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dc.contributor.authorTomšik, Alena
dc.contributor.authorPavlić, Branimir
dc.contributor.authorVladić, Jelena
dc.contributor.authorCindrić, Marina
dc.contributor.authorJovanov, Pavle
dc.contributor.authorSakač, Marijana
dc.contributor.authorMandić, Anamarija
dc.contributor.authorVidović, Senka
dc.dateinfo:eu-repo/date/embargoEnd/2019-11-01
dc.date.accessioned2018-06-21T14:18:27Z
dc.date.available2018-06-21T14:18:27Z
dc.date.issued2017-10
dc.identifier.citationTomšik, 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.2017.05.012en_US
dc.identifier.issn0896-8446
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/79
dc.descriptionpeer-revieweden_US
dc.description.abstractSubcritical 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.sponsorshipThe 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.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31013/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries001;0074
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectsubcritical water extractionen_US
dc.subjectAllium ursinumen_US
dc.subjecttotal phenolic compoundsen_US
dc.subjectantioxidant activityen_US
dc.subjectresponse surface methodologyen_US
dc.subjectHMFen_US
dc.titleSubcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodologyen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US


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