Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor
2019
Özkaynak Kanmaz, Evrim
In this study, the effect of extraction temperature (180 and 200°C), static extraction time (15, 30 and 45min) and sample amount (5 and 10g) on humic acid formation during subcritical water extraction of food by-products by accelerated solvent extractor was investigated. Subcritical water extraction was carried out with three food by-products as flaxseed meal, lemon peel and mandarin peel at constant pressure of 1500psi. The highest total humic acids were found as 71.73, 64.52 and 62.91% in the solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200°C and 15min, respectively. Besides, the highest free humic acids were determined as 60.62, 52.60 and 50.64% in the ;solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200°C and 15min, respectively. The study results suggested that accelerated solvent extractor has a great potential as green technology to produce humic acids during subcritical water extraction of food by-products.
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