0000000000141516

AUTHOR

Selin ŞAhin

0000-0002-9989-9823

showing 4 related works from this author

Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties

2017

International audience; Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to predict and optimize total phenolic content (TPC) and oleuropein yields in olive tree leaf (Olea europaea) extracts, obtained after solvent-free microwave- assisted extraction (SFMAE). The SFMAE processing conditions were: microwave irradiation power 250-350 W, extraction time 2-3 min, and the amount of sample 5-10 g. Furthermore, the antioxidant and antimicrobial activities of the olive leaf extracts, obtained under optimal extraction conditions, were assessed by several in vitro assays. ANN had better predic…

Antioxidantmedicine.medical_treatment[SDV]Life Sciences [q-bio]Pharmaceutical ScienceAntioxidantsAnalytical Chemistrychemistry.chemical_compoundDrug Discovery[SDV.IDA]Life Sciences [q-bio]/Food engineeringAntimicrobial; Antioxidant; Oleuropein; Olive leaves; Optimization; Solvent-free microwave extraction; Organic ChemistryOlive leavesMicrowaves04 agricultural and veterinary sciences040401 food scienceAnti-Bacterial AgentsChemistry (miscellaneous)Molecular MedicineAntioxidantAntibacterial activityOptimizationStaphylococcus aureusMicrobial Sensitivity TestsArticlelcsh:QD241-4410404 agricultural biotechnologyOlive leaflcsh:Organic chemistryOleuropeinOleaStaphylococcus epidermidismedicine[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringResponse surface methodologyPhysical and Theoretical ChemistryOleuropeinolive leaves; solvent-free microwave extraction; oleuropein; antioxidant; antimicrobial; optimizationChromatographyPlant ExtractsExtraction (chemistry)Organic ChemistryPolyphenolsolive leaves;solvent-free microwave extraction;oleuropein;antioxidant;antimicrobial;optimizationPlant LeaveschemistryPolyphenolYield (chemistry)Solvent-free microwave extractionSolventsAntimicrobialNeural Networks Computer
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Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

2018

chemistry.chemical_classificationAntioxidantGeneral Chemical Engineeringmedicine.medical_treatmentFlavonoidOlea europaea leaf04 agricultural and veterinary sciencesGeneral Chemistry040401 food sciencechemistry.chemical_compound0404 agricultural biotechnologychemistryOleuropeinmedicineFood scienceFood ScienceJournal of Food Processing and Preservation
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Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisiMacf.) leaves via D-optimal design and artificia…

2018

The extraction of phenolic compounds from grapefruit leaves assisted by ultrasound-assisted extraction (UAE) was optimized using response surface methodology (RSM) by means of D-optimal experimental design and artificial neural network (ANN). For this purpose, five numerical factors were selected: ethanol concentration (0-50%), extraction time (15-60 min), extraction temperature (25-50 °C), solid:liquid ratio (50-100 g L-1 ) and calorimetric energy density of ultrasound (0.25-0.50 kW L-1 ), whereas ultrasound probe horn diameter (13 or 19 mm) was chosen as categorical factor.; Results: The optimized experimental conditions yielded by RSM were: 10.80% for ethanol concentration; 58.52 min for…

Optimal designNutrition and DieteticsMaterials scienceChromatography010401 analytical chemistryExtraction (chemistry)04 agricultural and veterinary sciences040401 food science01 natural sciences0104 chemical scienceschemistry.chemical_compound0404 agricultural biotechnologyCitrus paradisichemistryLinear regressionUltrasonic sensorResponse surface methodologyGallic acidAgronomy and Crop ScienceCategorical variableFood ScienceBiotechnologyJournal of the Science of Food and Agriculture
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Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

2017

Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcate) were studied. Chemical composition was significantly (p < 0.001) different among the three seaweeds. In this regard, the B. bifurcata presented the highest fat content (6.54% of dry matter); whereas, F. vesiculosus showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seawe…

<i>Ascophyllum nodosum</i>; <i>Fucus vesiculosus</i>; <i>Bifurcaria bifurcate</i>; seaweeds; fatty acid profile; amino acid content; minerals; chemical compositionBifurcaria bifurcatePharmaceutical ScienceFucus vesiculosusPhaeophytaArticleFatty Acids Monounsaturatedfatty acid profile0404 agricultural biotechnologyDrug DiscoveryBotanychemical compositionDry matterFood scienceAmino Acidslcsh:QH301-705.5Pharmacology Toxicology and Pharmaceutics (miscellaneous)Ascophyllumchemistry.chemical_classificationbiologyAscophyllum nodosumFatty AcidsFucus vesiculosusProteinsFatty acid04 agricultural and veterinary sciencesmineralsSeaweedbiology.organism_classificationLipids040401 food scienceBifurcariaAmino acidseaweedslcsh:Biology (General)chemistryamino acid contentFucusFatty Acids UnsaturatedFucusNutritive ValueAscophyllumPolyunsaturated fatty acidMarine Drugs
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