Browsing by Author "Uzel, Ruhan Aşkin"

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Citation - WoS: 7
Citation - Scopus: 10
Effect of extraction method and extraction solvent on recovery of phenolic compounds from olive leaves in Kemalpaşa-İzmir (Turkey): Oleuropein recovery as a case example
(Taylor and Francis Inc. 325 Chestnut St Suite 800 Philadelphia PA 19106, 2018) Ruhan Askin-Uzel; Uzel, Ruhan Aşkin
Oleuropein especially in its leaves has an important role in durability of olive tree with its protective effect against diseases and pests. In this study oleuropein has been extracted from olive leaves by using different extraction methods. Effects of extraction solvent and the extraction method that were obtained from Kemalpaşa-İzmir Turkey were studied. Results showed that the proposed method and the solvent contained more amount of extracts than existing extraction methods. Efficient extraction without degradation was achieved in 2 h. It has also been found that modified superheated liquid extraction in 50:52:25 ethanol:isopropanol:water composition gave the highest recovery. © 2018 Elsevier B.V. All rights reserved.
Green Technology for Food Sustainability
(Springer International Publishing, 2023) Ruhan Askin-Uzel; Uzel, Ruhan Aşkin
[No abstract available]
Citation - WoS: 1
Citation - Scopus: 1
New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies
(SAGE Publications Inc. claims@sagepub.com, 2016) Ruhan Askin-Uzel; Uzel, Ruhan Aşkin
Although slow food movement is a well-known movement nowadays in order to make it more widespread to the society necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries applied to people of different age groups. In this study specific properties of supercritical carbon dioxide at distinct temperatures and water in subcritical conditions were used to obtain extracts rich in water-soluble organic compounds. Experiments were carried out at pressures of 10 20 30 and 40 MPa and temperatures ranging from 40 to 200 ° with and without modifier for 2 h of extraction time. The flow rate was kept at 4 and 1 ml/min for CO2 and water respectively. The highest water-soluble organic compound recovery yield was 78.10%. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions was prepared to investigate (a) frequency of staple food usage (b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products (c) knowledge about the ingredients and how advertising effects purchasing decision etc. Finally efficiency increase in slow food consumption was proved with supercritical fluid technology to draw attention to the health of consumers with newer and functional healthy foods. © 2017 Elsevier B.V. All rights reserved.