3 research outputs found
5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
The aim of this study was to investigate the
effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160,
180, 200 C) and static extraction time (5, 15, 30, 45 min)
on 5-hydroxymethylfurfural (5-HMF) formation during
subcritical water extraction. 5-HMF content of artichoke
leave and lemon peel extracts increased 7.2 and 26.1 times
with the rise of extraction temperature from 160 to 180 C
for 5 min during subcritical water extraction, respectively.
Besides, 5-HMF content of artichoke leave, lemon peel and
flaxseed meal extracts increased 1.4, 2.0 and 4.5 times as
static extraction time increased from 15 to 45 min at
180 C during subcritical water extraction, respectively.
The highest 5-HMF content of artichoke leave and lemon
peel extracts were obtained as 58.83 and 231.21 mg/L at
180 C and 45 min, respectively. However, for flaxseed
meal, the highest 5-HMF content (222.94 mg/L) was
obtained at 200 C and 15 min during subcritical water
extraction.Project Nos. 2014.M80.02.03, 2014.M80.02.04 by Artvin Coruh University Scientific Research Project Uni