KINETIC MODELLING OF OHMIC, MICROWAVE AND ULTRASOUND ASSISTED EXTRACTIONS OF PHENOLIC COMPOUNDS FROM OLIVE MILL WASTE WATER
Year 2024,
Volume: 49 Issue: 6, 1010 - 1027, 09.12.2024
Yaşar Özlem Alifakı
,
Merve Sılanur Yılmaz
,
Özge Şakıyan Demirkol
,
Asli İşci Yakan
Abstract
The aim of the study is to compare different extraction systems for the removal of phenolic compounds from olivemill wastewater. Besides, the another aim of the study is kinetic modelling and extraction of phenolics using DES (DES: choline cloride:formic acid (1:2, n:n). In the study, different extraction methods (ohmic, microwave, ultrasound and maceration) and extraction times were used. Moreover, choline chloride:formic acid (1:2, n:n) and water mixture (1:1, v:v) was used as the solvent and the solute to solvent ratio was adjusted to 1:5 (m:v) wastewater: solvent ratio. Total phenolic content was selected as dependent variable. Maximum total phenolic content (24.25±1.19 mg GAE/g OMW) was reached at microwave (270 W power) and 80 minutes process time. In addition, it was found that the variaiton of TPC with respect to time fit Peleg model. The highest B0 and Cmax values were detected at ohmic and microwave, assisted extraction respectively.
Project Number
TAGEM-20/AR-GE/07
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ZEYTİN KARASUYU FENOLİK BİRLEŞİKLERİNİN OHMİK, MİKRODALGA VE ULTRASON DESTEKLİ EKSTRAKSİYONU ve KİNETİK MODELLEMESİ
Year 2024,
Volume: 49 Issue: 6, 1010 - 1027, 09.12.2024
Yaşar Özlem Alifakı
,
Merve Sılanur Yılmaz
,
Özge Şakıyan Demirkol
,
Asli İşci Yakan
Abstract
Bu çalışmanın amacı, zeytinyağı proses atığı olan karasuyundaki fenolik maddelerin bertaraf edilmesi için ekstraksiyon sistemlerinin kıyaslanmasıdır. Ayrıca çalışmanın bir diğer amacı derin ötektik çözgen (DÖÇ: kolin klorür:formik asit (1:2, n:n)) kullanılarak ohmik, mikrodalga ve ultrason destekli ekstraksiyon sistemi ile fenolik bileşiklerinin ekstraksiyonu ve kinetik modellenmesidir. Çalışmada, dört farklı ekstraksiyon tekniği (ohmik, mikrodalga, ultrason ve maserasyon) ve ekstraksiyon çeşidine göre değişen farklı işlem süreleri kullanılarak kolin klorür:formik asit (1:2, n:n) ve su karışımı (1:1, v:v) ile 1:5 (m:v) karasu:solvent oranında ekstraksiyon işlemi gerçekleştirilmiştir. Bağımlı değişken olarak toplam fenolik madde miktarı belirlenmiştir. En yüksek toplam fenolik madde miktarına (24.25±1.19 mg GAE/g karasu) mikrodalga (270 W güçte) destekli ekstraksiyon işleminde ve 80 dakikada ulaşılmıştır. Ek olarak modelleme sonucunda fenolik madde değişiminin Peleg modeline uyum gösterdiği görülmüştür. En yüksek B0 ve Cmax değerleri sırasıyla ohmik destekli ekstraksiyon işlemi ve mikrodalga destekli ekstraksiyon işleminde tespit edilmiştir.
Project Number
TAGEM-20/AR-GE/07
References
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- Chemat, F., Cravotto, G. (2012). Microwave-assisted extraction for bioactive compounds: theory and practice. Springer, New York.
- Çilingir, S., Goksu, A., Sabanci, S. (2021). Production of pectin from lemon peel powder using ohmic heating-assisted extraction process. Food and Bioprocess Technology, 14(7): 1349-1360, doi: 10.1007/s11947-021-02636-9.
- De Marco, E., Savarese, M., Paduano, A., Sacchi, R. (2007). Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters. Food chemistry, 104(2), 858-867.
- El-Abbassi, A., Kiai, H., Hafidi, A. (2012). Phenolic profile and antioxidant activities of olive mill wastewater. Food Chemistry, 132(1), 406-412.
- Ferreira-Santos, P., Nobre, C., Rodrigues, R.M., Genisheva, Z., Botelho, C., Teixeira, J.A. (2024). Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility. Food Chemistry, 436: 137780, doi: 10.1016/j.foodchem.2023.137780.
- Foti, P., Romeo, F.V., Russo, N., Pino, A., Vaccalluzzo, A., Caggia, C., Randazzo, C.L. (2021). Olive mill wastewater as renewable raw materials to generate high added-value ingredients for agro-food industries. Applied Sciences, 11(16): 7511, doi: 10.3390/app11167511.
- García, A., Rodríguez-Juan, E., Rodríguez-Gutiérrez, G., Rios, J.J., Fernández-Bolaños, J. (2016). Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs). Food Chemistry, 197: 554-561, doi: 10.1016/j.foodchem.2015.10.131.
- Gil-Martín, E., Forbes-Hernández, T., Romero, A., Cianciosi, D., Giampieri, F., Battino, M. (2022). Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chemistry, 378: 131918, doi: 10.1016/j.foodchem.2021.131918.
- Grishina, E.P., Kudryakova, N.O. (2017). Conductivity and electrochemical stability of concentrated aqueous choline chloride solutions. Russian Journal of Physical Chemistry A, 91: 2024-2028, doi: 10.1134/ S0036024417100144.
- Gueboudji, Z., Kadi, K., Mahmoudi, M., Hannachi, H., Nagaz, K., Addad, D., ... Hessini, K. (2023). Maceration and liquid–liquid extractions of phenolic compounds and antioxidants from Algerian olive oil mill wastewater. Environmental Science and Pollution Research, 30(2): 3432-3439, doi: 10.1007/s11356-022-22482-2.
- Hashemi Gahruie, H., Parastouei, K., Mokhtarian, M., Rostami, H., Niakousari, M., Mohsenpour, Z. (2020). Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals. Journal of Applied Research on Medicinal and Aromatic Plants, 19: 100264, doi: 10.1016/j.jarmap.2020.100264.
- Icier, F., Ilıcalı, C. (2004). Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating. Journal of Food Process Engineering, 27(3): 159-180, doi: 10.1111/j.1745-4530.2004.tb00628.x.
- Jesus, M.S., Ballesteros, L.F., Pereira, R.N., Genisheva, Z., Carvalho, A.C., PereiraWilson, C., Teixeira, J.A., Domingues, L. (2020). Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chemistry, 316: 126298, doi: 10.1111/j.1745-4530.2004.tb00628.x.
- Kaderides, K., Papaoikonomou, L., Serafim, M., Goula, A.M. (2019). Microwave-assisted extraction of phenolics from pomegranate peels: Optimization, kinetics, and comparison with ultrasounds extraction. Chemical Engineering and Processing-Process Intensification, 137: 1-11, doi: 10.1016/j.cep.2019.01.006.
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