Comparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Basit Öğe Kaydı
dc.authoridUGUZDOGAN, ERDAL/0000-0003-0607-1304
dc.authoridSEN, Emine/0000-0001-6244-9880
dc.authoridGokturk, ersen/0000-0001-6742-2847
dc.contributor.authorSen, Emine
dc.contributor.authorGokturk, Ersen
dc.contributor.authorHajiyev, Vugar
dc.contributor.authorUguzdogan, Erdal
dc.date.accessioned2024-09-18T19:48:03Z
dc.date.available2024-09-18T19:48:03Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound-assisted extraction (PUAE) methods using different organic-inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90? for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time- and energy-consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal-A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT-IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin.en_US
dc.description.sponsorshipPamukkale Universitesien_US
dc.description.sponsorshipPamukkale Universitesien_US
dc.identifier.doi10.1002/fsn3.3657
dc.identifier.endpage7329en_US
dc.identifier.issn2048-7177
dc.identifier.issue11en_US
dc.identifier.pmid37970379en_US
dc.identifier.scopus2-s2.0-85169887349en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage7320en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.3657
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7325
dc.identifier.volume11en_US
dc.identifier.wosWOS:001062907600001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectacid mixturesen_US
dc.subjecthigh methoxyen_US
dc.subjecthot-acid extractionen_US
dc.subjectonion wasteen_US
dc.subjectpectinen_US
dc.subjectpulsed ultrasound-assisted extractionen_US
dc.titleComparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) wasteen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
7325.pdf
Boyut:
962.81 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu