Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace

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dc.contributor.authorSeçmeler, Özge
dc.contributor.authorÜstündağ, Özlem Güçlü
dc.contributor.authorFernandez-Bolanos, Juan
dc.contributor.authorRodriguez-Gutierrez, Guillermo
dc.date.accessioned2021-05-15T12:41:33Z
dc.date.available2021-05-15T12:41:33Z
dc.date.issued2018
dc.departmentUygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.descriptionSecmeler, Ozge/0000-0002-5348-2782; Fernandez-Bolanos, Juan/0000-0003-0931-2695; Guclu Ustundag, Ozlem/0000-0002-0610-4893
dc.description.abstractHydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 degrees C, 5 min) on yield and beta-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54-76% of the bound oil and 18-32% of the bound beta-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180 degrees C), followed by SCW pretreatment (>200 degrees C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace.en_US
dc.description.sponsorshipTUBITAK National Scholarship [2211c]en_US
dc.description.sponsorshipThis work was supported by the TUBITAK National Scholarship for PhD Students (2211c). Ozge Secmeler would like to thank Food Phytochemistry and Modifications of Lipids Departments of Instituto de la Grasa-CSIC for their help during her study.en_US
dc.identifier.doi10.1016/j.foodchem.2018.05.088
dc.identifier.endpage307en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29884386
dc.identifier.startpage298en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.05.088
dc.identifier.urihttps://hdl.handle.net/20.500.12939/821
dc.identifier.volume265en_US
dc.identifier.wosWOS:000434462000039
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.institutionauthorSeçmeler, Özge
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSubcritical Wateren_US
dc.subjectSteam Explosionen_US
dc.subjectOlive Pomaceen_US
dc.subjectBeta-Sitosterolen_US
dc.subjectPhenolic Compoundsen_US
dc.titleEffect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace
dc.typeArticle

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Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu
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