The conditions used in heat‐ and ultrasound‐assisted extraction (HAE and UAE, respectively) of polyphenols from rosemary leaves were optimized using response surface methodology. The optimum HAE conditions included an extraction time of 132.80 min, temperature of 70°C, and 20:1 liquid‐to‐solid ratio, resulting in the maximum total extraction yield (TEY, 17.80%) or total polyphenol content (TPC, 147.56 mg GAE/g of extract DW), and minimum IC50 (994.68 μg/ml); the maximum TEY (20.82%) or TPC (185.16 mg GAE/g of extract DW), and minimum IC50 (805.84 μg/ml) in the UAE process were obtained using optimum conditions, including time of 12.60 min, power of 200 W, and ethanol concentration of 56.26%. The lowest IC50 (787.70 μg/ml) was recorded using a solvent mixture of water and ethanol (56%) in the HAE procedure similar to the amount determined for the BHT antioxidant (714.79 μg/ml), thus confirming the efficiency of the extraction procedure. Practical applications The antioxidant properties of rosemary leaves are well characterized; hence, this plant’s extract is approved as the only accepted natural food antioxidant in the EU. Generally, the extraction of active compounds from rosemary leaves is performed by the HAE method. However, it is recommended to use sustainable technologies, such as UAE. The optimization of both conventional and UAE of polyphenols from rosemary leaves has not been studied in the literature. Therefore, the purpose of the present study was to introduce the optimal conditions of the HAE and UAE methods required to obtain maximum extraction efficiency of polyphenol compounds from rosemary leaves, and then was to compare possible procedures so that a comprehensive method to be developed.

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Purpose Jujube fruit (JF) (Ziziphus jujuba Mill.) is used as pharmaceuticals food, flavors and food additives. The purpose of this paper is to study the suitability of JF incorporation into a commercial sponge cake formulation, and to produce a nutritious bakery product with appropriate organoleptic and technological characteristics. Design/methodology/approach The optimal level of JF was incorporated into sponge cake using a custom mixture design with three independent variables, namely, refined wheat flour (RWF, 15–28 percent), sugar (7–22 percent) and JF (0–28 percent), as well as several responses, including physical properties, texture profile analysis (TPA), sensorial evaluation and color features. Moreover, physicochemical properties (TPA and oxidative indices) of optimal cake (two of the best JF levels) were compared with control sample (without JF) during 51 days storage period, while two baking temperatures (180°C and 170°C) were used. Findings The optimal amounts of RWF (21.19 percent), sugar (21.20 percent) and JF (7.61 percent) required for making the sample with maximum springiness, cohesiveness, specific volume, sensorial scores and yellowness, as well as the lowest firmness, baking loss and browning were determined. Desirable effects of JF on the cake quality well maintained throughout the storage period, as TPA attributes, peroxide value, ultraviolet absorbance and acid value showed less changes in JF-incorporated cake than the control sample. Originality/value Incorporating JF (~7 percent) into the batter was successful to improve the physicochemical properties in both fresh and stored cake with chocolate-like color.

Investigation of the regioselectivity, mechanistic aspects and aromaticity character of hydrazine derivatives of pyrido[1,2-e]purine in a ring-closing reaction is the main purpose of this study.