Acı Biber Salçası Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Karotenoid Ekstraksiyonu

Year 2019, Volume: 17 Issue: 3, 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

References

• [1] Abdullah, Z., Othman, A., Badjah, Y., Ahmed, H., Habila, M.A. Ghafar, A.A. (2011). Determination of capsaicin and dihydrocapsaicin in capsicum fruit samples using high performance liquid chromatography, Molecules, 16, 8919–8929.
• [2] Aldemir, Ö. (2013). Balık filetolarinin kaplanmasinda salça üretim atiklarinin kullanimi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi.
• [3] Alibas, İ. Okursoy, R. (2012). Karalahana (Brassica oleracea L. var. acephala), pazı (Beta vulgaris L. var. cicla) ve ıspanak (Spinacia oleracea L.) yapraklarının bazı teknik özellikleri. U.Ü. Ziraat Fakültesi Dergisi, 26(1), 39–48.
• [4] Alvarez-Parrilla, E., De La Rosa, L.A., Amarowicz, R. Shahidi, F. (2012). Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation. Food Chemistry, 133(3), 827-834.
• [5] Ambrogi, A., Cardarelli, D.A., Eggers, R. (2002). Fractional extraction of paprika using supercritical carbon dioxide and on-line determination of carotenoids. Journal of Food Science, 67(9), 3236–3241.
• [6] Bae, H., Jayaprakasha, G.K., Jifon, J. Patil, B. S. (2012). Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chemistry, 134(4), 1912–1918.
• [7] Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A. Mohtashamy, M. (2011). Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11), 1237-1243
• [8] Barbero, G.F., Liazid, A., Palma, M. Barroso, C. G. (2008). Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta, 75(5), 1332–1337.
• [9] Barbero, G.F., Palma, M. Barroso, C.G. (2006). Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection. Analytica Chimica Acta, 578(2), 227–233.
• [10] Caporaso, N., Paduano, A., Nicoletti, G., Sacchi, R. (2013). Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum), European Journal of Lipid Science and Technology, 115(12), 1434–1442.
• [11] 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.
• [12] Chemat, F., Rombaut, N., Pierson, J.T., Bily, A. (2015). Green extraction: from concepts to research, education, and economical opportunities. Green Extraction of Natural Products: Theory and Practice, Wiley-VCH Verlag GmBH & Co. KGaA, Boschstr, 12, 69469, Weinheim, Germany, 1-30.
• [13] Cilt, D. (2010). Kapsaisin: Farmakokinetik, Toksikolojik ve Farmakolojik Özellikleri, 149–164.
• [14] Collera-Zúñiga, O., Jiménez, F.G., Gordillo, M. R. (2005). Comparative study of carotenoid composition in three Mexican varieties of Capsicum annuum L. Food Chemistry, 90(1-2), 109-114
• [15] Corrales, M., Toepfl, S., Butz, P., Knorr, D., Tauscher, B. (2008). Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies, 9(1), 85–91.
• [16] Daood, H.G., Kapitány, J., Biacs, P., Albrecht, K. (2006). Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86(14), 2450-2457.
• [17] Daood, H.G., Palotás, G., Palotás, G., Somogyi, G., Pék, Z., Helyes, L. (2014). Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers. Food Research International, 65(PB), 231–237.
• [18] Dias, A.L.B., Arroio Sergio, C.S., Santos, P., Barbero, G.F., Rezende, C.A., Martínez, J. (2016). Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L. var. pendulum). Ultrasonics Sonochemistry, 31, 284-294.
• [19] Dong, X., Li, X., Ding, L., Cui, F., Tang, Z., Liu, Z. (2014). Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent. LWT-Food Science and Technology, 59(1), 396–402.
• [20] Esquivel, P., Jiménez, V.M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2): 488-495.
• [21] Gnayfeed, M.H., Daood, H.G., Biacs, P.A., Alcaraz, C.F. (2001). Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. Journal of the Science of Food and Agriculture, 81(15), 1580–1585.
• [22] González-Centeno, M.R., Comas-Serra, F., Femenia, A., Rosselló, C., Simal, S. (2015). Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling. Ultrasonics Sonochemistry, 22, 506–514.
• [23] Guadarrama-lezama, A.Y., Dorantes-alvarez, L., Jaramillo-flores, M.E., Pérez-alonso, C., Niranjan, K., Gutiérrez-lópez, G.F. Alamilla-beltrán, L. (2012). Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112(1–2), 29–37.
• [24] Gutfinger, T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists Society, 58(11), 966–968.
• [25] Henderson, D.E., Henderson, S.K. (1992). Thermal decomposition of capsaicin. 1. Interactions with oleic acid at high temperatures. Journal of Agricultural and Food Chemistry, 40(11), 2263-2268.
• [26] Hervert-Hernández, D., Sáyago-Ayerdi, S.G., Goni, I. (2010). Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility. Journal of Agricultural and Food Chemistry, 58(6), 3399–3406.
• [27] Hornero-Méndez, D., Gómez-Ladrón De Guevara, R., Mínguez-Mosquera, M.I. (2000). Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding. Journal of Agricultural and Food Chemistry, 48(9), 3857–3864.
• [28] Isik, F., Yapar, A. (2014). Fatty acid composition and sensory properties of tarhanas prepared by processed tomato and paprika waste materials. Journal of Food Processing and Preservation, 38(1), 607-614.
• [29] Isik, F., Yapar, A. (2017). Effect of tomato seed supplementation on chemical and nutritional properties of tarhana. Journal of Food Measurement and Characterization, 11(2), 667–674.
• [30] Krichnavaruk, S., Shotipruk, A., Goto, M., Pavasant, P. (2008). Supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis with vegetable oils as co-solvent. Bioresource Technology, 225(2), 239-247.
• [31] Kumcuoğlu, S., Yılmaz, T., Tavman, Ş. (2011). Salça üretim atıklarından ultrason destekli ekstraksiyon işlemiyle likopen ekstraksiyonu. Akademik Gıda, 9(6), 23-28.
• [32] Li, Y., Fabiano-Tixier, A.S., Tomao, V., Cravotto, G., Chemat, F. (2013). Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrasonics Sonochemistry, 20(1),12-18.
• [33] Madureira, A.R., Amorim, M., Gomes, A.M., Pintado, M.E., Malcata, F.X. (2011). Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International, 44(1), 465–470.
• [34] Marín, A., Ferreres, F., Tomás-Barberán, F.A., Gil, M.I. (2004). Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). Journal of Agricultural and Food Chemistry, 52(12), 3861–3869.
• [35] Márkus, F., Daood, H. G., Kapitány, J., Biacs, P. A. (1999). Change in the carotenoid and antioxidant content of spice red pepper (Paprika) as a function of ripening and some technological factors. Journal of Agricultural and Food Chemistry, 47(1), 100–107.
• [36] Mokhtar, M., Russo, M., Cacciola, F., Donato, P., Giuffrida, D., Riazi, A., Mondello, L. (2016). Capsaicinoids and carotenoids in Capsicum annuum L.: optimization of the extraction method, analytical characterization and evaluation of its biological properties, Food Analytical Methods, 9(5), 1381-1390.
• [37] Muyonga, J.H., Cole, C.G.B., Duodu, K.G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry, 86(3), 325-332.
• [38] Oboh, G., Batista, J. (2007). Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver, 225, 239–247.
• [39] Paduano, A., Caporaso, N., Santini, A., Sacchi, R. (2014). Microwave and ultrasound-assisted extraction of capsaicinoids from chili peppers (Capsicum annuum L.) in flavored olive oil. Journal of Food Research, 3(4), 51.
• [40] Pan, X., Niu, G., Liu, H. (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing, 42(2), 129-133.
• [41] Peña-Alvarez, A., Alvarado, L.A., Vera-Avila, L.E. (2012). Analysis of capsaicin and dihydrocapsaicin in hot peppers by ultrasound assisted extraction followed by gas chromatography–mass spectrometry. Instrumentation Science & Technology, 40(5), 429–440.
• [42] Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H., Hosseini, S.S. (2017). Extraction optimization and physicochemical properties of pectin from melon peel. International Journal of Biological Macromolecules, 98, 709-716.
• [43] 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(9-10), 1231-1237.
• [44] Rodrigues, S., Pinto, G.A.S., Fernandes, F.A.N. (2008). Optimization of ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder by response surface methodology. Ultrasonics Sonochemistry, 15(1), 95-100.
• [45] Rombaut, N., Avignon, N., Vaucluse, P.D. (2014). Green extraction processes of natural products as tools for biorefinery. Biofuels, Bioproducts and Biorefining, 8(4), 530–544.
• [46] Roy, S.A. (2014). Effect of thermal processing on in vitro antioxidant potential of Capsicum (Capsicum annuum) of different ripening stages. Journal of Pharmacy Research, 8(12), 1751–1756.
• [47] Sachindra, N.M. Mahendrakar, N.S. (2005). Process optimization for extraction of carotenoids from shrimp waste with vegetable oils. Bioresource Technology, 96(10), 1195– 1200.
• [48] Salarbashi, D., Mortazavi, S.A., Rezaei, K., Rajaei, A. Karimkhani, M.M. (2012). Optimization of ultrasound-assisted extraction of phenolic compounds from yarrow (Achillea beibrestinii) by response surface methodology. Food Science and Biotechnology, 21(4), 1005–1011.
• [49] Santamaría, R.I., Reyes-Duarte, M.D., Bárzana, E., Fernando, D., Gama, F.M., Mota, M. López-Munguía, A. (2000). Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. Journal of Agricultural and Food Chemistry, 48(7), 3063-3067.
• [50] Santos, H. M., Lodeiro, C., Capelo-Martínez, J.L. (2009). Ultrasound in Chemistry: Analytical Applications, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Portugal, 16.
• [51] Santos, P., Aguiar, A.C., Barbero, G.F., Rezende, C.A. Martínez, J. (2015). Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. Ultrasonics Sonochemistry, 22, 78–88.
• [52] Schieber, A., Stintzing, F. Carle, R. (2001). By-products of plant food processing as a source of functional compounds—recent developments. Trends in Food Science & Technology, 2(11), 401–413.
• [53] Sittikulwitit, S., Sirichakwal, P.P., Puwastien, P., Chavasit, V. Sungpuag, P. (2004). In vitro bioavailability of calcium from chicken bone extract powder and its fortified products. Journal of Food Composition and Analysis, 17(3-4), 321-329.
• [54] Sricharoen, P., Lamaiphan, N., Patthawaro, P. Limchoowong, N. (2017). Ultrasonics Sonochemistry Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. Ultrasonics - Sonochemistry, 38, 629–639.
• [55] Sulaiman, S., Abdul Aziz, A.R., Kheireddine Aroua, M. (2013). Optimization and modeling of extraction of solid coconut waste oil. Journal of Food Engineering, 114(2), 228-234.
• [56] Tian, Y., Zeng, H., Xu, Z., Zheng, B., Lin, Y., Gan, C., Lo, Y.M. (2012). Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom (Agaricus bisporus). Carbohydrate Polymers, 88(2), 522–529.
• [57] Topak, H., Erbil, N. & Dığrak, M. (2008). Doğu Akdeniz ve Güneydoğu Anadolu Bölgesi‘nde yetiştirilen biberlerin (Capsicum annuum L.) antimikrobiyal aktivitesinin araştırılması. Fırat Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 20(2), 257-264.
• [58] TÜİK. (2017). Bitkisel üretim istatistikleri, 2004-2016. Retrieved from https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr
• [59] Tundis, R., Loizzo, M.R., Menichini, F., Bonesi, M., Conforti, F., Statti, G. Menichini, F. (2011). Comparative study on the chemical composition, antioxidant properties and hypoglycaemic activities of two Capsicum annuum L. cultivars (Acuminatum small and Cerasiferum). Plant Foods for Human Nutrition, 66, 261–269.
• [60] Wang, Y., Wang, H., Feng, X., Wang, X., Huang, J. (2010). Biohydrogen production from cornstalk wastes by anaerobic fermentation with activated sludge. International Journal of Hydrogen Energy, 35(7), 3092–3099.
• [61] Zewdie, Y. Bosland, P.W. (2001). Capsaicinoid profiles are not good chemotaxonomic indicators for Capsicum species. Biochemical systemotics and Ecology, 29(2), 161–169.