ÜZÜM ÇEKİRDEĞİNDEN FENOLİK BİLEŞEN EKSTRAKSİYONUNUN YÜZEY YANIT METODU İLE OPTİMİZASYONU

Year 2016, Volume: 41 Issue: 6, 403 - 410, 01.12.2016

Ece Çağdaş Atıf Can Seydim

Abstract

Üzümde bulunan fenolikler, antioksidan aktivite ve antimikrobiyel özellikleri sayesinde insan sağlığıüzerine olumlu etkileri olan ikincil metabolitlerdir. Bu nedenle fenoliklerin geri kazanımı için etkinekstraksiyon teknikleri gereklidir. Bu çalışmada, üzüm sanayi yan ürünü olan üzüm çekirdeğinin fenolikbileşenleri su/etanol çözücü karışımı kullanılarak katı-sıvı ekstraksiyon işlemi ile ekstrakte edilmiştir.Ekstraksiyon işlemi, etanol oranı (60-90 ml etanol/100 ml çözücü), üzüm çekirdeği konsantrasyonu(10-20 g/100 ml çözücü) ve işlem süresi (32-120 dk) olan bağımsız değişkenlerle gerçekleştirilmiştir.Ekstraksiyon işlemi, toplam fenolik miktarı, antioksidan aktivite ve bazı fenolik bileşenlerin miktarı içinyanıt-yüzey metodu (RSM) kullanılarak optimize edilmiştir. Optimum ekstraksiyon koşulları maksimumtoplam fenolik (0.254 mg/g), gallik asit (0.143 mg/g), kateşin (0.058 mg/g), epikateşin (0.040 mg/g) veantioksidan aktivite (67.90 µmol/ml) için 60 ml etanol/100 ml çözücü sistem (etanol+su); 20 g üzümçekirdeği/100 ml çözücü; 109 dk ekstraksiyon süresi, şeklinde tanımlanmıştır. Genel olarak,konsantrasyon ve ekstraksiyon süresinin fenolik ekstraksiyonuna etki eden önemli parametreler olduğubelirlenmiştir (P<0.05)

Keywords

Üzüm çekirdeği, ekstraksiyon, yüzey-yanıt metodu, polifenoller, antioksidan

OPTIMIZATION OF PHENOLIC COMPOUNDS FROM GRAPE SEED BY RESPONSE SURFACE METHODOLOGY

Abstract

Grape phenolics are secondary metabolites with potential beneficial effects on human health because oftheir antioxidant and antimicrobial activities. Thus, it is necessary to have efficient extraction techniquesto achieve good recoveries of compounds. In this study, phenolic compounds of grape seeds whichare byproducts of grape industry were extracted by solid-liquid extraction using water/ethanol solventmixture. Extraction was carried out with independent variables which were solvent ratio (60-90 mlethanol/100 ml solvent), grape seed concentration (10-20 g/100 ml solvent) and process time (32-120min). Extraction process was optimized by using response surface methodology (RSM) for the totalphenols, antioxidant and some phenolic compounds content of grape seeds. Optimal extraction conditionswere identified as 60 ml ethanol/100 ml solvent (ethanol+water); 20 g grape seed/100 ml solvent; 109min extraction time for maximum total phenols (0.254 mg/g), antioxidant activity (67.90 µmol/ml), gallicacid (0.143 mg/g), catechin (0.058 mg/g) and epicatechin (0.040 mg/g). Generally, solid concentrationand extraction time were determined as the most important parameter on phenolic extraction (P<0.05)

Keywords

Grape seed, extraction, response surface method, polyphenols, antioxidant

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