Research Article
Elma Ekstraktının Toplam Fenolik Madde Miktarı ve Antioksidan Aktivitesi Üzerine Değişkenlerin Etkilerinin Yanıt Yüzey Yöntemi ile Belirlenmesi
Abstract
Elma (Malus domestica) besin öğeleri bakımından fonksiyonel özelliklere sahip olan ve hoşa giden tadı ile severek tüketilen bir meyvedir. Elmalar ve polifenolik bileşikleri içeren diğer gıdaların ekstraksiyonunda farklı çözgenler ve farklı metotlar kullanılmaktadır. Son yıllarda ekstraksiyon verimliliğinin artırılması amacıyla ultrasound destekli ekstraksiyon uygulamaları üzerine çalışmalar artmaktadır. Bu çalışmada farklı sürelerle ultrasound uygulaması, farklı etanol konsantrasyonu ve farklı örnek miktarı parametrelerinin elmalardan fenolik bileşiklerin ekstraksiyonu ve ekstraktların antioksidan aktiviteleri üzerine etkileri yanıt yüzey yöntemi kullanılarak belirlenmiştir. Buna göre toplam fenolik madde miktarı ve ABTS (2,2'-azino-bis(3)-ethylbenzothiazoline-6-sulphonic asit) sonuçları için lineer modellemeler geliştirilirken DPPH (2,2-difenil-1-pikrilhidrazil) sonuçları için quadratik modelleme belirlenmiştir. Ultrasonik su banyosu içerisinde farklı sürelerle ekstraksiyon işleminin toplam fenolik madde miktarına dolayısıyla da antioksidan aktivite göstergesi olan DPPH ve ABTS radikal süpürme aktiviteleri üzerine önemli bir etkisi olmadığı belirlenmiştir. Optimum ekstraksiyon koşulları ise %76.153 etanol konsantrasyonu, 12.452 dk ultrasound uygulaması ve 2.844 g örnek miktarı şeklinde tespit edilmiştir.
Keywords
References
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- Bakht A, Geesi MH, Riadi Y, Imran M, Ali I, 2018. Ultrasound-assisted extraction of some branded tea : Optimization based on polyphenol content , antioxidant potential and thermodynamic study. Saudi Journal of Biological Sciences, 26 (5): 1043–1052.
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- Choi S-H, Kozukue N, Kim H-J, Friedman M, 2016. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). Journal of Food Composition and Analysis, 50: 77-87.
- Ekici E, Uzun G, Kıvak T, 2014. Evaluation of The Effects of Cutting Parameters on The Surface Roughness During The Turning Of Hadfield Steel With Response Surface Methodology. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 19 (2): 19–28.
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- Ghitescu R-E, Volf I, Carausu C, Bühlmann A-M, Gilca IA, Popa VI, 2015. Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark. Ultrasonics Sonochemistry, 22: 535–541.
- González-centeno MR, Knoerzer K, Sabarez H, Simal S, Rosselló C, Femenia A, 2014. Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace ( Vitis vinifera L .) – A response surface approach, Ultrasonics Sonochemistry, 21: 2176–2184.
- Ilghami A, Ghanbarzadeh S, Hamishehkar H, 2015. Optimization of the Ultrasonic-Assisted Extraction of Phenolic Compounds , Ferric Reducing Activity and Antioxidant Activity of the Beta vulgaris Using Response Surface Methodology, Pharmaceutical Sciences, 21: 46–50.
- Jakobek L, Boc M, Barron AR, 2015. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples, Food Analytical Methods, 8: 2612–2625.
- Kaur C, Kapoor HC, 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37: 153–161.
- Liu Y, She X, Huang J, Liu M, Zhan M, 2018. Ultrasonic-extraction of phenolic compounds from Phyllanthus urinaria : optimization model and antioxidant activity, Food Science and Technology 38(Suppl. 1): 286–293.
- Mason TJ, Lorimer JP, 2002. General Principles. In Applied Sonochemistry: Uses of Power Ultrasound in Chemistry and Processing (pp. 25–74). Germany: Wiley-VCH Verlag.
- Medina-Torres N, Ayora-Talavera T, Espinosa-Andrews H, 2017. Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources. Agronomy, 7 (3): 47.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved Abts Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26 (9): 1231–1237.
- Taşcı F, 2017. Elma Ürün Raporu. T.C. Gıda, Tarım Ve Hayvancılık Bakanlıği Tarımsal Ekonomi Ve Politika Geliştirme Enstitüsü, Ankara.
- Tsao R, Yang R, Xie S, Sockovie E, Khanizadeh S, 2005. Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry, 53: 4989–4995.
- Wojdyło A, Oszmiański J, Laskowski P, 2008. Polyphenolic compounds and antioxidant activity of new and old apple varieties. Journal of Agricultural and Food Chemistry, 56 (15): 6520–6530.
Determination of the Effects of Variables on Total Phenolic Content and Antioxidant Activity of Apple Ectracts by Response Surface Method
Abstract
Apple (Malus domestica) is a fruit which has a pleasant taste so consumed with pleasure and have functional properties in terms of nutrients. Different solvents and different methods are used in the extraction of apples and other foods which contains polyphenolic compounds. In recent years, studies on ultrasound assisted extraction applications have been increasing to increase extraction efficiency. In this study, the effects of ultrasound application at different times, different ethanol concentration and different sample amount parameters on the extraction of phenolic compounds from apples and antioxidant activities of apples were determined using response surface method. Accordingly, linear modeling was developed for total phenolic content and ABTS (2,2'-azino-bis (3) -ethylbenzothiazoline-6-sulphonic acid) results, while quadratic modeling was determined for DPPH (2,2-diphenyl-1-picrylhydrazyl) results. It was determined that the extraction process with different periods in the ultrasonic water bath had no significant effect on the total phenolic content and thus on the antioxidant activity DPPH and ABTS radical scavenging activities. Optimum extraction conditions were determined as 76.153% ethanol concentration, 12.452 min ultrasound application and 2.844 g sample amount.
Keywords
References
- Altemimi A, Watson DG, Choudhary R, Dasari MR, 2016. Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins, PLoS ONE, 11 (2): 1–20.
- Bakht A, Geesi MH, Riadi Y, Imran M, Ali I, 2018. Ultrasound-assisted extraction of some branded tea : Optimization based on polyphenol content , antioxidant potential and thermodynamic study. Saudi Journal of Biological Sciences, 26 (5): 1043–1052.
- Bas D, Boyacı İH, 2007. Modeling and optimization I : Usability of response surface methodology. Journal of Food Engineering, 78: 836–845.
- Chemat F, Rombaut N, Sicaire A, Meullemiestre A, Abert-vian M, 2017. Ultrasound assisted extraction of food and natural products . Mechanisms , techniques , combinations , protocols and applications . A review. Ultrasonics - Sonochemistry, 34: 540–560.
- Choi S-H, Kozukue N, Kim H-J, Friedman M, 2016. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). Journal of Food Composition and Analysis, 50: 77-87.
- Ekici E, Uzun G, Kıvak T, 2014. Evaluation of The Effects of Cutting Parameters on The Surface Roughness During The Turning Of Hadfield Steel With Response Surface Methodology. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 19 (2): 19–28.
- Ghafoor K, Choi YH, Jeon JY, Jo IH, 2009. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57 (11): 4988–4994.
- Ghitescu R-E, Volf I, Carausu C, Bühlmann A-M, Gilca IA, Popa VI, 2015. Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark. Ultrasonics Sonochemistry, 22: 535–541.
- González-centeno MR, Knoerzer K, Sabarez H, Simal S, Rosselló C, Femenia A, 2014. Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace ( Vitis vinifera L .) – A response surface approach, Ultrasonics Sonochemistry, 21: 2176–2184.
- Ilghami A, Ghanbarzadeh S, Hamishehkar H, 2015. Optimization of the Ultrasonic-Assisted Extraction of Phenolic Compounds , Ferric Reducing Activity and Antioxidant Activity of the Beta vulgaris Using Response Surface Methodology, Pharmaceutical Sciences, 21: 46–50.
- Jakobek L, Boc M, Barron AR, 2015. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples, Food Analytical Methods, 8: 2612–2625.
- Kaur C, Kapoor HC, 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37: 153–161.
- Liu Y, She X, Huang J, Liu M, Zhan M, 2018. Ultrasonic-extraction of phenolic compounds from Phyllanthus urinaria : optimization model and antioxidant activity, Food Science and Technology 38(Suppl. 1): 286–293.
- Mason TJ, Lorimer JP, 2002. General Principles. In Applied Sonochemistry: Uses of Power Ultrasound in Chemistry and Processing (pp. 25–74). Germany: Wiley-VCH Verlag.
- Medina-Torres N, Ayora-Talavera T, Espinosa-Andrews H, 2017. Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources. Agronomy, 7 (3): 47.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved Abts Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26 (9): 1231–1237.
- Taşcı F, 2017. Elma Ürün Raporu. T.C. Gıda, Tarım Ve Hayvancılık Bakanlıği Tarımsal Ekonomi Ve Politika Geliştirme Enstitüsü, Ankara.
- Tsao R, Yang R, Xie S, Sockovie E, Khanizadeh S, 2005. Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry, 53: 4989–4995.
- Wojdyło A, Oszmiański J, Laskowski P, 2008. Polyphenolic compounds and antioxidant activity of new and old apple varieties. Journal of Agricultural and Food Chemistry, 56 (15): 6520–6530.
There are 19 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Gıda Mühendisliği / Food Engineering |
| Authors | |
| Publication Date | June 1, 2020 |
| Submission Date | August 19, 2019 |
| Acceptance Date | February 1, 2020 |
| Published in Issue | Year 2020 Volume: 10 Issue: 2 |