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dc.contributor.authorTunc, Merve Tugce
dc.contributor.authorKoca, Ilkay
dc.date.accessioned2021-11-09T19:42:47Z
dc.date.available2021-11-09T19:42:47Z
dc.date.issued2019
dc.identifier.issn0926-6690
dc.identifier.issn1872-633X
dc.identifier.urihttps://doi.org/10.1016/j.indcrop.2019.111763
dc.identifier.urihttps://hdl.handle.net/20.500.12440/3476
dc.description.abstractOhmic heating assisted hydrodistillation is a novel green technology for the extraction of essential oils. In this study, clove bud essential oils (CEO) were extracted by ohmic heating assisted hydrodistillation (OAHD) and compared with conventional hydrodistillation (HD) process, in terms of extraction yield, energy consumption and chemical properties. Ohmic heating assisted hydrodistillation process conditions were optimized by response surface methodology. Voltage gradient (7.5-12.5 V/cm, A), process time (30-120 minutes, B) and mass of clove bud (20-40 g, C) were varied in order to maximize CEO yield and to minimize energy consumption. Optimized extraction conditions were determined as, 12.5 V/cm voltage gradient, 97.967 min for process time and 40 g of mass of clove bud. Yield of CEO and energy consumption were found 13.18 +/- 1.50% and 0.214 +/- 0.030 kW h/g CEO at optimum extraction conditions, respectively. Under optimum conditions, both OAHD and HD methods were used for CEO extraction. Yields of CEO obtained by OAHD, HD-D (distilled water) and HD-S (salted water) were 13.18 +/- 1.50, 8.23 +/- 0.35 and 7.88 +/- 0.60 respectively. Energy consumptions of OAHD and HD methods were not significantly different (P > 0.05). The main chemical component of CEO was eugenol and the yield of eugenol (g/100 g clove bud) was found higher with OAHD (6.95 +/- 0.6) method than HD-D (5.16 +/- 0.20) and HD-S (5.13 +/- 0.28). Antioxidant and antimicrobial properties of CEOs were investigated by FRAP, DPPH and disk diffusion method. Antioxidant properties of CEOs obtained by different extraction methods were not significantly different (P > 0.05) according to FRAP and DPPH analysis. Although inhibition zones of CEOs extracted with different methods were not significantly different (P > 0.05) for gram positive bacteria's, CEO obtained by OAHD and HD-D have significantly higher (P < 0.05) inhibition zones for K. pneumonia and E. coli, respectively. The results of this study showed that OAHD method is applicable for CEO production.en_US
dc.description.sponsorshipOndokuz Mayls University [PYO.MUH.1904.18.022]en_US
dc.description.sponsorshipThe authors thank to Ondokuz Mayls University for the financial support to this study (Project PYO.MUH.1904.18.022).en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofIndustrial Crops and Productsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectClove buden_US
dc.subjectEssential oilen_US
dc.subjectHydrodistillationen_US
dc.subjectOhmic assisted hydrodistillationen_US
dc.titleOhmic heating assisted hydrodistillation of clove essential oilen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.wospublicationidWOS:000496611800003en_US
dc.description.scopuspublicationid2-s2.0-85072390756en_US
dc.departmentGümüşhane Üniversitesien_US
dc.identifier.volume141en_US
dc.identifier.doi10.1016/j.indcrop.2019.111763
dc.authorscopusid55797144700
dc.authorscopusid16745177400


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