ŞEFTALİ POSASINDAN ULTRASON VE MİKRODALGA DESTEKLİ EKSTRAKSİYON YÖNTEMLERİYLE FENOLİK BİLEŞİKLERİN ELDESİ
Abstract
Bu çalışmada şeftali posasından fenolik
maddelerin ekstraksiyonu üzerine 3 farklı yöntemin etkisi toplam fenolik madde
(TFM) miktarları ve antioksidan aktiviteleri kıyaslanarak belirlenmiştir. Posadan
fenolik bileşikler % 80’lik metanol (% 1 HCl içeren) kullanılarak, geleneksel
yöntemle (30, 60, 120 ve 240 dakika); ultrason destekli ekstraksiyonla (% 60,
80 ve 100 genlik; 10, 20 ve 30 dakika); mikrodalga destekli ekstraksiyonla
(360, 600 ve 900 W; 30, 60 ve 90 saniye) uygulanarak ekstrakte edilmiştir. Geleneksel
yöntemde 4 saat sonunda TFM 1834,88±84,55 mg GAE/kg YA olarak belirlenmiştir. Ultrason
destekli ekstraksiyonda TFM %100 genlikte 10 dakika için 1817,21± 36,95 mg
GAE/kg YA olarak ölçülmüştür. Mikrodalga destekli ekstraksiyonda TFM, 900 W ve
90 s için 2802,464±61,49 mg GAE/kg YA olarak belirlenmiştir. EC50
değeri, geleneksel ekstraksiyon için 37,54±0,08 mg/ml, ultrason destekli
ekstraksiyon için 73,72±0,13 mg/ml ve mikrodalga destekli ekstraksiyon için 63,17±0,16 mg/ml olarak belirlenmiştir. Buna
göre mikrodalga ve ultrason destekli ektraksiyonun zaman tasarrufu açısından
önemli avantajlar sağladığı söylenebilmektedir.
References
- Referans [1] LURIE, S., CRISOSTO, C.H., “Chilling Injury in Peach and Nectarine”, Postharvest Biology and Technology, 37(3), 195-208, 2005.
- Referans [2] DURST, R., WEAVER, G., “Nutritional Content of Fresh and Canned Peaches”, Journal of The Science of Food and Agriculture, 93(3), 593-603, 2013.
- Referans [3] Meyve Suyu Sektör Raporu, www.meyed.org.tr (erişim tarihi 25.05.2017)
- Referans [4] BALASUNDRAM, N., SUNDRAM, K., SAMMAN, S., “Phenolic Compounds in Plantsand Agri-industrial By-Products, Antioxidant Activity, Occurrence and Potential Uses”, Food Chemistry, 191–203, 2006.
- Referans [5] NACZK, M., SHAHIDI, F., “Extraction and Analysis of Phenolics in Food”, J. Chromatography A, 1054, 95-111, 2004.
- Referans [6] YILDIZ, H., BAYSAL, T., “Bitkisel Fenoliklerin Kullanım Olanakları ve İnsan Sağlığı Üzerine Etkileri”, Gıda Mühendisliği Dergisi, 7(14), 29-35, 2003.
- Referans [7] KILIÇ, A., “Uçucu Yağ Elde Etme Yöntemleri”, Bartın, Orman Fakültesi Dergisi, 10(13), 37-45, 2008. Referans [8] DAHMOUNE, F., SPIGNO, G., MOUSSI, K., REMINI, H., CHERBAL, A., MADANI, K., “Pistacia Lentiscus Leaves as A Source of Phenolic Compounds: Microwave-Assisted Extraction Optimized and Compared with Ultrasound-Assisted and Conventional Solvent Extraction”, Industrial Crops and Products, 61, 31–40, 2014.
- Referans [9] KAUFMANN, B., CHRISTEN, P., “Recent Extraction Techniques for Natural Products: Microwave-assisted Extraction and Pressurised Solvent Extraction” Phytochem. Anal. 13, 105–113, 2002.
- Referans [10] ERGÜN, A.R., BAYSAL, T., BOZKIR, H.,” Ultrason Yöntemi ile Karotenoidlerin Ekstraksiyonu”, Gıda, 38 (4), 239-246, 2013.
- Referans [11] BOZKIR, H., TAŞTAN, Ö., ERGÜN, R.A., BAYSAL, E., “Meyve Ve Sebze Atıklarından Fenolik Madde Ekstraksiyonu”, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, IV. Uluslararası Arge Proje Pazarı, 2016.
- Referans [12] CARRERA, C., RUIZ-RODRIGUEZ, A., PALMA, M., BARROSO, C.G., “Ultrasound Assisted Extraction of Phenolic Compounds From Grapes”, AnalChim Acta, 732, 100-104, 2012.
- Referans [13] ALTEMIMI, A., WATSON, D.G., CHOUDHARY, R., DASARI, M.R., LIGHTFOOT, D.A., “Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins”, Plosone, 11(2), 1-20, 2016.
- Referans [14] ADIL, I.H., CETIN, H.I., YENER, M.E., BAYINDIRLI, A., “Subcritical (Carbon Dioxide + Ethanol) Extraction of Polyphenols from Apple and Peach Pomaces, and Determination of The Antioxidant Activities of The Extracts”, The Journal of Supercritical Fluids, 43(1), 55–63, 2007.
- Referans [15] EL DARRA, N., RAJHA, H.N., DEBS, E., SALEH, F., EL-GHAZZAWI, I., LOUKA, N., MAROUN, R.G., “Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace”, International Journal of Food Science, 2018.
- Referans [16] SINGLETON, V.L., ROSSI, J.A., Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents”, American Journal of Enology And Viticulture, 16, 144–158, 1965.
- Referans [17] BLOIS, M S., “Antioxidant Determinations by The Use of Stable Free Radical”, Nature, 1199-1200, 1958.
- Referans [18] LIU, H., CAO, J., JIANG, W., “Evaluation and Comparison of Vitamin C, Phenolic Compounds, Antioxidant Properties and Metal Chelating Activity of Pulp and Peel from Selected Peach Cultivars”, LWT-Food Science And Technology, 63(2),1042-1048, 2015.
Abstract
In this study, the effect of three different
methods on the extraction of phenolic compounds from peach pomace was
determined in terms of total phenolic compound (TPC) and antioxidant activity.
Phenolic compounds were extracted from peach pomace using 80% methanol
(containing 1% HCl) by conventional method (30, 60, 120 and 240 minutes);
ultrasound-assisted extraction (60, 80 and 100% amplitude; 10, 20 and 30 min);
microwave-assisted extraction (360, 600 and 900 W; 30, 60 and 90 seconds). In
the conventional method, TPC was determined as 1834.88±84.55 mg GAE/kg FW after
4 hours. In the ultrasound-assisted extraction, TPC was measured as 1817.21 ±
36.95 mg GAE/kg FW at 100% amplitude for 10 minutes. It was determined that TPC
was 2802.464 ± 61.49 mg GAE/kg FW for microwave assisted extraction at 900 W
and 90 s. The EC50 value was 37.54 ± 0.08 mg/ml for conventional
extraction, 73.72 ± 0.13 mg/ml for ultrasound assisted extraction and 63.17 ±
0.16 mg/ml for microwave assisted extraction. Accordingly, it can be said that
microwave and ultrasound assisted extraction provides significant advantages in
terms of time saving.
References
- Referans [1] LURIE, S., CRISOSTO, C.H., “Chilling Injury in Peach and Nectarine”, Postharvest Biology and Technology, 37(3), 195-208, 2005.
- Referans [2] DURST, R., WEAVER, G., “Nutritional Content of Fresh and Canned Peaches”, Journal of The Science of Food and Agriculture, 93(3), 593-603, 2013.
- Referans [3] Meyve Suyu Sektör Raporu, www.meyed.org.tr (erişim tarihi 25.05.2017)
- Referans [4] BALASUNDRAM, N., SUNDRAM, K., SAMMAN, S., “Phenolic Compounds in Plantsand Agri-industrial By-Products, Antioxidant Activity, Occurrence and Potential Uses”, Food Chemistry, 191–203, 2006.
- Referans [5] NACZK, M., SHAHIDI, F., “Extraction and Analysis of Phenolics in Food”, J. Chromatography A, 1054, 95-111, 2004.
- Referans [6] YILDIZ, H., BAYSAL, T., “Bitkisel Fenoliklerin Kullanım Olanakları ve İnsan Sağlığı Üzerine Etkileri”, Gıda Mühendisliği Dergisi, 7(14), 29-35, 2003.
- Referans [7] KILIÇ, A., “Uçucu Yağ Elde Etme Yöntemleri”, Bartın, Orman Fakültesi Dergisi, 10(13), 37-45, 2008. Referans [8] DAHMOUNE, F., SPIGNO, G., MOUSSI, K., REMINI, H., CHERBAL, A., MADANI, K., “Pistacia Lentiscus Leaves as A Source of Phenolic Compounds: Microwave-Assisted Extraction Optimized and Compared with Ultrasound-Assisted and Conventional Solvent Extraction”, Industrial Crops and Products, 61, 31–40, 2014.
- Referans [9] KAUFMANN, B., CHRISTEN, P., “Recent Extraction Techniques for Natural Products: Microwave-assisted Extraction and Pressurised Solvent Extraction” Phytochem. Anal. 13, 105–113, 2002.
- Referans [10] ERGÜN, A.R., BAYSAL, T., BOZKIR, H.,” Ultrason Yöntemi ile Karotenoidlerin Ekstraksiyonu”, Gıda, 38 (4), 239-246, 2013.
- Referans [11] BOZKIR, H., TAŞTAN, Ö., ERGÜN, R.A., BAYSAL, E., “Meyve Ve Sebze Atıklarından Fenolik Madde Ekstraksiyonu”, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, IV. Uluslararası Arge Proje Pazarı, 2016.
- Referans [12] CARRERA, C., RUIZ-RODRIGUEZ, A., PALMA, M., BARROSO, C.G., “Ultrasound Assisted Extraction of Phenolic Compounds From Grapes”, AnalChim Acta, 732, 100-104, 2012.
- Referans [13] ALTEMIMI, A., WATSON, D.G., CHOUDHARY, R., DASARI, M.R., LIGHTFOOT, D.A., “Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins”, Plosone, 11(2), 1-20, 2016.
- Referans [14] ADIL, I.H., CETIN, H.I., YENER, M.E., BAYINDIRLI, A., “Subcritical (Carbon Dioxide + Ethanol) Extraction of Polyphenols from Apple and Peach Pomaces, and Determination of The Antioxidant Activities of The Extracts”, The Journal of Supercritical Fluids, 43(1), 55–63, 2007.
- Referans [15] EL DARRA, N., RAJHA, H.N., DEBS, E., SALEH, F., EL-GHAZZAWI, I., LOUKA, N., MAROUN, R.G., “Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace”, International Journal of Food Science, 2018.
- Referans [16] SINGLETON, V.L., ROSSI, J.A., Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents”, American Journal of Enology And Viticulture, 16, 144–158, 1965.
- Referans [17] BLOIS, M S., “Antioxidant Determinations by The Use of Stable Free Radical”, Nature, 1199-1200, 1958.
- Referans [18] LIU, H., CAO, J., JIANG, W., “Evaluation and Comparison of Vitamin C, Phenolic Compounds, Antioxidant Properties and Metal Chelating Activity of Pulp and Peel from Selected Peach Cultivars”, LWT-Food Science And Technology, 63(2),1042-1048, 2015.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Food Engineering |
| Authors | |
| Publication Date | July 31, 2019 |
| Submission Date | May 26, 2019 |
| Acceptance Date | July 16, 2019 |
| Published in Issue | Year 2019 Volume: 8 Issue: 2 |
