Deep eutectic solvent-mediated recovery of antioxidants from hazelnut skins
Journal of Food Measurement and Characterization, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s11694-026-04918-2
- Dergi Adı: Journal of Food Measurement and Characterization
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Hazelnut skin, One-way ANOVA, Phenolic compounds, Process optimization, Sustainable extraction
- Akdeniz Üniversitesi Adresli: Evet
Özet
Hazelnut skin as a major by-product of the hazelnut industry is a valuable source of phenolic antioxidants with potential applications in the food sector. In this study, the extraction system of phenolic compounds from hazelnut skin was optimized using deep eutectic solvents (DESs) in combination with ultrasound-assisted extraction (UAE). 12 DES systems with several ingredients (citric acid, glycerol, ethylimidazole, methylimidazole, ethylene glycol, lactic acid, urea and d-sorbitol) were evaluated for their extraction efficiencies based on the one-way ANOVA (analysis of variance) test. Citric acid/ethylene glycol (molar ratio, 2/1) showed the best performance. A Box-Behnken experimental design was applied to assess the effects of solid mass (2–4 g), water addition (30–50%,v/v), and extraction time (30–60 min) on total phenolic content (TPC), antioxidant activity (AA), and its prominent individual compounds (gallic acid and catechin) yields. The optimized conditions (3.031 g solid samples, around 42% water in the DES and ~ 48 min) gave 33.54 mg-GAE/g-DM TPC, 2.83 mg-TEAC/g-DM AA, 9.26 ppm gallic acid, and 54.12 ppm catechin, which are consistent with the estimated values. The DPPH radical inhibition of the products (77.57% and 87.57%) was also evaluated Tukey’s test at 95% confidence interval through one-way ANOVA. The DES-based extracts exhibited significant radical scavenging ability, suggesting their potential as natural preservatives to enhance shelf-life and substitute synthetic antioxidants.