Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorYilmaz, Nese
dc.date.accessioned2025-01-27T20:17:05Z
dc.date.available2025-01-27T20:17:05Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency. The selected optimum conditions (60 : 1 as solvent to sample ratio, 40 A degrees C temperature and 3 h extraction time) for extraction were used to extract feijoas with different solvent systems. Acetone : water (80 : 20) was chosen as the most effective solvent for extraction. Utilizing the optimum extraction conditions, total phenolic content and antioxidant activity were measured as 18.56 and 32.47 mg gallic acid equivalents per g dry weight; 165 and 465.7 milimolar Trolox equivalents per g dry weight, in flesh and the peel, respectively. Besides, syringic, ferulic, o - coumaric and trans - cinnamic acids were determined in feijoa fruit. Due to the very strong antioxidant activity found in especially feijoa peel; the extracts have the potential of being utilized in various food matrices to prevent deteriorations originated from oxidation.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)
dc.description.sponsorshipThe authors thank to Yalova Ataturk Central Horticultural Research Institute and Nesrin Kurtar Bozbiyik for supplying the fruits of feijoa. Also many thanks to Timur Karadag and Agilent company for providing some consumables. In addition, thanks to The Scientific and Technological Research Council of Turkey (TUBITAK) for the PhD scholarship granted to Nese Yilmaz.
dc.identifier.doi10.1007/s13197-013-0968-0
dc.identifier.endpage150
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84921069388
dc.identifier.scopusqualityQ1
dc.identifier.startpage141
dc.identifier.urihttps://doi.org/10.1007/s13197-013-0968-0
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21484
dc.identifier.volume52
dc.identifier.wosWOS:000347523800011
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFeijoa (Acca sellowiana)
dc.subjectExtraction optimization
dc.subjectPhenolic acid
dc.subjectAntioxidant
dc.subjectTEAC
dc.subjectHPLC
dc.titleOptimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)
dc.typeArticle

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