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YANIT YÜZEY TASARIMI KULLANILARAK KİVİ MEYVESİNDEKİ MAKSİMUM FENOLİK BİLEŞİKLER İÇİN EKSTRAKSİYON KOŞULLARININ BELİRLENMESİ

Year 2020, Volume: 45 Issue: 5, 989 - 996, 19.08.2020

Cemal Kasnak , Recep Palamutoğlu

https://doi.org/10.15237/gida.GD20079
https://izlik.org/JA67TA49GH

Abstract

Bu çalışmanın ana odak noktası yanıt yüzey metodolojisi (RSM) kullanarak kivi meyvesinden olabildiğince fazla fenolik bileşik ve antioksidan aktivite için ekstraksiyon parametrelerini belirlemektir. Ekstraksiyon parametrelerinin etkisini belirlemek için RSM’de Box-Behnken deneysel tasarımı kullanıldı. Metanol konsantrasyonu (A: %60-75-90), ultrason süresi (B: 5-10-15 dakika) ve numune kütlesi (C: 1-2-3 g) olmak üzere üç seviyede üç bağımsız değişken seçildi. Bu şartlar altında maksimum fitokimyasal verim için koşullar A = % 90 metanol konsantrasyonu, B = 7.71 dakika ve C = 3 g olarak bulundu. Bu koşullar altındaki ekstraksiyon sonucu kivide DPPH % 88.96, ABTS 739.07 mg/100 g ve toplam fenolik içerik 299.14 mg/100 g tespit edildi.

Keywords

Kivi Yanıt Yüzey Metodolojisi Toplam Fenolik Madde antioksidan aktivite

References

  • Afroz Bakht, M., Geesi, M.H., Riadi, Y., Imran, M., Imtiyaz Ali, M., Ahsan, M.J., Ajmal, N. 2018. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi J. Biol. Sci. 26(5):1043-1052, https://doi.org/10.1016/j.sjbs.2018.07.013
  • Amodio, M.L., Colelli, G., Hasey, J.K., Kader, A.A. 2007. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits. J. Sci. Food Agric. 87: 1228–1236, https://doi.org/10.1002/jsfa.2820
  • Antolovich, M., Prenzler, P., Robards, K., Ryan, D. 2000. Sample preparation in the determination of phenolic compounds in fruits. Analyst 125: 989–1009, https://doi.org/10.1039/b000080i
  • Baskararaj, S., Theivendren, P., Palanisamy, P., Kannan, S., Pavadai, P., Arunachalam, S., Sankaranarayanan, M., Mohan, U.P., Ramasamy, L., Kunjiappan, S. 2019. Optimization of bioactive compounds extraction assisted by microwave parameters from Kappaphycus alvarezii using RSM and ANFIS modeling. J. Food Meas. Charact. 13(4):2773-2789, https://doi.org/10.1007/s11694-019-00198-1
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol. 28: 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Jakobek, L., Boc, M., Barron, A.R. 2015. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples. Food Anal. Methods 8:2612–2625, https://doi.org/10.1007/s12161-015-0161-3
  • Kasnak, C., Palamutoğlu, R. 2015. Doğal Antioksidanların Sınıflandırılması ve İnsan Sağlığına Etkileri. Turkish J. Agric. - Food Sci. Technol. 3:226–234, https://doi.org/10.24925/turjaf.v3i5.226-234.171
  • Kaur, C., Kapoor, H.C. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. 37:153–161, https://doi.org/10.1046/j.1365-2621.2002.00552.x
  • Li, D., Zhu, F. 2019. Physicochemical, functional and nutritional properties of kiwifruit flour. Food Hydrocoll. 92:250–258, https://doi.org/10.1016/j.foodhyd.2019.01.047
  • Majdi, H., Esfahani, J.A., Mohebbi, M. 2019. Optimization of convective drying by response surface methodology. Comput. Electron. Agric. 156:574–584, https://doi.org/10.1016/j.compag.2018.12.021
  • Moharram, H.A., Youssef, M.M. 2014. Methods for Determining the Antioxidant Activity : A Review. Alexandria J. Food Sci. Technol. 11(1):31–42, https://doi.org/10.12816/0025348
  • Naczk, M., Shahidi, F. 2004. Extraction and analysis of phenolics in food. J. Chromatogr. A 1054: 95–111, https://doi.org/10.1016/j.chroma.2004.08.059
  • Prakash Maran, J., Manikandan, S., Vigna Nivetha, C., Dinesh, R. 2017. Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design. Arab. J. Chem. 10: S1145–S1157, https://doi.org/10.1016/j.arabjc.2013.02.007
  • Rana, S.S., Pradhan, R.C., Mishra, S. 2018. Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology. Int. Food Res. J. 25: 196–203.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231–1237, https://doi.org/10.1016/S0891-5849(98)00315-3
  • Robbins, R.J. 2003. Phenolic acids in foods: An overview of analytical methodology. J. Agric. Food Chem. 51: 2866–2887, https://doi.org/10.1021/jf026182t
  • Sharmila, G., Muthukumaran, C., Suriya, E., Muppidathi Keerthana, R., Kamatchi, M., Kumar, N.M., Anbarasan, T., Jeyanthi, J. 2019. Ultrasound aided extraction of yellow pigment from Tecoma castanifolia floral petals: Optimization by response surface method and evaluation of the antioxidant activity. Ind. Crops Prod. 130: 467–477, https://doi.org/10.1016/j.indcrop.2019.01.008
  • Vivek, K., Subbarao, K. V., Srivastava, B. 2016. Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. Ultrason. Sonochem. 32: 328–335, https://doi.org/10.1016/j.ultsonch.2016.03.029

DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN

Year 2020, Volume: 45 Issue: 5, 989 - 996, 19.08.2020

Cemal Kasnak , Recep Palamutoğlu

https://doi.org/10.15237/gida.GD20079
https://izlik.org/JA67TA49GH

Abstract

The study aims to determine the extraction parameters for maximal phenolic compounds and antioxidant activity from kiwifruit by using response surface methodology (RSM). Box-Behnken experimental design of RSM was applied to determine the effect of extraction parameters. Three independent variables were selected at three levels: methanol concentration (A: 60-75-90 %), ultrasound time (B: 5-10-15 min.), and mass of sample (C: 1-2-3 g). Conditions for maximum phenolic yield were found as A = 90%, B= 7.71 min, and C = 3 g, under this condition, DPPH of 88.96 %, ABTS of 739.07 mg/100g FW and TPC of 299.14 mg/100g fresh weight has been obtained.

Keywords

Kiwifruit Response Surface Methodology Total Phenolic Matter antioxidant activity

References

  • Afroz Bakht, M., Geesi, M.H., Riadi, Y., Imran, M., Imtiyaz Ali, M., Ahsan, M.J., Ajmal, N. 2018. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi J. Biol. Sci. 26(5):1043-1052, https://doi.org/10.1016/j.sjbs.2018.07.013
  • Amodio, M.L., Colelli, G., Hasey, J.K., Kader, A.A. 2007. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits. J. Sci. Food Agric. 87: 1228–1236, https://doi.org/10.1002/jsfa.2820
  • Antolovich, M., Prenzler, P., Robards, K., Ryan, D. 2000. Sample preparation in the determination of phenolic compounds in fruits. Analyst 125: 989–1009, https://doi.org/10.1039/b000080i
  • Baskararaj, S., Theivendren, P., Palanisamy, P., Kannan, S., Pavadai, P., Arunachalam, S., Sankaranarayanan, M., Mohan, U.P., Ramasamy, L., Kunjiappan, S. 2019. Optimization of bioactive compounds extraction assisted by microwave parameters from Kappaphycus alvarezii using RSM and ANFIS modeling. J. Food Meas. Charact. 13(4):2773-2789, https://doi.org/10.1007/s11694-019-00198-1
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol. 28: 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Jakobek, L., Boc, M., Barron, A.R. 2015. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples. Food Anal. Methods 8:2612–2625, https://doi.org/10.1007/s12161-015-0161-3
  • Kasnak, C., Palamutoğlu, R. 2015. Doğal Antioksidanların Sınıflandırılması ve İnsan Sağlığına Etkileri. Turkish J. Agric. - Food Sci. Technol. 3:226–234, https://doi.org/10.24925/turjaf.v3i5.226-234.171
  • Kaur, C., Kapoor, H.C. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. 37:153–161, https://doi.org/10.1046/j.1365-2621.2002.00552.x
  • Li, D., Zhu, F. 2019. Physicochemical, functional and nutritional properties of kiwifruit flour. Food Hydrocoll. 92:250–258, https://doi.org/10.1016/j.foodhyd.2019.01.047
  • Majdi, H., Esfahani, J.A., Mohebbi, M. 2019. Optimization of convective drying by response surface methodology. Comput. Electron. Agric. 156:574–584, https://doi.org/10.1016/j.compag.2018.12.021
  • Moharram, H.A., Youssef, M.M. 2014. Methods for Determining the Antioxidant Activity : A Review. Alexandria J. Food Sci. Technol. 11(1):31–42, https://doi.org/10.12816/0025348
  • Naczk, M., Shahidi, F. 2004. Extraction and analysis of phenolics in food. J. Chromatogr. A 1054: 95–111, https://doi.org/10.1016/j.chroma.2004.08.059
  • Prakash Maran, J., Manikandan, S., Vigna Nivetha, C., Dinesh, R. 2017. Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design. Arab. J. Chem. 10: S1145–S1157, https://doi.org/10.1016/j.arabjc.2013.02.007
  • Rana, S.S., Pradhan, R.C., Mishra, S. 2018. Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology. Int. Food Res. J. 25: 196–203.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231–1237, https://doi.org/10.1016/S0891-5849(98)00315-3
  • Robbins, R.J. 2003. Phenolic acids in foods: An overview of analytical methodology. J. Agric. Food Chem. 51: 2866–2887, https://doi.org/10.1021/jf026182t
  • Sharmila, G., Muthukumaran, C., Suriya, E., Muppidathi Keerthana, R., Kamatchi, M., Kumar, N.M., Anbarasan, T., Jeyanthi, J. 2019. Ultrasound aided extraction of yellow pigment from Tecoma castanifolia floral petals: Optimization by response surface method and evaluation of the antioxidant activity. Ind. Crops Prod. 130: 467–477, https://doi.org/10.1016/j.indcrop.2019.01.008
  • Vivek, K., Subbarao, K. V., Srivastava, B. 2016. Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. Ultrason. Sonochem. 32: 328–335, https://doi.org/10.1016/j.ultsonch.2016.03.029
There are 18 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Cemal Kasnak 0000-0002-8312-7829

Recep Palamutoğlu 0000-0002-1168-081X

Publication Date August 19, 2020
DOI https://doi.org/10.15237/gida.GD20079
IZ https://izlik.org/JA67TA49GH
Published in Issue Year 2020 Volume: 45 Issue: 5

Cite

APA Kasnak, C., & Palamutoğlu, R. (2020). DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN. Gıda, 45(5), 989-996. https://doi.org/10.15237/gida.GD20079
AMA 1.Kasnak C, Palamutoğlu R. DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN. The Journal of Food. 2020;45(5):989-996. doi:10.15237/gida.GD20079
Chicago Kasnak, Cemal, and Recep Palamutoğlu. 2020. “DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN”. Gıda 45 (5): 989-96. https://doi.org/10.15237/gida.GD20079.
EndNote Kasnak C, Palamutoğlu R (August 1, 2020) DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN. Gıda 45 5 989–996.
IEEE [1]C. Kasnak and R. Palamutoğlu, “DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN”, The Journal of Food, vol. 45, no. 5, pp. 989–996, Aug. 2020, doi: 10.15237/gida.GD20079.
ISNAD Kasnak, Cemal - Palamutoğlu, Recep. “DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN”. Gıda 45/5 (August 1, 2020): 989-996. https://doi.org/10.15237/gida.GD20079.
JAMA 1.Kasnak C, Palamutoğlu R. DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN. The Journal of Food. 2020;45:989–996.
MLA Kasnak, Cemal, and Recep Palamutoğlu. “DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN”. Gıda, vol. 45, no. 5, Aug. 2020, pp. 989-96, doi:10.15237/gida.GD20079.
Vancouver 1.Kasnak C, Palamutoğlu R. DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUM PHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACE DESIGN. The Journal of Food [Internet]. 2020 Aug. 1;45(5):989-96. Available from: https://izlik.org/JA67TA49GH

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