Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity
Journal of Food Processing and Preservation · Ekim 2017
YÖKSİS Kayıtları
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
Journal of Food Processing and Preservation · 2017 SCI-Expanded
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiEkim 2017
Cilt / Sayfa41
Scopus ID2-s2.0-85011665492
Özet
The aim of this study was to investigate the physicochemical characteristics, release behavior, and antioxidant activity of clove essential oil-hydroxypropyl beta-cyclodextrin (CEO-HPβCD) inclusion complexes. Clove essential oil was encapsulated by the kneading method with hydroxypropyl beta-cyclodextrin in a 1:1 molecular ratio. The entrapment efficiency of the encapsulated particles was 97.04% ± 1.57. The average particle size was 165.87 ± 1.65 nm and polydispersity index was.25 ±.03. In vitro release profile of CEO-HPβCD inclusion complexes indicated slow and sustained release. DPPH scavenging activity of free clove essential oil and encapsulated particles was 25.20% ± 1.02 and 28.70% ±.77, respectively. Total phenolic content of free clove essential oil was 18.59 ± 1.60 mg GAE/100 mg oil while total phenolic content of particles was 22.57 ± 1.48 mg GAE/100 mg oil. The results of the study revealed that using hydroxypropyl beta-cyclodextrin to encapsulate clove essential oil can be beneficial for the food and pharmaceutical industries. Practical applications: Clove essential oil has many biological activities due to its major compound eugenol. Choosing the appropriate method is a significant step for keeping active constituents. Encapsulation that is a beneficial process to control of the bioactive components can prevent degradation and loss of active compounds and prolong the shelf life of entrapped materials. This study can lead to use kneading method which is a low cost and easy encapsulation technique, for conservation of volatile active components, so these compounds can be used more intensely in the form of powder.
Yazarlar (4)
1
Hümeyra Cetin-Babaoglu
2
Ali Bayrak
3
Necla Ozdemir
4
Nuriye Ozgun
Anahtar Kelimeler
cyclodextrin
encapsulation
eugenol
kneading method
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Istanbul Food Control Laboratory
Istanbul Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
108
Atıf
4
Yazar
4
Anahtar Kelime