Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-02-17 DOI:10.1007/s11947-025-03775-z

Ervanur Elmas, Furkan Burak Şen, İrem Zehra Kublay, Yahya Baş, Fikret Tüfekci, Hakan Derman, Burcu Bekdeşer, Yavuz Selim Aşçı, Esra Capanoglu, Mustafa Bener, Reşat Apak

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Abstract

This study investigates the green extraction of antioxidants from hazelnut by-products (specifically hazelnut meal and skin) using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE). The process optimization was conducted via response surface methodology (RSM), with key operational parameters of each process. The extracts were characterized for their total antioxidant capacity (TAC), free radical scavenging capacity (FRC), ABTS radical scavenging capacity (ARC), and total phenolic content (TPC) using spectrophotometric assays. Among the methods, UAE was most effective for hazelnut meal, achieving a TAC of 53.1 µmol trolox (TR)/g, while MAE excelled for hazelnut skin with a TAC of 3.12 mmol TR/g. Phenolic profiling by HPLC–PDA revealed catechin, gallic acid, and protocatechuic acid as predominant compounds. These three extraction processes were evaluated using AGREE-Analytical greenness metric software. These findings demonstrate the potential of hazelnut by-products as sustainable sources of natural antioxidants, with implications for food, nutraceutical, and cosmetic applications. The research underscores the role of advanced extraction technologies in valorizing agricultural waste and contributes to a circular economy.

Graphical Abstract

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用微波辅助萃取、超声波辅助萃取和加压液体萃取法从榛子副产物中提取抗氧化剂

研究了用微波辅助提取法（MAE）、超声辅助提取法（UAE）和加压液体提取法（PLE）从榛子副产物（特别是榛子粉和果皮）中提取抗氧化剂。通过响应面法（RSM）对工艺进行优化，确定各工艺的关键操作参数。采用分光光度法测定了提取物的总抗氧化能力（TAC）、自由基清除能力（FRC）、ABTS自由基清除能力（ARC）和总酚含量（TPC）。其中，UAE对榛子粕的TAC为53.1µmol trolox (TR)/g， MAE对榛子皮的TAC为3.12 mmol TR/g，效果最好。HPLC-PDA显示儿茶素、没食子酸和原儿茶酸是主要化合物。这三种提取过程使用AGREE-Analytical绿色度量软件进行评估。这些发现证明了榛子副产品作为天然抗氧化剂的可持续来源的潜力，对食品、营养食品和化妆品的应用具有重要意义。这项研究强调了先进的提取技术在农业废物增值和促进循环经济方面的作用。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.