Acı Biber Salçası Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Karotenoid Ekstraksiyonu

Year 2019, , 351 - 361, 18.11.2019

Merve Civan Seher Kumcuoğlu , Şebnem Tavman

https://doi.org/10.24323/akademik-gida.647717

Cited By: 1

Abstract

Bu
çalışmada, acı biber salçasının atığı olan posadan karotenoid eldesi için yeşil
ekstraksiyon tasarımı kullanılarak düşük enerji ile yüksek verimli ekstraksiyon
gerçekleştirilmesi amaçlanmıştır. Biber salçasının üretiminde Jalapeno (Capsicum annuum L.) cinsi biber
kullanılmıştır. Posa çekirdekleri ayrılmış bir şekilde kurutulup öğütülerek toz
haline getirilmiştir. Katı:çözgen oranının 0.4 (g/mL) olarak belirlendiği
ekstraksiyon işleminde, çözücü olarak rafine zeytinyağı kullanılmış ve 80W
ultrason gücünde ultrason destekli ekstraksiyon yöntemi uygulanmıştır. Farklı
sıcaklıklarda (30, 40, 50 ve 60°C) ve işlem sürelerinde (5, 10, 15 ve 20 dk.)
gerçekleştirilen ekstraksiyon işlemlerinden elde edilen eksraktlarda β-karoten,
kapsaisin, antioksidan aktivite ve toplam fenolik madde miktarı analizleri
gerçekleştirilmiştir. Sıcaklığın ve işlem süresinin ekstraksiyon üzerine etkisi
incelendiğinde, en yüksek β-karoten miktarına 50 ve 60°C’de 10 dk.’da,
kapsaisin miktarına 40°C’de 15 dk.’da toplam fenolik madde miktarına 50°C’de 20
dk.’da, antioksidan aktiveye ise 60°C’de 20 dk.’da uygulanan ekstraksiyon
işlemleriyle ulaşılmıştır. Yapılan bu çalışma, gıda atığı olan posanın
biyolojik olarak değerli ürüne çevrilmesi, literatürdeki diğer geleneksel
ekstraksiyon çalışmalarına göre düşük enerji ile kısa sürede yüksek kalitede
ekstrakt sağlanması, az miktarda çözücünün kullanılması ve kullanılan çözücün
toksik madde içermemesi açısından yeşil teknolojinin tanımlanan prensiplerini
yansıtmaktadır. 

Keywords

Acı biber, β-karoten, Kapsaisin, Ultrason, Yeşil ekstraksiyon

Supporting Institution

Ege Üniversitesi BAP Koordinasyon Birimi

Project Number

16MÜH046

Thanks

Bu çalışma Ege Üniversitesi BAP Koordinasyon Birimi (Proje No: 16MÜH046) tarafından maddi olarak desteklenmiştir.

Ultrasound Assisted Extraction of Carotenoids from Hot Pepper Paste Wastes

Abstract

In this study, it is
aimed to perform high efficiency extraction with low energy by using green
extraction design for carotenoid extraction from waste of hot pepper paste.
Jalapeno (Capsicum annuum L.) pepper
was used in the production of pepper paste. The pulp was separated from seeds, then
dried and ground into powder. Solid:solvent ratio was 0.4 (g/mL), and olive oil
was used as solvent. Ultrasound assisted extraction was applied with an
ultrasonic power of 80 W. Ultrasonic extractions were carried out at 4
different temperatures( 30, 40, 50 and 60ºC) and 4 different processing times
(5, 10, 15 and 20 min). The β-carotene, capsaicin and total phenolic contents of
extracts as besides their antioxidant activity were determined. In terms of the
effect of temperature and duration on extraction, maximum levels were achieved
by extracting for 20 min at 50 and 60°C for β-carotene, 10 min at 40ºC for capsaicin,
20 min at 50°C for total phenolic substance and 20 min at 60°C for antioxidant
activity. This study reflected the principles defined in green technology in
terms of conversion of food waste into biologically valuable product, ensuring
high quality extract with low energy in a short time according
to conventional extraction studies in the literature, use of solvent in small
quantity and solvent used toxic substance.

Keywords

Hot pepper, β-carotene, Capsaicin, Ultrasound, Green extraction

Project Number

16MÜH046

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