BİTKİ KAYNAKLI FENOLİK BİLEŞİKLERİN ULTRASONİK DALGA DESTEKLİ EKSTRAKSİYONU

Year 2016, Volume: 41 Issue: 1, 53 - 61, 01.02.2016

Özge Algan Cavuldak Nilüfer Vural R Ertan Anlı

Abstract

Bitki kaynaklı gıdalarda yaygın olarak bulunan fenolik bileşikler doğal renklendirici ve koruyucu olarakgıda endüstrisinde geniş çaplı kullanılmaktadır. Ayrıca, serbest radikal temizleme yeteneklerine bağlıolarak kalp damar hastalıkları ve kanser gibi kronik dejeneratif hastalıkların gelişimini önlemektedir.Günümüzde biyoaktif fonksiyonlarına bağlı olarak fenolik bileşiklerin tüketimine yönelik ciddi bir eğilimsöz konusudur. Bu durum güçlü antioksidan özellik gösteren polifenollerin çeşitli bitkisel materyallerdeneldesi amacıyla yeni tekniklerin araştırılmasına sebep olmuştur. Geleneksel ekstraksiyonun uzunzaman alması ve çok fazla çözücüye ihtiyaç duyulması nedeniyle ultrasonik dalga destekli ekstraksiyonuygulaması son yıllarda geniş çaplı olarak araştırılmaktadır. Yapılan çalışmalarda bitkisel materyal ileetkileşime giren ses ötesi dalgaların materyalin fiziksel ve kimyasal özelliklerini değiştirerek ektraksiyonveriminde ve ekstrakt kalitesinde artış sağladığı ortaya konmuştur. Bu çalışmada basit, hızlı, ucuz veçevre dostu bir teknik olan ultrasonik dalga uygulaması ile fenolik bileşiklerin çeşitli bitkisel ürünlerdenekstraksiyonunun incelendiği araştırmalar derlenmiştir

Keywords

Ultrasonik ses dalgası, fenolik bileşikler, ekstraksiyon

ULTRASOUND ASSISTED EXTRACTION OF PLANT-DERIVED PHENOLIC COMPOUNDS

Abstract

Phenolic compounds which are broadly distributed in plant-derived foods have been widely used asnatural colorants and preservatives in food industry. They also prevent the development of chronicdegenerative diseases such as cardiovascular disease and cancer depending on the free radical scavengingability. Nowadays, there is a serious tendency towards the consumption of phenolic compounds due totheir bioactive functions. This trend provided the investigation of new techniques to extract polyphenolswhich have strong antioxidant properties obtained from plant materials. Recently, ultrasound assistedextraction has been widely reported since the conventional extraction is time consuming and requireslarge amount of solvent. The literature demonstrates that ultrasound provides increased yield extractionand quality of extracts with changing physical and chemical properties of plant material. This paperreviewed the studies on the extraction of phenolic compounds from various plant products withultrasound which is simple, quick, inexpensive and environment friendly technique

Keywords

Ultrasonic sound waves, phenolic compounds, extraction

References

• Ignat I, Volf I, Popa VI. 2011. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem, 126, 1821-1835.
• Maqsaad S, Benjakul S, Shahidi F. 2013. Emerging role of phenolic compounds as natural food additives in fish and fish products. Crit Rev Food Sci Nutr, 53, 162-179.
• Sreeramulu D, Raghunath M. 2010. Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Res Int, 43, 1017-1020.
• Kumar S, Gautam S, Sharma A. 2013. Identification of antimutagenic properties of anthocyanins and other polyphenols from rose (Rosa centifolia) petals and tea. J Food Sci, 78 (6), 948-954.
• Sahpazidou D, Geromichalos GD, Stagos D, Apostolou A, Haroutounian SA, Tsatsakis AM, Tzanakakis GN, Hayes AW, Kouretas D. 2014. Anticarcinogenic activity of polyphenolic extracts from grape stems against breast, colon, renal and thyroid cancer cells. Toxicol Lett, 230 (2), 218-224.
• Cueva C, Mingo S, Munoz-Gonzalez I, Bustos I, Requena T, Del Campo R, Martín-Alvarez PJ, Bartolome B, Moreno-Arribas MV. 2012. Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens. Lett Appl Microbiol, 54 (6), 557-563.
• Yang ZF, Bai LP, Huang W, Li XZ, Zhao SS, Zhong NS, Jiang ZH. 2014. Comparison of in vitro antiviral activity of tea polyphenols against influenza A and B viruses and structure–activity relationship analysis. Fitoterapia, 93, 47-53.
• Sun T, Chen QY, Wu LJ, Yao XM, Sun XJ. 2012. Antitumor and antimetastatic activities of grape skin polyphenols in a murine model of breast cancer. Food Chem Toxicol, 50 (10), 3462-3467. 9. Kleemann R, Verschuren L, Morrison M, Zadelaar S, Erk MJ, Wielinga PY, Kooistra T. 2011. Anti-inflammatory, anti-proliferative and anti-atherosclerotic effects of quercetin in human in vitro and in vivo models. Atherosclerosis, 218 (1), 44-52.
• Geybels MS, Verhage BAJ, Arts ICW, Schooten FJ, Goldbohm RA, Brandt PA. 2013. Dietary Flavonoid Intake, Black Tea Consumption, and Risk of Overall and Advanced Stage Prostate Cancer. Am J Epidemiol, 177 (12), 1388-1398.
• Van Dam, RM, Naidoo N, Landberg R. 2013. Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: review of recent findings. Curr Opin Lipidol, 24, 1, 25-33.
• Garcia-Salas P, Morales-Soto A, Segura-Carretero A, Fernández-Gutiérrez A. 2010. Phenolic- compound-extraction systems for fruit and vegetable samples. Molecules, 15, 8813-8826.
• Vieira FGK, Borges GDSC, Copetti C, Pietro PF, Nunes EC, Fett R. 2011. Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Sci Hortic (Amst), 128, 3, 261-266.
• Dai J, Mumper RJ. 2010. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 15, 7313-7352.
• Tsao R. 2010. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients, 2, 1231-1246.
• Robbins RJ. 2003. Phenolic acids in foods: An overview of analytical methodology. J Agric Food Chem, 51, 2866-2887.
• Bravo L. 1998. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev, 56, 317-333.
• Hagerman AE. 2002. Tannin Handbook, Department of Chemistry and Biochemistry, Miami University, USA.
• Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F, Jahurul MHA, Ghafoor K, Norulaini NAN, Omar AKM. 2013. Techniques for extraction of bioactive compounds from plant materials: A review. J Food Eng, 117, 4, 426–436. 20. Routray W, Orsat V. 2012. Microwave-assisted extraction of flavonoids: A review. Food Bioprocess Tech, 5, 409-424.
• Aliakbarian B, Fathi A, Perego P, Dehghani F.2012. Extraction of antioxidants from winery wastes using subcritical water. J Supercrit Fluids, 65, 18-24.
• Castro-Vargas HI, Rodríguez-Varela LI, Ferreira SRS, Parada-Alfonso F. 2010. Extraction of phenolic fraction from guava seeds (Psidium guajava L.) using supercritical carbon dioxide andco-solvents. J Supercrit Fluids, 51, 319-324.
• Santos DT, Veggi PC, Meireles MAA. 2012. Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins. J Food Eng, 108 (3), 444-452.
• Zou, TB, Wang M, Gan RY, Ling WH. 2011. Optimization of ultrasound-assisted extraction of anthocyanins from mulberry, using response surface methodology. Int J Mol Sci,12 (5), 3006-3017.
• Soria AC, Villamiel M. 2010. Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends Food Sci Tech, 21, 323-331. 26. Ergün AR, Baysal T, Bozkır H. 2013. Ultrases yöntemi ile karotenoitlerin ekstraksiyonu. GIDA, 38 (4), 239-246.
• Knorr D, Zenker M, Heinz V, Lee D. 2004. Applications and potential of ultrasonics in food processing. Trends Food Sci Tech, 15, 261-266.
• McClements DJ. 1995. Advances in the application of ultrasound in food analysis and processing. Trends Food Sci Tech, 6, 293-299.
• Dolatowski ZJ, Stadnik J, Stasiak D. 2007. Applications of ultrasound in food technology. Acta Sci Pol, Technol Aliment. 6(3), 89-99.
• Patist A, Bates D. 2008. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innov Food Sci Emerg Technol, 9, 147-154.
• Vilkhu K, Mawson R, Simons L, Bates D. 2008. Applications and opportunities for ultrasound assisted extraction in the food industry - A review. Innov Food Sci Emerg Technol, 9, 161-169.
• Chemat F, Zill-e-Huma, Khan MK. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason Sonochem, 18, 813-835.
• Tavman Ş, Kumcuoğlu S, Akkaya Z. 2009. Bitkisel ürünlerin atıklarından antioksidan maddelerin ultrason destekli ekstraksiyonu. GIDA, 34 (3), 175-182.
• Mason TJ, Paniwnyk L, Lorimer JP. 1996. The uses of ultrasound in food technology. Ultrason Sonochem, 3, 253-260.
• Rostagno MA, Palma M, Barroso CG. 2003. Ultrasound-assisted extraction of soy isoflavones. J Chromatogr A, 1012, 119-128.
• Carrera C, Ruiz-Rodríguez A, Palma M, Barroso CG. 2012. Ultrasound assisted extraction of phenolic compounds from grapes. Anal Chim Acta, 732, 100-104.
• Novak I, Janeiroa P, Serugab M, Oliveira- Brett AM. 2008. Ultrasound extracted flavonoids from four varieties of Portuguese red grape skins determined by reverse-phase high performance liquid chromatography with electrochemical detection. Anal Chim Acta 630, 107-115.
• Ghafoor K, Choi YH, Jeon JY, Joo IH. 2009. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. J Agric Food Chem, 57, 4988-4994.
• Moure A, Cruz JM, Franco D, Domínguez JM, Sineiro J, Domínguez H, Nşñez MJ, Parajó JC. 2001. Natural antioxidants from residual sources. Food Chem, 72, 2, 145-171.
• OIV. 2015. Organisation internationale de la vigne et du vin. www.oiv.int. (Accessed 10 September 2015).
• Özcan, E. 2006. Ultrasound assisted extraction of phenolics from grape pomace. Middle East Technical University. The Graduate School of Natural and Applied Sciences, Chemical Engineering, Master Thesis, Ankara, Turkey.
• Gonzalez-Centeno MR, Comas-Serra F, Feme- nia A, Rossello C, Simal S. 2015. Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling. Ultrason Sonochem, 22, 506-514.
• Pérez-Serradilla JA, Luque de Castro MD. 2011. Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract. Food Chem, 124, 4, 1652-1659.
• Tao Y, Wu D, Sun DW, Gorecki A, Blaszczak W, Fornal J, Jelinski T. 2013. Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. Innov Food Sci Emerg Technol, 20, 81-90. 45. Pap N, Beszedes S, Pongracz E, Myllykoski L, Gabor M, Gyimes E, Hodur C, Keiski RL. 2013. Microwave-assisted extraction of anthocyanins from black currant marc, Food Bioprocess Tech, 6, 2666-2674.
• Tao Y, Wu D, Zhang QA, Sun DW. 2014. Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage. Ultrason Sonochem, 21, 706-715.
• Oboh G, Ademosun AO. 2012. Characterization of the antioxidant properties of phenolic extracts from some citrus peels. J Food Sci Technol, 49 (6), 729-736.
• Ma YQ, Chen JC, Liu DH, Ye XQ. 2009. Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound. Ultrason Sonochem, 16, 57-62.
• Cheok CY, Chin NL, Yusof YA, Talib RA, Law CL. 2013. Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garciniamangostana Linn.) hull using ultrasonic treatments. Ind Crop Prod, 50, 1-7.
• Vaher M, Matso K, Levandi T, Helmja K, Kaljurand M. 2010. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chem, 2, 76-82.
• Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem, 106, 804-810.
• Herrera MC, Luque de Castro MD. 2005. Ultrasound-assisted extraction of phenolic compounds from strawberries prior to liquid chromatographic separation and photodiode array ultraviolet detection. J Chromatogr A, 1100, 1-7.
• Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. 2007. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrason Sonochem, 14, 767-778.
• Altemimi A, Choudhary R, Watson DG, Lightfoot DA. 2015. Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts. Ultrason Sonochem, 24, 247-255.
• Japon-Lujan R, Luque-Rodriguez JM, Luque de Castro MD. 2006. Dynamic ultrasound-assisted extraction of oleuropein and related biophenols from olive leaves. J Chromatogr A, 1108, 76-82.
• Şahin S, Bilgin M. 2012. Zeytin ağacı (Olea europaea) yapraklarının ultrason destekli ekstraksiyonunun incelenmesi. 10. Ulusal Kimya Mühendisliği Kongresi, UKMK-X, 3-6 Eylül, İstanbul, Türkiye, 35, 1-2.
• Wang J, Zhao YM, Tian YT, Yan CL, Guo CY. 2013. Ultrasound-assisted extraction of total phenolic compounds from Inula helenium. Scientific World J, doi:10.1155/2013/157527.
• Huang W, Xue A, Niu H, Jia Z, Wanga J. 2009. Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chem,114, 1147-1154.
• Stanisavljevic I, Stojicevic S, Velickovic D, Veljkovic V, Lazic M. 2009. Antioxidant and antimicrobial activities of echinacea (Echinacea purpurea L.) extracts obtained by classical and ultrasound extraction. Chin J Chem Eng, 17(3), 478-483.