PISTACIA TEREBINTHUS L. YAĞININ KOSOLVENT ILE MODİFİYE EDİLMİŞ SIVI ve SUPERKRİTİK KARBONDİOKSİT İLE EKSTRAKSİYONU ve FENOLİK BİLEŞİKLER, YAĞ ASİDİ PROFİLİ VE TOKOFEROLLERIN ANALİZİ
Abstract
Çalışmada Pistacia terebinthus L, sıvı ve süperkritik karbondioksit ile yardımcı çözücü (etanol) kullanılarak ekstrakte edilmiştir. Bu amaçla farklı sıcaklık (30 ve 50°C), basınç (250, 300 ve 350 bar), ekstraksiyon süresi (60 ve 120 dakika) ve yardımcı çözücü yüzdelerinin (0, 5 ve 10%) etkisi araştırılmıştır. Ekstraksiyon sonrasında elde edilen yağların fenolik bileşik ve tokoferol içerikleri ve yağ asidi kompozisyonu belirlenmiştir. Fenolik bileşiklerin analizi HPLC, tokoferollerin analizi UHPLC ve yağ asidi kompozisyonunun analizi için GC kullanılmıştır. Fenolik bileşikler arasında en yüksek oran Kuersetine ait bulunmuştur. Elde edilen yağın doymamış yağ asitleri bakımından zengin olduğu bulunmuştur (69.68 – 75.47%.). Doymamış yağ asitlerince zengin olan yağda oleik asit baskın, doymuş yağ asitleri içinde ise palmitik asidin ana bileşen olduğu bulunmuştur. Yağın toplam tokoferol içeriğinin 13.07-245.3 ppm arasında ve ana tokoferolün β-tokoferol olarak bulunmuştur. Çalışma, fenolik bileşiklerin miktarının, yağ asidi kompozisyonunun ve tokoferol içeriğinin parametrelere göre değiştiğini göstermiştir.
Keywords
Pistacia terebinthus L Superkritik karbondioksit Fenolik bileşikler tokoferoller yağ asidi komposizyonu
Supporting Institution
Hacettepe Üniversitesi, Bilimsel Araştırmalar Ofisi
Project Number
FHD –2015-5503.
Thanks
We would like to thank Gizem Öner and Dr. Esmael Ghanbari for their kind support for the laboratory analysis and Msc Fatma Yardibi for her help with the statistical analysis with SAS.
References
- AOCS Official Method 2017 Ce 8-89.
- Bassing, D., Siegfried Braeuer, A. (2021). The influence of temperature and pressure on macro- and micro-mixing in compressed fluid flows; mixing of carbon dioxide and ethanol above their mixture critical pressure. Journal of Supercritical Fluids, 167. 105036. https://doi.org/10.1016/j.supflu.2020.105036
- Belbaki, A., Louaer, W., Meniai, A.H. (2017). Supercritical CO2 extraction of oil from crushed Algerian olives. Journal of Supercritical Fluids, 130: 165-171.
- Berna, A., Chafer, A., Monton, J., Subirats, S., (2001). High-pressure Solubility Data System Ethanol (1) + Cathecin (2) + Carbon Dioxide (3). Journal of Supercritical Fluids ,20 (2): 157-162.
- Brunner, G. (2005). Supercritical fluids, technology and application to food Processing. Journal of Food Engineering, 67 (1-2): 21-33.
- Chafer, A., Fornari, T., Berna, A., Stateva, R.P. (2004). Solubility of quercetin in supercritical CO2 + ethanol as a modifier: measurements and thermodynamic modeling. Journal of Supercritical Fluids, 32: 89-96.
- Chafer, A., Fornari, T., Stateva, R., Berna, A., Garcia-Reverter, J. (2007). Solubility of Natural Antioxidant Gallic acid in Supercritical Carbon dioxide+ethanol as cosolvent. Journal of Chemical Engineering Data, 52 (1): 116-121. Chowdhury, K., Banu, L.A., Khan, S., Latif, A. (2007). Studies on the Fatty Acid Composisition of Edible oil. Bangladesh Journal of Scientific and Industrial Research, 42(3): 311-316.
- Durak, Z.M., Ucak, G. (2015). Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts. Turkish Journal of Agriculture and Forestry, 39: 10-19. https//doi.org/ 10.3906/tar-1403-63.
- Durmaz, G., Gökmen, V. (2011). Changes in oxidative stability, antioxidant capacity, and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128: 410–414.
- European Commission Regulation (2013). Amending Regulation no. 2598/91, EU no. 1348/2013. Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, vol. L338, pp. 31–67.
- Fasina, O., Craig-Schmidt, M., Colley, Z., Hallman, H. (2008). Predicting melting characteristics of vegetable oils from fatty acid composition. LWT-Food Science and Technology, 41: 1501–1505.
- Ferrentino, G., Morozova, K., Mosibo, O.K., Ramezani, M., Scampicchio, M. (2018). Biorecovery of antioxidants from apple pomace by supercritical fluid extraction. Journal of Cleaner Production. 186, 253-261.
- Gecgel, U., Arici, M. (2009). Studies on Physico-chemical Properties, Fatty Acid Composition of Terebinth (Pistacia terebinthus L.) Oil and Presence of Aflatoxins in Fruits. Asian Journal of Chemistry, 21 (2): 1559-1564.
- Giner-Larza, E.M., Manez, S., Giner, R.M., Recio, M.C., Prieto, J.M., Cerda-Nicolas, M., and Rios, J.R. (2002). Anti-Inflammatory Triterpenes from Pistacia terebinthus Galls. Planta Medica, 68 (4): 311-315.
- Kavak, D.D., Altiok, E., Bayraktar, O., Ulku, S. (2010). Pistacia terebinthus extract: as a potential antioxidant, antimicrobial, and possible β-glucuronidase inhibitor. Journal of Molecular Catalysis B: Enzymatic, 64: 167–171.
- Kizil, S., Turk, M. (2010). Microelement contents and fatty acid compositions of Rhus coriaria L. and Pistacia terebinthus L. fruits spread commonly in the southeastern Anatolia region of Turkey. Natural Product Research, 24 (1): 92-98.
- Kordali, S., Cakir, A., Zengin, H., Duru, M.E. (2003). Antifungal activities of the leaves of three Pistacia species grown in Turkey. Fitoterapia ,74: 164–167.
- Lee, M.R., Lin, C.Y., Li, Z.G., Tsai, T.F. (2006). Simultaneous analysis of Antioxidants and Preservatives in Cosmetics by Supercritical Fluid Extraction combined with Liquid Chromatography-mass spectrometry. Journal of Chromatography, 1120 (1-2): 244-251.
- Martino, K.G., Guyer, D. (2004). Supercritical Fluid Extraction of Quercetin from Onion Skins. Journal of Food Processing Engineering, 27 (1):17-28.
- Matthäus, B., Özcan, M. (2006). Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus) growing wild in Turkey. Journal of Agricultural and Food Chemistry, 54: 7667–7671.
- Mensink, R.P. (2013). Fatty acids: Health Effects of Saturated Fatty acids. In Caballero, B., Allen, L., Prentice, A. (Eds) Encyclopedia of Human Nutrition. Pg: 215-219. Academic Press:USA.
- Murga, R., Ruiz, R., Beltran, S., Cabezas, J. (2000). Extraction of Complex Phenols and Tannins from Grape Seeds by using Supercritical mixtures of carbon dioxide and alcohol. Journal of Agricultural and Food Chemistry. 48 (8): 3408-3412.
- Nagao, K., Yanagita, T. (2010). Medium-chain fatty acids: Functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacological Research, 61: 208-212.
- Orhan, I.E., Senol, F.S., Gulpinar, A.R., Sekeroglu, N., Karta, M., Sener, B. (2012). Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses. Food Chemistry, 130: 882–888.
- Pirisi, F., Cabras, P., Cao, C., Migliorini, M. (2010). Phenolic compounds in Virgin Olive Oil. 2. Reappraisal of the Extraction, HPLC Separation and quantification procedures. Journal of Agricultural and Food Chemistry, 48 (4): 1191-1196.
- Satil, F., Azcan, N., Basar, K.H.C. (2003). Fatty acid composition of Pistachio nuts in Turkey. Chemistry of Natural Compounds, 39 (4): 322-324.
- Senyay-Oncel, D., Ertas, H., Yesil-Celiktas, O. (2011). Effects of Supercritical Fluid Extraction Parameters on Unsaturated Fatty Acid Yields of Pistacia terebinthus Berries. Journal of American Chemical Society, 88: 1061-1069.
- Sodeifian, G., Ghorbandoost, S., Sajadian, S.A., Ardestani, N.S. (2016). Extraction of oil from Pistacia khinjuk using supercritical carbon dioxide: Experimental and modeling. Journal of Supercritical Fluids, 110: 265-274
- Spencer Chatwell, R., Guevara-Carrion, G., Gaponenko, Y., Shevtsova, V., Vrabed, J. (2021). Diffusion of the carbon dioxide–ethanol mixture in the extended critical region. Royal society of Chemistry, 23, 3106. https://doi.org/10.1039/D0CP04985A Tan, C.H., Ghazali, H.M., Kuntom, A., Tan, C.P., Ariffin, A.A. (2009). Extraction and Physicochemical Properties of Low Free Fatty Acid Crude Palm Oil. Food Chemistry, 113: 645-650.
- Uluata, S., Altuntaş, U., Özçelik, B. (2021). Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. Food Analytical Methods 14: 1682-1694.
- Visioli, F., Franco, M., Toledo, E., Luchsinger, J., Willett, W.C., Hu, F.B., Martinez-Gonzalez, M.A. (2018). Olive oil and prevention of chronic diseases: Summary of an International conference. Nutrition, Metabolism & Cardiovascular Diseases 28: pp. 649-656
- Yilmaz, E.E., Özvural, E.B., Vural, H. (2011). Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide. The Journal of Supercritical fluids, 55:3, 924-928.
PISTACIA TEREBINTHUS L. OIL EXTRACTION BY LIQUID and SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLS
Abstract
The Pistacia terebinthus L was extracted using liquid and supercritical carbon dioxide together with a co-solvent (ethanol). The effect of different temperatures (30 and 50°C), pressure (250, 300, and 350 bar), extraction time (60 and 120 min), and different percentages of co-solvent (0, 5, and 10%) was investigated. The amount of phenolic compounds, tocopherols, and fatty acid composition was determined. HPLC, UHPLC and GC were used for analysis of phenolic compounds, tocopherols, and fatty acid composition respectively. Quercetin was the main phenolic compound. The oil was rich in unsaturated fatty acids which were between 69.68 – 75.47%. Oleic acid was the predominant unsaturated fatty acid, and the main saturated fatty acid was palmitic acid. Total tocopherol content of the oil was between 13.07-245.3 ppm and the main tocopherol was β-tocopherol. The study showed that the amount of phenolic compounds, fatty acid composition, and tocopherol content were changed according to the parameters.
Keywords
Pistacia terebinthus L supercritical carbon dioxide phenolic compounds tocopherols fatty acid composition
Project Number
FHD –2015-5503.
References
- AOCS Official Method 2017 Ce 8-89.
- Bassing, D., Siegfried Braeuer, A. (2021). The influence of temperature and pressure on macro- and micro-mixing in compressed fluid flows; mixing of carbon dioxide and ethanol above their mixture critical pressure. Journal of Supercritical Fluids, 167. 105036. https://doi.org/10.1016/j.supflu.2020.105036
- Belbaki, A., Louaer, W., Meniai, A.H. (2017). Supercritical CO2 extraction of oil from crushed Algerian olives. Journal of Supercritical Fluids, 130: 165-171.
- Berna, A., Chafer, A., Monton, J., Subirats, S., (2001). High-pressure Solubility Data System Ethanol (1) + Cathecin (2) + Carbon Dioxide (3). Journal of Supercritical Fluids ,20 (2): 157-162.
- Brunner, G. (2005). Supercritical fluids, technology and application to food Processing. Journal of Food Engineering, 67 (1-2): 21-33.
- Chafer, A., Fornari, T., Berna, A., Stateva, R.P. (2004). Solubility of quercetin in supercritical CO2 + ethanol as a modifier: measurements and thermodynamic modeling. Journal of Supercritical Fluids, 32: 89-96.
- Chafer, A., Fornari, T., Stateva, R., Berna, A., Garcia-Reverter, J. (2007). Solubility of Natural Antioxidant Gallic acid in Supercritical Carbon dioxide+ethanol as cosolvent. Journal of Chemical Engineering Data, 52 (1): 116-121. Chowdhury, K., Banu, L.A., Khan, S., Latif, A. (2007). Studies on the Fatty Acid Composisition of Edible oil. Bangladesh Journal of Scientific and Industrial Research, 42(3): 311-316.
- Durak, Z.M., Ucak, G. (2015). Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts. Turkish Journal of Agriculture and Forestry, 39: 10-19. https//doi.org/ 10.3906/tar-1403-63.
- Durmaz, G., Gökmen, V. (2011). Changes in oxidative stability, antioxidant capacity, and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128: 410–414.
- European Commission Regulation (2013). Amending Regulation no. 2598/91, EU no. 1348/2013. Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, vol. L338, pp. 31–67.
- Fasina, O., Craig-Schmidt, M., Colley, Z., Hallman, H. (2008). Predicting melting characteristics of vegetable oils from fatty acid composition. LWT-Food Science and Technology, 41: 1501–1505.
- Ferrentino, G., Morozova, K., Mosibo, O.K., Ramezani, M., Scampicchio, M. (2018). Biorecovery of antioxidants from apple pomace by supercritical fluid extraction. Journal of Cleaner Production. 186, 253-261.
- Gecgel, U., Arici, M. (2009). Studies on Physico-chemical Properties, Fatty Acid Composition of Terebinth (Pistacia terebinthus L.) Oil and Presence of Aflatoxins in Fruits. Asian Journal of Chemistry, 21 (2): 1559-1564.
- Giner-Larza, E.M., Manez, S., Giner, R.M., Recio, M.C., Prieto, J.M., Cerda-Nicolas, M., and Rios, J.R. (2002). Anti-Inflammatory Triterpenes from Pistacia terebinthus Galls. Planta Medica, 68 (4): 311-315.
- Kavak, D.D., Altiok, E., Bayraktar, O., Ulku, S. (2010). Pistacia terebinthus extract: as a potential antioxidant, antimicrobial, and possible β-glucuronidase inhibitor. Journal of Molecular Catalysis B: Enzymatic, 64: 167–171.
- Kizil, S., Turk, M. (2010). Microelement contents and fatty acid compositions of Rhus coriaria L. and Pistacia terebinthus L. fruits spread commonly in the southeastern Anatolia region of Turkey. Natural Product Research, 24 (1): 92-98.
- Kordali, S., Cakir, A., Zengin, H., Duru, M.E. (2003). Antifungal activities of the leaves of three Pistacia species grown in Turkey. Fitoterapia ,74: 164–167.
- Lee, M.R., Lin, C.Y., Li, Z.G., Tsai, T.F. (2006). Simultaneous analysis of Antioxidants and Preservatives in Cosmetics by Supercritical Fluid Extraction combined with Liquid Chromatography-mass spectrometry. Journal of Chromatography, 1120 (1-2): 244-251.
- Martino, K.G., Guyer, D. (2004). Supercritical Fluid Extraction of Quercetin from Onion Skins. Journal of Food Processing Engineering, 27 (1):17-28.
- Matthäus, B., Özcan, M. (2006). Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus) growing wild in Turkey. Journal of Agricultural and Food Chemistry, 54: 7667–7671.
- Mensink, R.P. (2013). Fatty acids: Health Effects of Saturated Fatty acids. In Caballero, B., Allen, L., Prentice, A. (Eds) Encyclopedia of Human Nutrition. Pg: 215-219. Academic Press:USA.
- Murga, R., Ruiz, R., Beltran, S., Cabezas, J. (2000). Extraction of Complex Phenols and Tannins from Grape Seeds by using Supercritical mixtures of carbon dioxide and alcohol. Journal of Agricultural and Food Chemistry. 48 (8): 3408-3412.
- Nagao, K., Yanagita, T. (2010). Medium-chain fatty acids: Functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacological Research, 61: 208-212.
- Orhan, I.E., Senol, F.S., Gulpinar, A.R., Sekeroglu, N., Karta, M., Sener, B. (2012). Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses. Food Chemistry, 130: 882–888.
- Pirisi, F., Cabras, P., Cao, C., Migliorini, M. (2010). Phenolic compounds in Virgin Olive Oil. 2. Reappraisal of the Extraction, HPLC Separation and quantification procedures. Journal of Agricultural and Food Chemistry, 48 (4): 1191-1196.
- Satil, F., Azcan, N., Basar, K.H.C. (2003). Fatty acid composition of Pistachio nuts in Turkey. Chemistry of Natural Compounds, 39 (4): 322-324.
- Senyay-Oncel, D., Ertas, H., Yesil-Celiktas, O. (2011). Effects of Supercritical Fluid Extraction Parameters on Unsaturated Fatty Acid Yields of Pistacia terebinthus Berries. Journal of American Chemical Society, 88: 1061-1069.
- Sodeifian, G., Ghorbandoost, S., Sajadian, S.A., Ardestani, N.S. (2016). Extraction of oil from Pistacia khinjuk using supercritical carbon dioxide: Experimental and modeling. Journal of Supercritical Fluids, 110: 265-274
- Spencer Chatwell, R., Guevara-Carrion, G., Gaponenko, Y., Shevtsova, V., Vrabed, J. (2021). Diffusion of the carbon dioxide–ethanol mixture in the extended critical region. Royal society of Chemistry, 23, 3106. https://doi.org/10.1039/D0CP04985A Tan, C.H., Ghazali, H.M., Kuntom, A., Tan, C.P., Ariffin, A.A. (2009). Extraction and Physicochemical Properties of Low Free Fatty Acid Crude Palm Oil. Food Chemistry, 113: 645-650.
- Uluata, S., Altuntaş, U., Özçelik, B. (2021). Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. Food Analytical Methods 14: 1682-1694.
- Visioli, F., Franco, M., Toledo, E., Luchsinger, J., Willett, W.C., Hu, F.B., Martinez-Gonzalez, M.A. (2018). Olive oil and prevention of chronic diseases: Summary of an International conference. Nutrition, Metabolism & Cardiovascular Diseases 28: pp. 649-656
- Yilmaz, E.E., Özvural, E.B., Vural, H. (2011). Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide. The Journal of Supercritical fluids, 55:3, 924-928.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Technology, Food Sciences (Other) |
| Journal Section | Articles |
| Authors | |
| Project Number | FHD –2015-5503. |
| Publication Date | |
| Submission Date | November 21, 2023 |
| Acceptance Date | April 4, 2024 |
| Published in Issue | Year 2024 Volume: 49 Issue: 3 |
