INVESTIGATION OF THE EFFECT OF DIFFERENT EXTRACTION METHODS ON THE QUALITY PROPERTIES OF HIBISCUS EXTRACTS

Abstract

In this study, the effect of different extraction methods on the quality properties of hibiscus extracts was investigated. Therefore, thermal extraction (40 and 75 ºC) and thermosonication (0.031 W/mL, 40 and 75 ºC) applications were performed. In the samples taken at 1st, 5th, 15th, 30th, 60th and 120th minutes during the extraction, an increase in °Brix and anthocyanin content was determined depending on the temperature and time, while pH did not show a significant difference. The samples were then extracted up to 1.1 °Brix. In these samples, anthocyanin content was determined between 149.7-156.2 mg/L, while delphinidin-3-sambubioside and cyanidin-3-sambubioside were determined between 112.1-120.5 and 52.35-55.26 mg/L, respectively. Sucrose was determined as the highest amount of sugar while malic acid was found between 811.2-932.4 mg/L. When the effects of extractions on the quality characteristics were evaluated, it was determined that there was no statistically significant difference between the applications except turbidity values.

Keywords

• Hibiscus sabdariffa L,extraction,thermosonication,anthocyanin

FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Abstract

Bu çalışmada farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla termal ekstraksiyon (40 ve 75 ºC) ve termosonikasyon (0.031 W/mL, 40 ve 75 ºC) uygulamaları gerçekleştirilmiştir. Ekstraksiyon sürecinde 1., 5., 15. 30., 60. ve 120. dk’larda alınan örneklerde, sıcaklık ve süreye bağlı olarak °Brix ve antosiyanin içeriğinde artış belirlenirken, pH önemli bir değişim seyri göstermemiştir. Ardından örnekler 1.1 °Briks’e kadar ekstrakte edilmiştir. Bu örneklerde antosiyanin içeriği 149.7-156.2 mg/L arasında tespit edilirken, delfinidin-3-sambiosit ve siyanidin-3-sambiosit ise sırasıyla 112.1-120.5 ve 52.35-55.26 mg/L arasında belirlenmiştir. Sakaroz, en yüksek miktardaki şeker olarak belirlenirken, malik asit ise 811.2-932.4 mg/L arasında tespit edilmiştir. Ekstraksiyonların kalite özellikleri üzerine etkisi değerlendirildiğinde bulanıklık değerleri hariç, uygulamalar arasında istatistiki açıdan önemli bir fark olmadığı belirlenmiştir.

Keywords

• Hibiscus sabdariffa L,Ekstraksiyon,termosonikasyon,Antosiyanin

References

1. AOAC. 2002. Official methods of analysis of the Association of Official Analytical Chemists, 17th ed. Washington, DC.
2. Camelo-Méndez, G. A., Ragazzo-Sánchez, J. A., Jimenez-Aparicio, A. R., Vanegas-Espinoza, P. E., Paredes-López, O., Del Villar-Martinez, A. A. (2013). Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis. Plant Food Hum Nutr. 68(3), 229-234. doi: 10.1007/s11130-013-0360-2.
3. Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin J. Sci. Technol., 30(1), 133-9.
4. Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9.
5. Cisse, M., Vaillant, F., Kane, A., Ndiaye, O., Dornier, M. (2012b). Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. J. Sci. Food Agric., 92(6), 1214-1221. https://doi.org/10.1002/jsfa.4685
6. Coelho, E. M., da Silva Padilha, C. V., Miskinis, G. A., de Sá, A. G. B., Pereira, G. E., de Azevêdo, L. C., dos Santos Lima, M. (2018). Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J. Food Compos. Anal., 66, 160-167. https://doi.org/10.1016/j.jfca.2017.12.017
7. Condón, S., Raso, J., Pagán, R. (2005). Microbial inactivation by ultrasound. In: Novel Food Processing Technologies. Barbosa-Cánovas, G. V., Tapia, S. M., Cano M. P. CRC Press pp. 423- 442. New York.
8. Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002.

9. Dinçer, C., Topuz, A. (2015). Inactivation of Escherichia coli and quality changes in black mulberry juice under pulsed sonication and continuous thermosonication treatments. J. Food Process. Preserv., 39(6), 1744-1753. https://doi.org/10.1111/jfpp.12406
10. Dinçer, C., Topuz, A. (2018). Meyve Suyu İşlemede Ultrases Kullanımı. Gıda, 43(4), 569-581. https://doi.org/10.15237/gida.GD18037
11. Ergün, A. R., Baysal, T., Bozkır, H. (2013). Ultrases yöntemi ile karotenoitlerin ekstraksiyonu. Gıda 38(4), 239-246. doi: 10.5505/gida.2013.30074.
12. Fernández-León, M. F., Fernández-León, A. M., Lozano, M., Ayuso, M. C., Amodio, M. L., Colelli, G., & González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Control, 31(2), 302-313. https://doi.org/10.1016/j.foodcont.2012.10.012
13. Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
14. Jung, E., Kim, Y., Joo, N. (2013). Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.). J. Sci. Food Agric., 93(15), 3769-3776. https://doi.org/10.1002/jsfa.6256
15. Li, Z., Pan, Q., Cui, X., Duan, C. 2012. Optimization on anthocyanins extraction from wine grape skins using orthogonal test design. Food Sci. Biotechnol. 19(4): 1047-1053. doi 10.1007/s10068-010-0147-2.
16. Nakilcioğlu, E.,Ötleş, S. (2014). Basınçlı Çözgen Ekstraksiyonu ve Gıda Sanayiindeki Uygulamaları. Akademik Gıda, 12(2).88-94.
17. Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
18. Piyasena, P. Mohareb, E., Mckellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. Int J Food Microbiol, 87 (3): 207-216, doi:10.1016/S0168-1605(03)00075-8.
19. Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
20. Sindi, H. A., Marshall, L. J., Morgan, M. R. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem. 164, 23-29. https://doi.org/10.1016/j.foodchem.2014.04.097
21. Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., Dornier, M. (2017). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chem. 214, 234-241. https://doi.org/10.1016/j.foodchem.2016.07.071
22. Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5.
23. Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y.
24. Tiwari, B.K., Mason, T.J. (2011). Ultrasound processing of fluid foods. In: Novel thermal and non-thermal technologies for fluid foods. Cullen, P.J., Tiwari, B. K., Valdramidis V. (Editors) Academic Press, pp. 135-165, Waltham.
25. Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
26. Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
27. Wong, P. K., Yusof, S., Ghazali, H. M., Che Man, Y. B. (2002). Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutrition & Food Science, 32(2), 68-73. https://doi.org/10.1108/00346650210416994