Extraction Methods of Phenolic Compounds and Their Use as Natural Ingredients

Year 2024, Issue: 32, 37 - 47, 22.07.2024

Merve Gündüz Şeniz Karabıyıklı Çiçek

https://doi.org/10.56833/gidaveyem.1512599

Abstract

Objective: Phenolic compounds are organic compounds that can be used as natural food additives that have antimicrobial and antioxidant properties. The antimicrobial and antioxidant activity of phenolic compounds is directly related to their extraction method. Today, studies on innovative technologies aimed at minimizing the disadvantages of traditional extraction methods have gained momentum. It is known that extraction methods such as ultrasound-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, which have the advantages of low energy cost, reducing the amount of solvent used and shortening the extraction time, have a positive effect on the quality of the resulting phenolic compounds by reducing the extraction temperature. With the deciphering of the bioactive mechanisms of action of phenolic compounds, their use in the food industry is increasing day by day. Phenolic compounds, which have become a part of the food production process with natural ingredients, have many advantages, such as extending the shelf life of foods, taking part in the stabilization of sensory and textural properties. Dietary foods enriched with phenolic compounds have attracted much attention as a result of the many positive effects of phenolic compounds on health.
Conclusion: In this review study, the extraction methods of phenolic compounds and their use as natural food additives were examined

Keywords

Extraction of phenolic compounds, antimicrobial effect, antioxidant effect, natural food additive

Fenolik bileşiklerin ekstraksiyon yöntemleri ve doğal içerik olarak kullanımı

Abstract

Öz
Amaç: Fenolik bileşikler, antimikrobiyal ve antioksidan özelliklere sahip olan doğal gıda katkı maddesi olarak kullanılabilen organik bileşiklerdir. Fenolik bileşiklerin antimikrobiyal ve antioksidan etkinliği ekstraksiyon yöntemi ile doğrudan ilişkilidir. Günümüzde geleneksel ekstraksiyon yöntemlerinin dezavantajlarının minimize edilmesinin amaçlandığı yenilikçi teknolojiler üzerinde çalışmalar hız kazanmıştır. Düşük enerji maliyeti, kullanılan çözgen miktarının azaltılması ve ekstraksiyon süresinin kısaltılması gibi avantajlara sahip olan ultrason destekli ekstraksiyon, mikrodalga destekli ekstraksiyon ve süperkritik akışkan ekstraksiyon gibi ekstraksiyon yöntemlerinin, ekstraksiyon sıcaklığını düşürerek elde edilen fenolik bileşiğin kalitesi üzerinde olumlu etkiler sağladığı bilinmektedir. Fenolik bileşiklerin biyoaktif etki mekanizmalarının anlaşılmasıyla gıda endüstrisinde kullanımı gün geçtikçe artmaktadır. Doğal içerikli gıda üretim prosesinin bir parçası haline gelen fenolik bileşikler; gıdaların raf ömrünün uzatılması, duyusal ve tekstürel özelliklerin stabilizasyonunda görev alması gibi birçok avantaja sahiptir. Fenolik bileşiklerin sağlık üzerindeki birçok olumlu etkisinin aydınlatılması ile fenolik bileşiklerle zenginleştirilmiş diyet gıdalar oldukça ilgi görmektedir.
Sonuç: Bu derleme çalışmasında, fenolik bileşiklerin ekstraksiyon yöntemleri ve doğal gıda katkı maddesi olarak kullanımı irdelenmiştir.

Keywords

Fenolik bileşiklerin ekstraksiyonu, antimikrobiyal etki, antioksidan etki, doğal gıda katkı maddesi

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