ANTİOKSİDAN AKTİVİTESİ VE AROMASI KORUNMUŞ FINDIK EKSTRAKTI ELDESİ, MASERASYON VE SC-CO2 EKSTRAKSİYONU VE EKSTRAKSİYON YÖNTEMLERİNİN KIYASLANMASI

Year 2020, Volume: 45 Issue: 4, 665 - 675, 21.06.2020

Aslı Barla Demirkoz , Melis Karakaş , Pelin Bayramoğlu , Melike Uner

https://doi.org/10.15237/gida.GD20020

https://izlik.org/JA35TA39NB

Abstract

Bu çalışmada, Tombul tipi fındıklar (Corylus avellana L.) süperkritik karbondioksit (SC-CO2) ekstraksiyonu ve maserasyon yöntemi ile ekstrakte edildi. Ekstraksiyon verimleri; maserasyon ile % 0.84 iken SC-CO2 ekstraksiyonu ile % 8.5 olarak hesaplandı. Elde edilen ekstraktlarda uçucu bileşen analizleri Dinamik Headspace Analysis / Gaz Kromatografisi-Kütle Spektrometresi ile yapıldı ve 24 uçucu bileşik SC-CO2 yöntemiyle elde edilen ekstraktta, 41 bileşik ise maserasyon ile elde edilen ekstraktta tepit edildi. SC-CO2 tekniği ile elde edilen fındık ekstraktının 2,2-Dipenil-1-pikrilhidrazil (DPPH) yöntemiyle antioksidan kapasitesi incelendi buna göre; Süperkritik CO2 yöntemi ile elde edilen fındık ekstraktının daha iyi radikal süpürme kabiliyeti gösterdiği görüldü. SC-CO2 (12.35±0.06 μg / mL) ve maserasyon (8.79±0.23 μg / mL) yöntemi ile elde edilen ekstraktların antioksidan aktiviteleri için, sentetik antioksidan standartlarına kıyasla orta düzeyde bir etkiye sahip oldukları söylenebilir (p <0.05). SC-CO2 metodu ile elde edilen fındık ekstraktının toplam fenolik içeriği ile maserasyon ile elde edilen fındık ekstraktı arasında anlamlı bir fark gözlenmemiştir (p <0.05). Sonuç olarak, Tombul tipi fındıkların ekstraksiyonu için SC-CO2 tekniğinin, geleneksel bir yöntem olan maserasyon tekniğine kıyasla daha faydalı ve uygun olduğu sonucuna varılmıştır.

Keywords

Antioksidan Kapasite , Dinamik Headpace , Fındık , Süperkritik Karbondioksit Ekstraksiyonu , Uçucu Bleşenler

Project Number

TEYDEB-3190379

ANTIOXIDANT CAPACITY AND FLAVOR PRESERVED HAZELNUT EXTRACT, MACERATION AND SC-CO2 EXTRACTION AND COMPARISON OF EXTRACTION METHODS

https://izlik.org/JA35TA39NB

Abstract

In this study, Tombul type hazelnuts (Corylus avellana L.) were extracted by supercritical carbondioxide (SC-CO2) extraction and maceration method. The extraction yielded in 8.5% by SC-CO2 extraction when 0.84% by maceration. Extracted hazelnuts were analyzed by Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry and 24 volatile compounds were detected after SC-CO2 method while 41 compounds were detected after maceration. Flavour and antioxidant value preserved Hazelnut extract by SC-CO2 technique showed better radical scavenging ability in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) than the one by maceration. Antioxidant activities of the extracts obtained by SC-CO2 (12.35±0.06 μg/mL) and by maceration (8.79±0.23 μg/mL) had a medium impact compared with the synthetic antioxidant standards (P< 0.05). No significant difference was observed between the total phenolic contents of the hazelnut extracts obtained by SC-CO2 method and by maceration (P < 0.05). As a result, SC-CO2 technique for extraction of Tombul type hazelnuts was concluded to be more beneficial and suitable compared to maceration technique.

Keywords

Antioxidant Capacity , Dynamic Headspace , Hazelnut , SC-CO2 Extraction , Volatile Compound

Supporting Institution

Tübitak

Project Number

TEYDEB-3190379

Thanks

This work was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) (Grant Number TEYDEB 3130379). The authors thank to Murat Yasa and Melis Yasa in Aromsa A.Ş. in Kocaeli, Turkey for their support in this study.

References

• Abuladze, N., Javakhia, M., Gabunia, K., Iavich, P., Gabelashvili, M. (2015). Creation of ointment compositions containing phenol compounds for medical treatment. Georgian Med News 247:77-81.
• Alasalvar, C., Shahidi, F., Liyanapathirana, CM., Ohshima, T. (2003a). Turkish tombul hazelnut (Corylus avellana L.) 1. Compositional characteristics. J Agric Food Chem 51:3790-3796.
• Alasalvar, C., Shahidi, F., Cadwallader, KR. (2003b). Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J Agric Food Chem 51:5067-5072.
• Alasalvar, C., Odabasi, AZ., Demir, N., Balaban, MO., Shadidi, F., Cadwallader, KR. (2004). Volatiles and flavour of five Turkish hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose and dynamic headspace analysis/gas chromatography-mass spectrometry. J Food Sci 69:99-106.
• Alasalvar, C., Pelvan, E., Amarowicz, R. (2010) Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.). J Agric Food Chem 58:8674-8679.
• Alasalvar, C., Pelvan, E., Bahar, B., Korel, F., Olmez, H. (2012). Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. Food Sci Technol Int 47:122-131.
• Bernardo-Gil, MG., Grenha, J., Santos, J., Cardoso, P. (2002). Supercritical fluid extraction and characterization of oil from hazelnut. Eur J Lipid Sci Technol 104:402-409.
• Ciurlia, L., Bleve, M., Rescio, L. (2009). Supercritical carbon dioxide co-extraction of tomatoes (Lycopersicum esculentum L.) and hazelnuts (Corylus avellana L.): A new procedure in obtaining a source of natural lycopene. J Supercrit Fluids 49:338-344.
• Contini, M., Baccalloni, S., Massantini, R., Anelli, G. (2008). Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chem 110:659-669.
• Doker, O., Salgin, U., Sanal, I., Mehmetoglu, U., Calimli, A. (2004). Modeling of extraction of β-carotene from apricot bagasse using supercritical CO2 in packed bed extractor. J Supercrit Fluids 28:11-19.
• Eskandarian, AA. (2012). Scolicidal effects of squash (Corylus spp) seeds, hazel (Curcurbia spp) nut and garlic (Allium sativum) extracts on hydatid cyst protoscolices. J Res Med Sci 17(11):1011-1014.
• Farinelli, D., Zadra, C., Marucchini, C., Tombesi, A. (2008). Sensory analysis and headspace/gas chromatography of Italian hazelnut varieties. Paper presented at the Proc. VIIth International Congress on Hazelnut. Viterbo, Italy.
• Glei, M., Fischer, S., Lamberty, J. et al. (2018). Chemopreventive potential of in vitro fermented raw and roasted hazelnuts in LT97 colon adenoma cells. Anticancer Res 38(1):83-93.
• Gorji, N., Moeini, R., Memariani, Z. (2018). Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer's disease: A neuropharmacological review of their bioactive constituents. Pharmacol Res 129:115-127.
• Granata, MU., Bracco, F., Gratani, L. et al. (2017). Fatty acid content profile and main constituents of Corylus avellana kernel in wild type and cultivars growing in Italy. Nat Prod Res 31(2):204-209.
• Helena, Sovová., Jaromír, Jez., Milena, Bártlová., Jitka, St’astová. (1995). Supercritical carbon dioxide extraction of black pepper. J Supercrit Fluids, 8:295-301.
• Hotellier, F., Delaveau, P. (1972). Oils of pharmaceutical dietetic and cosmetic importance. 3. Almond (Prunus amygdalus Stokes dulcis), pits (various Prunus) hazel-nut (Corylus avellana L.). Ann Pharm Fr 30(7):495-502.
• Kabouche, A., Kabouche, Z., Ozturk, M., Kolak, U., Topcu, G. (2007). Antioxidant abietana diterpenoids from Salvia barrelieri. Food Chem 102:1281-1287.
• Maguire, LS., O'Sullivan, SM., Galvin, K., O'Connor, TP., O'Brien, NM. (2004). Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int J Food Sci Nutr 55(3):171-178.
• Manna, L., Bugnone, CA., Banchero, M. (2015). Supercritical carbon dioxide co-extraction of tomatoes (Lycopersicum esculentum L.) and hazelnuts (Corylus avellana L.): A new procedure in obtaining a source of natural lycopene. J Supercrit Fluids 104:204-211.
• Oliveira, I., Sousa, A., Sa´Morais, J., Ferreira, I., Bento, A., Estevinho, L., Pereira, J. (2008). Chemical composition and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem Toxicol 46:1801–1807.
• Ozkal, SG., Salgin, U., Yener, ME. (2005a). Supercritical carbon dioxide extraction of hazelnut oil. J Food Eng 69:217-223.
• Ozkal, SG., Yener, ME., Bayindirli, L. (2005b). Mass transfer modelling of apricot kernel oil extraction with supercritical carbondioxide. J Supercrit Fluids 35:119-127.
• Pelvan, E., Alasalvar, C., Uzman, S. (2012). Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.). J Agric Food Chem 60:1218-1223.
• Saklar, S., Katnas, S., Ungan, S. (2001). Determination of optimum hazelnut roasting conditions. Food Sci Technol Int 36:271-281.
• Singh, RP., Chidambara, KN., Jayaprakasha, GK. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem 50:81–86.
• Slinkard, K., Singleton, VL. (1977). Total phenol analysis: Automation and comparison with manual methods. J Enol Vitic 28:49-55.
• Stuetz, W., Schlörmann, W., Glei, M. (2017). B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts. Food Chem 221:222-227.
• Surra, JC., Barranquero, C., Torcal, MP. (2013). In comparison with palm oil, dietary nut supplementation delays the progression of atherosclerotic lesions in female apoE-deficient mice. Br J Nutr 109(2):202-209.
• Tey, SL., Robinson, T., Gray, AR., Chisholm, AW., Brown, RC. (2017). Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability? Eur J Nutr 56(3):1025-1036.
• Yilmaz, O. (2009) “Aspir (Carthamus tinctorius L.) tohumunun süperkritik CO2 Ekstraksiyonu”, M.Sc. Thesis, Anadolu University, Institute of Science, Department of Chemical Engineering, Eskisehir, Turkey.