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Extraction, Isolation of Heat-Resistance Phenolic Compounds, Antioxidant Properties, Characterization and Purification of 5-Hydroxymaltol from Turkish Apple Pulps

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dc.authorscopusid56506698800
dc.authorscopusid57202778257
dc.authorscopusid56031373200
dc.authorscopusid55939045800
dc.authorscopusid6701658113
dc.contributor.authorDemirci, M.A.
dc.contributor.authorIpek, Y.
dc.contributor.authorGul, F.
dc.contributor.authorÖzen, T.
dc.contributor.authorDemirtaş, I.
dc.date.accessioned2020-06-21T13:05:39Z
dc.date.available2020-06-21T13:05:39Z
dc.date.issued2018
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Demirci] Mehmet Ali, Department of Chemistry, Çankiri Karatekin Üniversitesi, Cankiri, Turkey; [Ipek] Yasar, Department of Chemistry, Çankiri Karatekin Üniversitesi, Cankiri, Turkey; [Gul] Fatih, Department of Chemistry, Çankiri Karatekin Üniversitesi, Cankiri, Turkey; [Özen] Tevfik, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Demirtaş] Íbrahim, Department of Chemistry, Çankiri Karatekin Üniversitesi, Cankiri, Turkeyen_US
dc.description.abstractApple pulps (AP) were obtained as a side product in fruit juice factories and contains valuable phenolic compounds. The dried AP was subjected to extraction with water, ethyl acetate (APEA) and n-butanol (APBU), respectively. 5-Hydroxymaltol (5-HM) was isolated and confirmed by NMR techniques. The HPLC-TOF/MS analysis revealed the presence of 16 components including major components of morine, gentisic, 4-hydroxybenzoic, vanillic and fumaric acid. The antioxidant activities were evaluated with total antioxidant activity, reducing power, inhibition of lipid peroxidation, metal chelating, free radical and H <inf>2</inf> O <inf>2</inf> scavenging activities. 5-HM, APEA and APBU exhibited the in vitro antioxidant activities in a concentration-dependent and moderate manner. The IC <inf>50</inf> values for free radical scavenging activity of 5-HM (8.22 μg mL −1 ), H <inf>2</inf> O <inf>2</inf> scavenging activity for APEA (8.12 μg mL −1 ) and inhibition of lipid peroxidation for APEA (0.93 μg mL −1 ). The 5-HM and APEA have antioxidant capacities and also feasible to apply variety in vivo tests. © 2018 Elsevier Ltden_US
dc.identifier.doi10.1016/j.foodchem.2018.06.147
dc.identifier.endpage117en_US
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30100412
dc.identifier.scopus2-s2.0-85049327397
dc.identifier.scopusqualityQ1
dc.identifier.startpage111en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.06.147
dc.identifier.volume269en_US
dc.identifier.wosWOS:000441142100014
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject5-Hydroxymaltolen_US
dc.subjectAntioxidant Activityen_US
dc.subjectApple Pulp Extracten_US
dc.subjectNatural Phenolicsen_US
dc.titleExtraction, Isolation of Heat-Resistance Phenolic Compounds, Antioxidant Properties, Characterization and Purification of 5-Hydroxymaltol from Turkish Apple Pulpsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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