DSpace Repository

Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology

Show simple item record

dc.contributor.author Tomšik, Alena
dc.contributor.author Pavlić, Branimir
dc.contributor.author Vladić, Jelena
dc.contributor.author Cindrić, Marina
dc.contributor.author Jovanov, Pavle
dc.contributor.author Sakač, Marijana
dc.contributor.author Mandić, Anamarija
dc.contributor.author Vidović, Senka
dc.date info:eu-repo/date/embargoEnd/2019-11-01
dc.date.accessioned 2018-06-21T14:18:27Z
dc.date.available 2018-06-21T14:18:27Z
dc.date.issued 2017-10
dc.identifier.citation Tomšik, A., Pavlić, B., Vladić, J., Cindrić, M., Jovanov, P., Sakač, M., Mandić, A., Vidović, S. (2017) Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128, 79–88. DOI: 10.1016/j.supflu.2017.05.012 en_US
dc.identifier.issn 0896-8446
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/79
dc.description peer-reviewed en_US
dc.description.abstract Subcritical water extraction (SWE) was employed in order to obtain high valuable extracts from wild garlic (Allium ursinum). The influence of temperature (120–200 °C), extraction time (10–30 min) and added acidifier, HCl (0–1.5%) on extraction process was investigated. Analysis of variance was used to determine the fitness of the model and optimal process parameters for SWE, in order to maximize extraction yield, total phenolic compounds and total flavonoids content, and antioxidant activity. The optimal conditions for SWE were determined at temperature of 180.92 °C, extraction time of 10 min, and added acidifier at 1.09%. An insight into the development of Maillard reaction products during SWE was provided through measurement of 5-hydroximethylfurfural(5-HMF) and furfural (F)in all obtained extracts. No influence of 5-HMF and F on antioxidant activity was observed. Using HPLC-DAD, kaempferol derivates were identified as the major phenolic compounds in extract obtained at optimal condition. en_US
dc.description.sponsorship The authors would like to thank the Fructus (Bačka Palanka, Serbia) for kind donation of plant material, A.ursinum. The authors are grateful to Republic of Serbia for the financial support (Project No. TR31013 and Project number III 46001). en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31013/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries 001;0074
dc.rights info:eu-repo/semantics/embargoedAccess
dc.subject subcritical water extraction en_US
dc.subject Allium ursinum en_US
dc.subject total phenolic compounds en_US
dc.subject antioxidant activity en_US
dc.subject response surface methodology en_US
dc.subject HMF en_US
dc.title Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account