Tamarindus indica L. Seed: Optimization of maceration extraction recovery of tannins

Basit Öğe Kaydı
dc.authorid0000-0003-4562-1719
dc.contributor.authorCvetanovic, Aleksandra
dc.contributor.authorUysal, Şengül
dc.contributor.authorPavlic, Branimir
dc.contributor.authorSinan, Kouadio Ibrahime
dc.contributor.authorLlorent-Martinez, Eulogio J.
dc.contributor.authorZengin, Gökhan
dc.date.accessioned2020-03-26T20:20:31Z
dc.date.available2020-03-26T20:20:31Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractThe seeds of Tamarindus indica L., classified as bio-waste, are powerful sources of bioactive compounds, especially tannins. In order to use its full potential, extraction of such bioactive constituents should be done under the optimized conditions. In the frame of this paper, central-composite experimental design and RSM (response surface methodology) were applied in order to investigate the impact of the maceration parameters on target responses and to optimize extraction process. Extraction was performed under the different levels of extraction solvent (methanol), temperature, and solvent-to-sample ratio. Obtained extracts were evaluated in terms of total phenols, flavanols, and tannin yield and in vitro antioxidant activity (DPPH, FRAP, CUPRAC). Experimental results were fitted to a second-order polynomial model where regression analysis and analysis of variance were used to determine model fitness and optimal extraction conditions. Optimized extraction conditions determined by RSM were methanol concentration of 69.99%, extraction temperature of 23.38 degrees C, solvent-to-sample ratio of 1:20. Chemical characterization of the extract obtained under the optimized conditions was done by using HPLC-ESI-MS/MS technique. The study could provide a scientific baseline for designing novel functional products from T. indica seeds in further studies.en_US
dc.identifier.citationCvetanovic, A., Uysal, S., Pavlic, B., Sinan, K. I., Llorent-Martinez, E. J., Zengin, G. (2020). Tamarindus indica L. Seed: Optimization of Maceration Extraction Recovery of Tannins. Food Analytical Methods, 13(3), 579-590.
dc.identifier.doi10.1007/s12161-019-01672-8en_US
dc.identifier.endpage590en_US
dc.identifier.issn1936-9751en_US
dc.identifier.issn1936-976Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage579en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s12161-019-01672-8
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38604
dc.identifier.volume13en_US
dc.identifier.wosWOS:000513246800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorZengin, Gökhan
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofFOOD ANALYTICAL METHODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTamarinden_US
dc.subjectRSMen_US
dc.subjectHPLC-ESI-MSen_US
dc.subjectMSen_US
dc.subjectAntioxidanten_US
dc.subjectBioactive compoundsen_US
dc.titleTamarindus indica L. Seed: Optimization of maceration extraction recovery of tanninsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Aleksandra Cvetanović.pdf
Boyut:
1.7 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Full Text Access
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Biyoloji/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu