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Yeşil Cevizlerden Ultrason Destekli Ekstraksiyon Yöntemiyle Fenolik Bileşiklerin Eldesi

Yıl 2023, Cilt: 28 Sayı: 1, 185 - 191, 30.04.2023
https://doi.org/10.53433/yyufbed.1150133

Öz

Bu çalışmada, yeşil cevizden fenolik bileşiklerin ekstraksiyonuna iki farklı yöntemin etkisi araştırılmıştır. Fenolik bileşikler yeşil cevizden konvansiyonel yöntemle (120, 240, 360 480, 720, 960 ve 1200 dakika) ve ultrason destekli ekstraksiyon (%25, 50, 75 ve 100 genlik; 10, 20, 30, 40, 50 ve 60 dakika) ile ekstrakte edilmiştir. HPLC analizi ile yeşil ceviz ekstraktlarında bazı fenolik asitler (gallik asit, neoklorojenik asit), flavonol (rutin) ve juglon tespit edilmiştir. Konvansiyonel yöntemde toplam fenolik içerik 240 dakika sonra 158.55 mg GAE/kg olarak belirlendi. Ultrason destekli ekstraksiyonda ise toplam fenolik içerik, 60 dakika sonunda %100 genlikte 156.80 mg GAE/kg olarak ölçülmüştür. Konvansiyonel ekstraksiyonda ise toplam fenolik içerik, 1200 dakika sonunda 1478.15 mg GAE/kg olarak ölçülmüştür. Ekstraksiyon süresi artırıldığında konvansiyonel ekstraksiyon etkili olmuştur. En iyi ekstraksiyon verimi, %100 ultrason genliğinde elde edilse de 50. dakikadan sonra fenolik bileşiklerdeki kayıplar nedeniyle ekstraksiyon süresi uzatılamamakta ve uzun sürmesine karşılık bozunma olmadığı için konvansiyonel ekstraksiyonda daha yüksek fenolik bileşik değerlerine ulaşılmaktadır.

Kaynakça

  • Altemimi, A., Watson D. G., Choudhary, R., Dasari, M. R., & Lightfoot, D. A. (2016). Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins. PLoS ONE, 11(2), e0148758. doi.org/10.1371/journal.pone.0148758
  • Baltacıoğlu, H., Şahin, E. M., & Karadağ, E. D. (2019). Şeftali Posasından Ultrason ve Mikrodalga Destekli Ekstraksiyon Yöntemleriyle Fenolik Bileşiklerin Eldesi. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 8(2), 875-881, https://doi.org/10.28948/ngumuh.570250
  • Carrera, C., Ruiz-Rodríguez, A., Palma, M., & Barroso, C. G. (2012). Ultrasound assisted extraction of phenolic compounds from grapes. Analytica Chimica Acta, 732, 100-104. doi.org/10.1016/j.aca.2011.11.032
  • Colaric, M., Veberic, R., Solar, A., Hudina, M., & Stampar F. (2005). Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry, 53, 6390–6396.
  • Cosmulescu, S., Trandafir, I., Achim, G., Botu, M., Baciu, A., & Gruia, M. (2010). Phenolics of green husk in mature walnut fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 53–56.
  • Cosmulescu, S., Trandafir, I., & Nour, V. (2014). Seasonal variation of the main individual phenolics and juglone in walnut (Juglans regia) leaves. Pharmaceutical Biology, 52, 575-580. doi.org/10.3109/13880209.2013.853813
  • Gajic, I. S., Savic, I., Boskov, I., Žerajić, S., Markovic, I., & Gajic, D. (2019). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Locust (Robiniae Pseudoacaciae) Flowers and Comparison with Conventional Methods. Antioxidants, 8, 248. doi.org/10.3390/antiox8080248
  • Huang, W., Xue, A., Niu, H., Jia, Z., & Wang, J. (2009). Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multitest systems in vitro. Food Chemistry, 114, 1147–1154. doi.org/10.1016/j.foodchem.2008.10.079
  • İnce, A. E., Şahin, S., & Şümnü, S. G. (2013). Extraction of phenolic compounds from melissa using microwave and ultrasound. Turkish Journal of Agriculture and Forestry, 37(1), 69-75. https://doi.org/10.3906/tar-1201-1
  • Jakopic, J., Colaric, M., Veberic, R., Hudina, M., Solar, A., & Stampar, F. (2007). How much do cultivar and preparation time influence on phenolics content in walnut liqueur? Food Chemistry, 104, 100–105. doi.org/10.1016/j.foodchem.2006.11.008
  • Nour, V., Trandafir, I., & Cosmulescu, S. (2016). Optimization of ultrasound-assisted hydroalcoholic extraction of phenolic compounds from walnut leaves using response surface methodology. Pharmaceutical Biology, 54, 2176-2187.
  • Oliveira, I., Sousa, A., Ferreira, I. C. F. R., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology, 46, 2326–2331. doi.org/10.1016/j.fct.2008.03.017
  • Rodrigues, S., & Fernandes F. A. N. (2009). Ultrasound-assisted extraction. Stewart Postharvest Review, 5, 1–11. doi: 10.2212/spr.2009.5.1
  • Rosa, R., Tassi, L., Orteca, G., Saladini, M., Villa, C., Veronesi, P., Leonelli, C., & Ferrari, E. (2017). Process Intensification by Experimental Design Application to Microwave-Assisted Extraction of Phenolic Compounds from Juglans regia L.. Food Analytical Methods, 10, 575–586. DOI 10.1007/s12161-016-0624-1
  • Rostagno, M. A., Palma, M., & Barroso, C. G. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012, 119–128. doi.org/10.1016/S0021-9673(03)01184-1
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphotungustic acid reagents. American Journal of Enology and Viticulture, 16, 144-58.
  • Solar, A., Jakopic, J., Miklavc, J., Stampar, F., Veberic, R., & Trdan, S. (2019). Walnut husk fly substantially affects sensory attributes and phenolic contents of the kernels in common walnut. Scientia Horticulturae, 247, 17–26.
  • Stampar, F., Solar, A., Hudina, M., Veberic, R., & Colaric, M. (2006). Traditional walnut liqueur – cocktail of phenolics. Food Chemistry, 95, 627–631. doi.org/10.1016/j.foodchem.2005.01.035
  • Um, M., Han, T. H., & Lee, J. W. (2018). Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit. Food Science and Biotechnology, 27(2), 375–382.
  • Vieira, V., Pereira, C., Pires, T. C. S. P., Calhelha, R. C., Alves, M. J., Ferreira, O., Barros, L., & Ferreira, I. C. F. R. (2019). Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal. Industrial Crops & Products, 134, 347–355.
  • Wang, L., & Weller, C. L. (2006). Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 17, 300-312. doi.org/10.1016/j.tifs.2005.12.004
  • Xu, D. P., Zheng, J., Zhou, Y., Li, Y., Li, S., & Li, H. B. (2017). Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food Chemistry, 217, 552–559. doi.org/10.1016/j.foodchem.2016.09.013

Extraction of Phenolic Compounds from Green Walnut by Ultrasound Assisted Extraction

Yıl 2023, Cilt: 28 Sayı: 1, 185 - 191, 30.04.2023
https://doi.org/10.53433/yyufbed.1150133

Öz

In this study, the effects of two different methods on the extraction of phenolic compounds from green walnuts were investigated. Phenolic compounds were extracted from green walnut by conventional (120, 240, 360 480, 720, 960 and 1200 minutes) and ultrasound-assisted extraction (25, 50, 75 and 100% amplitude; 10, 20, 30, 40, 50 and 60 min.). HPLC analysis indicated that green walnut extracts have some phenolic acids (gallic acid, neochlorogenic acid), flavonol (rutin) and juglone. In the conventional method, total phenolic content was determined as 158.55 mg GAE/kg after 240 minutes. In the ultrasound-assisted extraction, the total phenolic content was measured as 156.80 mg GAE/kg at 100% amplitude for 60 minutes, whereas 1478.15 mg GAE/kg for 1200 minutes for conventional extraction. Although the best extraction efficiency is obtained with the use of 100% ultrasound amplitude, the extraction time cannot be extended after 50 minutes due to losses in phenolic compounds. There was no degradation in the phenolic compound during conventional extraction despite its long extraction time, and the values of phenolic compound were higher in conventional extraction.

Kaynakça

  • Altemimi, A., Watson D. G., Choudhary, R., Dasari, M. R., & Lightfoot, D. A. (2016). Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins. PLoS ONE, 11(2), e0148758. doi.org/10.1371/journal.pone.0148758
  • Baltacıoğlu, H., Şahin, E. M., & Karadağ, E. D. (2019). Şeftali Posasından Ultrason ve Mikrodalga Destekli Ekstraksiyon Yöntemleriyle Fenolik Bileşiklerin Eldesi. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 8(2), 875-881, https://doi.org/10.28948/ngumuh.570250
  • Carrera, C., Ruiz-Rodríguez, A., Palma, M., & Barroso, C. G. (2012). Ultrasound assisted extraction of phenolic compounds from grapes. Analytica Chimica Acta, 732, 100-104. doi.org/10.1016/j.aca.2011.11.032
  • Colaric, M., Veberic, R., Solar, A., Hudina, M., & Stampar F. (2005). Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry, 53, 6390–6396.
  • Cosmulescu, S., Trandafir, I., Achim, G., Botu, M., Baciu, A., & Gruia, M. (2010). Phenolics of green husk in mature walnut fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 53–56.
  • Cosmulescu, S., Trandafir, I., & Nour, V. (2014). Seasonal variation of the main individual phenolics and juglone in walnut (Juglans regia) leaves. Pharmaceutical Biology, 52, 575-580. doi.org/10.3109/13880209.2013.853813
  • Gajic, I. S., Savic, I., Boskov, I., Žerajić, S., Markovic, I., & Gajic, D. (2019). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Locust (Robiniae Pseudoacaciae) Flowers and Comparison with Conventional Methods. Antioxidants, 8, 248. doi.org/10.3390/antiox8080248
  • Huang, W., Xue, A., Niu, H., Jia, Z., & Wang, J. (2009). Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multitest systems in vitro. Food Chemistry, 114, 1147–1154. doi.org/10.1016/j.foodchem.2008.10.079
  • İnce, A. E., Şahin, S., & Şümnü, S. G. (2013). Extraction of phenolic compounds from melissa using microwave and ultrasound. Turkish Journal of Agriculture and Forestry, 37(1), 69-75. https://doi.org/10.3906/tar-1201-1
  • Jakopic, J., Colaric, M., Veberic, R., Hudina, M., Solar, A., & Stampar, F. (2007). How much do cultivar and preparation time influence on phenolics content in walnut liqueur? Food Chemistry, 104, 100–105. doi.org/10.1016/j.foodchem.2006.11.008
  • Nour, V., Trandafir, I., & Cosmulescu, S. (2016). Optimization of ultrasound-assisted hydroalcoholic extraction of phenolic compounds from walnut leaves using response surface methodology. Pharmaceutical Biology, 54, 2176-2187.
  • Oliveira, I., Sousa, A., Ferreira, I. C. F. R., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology, 46, 2326–2331. doi.org/10.1016/j.fct.2008.03.017
  • Rodrigues, S., & Fernandes F. A. N. (2009). Ultrasound-assisted extraction. Stewart Postharvest Review, 5, 1–11. doi: 10.2212/spr.2009.5.1
  • Rosa, R., Tassi, L., Orteca, G., Saladini, M., Villa, C., Veronesi, P., Leonelli, C., & Ferrari, E. (2017). Process Intensification by Experimental Design Application to Microwave-Assisted Extraction of Phenolic Compounds from Juglans regia L.. Food Analytical Methods, 10, 575–586. DOI 10.1007/s12161-016-0624-1
  • Rostagno, M. A., Palma, M., & Barroso, C. G. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012, 119–128. doi.org/10.1016/S0021-9673(03)01184-1
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphotungustic acid reagents. American Journal of Enology and Viticulture, 16, 144-58.
  • Solar, A., Jakopic, J., Miklavc, J., Stampar, F., Veberic, R., & Trdan, S. (2019). Walnut husk fly substantially affects sensory attributes and phenolic contents of the kernels in common walnut. Scientia Horticulturae, 247, 17–26.
  • Stampar, F., Solar, A., Hudina, M., Veberic, R., & Colaric, M. (2006). Traditional walnut liqueur – cocktail of phenolics. Food Chemistry, 95, 627–631. doi.org/10.1016/j.foodchem.2005.01.035
  • Um, M., Han, T. H., & Lee, J. W. (2018). Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit. Food Science and Biotechnology, 27(2), 375–382.
  • Vieira, V., Pereira, C., Pires, T. C. S. P., Calhelha, R. C., Alves, M. J., Ferreira, O., Barros, L., & Ferreira, I. C. F. R. (2019). Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal. Industrial Crops & Products, 134, 347–355.
  • Wang, L., & Weller, C. L. (2006). Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 17, 300-312. doi.org/10.1016/j.tifs.2005.12.004
  • Xu, D. P., Zheng, J., Zhou, Y., Li, Y., Li, S., & Li, H. B. (2017). Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food Chemistry, 217, 552–559. doi.org/10.1016/j.foodchem.2016.09.013
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Serdar Uğurlu 0000-0002-5785-9647

Emre Bakkalbaşı 0000-0001-9913-1091

Erken Görünüm Tarihi 29 Nisan 2023
Yayımlanma Tarihi 30 Nisan 2023
Gönderilme Tarihi 28 Temmuz 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 28 Sayı: 1

Kaynak Göster

APA Uğurlu, S., & Bakkalbaşı, E. (2023). Yeşil Cevizlerden Ultrason Destekli Ekstraksiyon Yöntemiyle Fenolik Bileşiklerin Eldesi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 28(1), 185-191. https://doi.org/10.53433/yyufbed.1150133