Scopus
YÖKSİS Eşleşti
The effect of ultrasound-vacuum-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)
International Journal of Food Science and Technology · Aralık 2021
YÖKSİS Kayıtları
The effect of ultrasound-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)
International Journal of Food Science & Technology · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiAralık 2021
Cilt / Sayfa56 · 6618-6625
Scopus ID2-s2.0-85116431984
Özet
This study aimed to investigate the effect of ultrasound-assisted extraction under vacuum on bioactive properties of peel and flesh of pitaya fruit, and also compare with sonication under atmosphere condition using the principal component analysis (PCA). Vacuum sonication exhibited better results for total phenolic (56.78–71.54 mg GAE per 100 g for peel; 11.03–17.92 mg GAE per 100 g for flesh) and total flavonoid (95.33–115.71 mg QE per 100 g for peel; 13.26–19.36 mg QE per 100 g for flesh) amounts. DPPH free radical scavenging activity values of peel and flesh increased from 1.97 to 2.53 mmol TE kg-1; from 0.33 to 0.50 mmol TE kg-1 after sonication process, respectively. The main phenolic compounds of pitaya were identified as catechin (1.15–20.31 mg per 100 g) and rutin (0.88–14.55 mg per 100 g) in peel; catechin (1.11–9.35 mg per 100 g) and 3,4-dihydroxybenzoic acid (1.29–3.60 mg per 100 g) in flesh. The combination of vacuum and ultrasound process can be used as a green extraction technology in order to enhance the amounts of bioactive compounds of pitaya fruit.
Yazarlar (2)
1
Nurhan Uslu
2
Mehmet Musa Özcan
Anahtar Kelimeler
Antioxidant activity
bioactive compounds
pitaya
principal component analysis
ultrasound extraction
vacuum
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
9
Atıf
2
Yazar
6
Anahtar Kelime