Browsing by Author "Aydar, AY"
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Item Changes in volatile compounds of Ayvalik (Edremit) and Uslu olive oils depending on conditions and time of storageErgönül, PG; Aydar, AY; Göldeli, T; Mentana, A; Quinto, MIntroduction. Volatile aromatic compounds present in olive oils extracted from Turkish olive cultivars including Edremit (Ayvalik) and Uslu were determined qualitatively. Materials and methods. The olives were harvested from Akhisar/Manisa region, which is one of most important Turkish olive-growing locations, at almost the same maturity stage by hand. Harvested olives were put in case and nylon sacks and were stored under the same conditions until they analyzed. Determination of the volatile aroma compounds were done with the aim of Headspace Solid-Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). Results and discussion. 46 different volatile compounds were identified. The inappropriate storage conditions of olives had a negative impact on the aroma profiles of oils. The most abundant compounds were hexanal, alpha-farnesene, dimethylpalmitamine, and alpha-Farnesene, 2-hexanal, hexanal in olive oils extracted from Edremit (Ayvalik) and Uslu varieties, respectively.1-Hexanol was mostly increased compound in Edremit olive oils extracted from olives stored at nylon sacks during 14 days. The increase of concentration of 2-hexanal during holding periods could be explained by the activity of the fungal enzymes in Lipoxygenase pathway of olive fruits. While 5-Hepten-2-one 6-methyl and 1-Butanol 3-methyl were not detected in Edremit and Uslu olive oils at initial day, they formed during both sack and box holding due to the microbial activity in olives. Three principal components (PCs) were extracted representing 81.27% of the total variance of olive oil samples extracted from Uslu cultivar and 80.14 % of the total variance of olive oil samples extracted from Edremit cultivar. The first PCs, PC1, PC2 and PC3 represented 45.15 and 41.31%, 21.90 and 21.39%, 14.21 and 17.43%, for Uslu and Edremit varieties, respectively. Conclusions. It is recommended to store olives at 5 degrees C in air conditioning boxes for at least 30 days to reduce fungal development and to maintain the desired aroma.Item Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding mediaAydar, AY; Rodriguez-Martinez, V; Farkas, BEContact angles (CAs) of unused Canola and olive oils on polytetrafiuoroethylene (PTFE) were measured, and the effect of oil type, surrounding media, and temperature evaluated. CAs were compared to values predicted by Girifalco-Good-Fowkes-Young (GGFY) equation, and GGFY combined with the Eotvos equation (GGFY-E). Finally, a relationship between the CA and interfacial tension for each oil type was obtained. CAs were measured by the sessile drop method (rame-hart instrument co.). For oil-air systems, measurements were performed at 23 +/- 1 degrees C, 40 degrees C, and then every 20 degrees C until reaching the oils' smoke point (olive oil: 180 degrees C, Canola oil: 200 degrees C). The same procedure was followed for oil-steam systems with first and second temperatures of 110 and 120 degrees C, respectively. Temperature and oil type had a significant effect (P < 0.05) on CAs, while no significant effect of surrounding media was observed. CAs decreased linearly as temperature increased (approximately 0.2 degrees/degrees C). Error (E%) values were less than 10% for the majority of Canola oil systems and olive oil-air predicted CAs. Using Zisman plots, PTFE's surface tension estimates were determined using Canola and olive oil air systems (16.0 and 18.2 mN/m respectively); both systems showed a linear correlation (r(2) = 0.99) between interfacial tension and CA. (C) 2015 Elsevier Ltd. All rights reserved.Item Optimization of ultrasound-assisted extraction of antioxidant compounds from Rumex hastatus with response surface methodologyJiskani, AH; Aydar, AY; Ahmed, DRumex hastatus is known for its nutritional and pharmacological properties. The present research explored ultrasound-assisted extraction (UAE) for antioxidants from it. Response surface methodology (RSM) was used with the Box-Behnken design. Hydro-ethanolic solvent ratio, amplitude, and temperature were the independent factors while % extraction yield, total phenolic content (TPC), total flavonoid content (TFC), antioxidant potential, and metal chelating activity (MCA) were the responses. The highest extraction yield was 11.58% that was obtained at 20% hydro-EtOH, 50celcius temperature, and 50 m amplitude. The optimum conditions for the highest TPC were 80% hydro-EtOH, 60celcius temperature, and 75 m amplitude, for the highest TFC were 80% hydro-EtOH, 50celcius temperature, and 50 m amplitude. For MCA, the optimum conditions were 20% hydro-EtOH solvent, 50celcius temperature, and 100 m amplitude, respectively. UAE proved to be an efficient green technique for the extraction of bioactive and antioxidant substances from R. hastatus. Practical applications The findings of this study are important for experts and industries related to vegetables and their antioxidant substances. The optimization work will be useful for the development of an efficient method for extraction of bioactive natural products from this plant for large-scale production.Item Ultrasound-assisted extraction optimization of polyphenols, flavonoids, and antioxidant compounds from fruit of Melia azedarach using a glycerol-based green deep eutectic solventJamshaid, S; Ahmed, D; Aydar, AYFor sustainable extraction of bioactive components from Melia azedarach fruit, ultrasound-assisted extraction (UAE) and a green deep eutectic solvent (DES) glycerol-ammonium acetate (GAA) were studied with optimization under response surface methodology with variables temperature, amplitude, and DES concentration (DC). The three-level, three-factorial Box-Behnken design (BBD) was applied to study three extraction conditions: temperature (30-50 degrees C), amplitude (50%-100%), and DES concentration (50%-90%) to obtain highest level of total phenol (TP), total flavonoid (TF), iron chelating activity (ICA), and anti-radical activity (DPPH). The optimized conditions for the responses were 50 degrees C temperature, 50% DC, and 100% amplitude and the observed values for TP, TF, ICA, and DPPH were found 17.11 mg GAE /g DW, 11.33 mg RE/g DW, 52.66%, and 72.84%, respectively. The model was strongly supported by validation study, which indicates GAA-UAE is an effective green method for extracting bioactives from M. azedarach and the lower error rates (<= 5.60) between predicted and observed values for TP, ICA, and DPPH models showed that these responses are more predictable compared with those of TF. Practical applications The study proposes an ultrasound-assisted green and efficient approach for extraction of bioactive natural products from the fruit of the medicinal plant Melia azedarach. The optimized method developed can be used to obtain polyphenols, flavonoids, and other antioxidant bioactives from this abundantly available plant for industrial application for various medicinal and food preservation purposes.Item Ultrasound- and heat-assisted extraction of glycyrrhizin from licorice by two glycerol-based DESs - Modeling and optimization as per response surface methodologyKubra, KT; Ahmed, D; Aydar, AY; Qamar, MTGlycyrrhizin is an important bioactive compound of licorice (Glycyrrhiza glabra) having many pharmaceutical properties. The present study explored the extraction of glycyrrhizin from licorice in two glycerol-based deep eutectic solvents glycerol-ammonium acetate (GAA) and glycerol-choline chloride (GCC) and by two different techniques heat-assisted extraction (HAE) and ultrasound-assisted extraction (UAE). For optimization, response surface methodology (RSM) as per CCD (central composite design) was applied. Quantification of the compound was done by HPLC (high performance liquid chromatography). In GAA-HAE, the highest yield 36.96 mg/g was at 80 degrees C temperature, 25 min time, and 50% DES concentration and in GCC-HAE, the highest yield was 35.26 mg/g that was at temperature 80 degrees C, time 65 min and 50% DES concentration. In GAA-UAE, the highest yield 35.41 mg/g was at temperature 60 degrees C, time 79 min and 70% DES concentration, and in GCC-UAE, the highest yield 31.37 mg/g was at temperature 80 degrees C, time 25 min and 50% DES concentration. UAE-methanol gave the highest yield 31.36 mg/g that was at temperature 60 degrees C, time 45 min and 70% methanol. The predicted models had high fitness each having a significant p-value (<0.05) and a nonsignificant lack of fit p-value. The R2 values were about 94%, 98%, 93%, 95% and 95% for GAA-UAE, GCC-UAE, GAA-HAE, GCC-HAE and methanol-UAE models, respectively, which also indicated high adequacy of the models. In terms of yield, HAE and UAE were comparable but UAE has the advantage of being more environmentally friendly, and GAA was more powerful than GCC as extracting medium. As a result, GAA-UAE should be a viable option for extracting glycyrrhizin from licorice as an efficient and environmentally friendly method.Item Microwave-pretreatment hydrodistillation extraction of eucalyptol from Eucalyptus citriodora and optimization by response surface methodologyRachel, T; Ahmed, D; Aydar, AY; Qamar, MTThis study aimed to optimize the process of extracting essential oil from Eucalyptus citriodora leaves using either conventional hydrodistillation (CHD) or microwave-pretreatment hydrodistillation (MPHD), and to compare the two methods. The response surface methodology was utilized to optimize two techniques. The essential oil yield was quantified in terms of eucalyptol, and the highest yields of eucalyptol in CHD and MPHD were 2.72% and 3.50%, respectively. For CHD, the optimum conditions for extraction of eucalyptol from E. citriodora leaves were 700 mL/100 g solvent-to-solid ratio and a 4 h extraction time with a 2.64 mg/100 g eucalyptol predicted yield. For MPHD, the optimum conditions were the solvent-to-solid ratio of 555 mL/100 g, extraction time of 4 h, irradiation time of 30 s, and power of 466 W, giving a 2.24 mg/100 g eucalyptol predicted yield. The validation study verified the efficacy of the optimized models. Gas chromatography-mass spectrometry (GC-MS) showed eucalyptol as the most abundant chemical constituent of both the CHD and MPHD distillates. In conclusion, MPHD had a lower solvent requirement, consuming less water for a slightly lower yield than CHD. In terms of efficiency, both techniques worked almost equally well for extracting eucalyptol from E. citriodora leaves, but MPHD was more environmentally sustainable in terms of water consumption.Item EFFICIENT EXTRACTION OF CURCUMIN FROM TURMERIC WITH PHARMACEUTICAL SOLVENTS AND OPTIMIZATION USING RESPONSE SURFACE METHODOLOGYRaheem, M; Ahmed, D; Aydar, AYThe aim of the study was to find out a novel, effective, safe, and eco-friendly method for the extraction of curcumin from turmeric. A pharmaceutically safe solvent isopropyl alcohol was selected based on preliminary screening. Three methods, microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and maceration were explored, and optimization of each method was performed using Box-Behnken design with RSM. Yield (mg/g) ranged from 1.35-12.53, 1.43-5.59, and 0.23-7.06 (mg/g) in MAE, UAE, and maceration, respectively. For MAE, optimum conditions were 30 mL/g solvent-to-solid ratio (SSR), 240 W microwave power, and 40 s extraction time. The optimum UAE conditions were 40 degrees C, 10 min and 50 mL/g SSR. The optimum conditions for maceration were 60 degrees C, 90 min and 10 mL/g SSR. Based on the results, MAE was the most robust technique for extraction of curcumin from turmeric and the protocol may be developed for industrial application.Item Modelling of polyphenol and flavonoid extraction from bottle gourd fruit using green and cost effective LTTM glycerol-ammonium acetate in neat and diluted formsAmin, R; Ahmed, D; Aydar, AY; Qamar, MTThe current study investigated the effectiveness of a low-cost, safe and green LTTM (low-transition-temperature mixture) GAA (glycerol-ammonium acetate) for extraction of bioactive biomolecules form bottle gourd (Lagenaria siceraria) fruit. Two forms of LTTM, neat and diluted with ethanol, were compared. Response surface methodology (RSM) was employed for optimization using the Box-Behnken design consisting of three-factors, each with three levels. Total polyphenols (TP), total flavonoids (TF), anti-radical activity (ARA), and iron chelating activity (ICA) were dependent variables, while time, temperature, speed, and solvent concentrations were independent variables. Second order polynomial models were well fitted for the responses in both solvent systems. For GAA-ethanol extraction, TP, TF, ICA, and anti-radical activity were 14.47 mg GAE/g, 4.93 mg RE/g, 12.21% and 36.43%, respectively, at optimum conditions of extraction time (42 min), temperature (42 degrees C), and solvent ratio (56%). For GAA extraction, the values 4.50 mg GAE/g, 2.86 mg RE/g, and 70.21% were obtained for TP, TF, and anti-radical activity, respectively, at optimized extraction conditions of speed 300 RPM, temperature 50 degrees C and solvent-to-solid ratio 10 mL/g. For anti-radical activity of GAA and GAA-ethanol extracts, the error rates between predicted and observed values were extremely low (3.35% and 3.88%, respectively), which demonstrated the suggested quadratic polynomial models as adequate for predicting this activity under any set of extraction conditions. With the error rate of 15.09%, the extraction of TP with GAA can also be quite adequately modelled. The study demonstrated GAA as a green and efficient solvent for extraction of polyphenols and other antioxidant biomolecules from L. siceraria fruit and the optimized process can be used for maximum extraction of antioxidants from it.Item Optimization of solvent-free microwave-assisted extraction of antioxidant compounds from Lagenaria siceraria fruit by response surface methodologyIftikhar, S; Qamar, MT; Aydar, AY; Ahmed, DLagenaria siceraria (bottle gourd) fruit is highly celebrated for its nutritional as well as therapeutic properties. The present study was undertaken with the aim of exploring an efficient green solvent-free microwave-assisted extraction method for bioactives from this fruit. Optimization was done according to response surface methodology (RSM), where microwave power (W) and time (s) were independent factors, and percent extraction yield, total phenolic content (TPC), total flavonoid content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant potential (FRAP) and iron chelating activity (ICA) were the responses. TPC, TFC, DPPH radical scavenging activity, FRAP and ICA were highest at 480 W and 60 s. The TPC was 288.9 mg GAE center dot g(-1) DW (milligram gallic acid equivalent per gram dry weight), TFC was 214.1 mg RE center dot g(-1) (rutin equivalent per gram DW), anti-radical activity was 32.96%, FRAP was 289.7 mg AAE center dot g(-1) (mg ascorbic acid equivalents per gram) and ICA was 19.52%. The results of the study thus demonstrate that the solvent-free microwave-assisted extraction method, which utilised an optimum power of 480 W and a time of 60 s, is an effective and green method for extraction of antioxidant compounds from bottle gourd fruit.Item Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olivesAydar, AYIn this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olives were determined by comparing with obtained by non-ultrasound pretreated MW dried samples. Midilli et al.and Diffusion models were the most suitable models for US-MW drying with the highest R-2, and lowest RMSE and chi square values. Total phenolic compounds (TPC) of olive slices reduced during drying in all treatments, however TPC of ultrasound pretreated samples were relatively higher those non treated samples dried at same microwave. Increasing of microwave level and ultrasound time decreased the total drying time up to %42.5. This study showed that US-MW can be a useful combine drying method for olive slices which decreased the drying time and improved the qualitative properties of olives.Item EFFECT OF ULTRASOUND PRE-TREATMENT ON DRYING KINETICS AND QUALITY PROPERTIES OF JERUSALEM ARTICHOKEAydar, AY; Mataraci, CE; Saglam, TB; Yilmaz, TJerusalem artichoke ( Helianthus tuberosus L.) is primarily used as a biomass for ethanol production. It is also utilized for human consumption as a healthy snack by having good nutritional value and inulin content. In this study, ultrasound pretreatment (USPT) was selected to minimize drying defects and 5, 10, and 15 min. treatments were applied before hot air drying at 60 degrees C and 80 degrees C. The effect of pre-treatment on drying performances and properties including color, total phenolic content and total antioxidant were investigated. Effective diffusion coefficient values ranged from 1.72 x 10(-8) m(2)/min to 2.94 x 10(-8) to m(2)/min, and it was observed that the effective moisture diffusion coefficient was higher in the samples where ultrasound was applied compared to the control sample. L * value 72.72 +/- 2.71 was found highest at samples that were 5 minutes ultrasound treated and dried at 60 degrees C for 60 minutes. The highest antioxidant and phenolic content in the drying process at 60 degrees C was determined in the samples where ultrasound was applied for 15 minutes. As a result, the application of USPT can result in a better conserved quality in a shorter drying time with the required final product moisture content.Item DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGYAydar, AY; Gürel, B; Kayaardi, SThe purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content.Item Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture designAydar, AY; Mataraci, CE; Saglam, TBThe objective of this study was to optimize the almond milk and Jerusalem artichoke milk content to produce plant-based yoghurt high in total phenolic content, water holding capacity and overall acceptability. L-optimal mixture design was used for optimization of plant-based yoghurt produced by almond milk (AM) and Jerusalem artichoke milk (JAM). Lower L* values and titratable acidity were observed in plant-based yoghurts made from 75% Jerusalem artichoke milk and 25% almond milk compared to other yoghurts. Total phenolic contents and water holding capacity of plant-based yoghurts ranged from 49.68 to 61.78 mg GAE/100 g yoghurt and from 81.45 to 89.77%, respectively. The higher Jerusalem artichoke milk concentration in yogurt exhibited lower syneresis, higher water holding capacity and higher phenolic content. It was determined that the optimum concentration was 61.12% and 38.88% for Jerusalem artichoke milk and almond milk, respectively. The results of this study identified the key quality parameters of plant-based yoghurts made from different ratios of plant milks, that could play an important role in future plant-based product development.Item QUALITY PARAMETERS AND DRYING KINETICS OF ULTRASOUND PRETREATED FERMENTED BLACK TABLE OLIVESAydar, AYThe effect of ultrasound (US) pre-treatment on microwave drying parameters including drying rate, moisture ratio and effective diffusivity and quality properties such as total phenolic and color parameters (L*, a*, b*, C, Delta E and H degrees) of black table olive slices were determined. 10 minutes ultrasound pretreatment decreased drying time of black table olive slices by 31.81%, 41.37% and 42.85% compared to control samples dried at 180, 450 and 800 W, respectively. Weibull and Diffusion models could precisely fit the drying behavior of black table olive slices (R-2 > 0.9950). Microwave drying had a negative effect on phenolic compounds of olives, whereas US pretreatment preserved phenolics and color parameters of samples. Higher effective diffusivity (D-eff) values were obtained when the drying was combined with US pretreatment. Microwave drying with ultrasound pretreatment could improve drying process, since it accelerated drying rate and preserved the phenolic compounds and color parameters.Item The relationship between the contact angle and some quality parameters of frying oilsAydar, AYThe changes in several physicochemical parameters including fatty acid composition, total polar compounds, colour changes and contact angles of sunflower oils in the deep-frying process were determined. A deep-fat fryer was used to fry chicken and fish for 270 minutes at 180 +/- 5 degrees C without oil replenishment and oil samples were collected at 30, 90, 150, 210, and 270th minutes of the frying process. TPM values which represents the amphiphilic compounds in oils were higher in the used oil than in the control oil. The contact angle values that may influence the oil uptake during frying and post-fry cooling were lower in used oils than in the control oil. Cox and Totox values were higher in oils subjected to chicken frying for 270 minutes compared to oils used to fry fish for 270 minutes.Item Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)Aydar, AY; Aydin, T; Yilmaz, T; Kothakota, A; Socol, CT; Criste, FL; Pandiselvam, RImpact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated in this study. The leaves of Inula viscosa (L.) were sonicated for 10, 20, and 30 min in an ultrasonic bath (37 kHz, 150 Watts). Microwave drying was done at three distinct times (1, 3, and 5 min) and with three different microwave power levels (100, 180, and 300 Watts). Microwave dried samples were tested for color characteristics (L*, a*, b*), chlorophyll, carotenoid, total phenol, and anti-oxidant content. All dried samples were prepared by infusing them in hot water as tea, and the sensorial properties of teas including odor, color, aroma, and overall acceptability were evaluated by panelists. For 10, 20, and 30 min of ultrasound pretreatment, the L* values of leaves varied from 37.70 to 49.76, 34.97 to 46.25, and 27.88 to 43.34, respectively. The total carotenoid concentration ranged from 0.12 to 0.32 mg/g DW, while the total chlorophyll content was from 0.44 to 0.94 mg/g DW. The antioxidant activity of Inula viscosa (L.) leaves that were dried at 300 Watts for 5 min did not change significantly as a result of ultrasound pretreatment. There was a significant positive correlation between aroma and TPC, as well as between color and overall acceptability. The darkest-colored teas were deemed preferable by the panelists.Item Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?Pandiselvam, R; Aydar, AY; Özbek, ZA; Atik, DS; Sufer, O; Taskin, B; Olum, E; Ramniwas, S; Rustagi, S; Cozzolino, DVibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage.Item Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical reviewPandiselvam, R; Aydar, AY; Kutlu, N; Aslam, R; Sahni, P; Mitharwal, S; Gavahian, M; Kumar, M; Raposo, A; Yoo, S; Han, HS; Kothakota, AOne of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, ex-penses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as ultrasound. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.Item Application of multivariate analysis and Kohonen Neural Network to discriminate bioactive components and chemical composition of kosovan honeyKoraqi, H; Wawrzyniak, J; Aydar, AY; Pandiselvam, R; Khalide, W; Petkoska, AT; Karabagias, IK; Ramniwas, S; Rustagi, SThe diversity of botanical origins may influence the composition of honey and thus its recognition as a functional and healthy food. This study examined the standard physicochemical properties, bioactive components and antioxidant activity of Kosovan honeys according to their floral source (monofloral, blossom, acacia, and mountain blossom honey). Then the Kohonen Neural Network (KNN), which transforms complex multivariate data into two-dimensional space, and Principal Component Analysis (PCA) were used to identify and group botanical origin of honey samples based on their component features. Physicochemical characteristics, total phenolic content, and antioxidant activity varied significantly between the individual distinct varieties of honeys. Statistical analysis showed the usefulness of KNN and PCA for dimensionality reduction and detecting the structure and general regularities in the values of variables describing the tested honeys of the same botanical origin. KNNs have proven to be a particularly effective data mining tool, enabling the detection of subtle differences and clearer separation of clusters occurring in honey samples. The developed KNN model revealed proximity between the AC and MBL clusters, as well as between the MF and BL clusters, indicating similarity of their features. The arrangement of honey groups on the matrix map also suggested that the properties of AC and MBL honeys were significantly different from those of MF and BL honeys. The research showed that both methods used could be used as additional statistical tools supporting the recognition of the type of honey according to its chemical composition, mineral content, bioactive components and the antioxidant activity of honey as a functional food.Item Ultrasound-assisted extraction with natural deep eutectic solvent for phenolic compounds recovery from Rosa damascene Mill.: Experimental design optimization using central composite designKoraqi, H; Aydar, AY; Khalid, W; Ercisli, S; Rustagi, S; Ramniwas, S; Pandiselvam, RCombining natural deep eutectic solvents (NADES) and ultrasonic-assisted extraction (UAE) created a green extraction medium for important phenolic compounds recovery from Rosa damascene Mill. For this purpose, three different NADES based on lactic acid were designed and tested as green extraction solvents. Citric acid, glucose, mannitol, and glycerol were used as hydrogen bond donors (HBD), while lactic acid as a hydrogen bond acceptor (HBA). The best extraction efficiency was demonstrated by NADES(LACAGLY), which contains lactic acid, citric acid, and glycerol (3:1:2) compare with two other NADES (NADES(LAGLU) and NADES(LAMA)) and conventional solvents (ethanol and methanol). These parameters included total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity (AA). Then the UAE procedure was optimized through response surface methodology (RSM) using central composite design (CCD). Quadratic models produced a satisfactory fitting of the experimental data with regard to total phenolic compounds (R-2 = 0.9625, p < 0.0001 and p < 0.05), total flavonoid compounds (R-2 = 0.9682, p < 0.0001 and p < 0.05), and antioxidant activity (R-2 = 0.9940, p < 0.0001 and p<0.05). An extraction time of 60 min, a solvent volume of 35 mL, and an amount of water in NADES 30 % (v/v) were considered optimal conditions. The present study demonstrates the potential for creating eco-friendly solvents with enhanced extraction capabilities compared to organic solvents for the extraction of bioactive compounds from various natural sources that are used as natural food colorants and cosmetic dyes.