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