OPTIMIZATION OF PHENOLIC AND ANTIOXIDANT COMPOUNDS EXTRACTION CONDITIONS IN GREEN GARLIC (ALLIUM SATIVUM L.) LEAVES BY SURFACE RESPONSE METHODOLOGY

Abstract

The demand for natural bioactive compounds and products that contain these compounds has increased because of the desire to live healthier. The Response Surface Methodology (RSM) was used to find the optimum parameters for getting the highest level of total phenolic compounds (TPC) and antioxidant compounds (AC) out of green garlic leaves (Allium sativum L.). In this study the ethanol concentration (60–80%), application time (15–45 min.), and product/solvent (P/S) ratio (1/50–1/100) were selected as independent variables. As responses, TPC and AC analyses were used. The study found that 69.70% ethanol, 15 min., and 1/50 U/S ratio were the optimum conditions. Under these conditions, the experimental TPC and AC values of the extracted samples were found to be 15.18±1.4 mg GAE/g DM and 88.16±1.18%, respectively. The fact that the experimental values were very close to RSM's expected values demonstrated that the models were suitable.

Keywords

• Allium sativum L.
• Box Behnken
• total antioxidant capacity
• folin-ciocalteu

YEŞİL SARIMSAK (ALLIUM SATIVUM L.) YAPRAKLARINDA BULUNAN FENOLİK VE ANTİOKSİDAN MADDELERİN EKSTRAKSİYON KOŞULLARININ YÜZEY YANIT YÖNTEMİ İLE OPTİMİZASYONU

Abstract

Günümüzde sağlıklı yaşam tarzını benimseyen insan sayısındaki artış doğal biyoaktif bileşiklere ve bu bileşikleri içeren ürünlere olan talebin artmasına neden olmuştur. Bu çalışmada, iyi bir biyoaktif bileşen kaynağı olan yeşil sarımsak yapraklarından (Allium sativum L.), en yüksek düzeyde toplam fenolik madde (TFM) ve antioksidan madde (AM) ekstraksiyonu için gerekli optimum koşullar Yüzey Yanıt Yöntemi (YYY) kullanılarak belirlenmiştir. Araştırmada bağımsız değişken olarak; etanol konsantrasyonu (% 60-80), uygulama süresi (15-45 dk.) ve ürün/solvent (Ü/S) oranı (1/50-1/100) belirlenmiştir. Yanıt olarak, TFM ve AM analizleri seçilmiştir. Optimizasyon çalışması sonuçları, yeşil sarımsak yapraklarından en yüksek verimde TFM ve AM ekstraksiyonu sağlamak için optimum parametrelerin; % 69.70 etanol, 15 dk. uygulama süresi ve 1/50 Ü/S oranı olduğunu göstermiştir. Bu koşullar altında, ekstrakte edilen örneklerin deneysel TFM ve AM değerleri sırasıyla 15.18±1.4 mg GAE/g KM ve % 88.16±1.18 olarak bulunmuştur. Deneysel değerlerin YYY ile tahmin edilen değerlerle yakın bir uyum içerisinde olması geliştirilen modellerin uygunluğunu kanıtlamıştır.

Keywords

• Allium sativum L.
• Box Behnken
• toplam antioksidan kapasite
• folin-ciocalteu

References

1. Akan, S., Horzum, O., Tuna Güneş, N. (2019). "The effect of modified atmosphere packaging on keeping quality in green garlic (Allium sativum L.) leaves." Mustafa Kemal University Journal of Agricultural Sciences/Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 24.3.
2. Alide, T., Wangila, P., Kiprop, A. (2020). Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic. BMC Research Notes, 13(1), 1–7. https://doi.org/ 10.1186/s13104-020-05404-8
3. Anonymous (2024) TUİK Bitkisel Üretim İstatistikleri. https://data.tuik.gov.tr/Bulten/ Index?p=Bitkisel-Uretim-1.Tahmini-2024-53449. (Erişim tarihi: 01.08.2024)
4. Arruda, H. S., Pereira, G. A., Pastore, G. M. (2017). Optimization of Extraction Parameters of Total Phenolics from Annona crassiflora Mart. (Araticum) Fruits Using Response Surface Methodology. Food Analytical Methods, 10(1), 100–110. https://doi.org/10.1007/s12161-016-0554-y
5. Ayaz, E., Can, H. (2007). Sarımsak (Allium sativum) ve Geleneksel Tedavide Kullanımı. Türkiye Parazitol Derg, 31(2), 145–149.
6. Bonaccorsi, P., Caristi, C., Gargiulli, C., Leuzzi, U. (2008). Flavonol glucosides in Allium species: A comparative study by means of HPLC-DAD-ESI-MS-MS. Food Chemistry, 107(4), 1668–1673. https://doi.org/10.1016/j.foodchem.2007.09.053
7. Cemeroğlu, B. (2010). General methods in food analysis. Food analysis. Food Technology Association.
8. Chan, S. W., Lee, C. Y., Yap, C. F., Wan Aida, W. M., Ho, C. W. (2009). Optimisation of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. International Food Research Journal, 16(2), 203–213.

9. Chebbi, H., Turkmen Erol, N., Incedayi, B., Sari, F. (2024). Bioactive compounds of fresh tea shoots plucked in different seasons: optimization of extraction of polyphenols. Journal of Food Measurement and Characterization, 4192–4203. https://doi.org/10.1007/s11694-024-02486-x
10. Durukan, G., Sari, F., Karaoglan, H. A. (2023). Microbial Evaluation of Fermented Beetroot Juice Produced by Probiotic Lacticaseibacillus paracasei. 4(1), 1–9. Journal of Raw Materials to Processed Foods, 4(1), 1-9.
11. Durukan, G., Sari, F., Karaoglan, H. A. (2024). A beetroot-based beverage produced by adding Lacticaseibacillus paracasei : an optimization study. Quality Assuarence of Crop and Foods, 16(3), 10–24. https://doi.org/10.15586/qas.v16i3.1499
12. Erol, N. T., Incedayi, B., Sari, F., Copur, O. U. (2022). Valorization of agricultural by-product: Optimization of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design. International Food Research Journal, 29(1), 86–97. https://doi.org/10.47836/ ifrj.29.1.10
13. Fratianni, F., Ombra, M. N., Cozzolino, A., Riccardi, R., Spigno, P., Tremonte, P., Coppola, R., Nazzaro, F. (2016). Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.). Journal of Functional Foods, 21, 240–248. https://doi.org/10.1016/ j.jff.2015.12.019
14. González-Montelongo, R., Gloria Lobo, M., González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039. https://doi.org/ 10.1016/j.foodchem.2009.08.012
15. Jayaprakasha, G.K., Jena, B.S., Negi, P.S., Sakariah, K.K. (2002) Evaluation of antioxidant activities and antimutagenicity of turmeric oil: a byproduct from curcumin production. Z Naturforsch, 57c:828–835
16. Kao, C.-C., Wang, H.-M., Tsai, S.-J., Lin, J.-Y. (2023). Sensory and microbial analyses on naturally lacto-fermented cucumbers. International Journal of Gastronomy and Food Science, 32(February), 100714. https://doi.org/10.1016/ j.ijgfs.2023.100714
17. Karabegović, I. T., Stojičević, S. S., Veličković, D. T., Nikolić, N. Č., Lazić, M. L. (2013). Optimization of microwave-assisted extraction and characterization of phenolic compounds in cherry laurel (Prunus laurocerasus) leaves. Separation and Purification Technology, 120, 429–436. https://doi.org/10.1016/j.seppur.2013.10.021
18. Karaoglan, H. A., Aktas, A. B. (2023). Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology. Fermentation, 9(6), 1–10. https://doi.org/10.3390/fermentation9060550
19. Koca, I,, Tekgüler, B,, Koca, A.F. (2016) Antioxidant properties of green Allium vegetables. ISHS. VII Int. Sym. on Edible Alliaceae, October 28, Niğde, Turkey. pp 201- 206.
20. Kumar, S. N. A., Ritesh, S. K., Sharmila, G., Muthukumaran, C. (2017). Extraction optimization and characterization of water soluble red purple pigment from floral bracts of Bougainvillea glabra. Arabian Journal of Chemistry, 10, S2145–S2150. https://doi.org/10.1016/ j.arabjc.2013.07.047
21. Lee, C. H., Hwang, K. E., Kim, H. W., Song, D. H., Kim, Y. J., Ham, Y. K., Choi, Y. S., Jang, S. J., Jeong, T. J., Kim, C. J. (2016). Antioxidant activity of brown soybean ethanolic extracts and application to cooked pork patties. Korean Journal for Food Science of Animal Resources, 36(3), 359–368.https://doi.org/10.5851/kosfa.2016.36.3.359
22. Lu, X., Ross, C. F., Powers, J. R., Aston, D. E., Rasco, B. A. (2011). Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy. Journal of Agricultural and Food Chemistry, 59(10), 5215–5221. https://doi.org/10.1021/jf201254f
23. Montgomery, D. C. (2017). Design and analysis of experiments. John wiley & sons.
24. Sathishkumar, T., Baskar, R., Aravind, M., Tilak, S., Deepthi, S., Bharathikumar, V. M. (2013). Simultaneous Extraction Optimization and Analysis of Flavonoids from the Flowers of Tabernaemontana heyneana by High Performance Liquid Chromatography Coupled to Diode Array Detector and Electron Spray Ionization/Mass Spectrometry. ISRN Biotechnology, 2013, 1–10. https://doi.org/ 10.5402/2013/450948
25. Simić, V. M., Rajković, K. M., Stojičević, S. S., Veličković, D. T., Nikolić, N., Lazić, M. L., Karabegović, I. T. (2016). Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technology, 160, 89–97. https://doi.org/ 10.1016/j.seppur.2016.01.019
26. Singh, B., Sharma, H. K., Sarkar, B. C. (2012). Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology. Journal of Food Science and Technology, 49(3), 294–308. https://doi.org/10.1007/ s13197-011-0276-5
27. Strati, I. F., Kostomitsopoulos, G., Lytras, F., Zoumpoulakis, P., Proestos, C., Sinanoglou, V. J. (2018). Optimization of polyphenol extraction from allium ampeloprasum var. porrum through response surface methodology. Foods, 7(10). https://doi.org/10.3390/foods7100162
28. Szychowski, K. A., Rybczyńska-Tkaczyk, K., Gaweł-Bȩben, K., Ašwieca, M., Kara, M., Jakubczyk, A., Matysiak, M., Binduga, U. E., Gmiński, J. (2018). Characterization of Active Compounds of Different Garlic (Allium sativum l.) Cultivars. Polish Journal of Food and Nutrition Sciences, 68(1), 73–81. https://doi.org/10.1515/pjfns-2017-0005
29. Sathishkumar, T., Baskar, R., Shanmugam, S. (2008). Optimization of flavonoids extraction from the leaves of Tabernaemontana heyneana wall using L16 orthogonal design. Nature and Science. 2008;6(3):10-21.
30. Tsao, R., Deng, Z. (2004). Separation procedures for naturally occurring antioxidant phytochemicals. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 812(1-2 SPEC. ISS.), 85–99. https://doi.org/10.1016/j.jchromb.2004.09.028
31. Zhou, Y., Xu, X. Y., Gan, R. Y., Zheng, J., Li, Y., Zhang, J. J., Xu, D. P., Li, H. Bin. (2019). Optimization of ultrasound-assisted extraction of antioxidant polyphenols from the seed coats of red sword bean (Canavalia gladiate (Jacq.) DC.). Antioxidants, 8(7), 1–13. https://doi.org/ 10.3390/antiox8070200