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    Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot
    (Elsevier, 2023) Alwazeer, Duried; Elnasanelkasim, Muhammed Allam; Cigdem, Ayhan; Engin, Tunahan; Kanmaz, Hilal; Hayaloglu, Ali Adnan; Russell, Grace
    Different methods are used for extracting phytochemicals from plant produce. Some rmethods require sophisticated and expensive instruments, while others need multiple steps rand specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H2) into solvents (that is water, ethanol, rmethanol) on the extraction of flavonoids (TFC), phenolics (TPC), anthocyanins rr(TAC), and antioxidants (DPPH and ABTS), as well as the extraction yield from red rbeetroot, were evaluated. The biggest extraction yield was with the use of H2-rich rmethanol (HRM) (24.32%). Incorporating H2 into water, ethanol, and methanol rled to a significant increase in TPC by 77.34%, 39.02% and 89.07%, in the TFC by rr43.30%, 50.5% and 88.87%, in the TAC by 92.62%, 199.5% and 257.41%. DPPH rscavenging activity increased by 6.49%, 7.05% and 12.15%, and ABTS scavenging ractivity by 3.93%, 9.82% and 15.05%, respectively. The extraction of individual rphenolic compounds, using various solvents, were different for each compound rinvestigated, with HPLC analysis showing that the levels of some phenolics increased rwhen H2 was incorporated into the solvents. rThis method, i.e., addition of H2 gas, is rsuggested as a relatively cheap and practical method for increasing the extraction of rphytochemicals using an eco-friendly method.
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    Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage
    (Elsevier Sci Ltd, 2024) Celebi, Yasemin; Kavrut, Enes; Bulut, Menekse; Cetintas, Yunus; Tekin, Ali; Hayaloglu, Ali Adnan; Alwazeer, Duried
    The impact of hydrogen (H 2 ) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 degrees C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2 . At the end of storage, the lowest browning index values were for H 2 and H2 -P -Mg samples. H2- P - Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2 -P -Mg, and VP samples. Using the H2 -P -Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.