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dc.contributor.authorAltıok, Evren
dc.contributor.authorÜlkü, Semra
dc.contributor.authorBayraktar, Oğuz
dc.date.accessioned2016-08-09T13:19:19Z
dc.date.available2016-08-09T13:19:19Z
dc.date.issued2007-11
dc.identifier.citationAltıok, E., Ülkü, S., and Bayraktar, O. (2007). Recovery of proanthocyanidin from waste of Turkish traditional product, pekmez (molasses). Food Science and Technology Research, 13(4), 321-326. doi:10.3136/fstr.13.321en_US
dc.identifier.issn1344-6606
dc.identifier.urihttp://doi.org/10.3136/fstr.13.321
dc.identifier.urihttp://hdl.handle.net/11147/2068
dc.description.abstractThe possibility of recovering of proanthocyanidin (PA) from the by-product of Turkish traditional product pekmez (molasses) industry, one of the agro industries, was investigated. In order to obtain optimum extraction conditions, the effects of different solvents and their aqueous forms were studied and the highest PA concentration was achieved as 31 (±0.68)g/L with acetone/water (30: 70, v/v) solution. The correlations between phenolic contents, PA concentrations and antioxidant capacities were shown. Antioxidant capacities of extracts were determined and the comparison of them with synthetic and commercial antioxidants was performed. The antioxidant capacity of PA extract from grape seed of molasses pomace was 93 (±1.43) TEAC values, which was relatively high compared with those of the synthetic antioxidants. Silk fibroin was used as a novel adsorbent to recover the PA from the grape seed extracts. Effect of parameters such as, solid-liquid ratio, pH and initial concentration of PA on the recovery performance was investigated. All parameters were found statistically significant parameters (P < 0.005) and the best adsorption conditions were found to be pH 5.5, initial concentration as 10 g/ml and solid-liquid ratio as 0.1 g/ml, which yielded the maximum percentage of adsorbed PA amount as 85.2%.en_US
dc.description.sponsorshipTurkish State Planning Organization (2002 K 120390) and Natural Products Research Development Unit (NPRDU/DUAG-001)en_US
dc.language.isoengen_US
dc.publisherJapanese Society for Food Science and Technologyen_US
dc.relation.isversionof10.3136/fstr.13.321en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVitaceaeen_US
dc.subjectAdsorptionen_US
dc.subjectAntioxidanten_US
dc.subjectExtractionen_US
dc.subjectGrape seeden_US
dc.subjectProanthocyanidinen_US
dc.subjectSilk fibroinen_US
dc.titleRecovery of proanthocyanidin from waste of Turkish traditional product, pekmez (molasses)en_US
dc.typearticleen_US
dc.contributor.authorIDTR30152en_US
dc.contributor.iztechauthorAltıok, Evren
dc.contributor.iztechauthorÜlkü, Semra
dc.contributor.iztechauthorBayraktar, Oğuz
dc.relation.journalFood Science and Technology Researchen_US
dc.contributor.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.identifier.volume13en_US
dc.identifier.issue4en_US
dc.identifier.startpage321en_US
dc.identifier.endpage326en_US
dc.identifier.wosWOS:000251707100009
dc.identifier.scopusSCOPUS:2-s2.0-37249034751
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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