green technique for the extraction of sesquiterpene lactones with potential applications in nutraceuticals and food products in terms of sustainable economy and environmental protection.
Yazarlar (6)
1
Fahriye Şeyma Özcan
ORCID: 0000-0002-1816-6557
2
Hilal Dikmen Meral
ORCID: 0000-0002-3917-4804
3
Nihat Özcan
ORCID: 0000-0002-6443-6028
4
Özlem Çetin
ORCID: 0000-0003-2886-3409
5
Mustafa Çelik
6
Antoaneta Trendafilova
ORCID: 0000-0001-5273-176X
Anahtar Kelimeler
antimicrobial
carbon emissions
microwave-assisted extraction
optimization
SEM
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
Metrikler
3
Atıf
6
Yazar
6
Anahtar Kelime