Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction

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dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridŞen Arslan, Hülya/0000-0003-0116-9062
dc.authoridAlasalvar, Hamza/0000-0003-3000-7310
dc.authoridAhhmed, Abdulatef/0000-0001-6686-0271
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridSagdic, Osman/0000-0002-2063-1462
dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidŞen Arslan, Hülya/IUQ-3304-2023
dc.authorwosidAlasalvar, Hamza/AAQ-9221-2020
dc.authorwosidAhhmed, Abdulatef/GLS-8228-2022
dc.authorwosidCam, Mustafa/H-8035-2019
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidBaşyiğit, Bülent/I-8797-2018
dc.contributor.authorCam, Mustafa
dc.contributor.authorYuksel, Esma
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorBasyigit, Buelent
dc.contributor.authorSen, Huelya
dc.contributor.authorYilmaztekin, Murat
dc.contributor.authorAhhmed, Abdulatef
dc.date.accessioned2024-08-04T20:45:31Z
dc.date.available2024-08-04T20:45:31Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPhenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130 degrees C for temperature, 10min for extraction time, and 3 cycles for extraction number. There were no statistically significant differences between 130 and 160 degrees C in terms of essential oil content. Total phenolic contents (TPC) of the extracts were higher at 160 degrees C than that of 130 degrees C. However, further HPLC analysis of the extracts revealed that hydrolysis and/or decomposition of phenolics were observed in the extracts obtained at 160 degrees C. The main phenolic of peppermint was determined as eriocitrin by HPLC-DAD, while menthol was the dominant component in essential oil fraction of peppermint by GC-FID. The present study demonstrated that PHWE was a suitable technique for simultaneous extraction of phenolics and essential oil from peppermint. The technique might be used as an analytical extraction tool for determination of phenolics and essential oil. Moreover, the extracts of PHWE could directly be evaluated for the enrichment of liquid food formulations or be transformed into solid form by suitable techniques such as spray drying for easy storage and subsequent enrichment of food products.en_US
dc.description.sponsorshipScientific and Research Council of Turkey (TUBITAK) [113O471]en_US
dc.description.sponsorshipThis project has been financially supported by the Scientific and Research Council of Turkey (TUBITAK) under the Project Number of 113O471.en_US
dc.identifier.doi10.1007/s13197-018-3475-5
dc.identifier.endpage207en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1en_US
dc.identifier.pmid30728561en_US
dc.identifier.scopus2-s2.0-85056196510en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage200en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-018-3475-5
dc.identifier.urihttps://hdl.handle.net/11616/98529
dc.identifier.volume56en_US
dc.identifier.wosWOS:000456434600021en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPepperminten_US
dc.subjectPhenolicsen_US
dc.subjectPressurized hot water extractionen_US
dc.subjectMentholen_US
dc.subjectEriocitrinen_US
dc.titleSimultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extractionen_US
dc.typeArticleen_US

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