Stability and extraction of vanillin and coumarin under subcritical water conditions

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dc.contributor.authorDoctor, Ninad
dc.contributor.authorParker, Grayson
dc.contributor.authorVang, Katie
dc.contributor.authorSmith, Melanie
dc.contributor.authorKayan, Berkant
dc.contributor.authorYang, Yu
dc.date.accessioned2020-04-07T11:12:46Z
dc.date.available2020-04-07T11:12:46Z
dc.date.issued2020
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.descriptionKayan, Berkant ( Aksaray, Yazar )
dc.description.abstractIn order to facilitate the development of the green subcritical water chromatography technique for vanillin and coumarin, the stability of the compounds under subcritical water conditions was investigated in this work. In addition, their extraction from natural products was also studied. The stability experiments were carried out by heating the mixtures of vanillin and water or coumarin and water at temperatures ranging from 100 ?C to 250 ?C, while subcritical water extractions (SBWE) of both analytes from vanilla beans and whole tonka beans were conducted at 100 ?C to 200 ?C. Analyte quantification for both stability and extraction studies was carried out by HPLC. After heating for 60 min, vanillin was found to be stable in water at temperatures up to 250 ?C. While coumarin is also stable at lower temperatures such as 100 ?C and 150 ?C, it undergoes partial degradation after heating for 60 min at 200 ?C and higher. The results of this stability study support green subcritical water chromatographic separation and extraction of vanillin and coumarin at temperatures up to 150 ?C. The SBWE results revealed that the extraction efficiency of both analytes from vanilla beans and tonka beans is significantly improved with increasing temperature.
dc.identifier.doi10.3390/molecules25051061
dc.identifier.endpage-en_US
dc.identifier.issn1420-3049
dc.identifier.issue5en_US
dc.identifier.pmid32120972
dc.identifier.scopusqualityQ1
dc.identifier.startpage-en_US
dc.identifier.urihttps:/dx.doi.org/10.3390/molecules25051061
dc.identifier.urihttps://hdl.handle.net/20.500.12451/7499
dc.identifier.volume25en_US
dc.identifier.wosWOS:000529219900044
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI AG
dc.relation.ispartofMolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCoumarin
dc.subjectHPLC
dc.subjectSBWE
dc.subjectStability
dc.subjectSubcritical Water Extraction
dc.subjectTonka Beans
dc.subjectVanilla Beans
dc.subjectVanillin
dc.titleStability and extraction of vanillin and coumarin under subcritical water conditions
dc.typeArticle

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