MİKRODALGA DESTEKLİ EKSTRAKSİYON VE IN VITRO SİNDİRİMİN AYÇİÇEK POSASI EKSTRAKTININ FENOLİK İÇERİK VE ANTİOKSİDAN AKTİVİTESİNE ETKİSİ

Abstract

Ayçiçek yağı üretimi sonucu atık ürün olarak açığa çıkan ayçiçeği posası, biyoaktif bileşenler açısından zengin bir hammaddedir. Çalışmanın amacı, mikrodalga destekli ekstraksiyon yönteminin ayçiçeği posasından elde edilen ekstraktların toplam fenolik madde (TFM) içeriği ve antioksidan aktivitesi [2,2-difenil-1-pikrilhidrazil (DPPH) ve ferrik indirgeme antioksidan gücü (FRAP)] üzerindeki etkisini incelemektir. Ayrıca, in vitro sindirim süreci sonrasında antioksidan aktivitedeki değişimler belirlenmiştir. En yüksek aktivite, 1:20 katı:çözücü oranı ve 120 saniyelik mikrodalga uygulamasıyla elde edilmiş (TFM: 2500.44 mg GAE/100g; DPPH: 2318.49 mg Trolox/100g; FRAP: 3989.26 mg Trolox/100g) ve fenolik bileşiklerin varlığı ultraviyole-görünür spektroskopisi (UV-VIS) ve Fourier dönüşümlü kızılötesi spektroskopisi (FT-IR) ile doğrulanmıştır. Simüle edilmiş sindirim sürecinin ardından DPPH değerlerinde bir azalma gözlemlenirken TFM ve FRAP değerlerinin mide aşamasında azaldığı, bağırsak aşamasında ise artış gösterdiği belirlenmiştir. Bu çalışma ile, mikrodalga destekli ekstraksiyon, ayçiçeği posasından fenolik bileşiklerin etkin şekilde elde edilmesini sağlamış ayrıca in vitro sindirim sonrası antioksidan aktivitenin bileşik dinamiklerine bağlı olarak değişim gösterdiğini ortaya koymuştur.

Keywords

• Ayçiçeği posası
• İn vitro sindirim
• Mikrodalga
• Ekstraksiyon

THE EFFECT OF MICROWAVE-ASSISTED EXTRACTION AND IN VITRO DIGESTION ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUNFLOWER MEAL EXTRACT

Abstract

The sunflower meal, a by-product of sunflower oil production, is a raw material rich in bioactive compounds. This study investigates the effect of microwave-assisted extraction on the total phenolic (TPC) content and antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)] of extracts from sunflower meal. Changes in antioxidant activity during the in vitro digestion process were also examined. The highest activity was obtained using a 1:20 solid-to-solvent ratio and 120 seconds of microwave application (TPC: 2500.44 mg GAE/100g; DPPH: 2318.49 mg Trolox/100g; FRAP: 3989.26 mg Trolox/100g). Phenolic compounds were confirmed by Ultraviolet-visible (UV-VIS) spectroscopy and Fourier transform infrared (FT-IR) analysis. After simulated digestion, DPPH values decreased, while TPC and FRAP values decreased during the gastric phase but increased during the intestinal phase. This study demonstrates the efficiency of microwave-assisted extraction in recovering phenolic compounds from sunflower meal and highlights antioxidant activity changes during in vitro digestion.

Keywords

• Sunflower meal
• In vitro digestion
• Microwave
• Extraction

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