KAHVE ATIKLARINDAN BİYOAKTİF BİLEŞİKLERİN ULTRASES DESTEKLİ EKSTRAKSİYONUNUN İNCELENMESİ

Abstract

Bu derleme makalesinin amacı, özellikle kahve atıklarından fenolik ve flavonoit bileşikleri hedef alan ultrases destekli ekstraksiyonun etkinliğini araştırmaktır. Ultrases destekli ekstraksiyonun mekanizması, avantajları, dezavantajları ve etkileyen bazı önemli faktörler tartışılmaktadır. Çeşitli kahve atıklarından fenolik ve flavonoitlerin ekstraksiyonu üzerine ultrases destekli ekstraksiyon ile ilgili çalışmalar ve mevcut uygulamalar verilmektedir. Ultrases destekli ekstraksiyonun kullanımı daha kolaydır, oda sıcaklığında yapılabilir, verimliliği artırır, daha az çözücü ve enerji kullanır, işletme maliyetlerini azaltır ve ısıya duyarlı bileşiklerin biyoaktivitesini daha iyi korur. Bu derleme çalışması, ultrases teknolojisi kullanılarak biyoaktif bileşiklerin ekstraksiyonunu etkileyen temel parametrelerin sıcaklık, temas süresi, çözücü türü, katı-çözücü oranı, ultrasonik güç ve ultrasonik frekans olduğunu göstermektedir. Sonuç olarak, mevcut tüm uygulamalar, ultrases destekli ekstraksiyonun kahve atıklarından fenolik ve flavonoit bileşiklerin ekstraksiyonu için yeni ve yeşil bir ekstraksiyon tekniği olarak öne çıktığını ortaya koymaktadır.

Keywords

• Kahve atığı
• ultrases destekli ekstraksiyon
• fenolikler
• flavonoidler

A REVIEW OF ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM COFFEE WASTE

Abstract

The objective of this paper is to review the effectiveness of ultrasound-assisted extraction, particularly targeting phenolic and flavonoid compounds from coffee waste. The mechanism, advantages, disadvantages and some of the important factors affecting ultrasound-assisted extraction are discussed. Previous studies and current applications of ultrasound-assisted extraction on the extraction of phenolics and flavonoids from various coffee wastes are reviewed. Ultrasound-assisted extraction is easier to use, can be done at the room temperature, increases efficiency, utilizes less solvent and energy, reduces operating costs, and better preserves of the bioactivity of thermosensitive compounds. This review shows that key parameters affecting the extraction of bioactive compounds using ultrasound technology are temperature, contact time, type of solvent, solid to solvent ratio, ultrasonic power and ultrasonic frequency. In conclusion, all the reported applications reveal that ultrasound-assisted extraction stands out as an emerging and green extraction technique to extract phenolic and flavonoid compounds from coffee waste.

Keywords

• Coffee waste
• ultrasound-assisted extraction
• phenolics
• flavonoids

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