ULTRASOUND-ASSISTED EXTRACTION OF NATURAL ANTIOXIDANTS FROM THE HAZELNUT SKIN: OPTIMIZATION AND COMPARISION WITH CONVENTIONAL METHOD

Abstract

This study focused on extracting antioxidants from hazelnut skin, an industrial food waste, using two different methods: conventional extraction (CE) and ultrasound-assisted extraction (UAE). The Response Surface Methodology (RSM) has been utilized using the total phenolic content (TPC) and antioxidant capacity (AC) results as responses in optimizing both method conditions. The independent variables and their levels for the optimal experimental design were adjusted as follows: temperature (50-90°C), time (2-62 min), and loading capacity (5-15%) for CE; and temperature (25-50°C), time (1-30 min), loading capacity (5-15%), and ultrasonic amplitude (20-50%) for UAE. The optimum conditions were determined to be 90°C for 35 min with a 5% loading capacity for CE, and 50°C for 27 min with a 5% loading capacity and 50% amplitude for UAE. The TPC of the extracts were found to be 142.62 mg GAE/g and 129.69 mg GAE/g, while the AC values were 127.02 μmol TE/g and 116.00 μmol TE/g for CE and UAE methods, respectively. In conclusion, it has been demonstrated that hazelnut skin extracts obtained by optimizing CE and UAE methods can serve as natural antioxidant alternatives in food products and may hold significant potential for further applications.

Keywords

• Hazelnut skin
• conventional extraction
• ultrasound-assisted extraction
• phenolic
• antioxidant capacity.

ULTRASON DESTEKLİ EKSTRAKSİYON YÖNTEMİYLE FINDIK ZARINDAN DOĞAL ANTİOKSİDANLARIN EKSTRAKSİYONU: OPTİMİZASYON VE GELENEKSEL YÖNTEMLE KARŞILAŞTIRMA

Öz

Bu çalışmada, endüstriyel bir gıda atığı olan fındık zarının ekstraksiyonu geleneksel ekstraksiyon (GE) ve ultrases destekli ekstraksiyon (UDE) olmak üzere iki farklı yöntemle gerçekleştirilmiştir. Her iki yöntem koşullarının optimize edilmesinde cevap olarak toplam fenolik madde miktarı (TFM) ve antioksidan kapasite (AK) sonuçları kullanılarak Yanıt Yüzey Metodu (YYM)’ndan yararlanılmıştır. Optimal deneysel tasarım için bağımsız değişkenler ve seviyeleri: GE için sıcaklık (50-90°C), süre (2-62 dakika) ve besleme oranı (%5-15); UDE için ise sıcaklık (25°C-50°C), süre (1-30 dakika), besleme oranı (%5-15) ve ultrasonik genlik (20-50%) seçilmiştir. Optimal koşullar GE için %5 besleme oranı ile 35 dakika boyunca 90°C sıcaklık ve UDE için ise %5 besleme oranı, %50 genlik ile 27 dakika boyunca 50°C sıcaklık olarak belirlenmiştir. Ekstraktların toplam fenolik madde miktarı değerleri GE ve UDE yöntemleri için sırasıyla 142.62 mg GAE/g ve 129.69 mg GAE/g olarak; antioksidan kapasiteleri ise GE ve UDE yöntemleri için sırasıyla 127.02 μmol TE/g ve 116.00 μmol TE/g olarak belirlenmiştir. Sonuç olarak, GE ve UDE yöntemlerinin optimize edilmesiyle elde edilen fındık zarı ekstraktlarının gıdalarda alternatif doğal antioksidan olarak kullanılabileceği ve ileri uygulamalar için önemli bir kaynak olabileceği görülmüştür.

Anahtar Kelimeler

• Fındık zarı
• geleneksel ekstraksiyon
• ultrason destekli ekstraksiyon
• fenolik
• antioksidan kapasite

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