FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Cüneyt Dinçer; Timur Tongur; Taner Erkaymaz

doi:10.15237/gida.GD19155

Research Article

FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Year 2020, Volume: 45 Issue: 3, 409 - 420, 15.06.2020

Cüneyt Dinçer Timur Tongur Taner Erkaymaz

https://doi.org/10.15237/gida.GD19155

Cited By: 6

Abstract

Bu çalışmada farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla termal ekstraksiyon (40 ve 75 ºC) ve termosonikasyon (0.031 W/mL, 40 ve 75 ºC) uygulamaları gerçekleştirilmiştir. Ekstraksiyon sürecinde 1., 5., 15. 30., 60. ve 120. dk’larda alınan örneklerde, sıcaklık ve süreye bağlı olarak °Brix ve antosiyanin içeriğinde artış belirlenirken, pH önemli bir değişim seyri göstermemiştir. Ardından örnekler 1.1 °Briks’e kadar ekstrakte edilmiştir. Bu örneklerde antosiyanin içeriği 149.7-156.2 mg/L arasında tespit edilirken, delfinidin-3-sambiosit ve siyanidin-3-sambiosit ise sırasıyla 112.1-120.5 ve 52.35-55.26 mg/L arasında belirlenmiştir. Sakaroz, en yüksek miktardaki şeker olarak belirlenirken, malik asit ise 811.2-932.4 mg/L arasında tespit edilmiştir. Ekstraksiyonların kalite özellikleri üzerine etkisi değerlendirildiğinde bulanıklık değerleri hariç, uygulamalar arasında istatistiki açıdan önemli bir fark olmadığı belirlenmiştir.

Keywords

Hibiscus sabdariffa L, Ekstraksiyon, termosonikasyon, Antosiyanin

Supporting Institution

Akdeniz Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

FBA-2018-3150

Thanks

Bu çalışmayı FBA-2018-3150 proje numarası ile maddi olarak destekleyen Akdeniz Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi’ne teşekkür ederiz.

References

AOAC. 2002. Official methods of analysis of the Association of Official Analytical Chemists, 17th ed. Washington, DC.
Camelo-Méndez, G. A., Ragazzo-Sánchez, J. A., Jimenez-Aparicio, A. R., Vanegas-Espinoza, P. E., Paredes-López, O., Del Villar-Martinez, A. A. (2013). Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis. Plant Food Hum Nutr. 68(3), 229-234. doi: 10.1007/s11130-013-0360-2.
Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin J. Sci. Technol., 30(1), 133-9.
Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9.
Cisse, M., Vaillant, F., Kane, A., Ndiaye, O., Dornier, M. (2012b). Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. J. Sci. Food Agric., 92(6), 1214-1221. https://doi.org/10.1002/jsfa.4685
Coelho, E. M., da Silva Padilha, C. V., Miskinis, G. A., de Sá, A. G. B., Pereira, G. E., de Azevêdo, L. C., dos Santos Lima, M. (2018). Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J. Food Compos. Anal., 66, 160-167. https://doi.org/10.1016/j.jfca.2017.12.017
Condón, S., Raso, J., Pagán, R. (2005). Microbial inactivation by ultrasound. In: Novel Food Processing Technologies. Barbosa-Cánovas, G. V., Tapia, S. M., Cano M. P. CRC Press pp. 423- 442. New York.
Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002.
Dinçer, C., Topuz, A. (2015). Inactivation of Escherichia coli and quality changes in black mulberry juice under pulsed sonication and continuous thermosonication treatments. J. Food Process. Preserv., 39(6), 1744-1753. https://doi.org/10.1111/jfpp.12406
Dinçer, C., Topuz, A. (2018). Meyve Suyu İşlemede Ultrases Kullanımı. Gıda, 43(4), 569-581. https://doi.org/10.15237/gida.GD18037
Ergün, A. R., Baysal, T., Bozkır, H. (2013). Ultrases yöntemi ile karotenoitlerin ekstraksiyonu. Gıda 38(4), 239-246. doi: 10.5505/gida.2013.30074.
Fernández-León, M. F., Fernández-León, A. M., Lozano, M., Ayuso, M. C., Amodio, M. L., Colelli, G., & González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Control, 31(2), 302-313. https://doi.org/10.1016/j.foodcont.2012.10.012
Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
Jung, E., Kim, Y., Joo, N. (2013). Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.). J. Sci. Food Agric., 93(15), 3769-3776. https://doi.org/10.1002/jsfa.6256
Li, Z., Pan, Q., Cui, X., Duan, C. 2012. Optimization on anthocyanins extraction from wine grape skins using orthogonal test design. Food Sci. Biotechnol. 19(4): 1047-1053. doi 10.1007/s10068-010-0147-2.
Nakilcioğlu, E.,Ötleş, S. (2014). Basınçlı Çözgen Ekstraksiyonu ve Gıda Sanayiindeki Uygulamaları. Akademik Gıda, 12(2).88-94.
Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
Piyasena, P. Mohareb, E., Mckellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. Int J Food Microbiol, 87 (3): 207-216, doi:10.1016/S0168-1605(03)00075-8.
Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
Sindi, H. A., Marshall, L. J., Morgan, M. R. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem. 164, 23-29. https://doi.org/10.1016/j.foodchem.2014.04.097
Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., Dornier, M. (2017). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chem. 214, 234-241. https://doi.org/10.1016/j.foodchem.2016.07.071
Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5.
Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y.
Tiwari, B.K., Mason, T.J. (2011). Ultrasound processing of fluid foods. In: Novel thermal and non-thermal technologies for fluid foods. Cullen, P.J., Tiwari, B. K., Valdramidis V. (Editors) Academic Press, pp. 135-165, Waltham.
Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
Wong, P. K., Yusof, S., Ghazali, H. M., Che Man, Y. B. (2002). Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutrition & Food Science, 32(2), 68-73. https://doi.org/10.1108/00346650210416994

INVESTIGATION OF THE EFFECT OF DIFFERENT EXTRACTION METHODS ON THE QUALITY PROPERTIES OF HIBISCUS EXTRACTS

Year 2020, Volume: 45 Issue: 3, 409 - 420, 15.06.2020

Cüneyt Dinçer Timur Tongur Taner Erkaymaz

https://doi.org/10.15237/gida.GD19155

Cited By: 6

Abstract

In this study, the effect of different extraction methods on the quality properties of hibiscus extracts was investigated. Therefore, thermal extraction (40 and 75 ºC) and thermosonication (0.031 W/mL, 40 and 75 ºC) applications were performed. In the samples taken at 1st, 5th, 15th, 30th, 60th and 120th minutes during the extraction, an increase in °Brix and anthocyanin content was determined depending on the temperature and time, while pH did not show a significant difference. The samples were then extracted up to 1.1 °Brix. In these samples, anthocyanin content was determined between 149.7-156.2 mg/L, while delphinidin-3-sambubioside and cyanidin-3-sambubioside were determined between 112.1-120.5 and 52.35-55.26 mg/L, respectively. Sucrose was determined as the highest amount of sugar while malic acid was found between 811.2-932.4 mg/L. When the effects of extractions on the quality characteristics were evaluated, it was determined that there was no statistically significant difference between the applications except turbidity values.

Keywords

Hibiscus sabdariffa L, extraction, thermosonication, anthocyanin

Project Number

FBA-2018-3150

References

AOAC. 2002. Official methods of analysis of the Association of Official Analytical Chemists, 17th ed. Washington, DC.
Camelo-Méndez, G. A., Ragazzo-Sánchez, J. A., Jimenez-Aparicio, A. R., Vanegas-Espinoza, P. E., Paredes-López, O., Del Villar-Martinez, A. A. (2013). Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis. Plant Food Hum Nutr. 68(3), 229-234. doi: 10.1007/s11130-013-0360-2.
Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin J. Sci. Technol., 30(1), 133-9.
Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9.
Cisse, M., Vaillant, F., Kane, A., Ndiaye, O., Dornier, M. (2012b). Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. J. Sci. Food Agric., 92(6), 1214-1221. https://doi.org/10.1002/jsfa.4685
Coelho, E. M., da Silva Padilha, C. V., Miskinis, G. A., de Sá, A. G. B., Pereira, G. E., de Azevêdo, L. C., dos Santos Lima, M. (2018). Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J. Food Compos. Anal., 66, 160-167. https://doi.org/10.1016/j.jfca.2017.12.017
Condón, S., Raso, J., Pagán, R. (2005). Microbial inactivation by ultrasound. In: Novel Food Processing Technologies. Barbosa-Cánovas, G. V., Tapia, S. M., Cano M. P. CRC Press pp. 423- 442. New York.
Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002.
Dinçer, C., Topuz, A. (2015). Inactivation of Escherichia coli and quality changes in black mulberry juice under pulsed sonication and continuous thermosonication treatments. J. Food Process. Preserv., 39(6), 1744-1753. https://doi.org/10.1111/jfpp.12406
Dinçer, C., Topuz, A. (2018). Meyve Suyu İşlemede Ultrases Kullanımı. Gıda, 43(4), 569-581. https://doi.org/10.15237/gida.GD18037
Ergün, A. R., Baysal, T., Bozkır, H. (2013). Ultrases yöntemi ile karotenoitlerin ekstraksiyonu. Gıda 38(4), 239-246. doi: 10.5505/gida.2013.30074.
Fernández-León, M. F., Fernández-León, A. M., Lozano, M., Ayuso, M. C., Amodio, M. L., Colelli, G., & González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Control, 31(2), 302-313. https://doi.org/10.1016/j.foodcont.2012.10.012
Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
Jung, E., Kim, Y., Joo, N. (2013). Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.). J. Sci. Food Agric., 93(15), 3769-3776. https://doi.org/10.1002/jsfa.6256
Li, Z., Pan, Q., Cui, X., Duan, C. 2012. Optimization on anthocyanins extraction from wine grape skins using orthogonal test design. Food Sci. Biotechnol. 19(4): 1047-1053. doi 10.1007/s10068-010-0147-2.
Nakilcioğlu, E.,Ötleş, S. (2014). Basınçlı Çözgen Ekstraksiyonu ve Gıda Sanayiindeki Uygulamaları. Akademik Gıda, 12(2).88-94.
Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
Piyasena, P. Mohareb, E., Mckellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. Int J Food Microbiol, 87 (3): 207-216, doi:10.1016/S0168-1605(03)00075-8.
Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
Sindi, H. A., Marshall, L. J., Morgan, M. R. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem. 164, 23-29. https://doi.org/10.1016/j.foodchem.2014.04.097
Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., Dornier, M. (2017). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chem. 214, 234-241. https://doi.org/10.1016/j.foodchem.2016.07.071
Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5.
Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y.
Tiwari, B.K., Mason, T.J. (2011). Ultrasound processing of fluid foods. In: Novel thermal and non-thermal technologies for fluid foods. Cullen, P.J., Tiwari, B. K., Valdramidis V. (Editors) Academic Press, pp. 135-165, Waltham.
Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
Wong, P. K., Yusof, S., Ghazali, H. M., Che Man, Y. B. (2002). Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutrition & Food Science, 32(2), 68-73. https://doi.org/10.1108/00346650210416994

There are 27 citations in total.

Details

Primary Language	Turkish
Journal Section	Articles
Authors	Cüneyt Dinçer Timur Tongur Taner Erkaymaz
Project Number	FBA-2018-3150
Publication Date	June 15, 2020
Published in Issue	Year 2020 Volume: 45 Issue: 3

Cite

APA	Dinçer, C., Tongur, T., & Erkaymaz, T. (2020). FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. Gıda, 45(3), 409-420. https://doi.org/10.15237/gida.GD19155
AMA	Dinçer C, Tongur T, Erkaymaz T. FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. The Journal of Food. June 2020;45(3):409-420. doi:10.15237/gida.GD19155
Chicago	Dinçer, Cüneyt, Timur Tongur, and Taner Erkaymaz. “FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda 45, no. 3 (June 2020): 409-20. https://doi.org/10.15237/gida.GD19155.
EndNote	Dinçer C, Tongur T, Erkaymaz T (June 1, 2020) FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. Gıda 45 3 409–420.
IEEE	C. Dinçer, T. Tongur, and T. Erkaymaz, “FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”, The Journal of Food, vol. 45, no. 3, pp. 409–420, 2020, doi: 10.15237/gida.GD19155.
ISNAD	Dinçer, Cüneyt et al. “FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda 45/3 (June 2020), 409-420. https://doi.org/10.15237/gida.GD19155.
JAMA	Dinçer C, Tongur T, Erkaymaz T. FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. The Journal of Food. 2020;45:409–420.
MLA	Dinçer, Cüneyt et al. “FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda, vol. 45, no. 3, 2020, pp. 409-20, doi:10.15237/gida.GD19155.
Vancouver	Dinçer C, Tongur T, Erkaymaz T. FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. The Journal of Food. 2020;45(3):409-20.