AN OPTIMIZATION STUDY ON THE EXTRACTION OF PHENOLIC COMPOUNDS FROM FENUGREEK SEEDS

Abstract

In this study, phenolic compounds (PCs) were extracted from fenugreek seeds (Trigonella foenum-graecum L.) by mechanical agitation using pure water at different temperatures. The effects of the extraction temperature, extraction time, and agitation rate on the total PCs (TPCs), total flavonoids (TFLs), and antioxidant capacities (ACs) of the extracts were investigated. Optimum conditions for which TPCs, TFLs, and ACs reached their highest value were determined using the desirability function of the central composite design. Optimization results at 45°C extraction temperature, 65 min extraction time, and 20000 rpm agitation rate showed that TPCs were 137.37 ± 1.87 mg gallic acid/g dry sample, TFLs were 86.96 ± 1.44 mg quercetin/g dry sample, and ACs were 18.11±0.55 mM Trolox/g dry sample. The fenugreek seed extracts having high amounts of phenolic compounds and high antioxidant capacity are believed to have the potential for use in different food formulations.

Keywords

• Fenugreek seeds
• total phenolic compounds
• total flavonoid
• antioxidant capacity
• optimization

ÇEMEN OTU TOHUMUNDAN FENOLİK BİLEŞENLERİN EKSTRAKSİYONU İÇİN OPTİMİZASYON ÇALIŞMASI

Abstract

Bu çalışmada, çemen otu (Trigonella foenum-graecum L.) tohumundan saf su kullanılarak farklı sıcaklıklarda mekanik karıştırma ile fenolik ekstraktlar elde edilmiştir. Ekstraktların toplam fenolik madde (TFM), toplam flavonoid (TFL) ve antioksidan kapasiteleri (AK) üzerine ekstraksiyon sıcaklığı (30-80°C), ekstraksiyon süresi (10-120 dakika) ve karıştırma hızının (3600-20000 rpm) etkileri incelenmiştir. TFM, TFL ve AK’nin en yüksek değerlere ulaşabilmesi için optimum işlem koşulları Merkezi Kompozit Tasarım kullanılarak ‘desirability’ fonksiyonu yaklaşımı ile belirlenmiştir. Optimizasyon sonuçlarına göre, 45°C ekstraksiyon sıcaklığı, 65 dakika ekstraksiyon süresi ve 20000 rpm karıştırma hızında ekstraktların TFM içeriği 137.37±1.87 mg gallik asit/g kuru örnek, TFL içeriği 86.96±1.44 mg kuersetin/g kuru örnek ve AK’si 18.11±0.55 mM Trolox/g kuru örnek olarak belirlenmiştir. Çemen otu tohumu ekstraktlarının, yüksek fenolik madde içeriği ve antioksidan kapasitesi ile farklı gıda formülasyonlarında kullanım potansiyeline sahip olduğu düşünülmektedir.

Keywords

• Çemen otu tohumu
• toplam fenolik madde
• toplam flavonoid
• antioksidan kapasite
• optimizasyon

References

1. Abdelgani, M.E., Elsheikh, E.A.E, Mukhtar, N.O. (1998). The effect of rhizobium inoculation and chemical fertilization on seed quality of fenugreek. Food Chemistry, 64: 289-293, doi: 10.1016/S0308-8146(98)00098-3.
2. Al-Juhaimi, F., Adiamo, O.Q., Ghafoor, K., Babiker, E.E. (2016). Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed. CyTA-Journal of Food, 14(3): 369-374, doi: 10.1080/19476337.2015.1110202.
3. Atak, E., Uslu, M.E. (2018). Fenolik bileşikler, ekstraksiyon metotları ve analiz yöntemleri. MCBÜ Soma Meslek Yüksekokulu Teknik Bilimleri Dergisi, 27(3): 40-48.
4. Ballard, T.S., Mallıkarjunan, P., Zhou, K., O’Keefe, S.F. (2009). Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. Journal of Agricultural and Food Chemistry, 57: 3064-3072, doi: 10.1021/jf8030925.
5. Baytop, T. (1984). Türkiye’de bitkiler ile tedavi. İstanbul Üniversitesi Eczacılık Fakültesi Yayınları No: 3255, İstanbul.
6. Belguith-Hadriche, O., Bouaziz, M., Jamoussi, K., Simmonds, M. S., El Feki, A., Makni-Ayedi, F. (2013). Comparative study on hypocholesterolemic and antioxidant activities of various extracts of fenugreek seeds. Food Chemistry, 138(2-3): 1448-1453, doi: 10.1016/j.foodchem.2012.11.003.
7. Benmeziane, F., Djamai, R., Cadot, Y., Seridi, R. (2014). Optimization of extraction parameters of phenolic compounds from Algerian fresh table grapes, (Vitis Vinifera). International Food Research Journal, 21(3).
8. Birman, H. (2012). Bioactivities of plant flavonoids and the possible action mechanisms. Journal of İstanbul Faculty of Medicine, 75: 46-49.

9. Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30, doi: 10.1016/S0023-6438(95)80008-5.
10. Claus, T., Maruyama, S.A., Palombini, S.V., Montanher, P.F., Bonafé, E.G., Junior, O.D.O.S., Matsushita, M., Visentainer, J.V. (2015). Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT-Food Science and Technology,, 61(2): 346-351, 10.1016/j.lwt.2014.12.050.
11. Dixit, P., Ghaskadbi, S., Mohan, H., Devasagayam, T.P. (2005). Antioxidant properties of germinated fenugreek seeds. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 19(11): 977-983, doi: 10.1002/ptr.1769.
12. Dorta, E., Lobo, M. G., Gonzalez, M. (2012). Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties. Journal of Food Science, 77(1), C80-C88, doi: 10.1111/j.1750-3841.2011.02477.x.
13. Gaafar, A.A., Salama, Z.A. (2013). Phenolic compounds from artichoke (Cynara scolymus L.) by-products and their antimicrobial activities. J Biol Agric Healthcare, 3(12): 1-6.
14. Goli, A.H., Barzegar, M., Sahari, M.A. (2005). Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3): 521-525, doi: 10.1016/j.foodchem.2004.08.020.
15. Gökçe, Z., Efe, L. (2016). Çemen (Trigonella foenum-graecum L.) bitkisinin kullanım alanları ve tıbbi önemi. Nevşehir Bilim ve Teknoloji Dergisi, 5: 355-363, doi: 10.17100/nevbiltek.210988.
16. Gupta, R., Nair, S. (1999). Antioxidant flavonoids in common Indian diet. South Asian Journal of Preventive Cardiology, 3: 83-94.
17. Hakkinen, S. (2000). Flavonols and fenolic acids in berries and berry products. Doctoral Thesis. Kuopio University Publications D. Medical Sciences. 90 p.
18. Ignat, I., Volf, I., Popa, V.I. (2011). A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chemistry, 126(4): 1821-1835, doi: 10.1016/j.foodchem.2010.12.026.
19. Kenny, O., Smyth, T. J., Hewage, C. M., Brunton, N. P. (2013). Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit. Food Chemistry, 141(4): 4295-4302, doi: 10.1016/j.foodchem.2013.07.016.
20. Khorshidian, N., Yousefi Asli, M., Arab, M., Adeli Mirzaie, A., Mortazavian, A. M. (2016). Fenugreek: potential applications as a functional food and nutraceutical. Nutrition and Food Sciences Research, 3(1), 5-16.
21. Mokrani, A., Madani, K. (2016). Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology, 162: 68-76, doi: 10.1016/j.seppur.2016.01.043.
22. Myers, R.H., Montgomery, D.C. (eds.) (1995). Response Surface Methodology, Process and Product Optimization Using Designed Experiments, 2nd ed. John Wiley and Sons, New York, USA, 700 p.
23. Silva, E.M., Rogez, H., Larondelle, Y. (2007). Optimization of extraction of phenolics from Inga edulis Leaves using response surface methodology. Separation and Purification Technology, 55: 381-387, doi: 10.1016/j.seppur.2007.01.008.
24. Srinivasan, K. (2006). Fenugreek (Trigonella foenum-graecum): A review of health beneficial physiological effects. Food Reviews International, 22(2): 203-224, doi: 10.1080/87559120600586315.
25. Sun, Y., Xu, W., Zhang, W., Hu, Q., Zeng, X. (2011). Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingcha C.J. Tseng by using response surface methodology. Separation and Purification Technology, 78: 311-320, doi: 10.1016/j.seppur.2011.01.038.
26. Tenderis, B. (2010). Üzüm çekirdeğinden fenolik madde ekstraksiyonu (Yüksek Lisans Tezi), Kimya Mühendisliği Anabilim Dalı, 1-62.
27. Yadav, R., Chowdhury, P. (2017). Screening the Antioxidant activity of Trigonella Foenum graecum seeds. International Journal of Pharmaceutical Research and Applications, 2(1): 65-70.
28. Yang, B., Lıu, X., Gao, Y. (2009). Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from gardenia (gardenia jasminoides ellis) fruits with response surface methodology. Innovative Food Science and Emerging Technologies, 10: 610-615, doi: 10.1016/j.ifset.2009.03.003.
29. Yim, H.S., Chye, F.Y., Koo, S.M., Matanjun, P., How, S.E., Ho, C.W. (2011). Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food and Bioproducts Processing, 90(2): 235-242, doi: 10.1016/j.fbp.2011.04.001.
30. Zuorro, A., Maffei, G., Lavecchia, R. (2016). Reuse potantial of artichoke (Cynara scolymus L.) waste for the recovery of phenolic compounds and bioenergy. Journal of Cleaner Production, 111, Part A: 279-284, doi: 10.1016/j.jclepro.2015.06.01.