Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization

Mustafa Bener; Furkan Burak Şen; Ayşe Nur Önem; Burcu Bekdeşer; Saliha Esin Çelik; Melisa Lalikoglu; Yavuz Selim Aşçı; Esra Capanoglu; Reşat Apak

doi:10.1016/j.foodchem.2022.132633

Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization

Mustafa Bener^*, Furkan Burak Şen, Ayşe Nur Önem, Burcu Bekdeşer, Saliha Esin Çelik, Melisa Lalikoglu, Yavuz Selim Aşçı, Esra Capanoglu, Reşat Apak

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

89 Citations (Scopus)

Abstract

An environmentally friendly method using natural deep eutectic solvents (NADES) and microwave-assisted extraction (MAE) for the recovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed to contribute to their sustainable valorization. Eight different NADES were prepared for the extraction of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG) was determined as the most suitable NADES, considering their extraction efficiency and physicochemical properties. After selecting suitable NADES, operational parameters for the MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface methodology. For the highest recovery of antioxidants, the operational parameters of the MAE process were found to be 24% water, 38 min, 92 °C and 18 mL/0.1 g-DS. Under optimized conditions, extracts of both pomace as a by-product and unprocessed hazelnut flours of three different hazelnut samples (Tombul, Çakıldak, and Palaz) were prepared, and their antioxidant capacities were evaluated by spectrophotometric methods. Antioxidant capacities of CC-PG extracts of all hazelnut samples were 2–3 times higher than those of ethanolic extracts. In addition, phenolic characterization of the prepared extracts was carried out using the UPLC-PDA-ESI-MS/MS system. The results of this study suggest that hazelnut by-products can potentially be considered an important and readily available source of natural antioxidants. Furthermore, the modeled MAE procedure has the potential to create an effective and sustainable alternative for pharmaceutical and food industries.

Original language	English
Article number	132633
Journal	Food Chemistry
Volume	385
DOIs	https://doi.org/10.1016/j.foodchem.2022.132633
Publication status	Published - 15 Aug 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Funding

The authors thank the Turkish Republic Ministry of Agriculture and Forestry, Hazelnut Research Institute for their contribution to the supply of hazelnut samples. The authors also thank the Application & Research Center for the Measurement of Food Antioxidants, Istanbul University-Cerrahpasa, for sharing its research infrastructures. Funding Sources: The authors express their gratitude to TUBITAK (Turkish Scientific and Technical Research Council) for the 2247-A National Leading Researchers Program Project (Project No:120C134) with funding support. The authors thank the Turkish Republic Ministry of Agriculture and Forestry, Hazelnut Research Institute for their contribution to the supply of hazelnut samples. The authors also thank the Application & Research Center for the Measurement of Food Antioxidants, Istanbul University-Cerrahpasa, for sharing its research infrastructures. Funding Sources: The authors express their gratitude to TUBITAK (Turkish Scientific and Technical Research Council) for the 2247-A National Leading Researchers Program Project (Project No:120C134) with funding support.

Funders	Funder number
Application & Research Center for the Measurement of Food Antioxidants
Hazelnut Research Institute
TUBITAK
Turkish Republic Ministry of Agriculture and Forestry
Turkish Scientific and Technical Research Council	:120C134
Istanbul Üniversitesi-Cerrahpasa

Keywords

Antioxidants recovery
Hazelnut pomace
Industrial waste valorization
Microwave-assisted extraction
Natural deep eutectic solvents

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Bener, M., Şen, F. B., Önem, A. N., Bekdeşer, B., Çelik, S. E., Lalikoglu, M., Aşçı, Y. S., Capanoglu, E., & Apak, R. (2022). Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chemistry, 385, Article 132633. https://doi.org/10.1016/j.foodchem.2022.132633

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title = "Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization",

abstract = "An environmentally friendly method using natural deep eutectic solvents (NADES) and microwave-assisted extraction (MAE) for the recovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed to contribute to their sustainable valorization. Eight different NADES were prepared for the extraction of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG) was determined as the most suitable NADES, considering their extraction efficiency and physicochemical properties. After selecting suitable NADES, operational parameters for the MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface methodology. For the highest recovery of antioxidants, the operational parameters of the MAE process were found to be 24% water, 38 min, 92 °C and 18 mL/0.1 g-DS. Under optimized conditions, extracts of both pomace as a by-product and unprocessed hazelnut flours of three different hazelnut samples (Tombul, {\c C}akıldak, and Palaz) were prepared, and their antioxidant capacities were evaluated by spectrophotometric methods. Antioxidant capacities of CC-PG extracts of all hazelnut samples were 2–3 times higher than those of ethanolic extracts. In addition, phenolic characterization of the prepared extracts was carried out using the UPLC-PDA-ESI-MS/MS system. The results of this study suggest that hazelnut by-products can potentially be considered an important and readily available source of natural antioxidants. Furthermore, the modeled MAE procedure has the potential to create an effective and sustainable alternative for pharmaceutical and food industries.",

keywords = "Antioxidants recovery, Hazelnut pomace, Industrial waste valorization, Microwave-assisted extraction, Natural deep eutectic solvents",

author = "Mustafa Bener and {\c S}en, {Furkan Burak} and {\"O}nem, {Ay{\c s}e Nur} and Burcu Bekde{\c s}er and {\c C}elik, {Saliha Esin} and Melisa Lalikoglu and A{\c s}{\c c}ı, {Yavuz Selim} and Esra Capanoglu and Re{\c s}at Apak",

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year = "2022",

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doi = "10.1016/j.foodchem.2022.132633",

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Bener, M, Şen, FB, Önem, AN, Bekdeşer, B, Çelik, SE, Lalikoglu, M, Aşçı, YS, Capanoglu, E & Apak, R 2022, 'Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization', Food Chemistry, vol. 385, 132633. https://doi.org/10.1016/j.foodchem.2022.132633

Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. / Bener, Mustafa; Şen, Furkan Burak; Önem, Ayşe Nur et al.
In: Food Chemistry, Vol. 385, 132633, 15.08.2022.

Research output: Contribution to journal › Article › peer-review

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T1 - Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents

T2 - Modeling, optimization and phenolic characterization

AU - Bener, Mustafa

AU - Şen, Furkan Burak

AU - Önem, Ayşe Nur

AU - Bekdeşer, Burcu

AU - Çelik, Saliha Esin

AU - Lalikoglu, Melisa

AU - Aşçı, Yavuz Selim

AU - Capanoglu, Esra

AU - Apak, Reşat

PY - 2022/8/15

Y1 - 2022/8/15

N2 - An environmentally friendly method using natural deep eutectic solvents (NADES) and microwave-assisted extraction (MAE) for the recovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed to contribute to their sustainable valorization. Eight different NADES were prepared for the extraction of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG) was determined as the most suitable NADES, considering their extraction efficiency and physicochemical properties. After selecting suitable NADES, operational parameters for the MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface methodology. For the highest recovery of antioxidants, the operational parameters of the MAE process were found to be 24% water, 38 min, 92 °C and 18 mL/0.1 g-DS. Under optimized conditions, extracts of both pomace as a by-product and unprocessed hazelnut flours of three different hazelnut samples (Tombul, Çakıldak, and Palaz) were prepared, and their antioxidant capacities were evaluated by spectrophotometric methods. Antioxidant capacities of CC-PG extracts of all hazelnut samples were 2–3 times higher than those of ethanolic extracts. In addition, phenolic characterization of the prepared extracts was carried out using the UPLC-PDA-ESI-MS/MS system. The results of this study suggest that hazelnut by-products can potentially be considered an important and readily available source of natural antioxidants. Furthermore, the modeled MAE procedure has the potential to create an effective and sustainable alternative for pharmaceutical and food industries.

AB - An environmentally friendly method using natural deep eutectic solvents (NADES) and microwave-assisted extraction (MAE) for the recovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed to contribute to their sustainable valorization. Eight different NADES were prepared for the extraction of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG) was determined as the most suitable NADES, considering their extraction efficiency and physicochemical properties. After selecting suitable NADES, operational parameters for the MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface methodology. For the highest recovery of antioxidants, the operational parameters of the MAE process were found to be 24% water, 38 min, 92 °C and 18 mL/0.1 g-DS. Under optimized conditions, extracts of both pomace as a by-product and unprocessed hazelnut flours of three different hazelnut samples (Tombul, Çakıldak, and Palaz) were prepared, and their antioxidant capacities were evaluated by spectrophotometric methods. Antioxidant capacities of CC-PG extracts of all hazelnut samples were 2–3 times higher than those of ethanolic extracts. In addition, phenolic characterization of the prepared extracts was carried out using the UPLC-PDA-ESI-MS/MS system. The results of this study suggest that hazelnut by-products can potentially be considered an important and readily available source of natural antioxidants. Furthermore, the modeled MAE procedure has the potential to create an effective and sustainable alternative for pharmaceutical and food industries.

KW - Antioxidants recovery

KW - Hazelnut pomace

KW - Industrial waste valorization

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Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization

Abstract

Bibliographical note

Funding

Keywords

UN SDGs

Access to Document

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