Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Functional properties of extracts from wheat (Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical CO2 extraction conditions
Journal of Food Processing and Preservation · Kasım 2022
YÖKSİS Kayıtları
Functional properties of extracts from wheat (Triticum aestivum L.) coarse bran and shorts (razmol) obtained under different supercritical CO2 extraction conditions
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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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
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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
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Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
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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
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiKasım 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85137252783
Özet
Coarse bran and shorts (razmol) are by-products of wheat milling. The important functional and bioactive components of wheat are separated during milling along with the bran and razmol. Supercritical CO2 extraction process is an environmentally friendly application that is used effectively in the recovery of functional and bioactive components. In this study, the functional components of the extracts obtained by supercritical CO2 extraction at different pressures from wheat bran and razmol were investigated and compared. It was found that the total phenolics content and antioxidant activity of razmol extracts increased with the increase of applied pressure. It was determined that the total polyunsaturated fatty acid content of the bran extracts increased from 55% to 59% with the increase in pressure, however, there was no significant change in the razmol extracts and it was around 57%. It was observed that the FTIR spectra of the extracts obtained by supercritical CO2 extraction of wheat bran and razmol were similar to the spectra of edible vegetable oils and wheat germ oil. However, in the obtained spectra, it was determined that CO2 peaks occurred at 2357 cm−1 with the application of supercritical CO2 extraction. Apart from this, differences were observed in the fingerprint region due to the fact that the extracts contain different bioactive compounds. The change in pressure applied in supercritical CO2 extraction caused changes in the extract profiles. In addition, in this study, it was determined that bran and razmol extracts were different in terms of extract yield and amount of bioactive components. Practical applications: In the milling industry, a significant amount of bran and razmol are separated as by-products. This study provides guidance on the recovery of valuable components from these by-products with an inexpensive and environmentally friendly application. In addition, by revealing the functional properties of the extracts obtained, it helps to evaluate their possible use in the food industry.
Yazarlar (1)
1
Mustafa Samil Argun
Kurumlar
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
5
Atıf
1
Yazar