Farklı basınç büyüklükleri ve çözücülerin böğürtlen (Rubus plicatus L.) ekstraktlarının fonksiyonel özelliklerine ve renk stabilitesine etkisi

Abstract

Fenolikler, oluşturduğu antioksidan kapasite sayesinde başta kanser olmak üzere, kardiyovasküler hastalıklar, hipertansiyon ve diyabet gibi birçok hastalığa karşı koruyucu etki göstermektedir. Böğürtlen yüksek fenolik madde içeriği sayesinde fonksiyonel gıda olarak anılmaktadır. Bu çalışmada, işlem görmemiş ve hidrostatik basınç uygulanmış (300 MPa veya 600 MPa) böğürtlen püresinden su, etanol, metanol ve bu çözücülerin asetik asit (%1) ya da hidroklorik asit (%1) eklenmiş formları kullanılarak ekstraktlar elde edilmiştir. Ardından 0.gün ve 7.gün fenolik madde içeriği, antioksidan kapasite ve renk değerleri belirlenmiştir. En yüksek fenolik madde içeriği ve antioksidan kapasite hidroklorik asit eklenmiş alkol ekstraksiyonu ile en düşük değerler ise su ekstraksiyonu ile elde edilmiştir. Hidroklorik asitin asetik asitten daha fazla fenolik madde ekstrakte ettiği ve antioksidan kapasiteyi artırdığı belirlenmiştir. Fenolik madde miktarı yüksek örneklerde L* değerlerinin daha düşük a* ve b* değerlerinin ise daha yüksek olduğu bulunmuştur. İşlem görmemiş örnekler ile karşılaştırıldığında basıncın fenolik madde içeriği ve antioksidan kapasiteyi artırdığı belirlenmiştir (p<0.05). 600 MPa’nın etkisi asitlendirilmiş çözücü ortamında daha belirgindir. Fenolik madde içerikleri ile antioksidan ve renk değerleri arasında korelasyon tespit edilmiştir. Sonuç olarak, böğürtlen meyvesinin fonksiyonel özelliklerini arttırmak için hidroklorik asit eklenmiş etanol ortamında ekstraksiyon önerilmiştir.

Keywords

• Böğürtlen
• Fenolik
• Antioksidan
• Renk
• Stabilite
• Hidrostatik

The influence of different pressure magnitudes and solvents on the functional properties and color stabi-lity of blackberry (Rubus plicatus L.) extracts

Abstract

Phenolics have a protective effect against many diseases, such as cancer, cardiovascular diseases, hypertension and diabetes, owing to the antioxidant capacity they form. Blackberries are known as a functional food due to their high phenolic content. In this study, the extracts were obtained from untreated and hydrostatic pressure (300 MPa or 600 MPa) treated blackberry puree using water, ethanol, methanol and acetic acid (1%) or hydrochloric acid (1%) added forms of these solvents. Then the phenolic content, antioxidant capacity and color values were determined on the 0th and 7th days. The highest phenolic content and antioxidant capacity were obtained with alcohol extraction with added hydrochloric acid, and the lowest values were obtained with water extraction. It was determined that hydrochloric acid extracted more phenolic substances than acetic acid and increased the antioxidant capacity. It was found that L* values were lower, a* and b* values were higher in samples with high phenolic content. Compared with the untreated samples, it was determined that the pressure increased the phenolic content and antioxidant capacity (p<0.05). The effect of 600 MPa was found to be more pronounced in the presence of acid-added solvents. A correlation was detected between the phenolic contents, antioxidant capacities, and color values. As a result, extraction in hydrochloric acid-added ethanol medium is recommended to increase the functional properties of blackberry fruit.

Keywords

• Blackberry
• Phenolic
• Antioxidant
• Color
• Stability
• Hydrostatic

References

1. Akhbari, M., Hamedi, S., Aghamiri, Z. (2019). Optimization of total phenol and anthocyanin extraction from the peels of eggplant (Solanum melongena L.) and biological activity of the extracts. Journal of Food Measurement and Characterization, 13(4), 3183-3197. https://doi.org/10.1007/s11694-019-00241-1
2. Albert, C., Codină, G.G., Héjja, M., András, C.D., Chetrariu, A., Dabija, A. (2022). Study of antioxidant activity of garden blackberries (Rubus fruticosus L.) extracts obtained with different extraction solvents. Applied Sciences, 12(8), 4004. https://doi.org/10.3390/app12084004
3. Amakura, Y., Umino, Y., Tsuji, S., Tonogai, Y. (2000). Influence of jam processing on the radical scavenging activity and phenolic content in berries. Journal of Agricultural and Food Chemistry, 48(12), 6292-6297. https://doi.org/10.1021/jf000849z
4. Anantharaju, P.G., Gowda, P.C., Vimalambike, M.G. ve Madhunapantula, S.V. (2016). An overview on the role of dietary phenolics for the treatment of cancers. Nutrition Journal, 15(1), 99. https://doi.org/10.1186/s12937-016-0217-2
5. AOAC, (2004). Association of Official Analytical Chemists. Official Methods of Analysis (AOAC, Arlington, VA).
6. Brand-Williams, W., Cuvelier, M.E. ve Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
7. Buslig, B.S. (1992). Measurement of orange juice color with a 0/45 portable colorimeter. Proceedings of the Florida State Horticultural Society, 153-155.
8. Cao, X., Zhang, Y., Zhang, F., Wang, Y., Yi, J., Liao, X. (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture, 91(5), 877-885. https://doi.org/10.1002/jsfa.4260

9. Casazza, A. A., Aliakbarian, B., Sannita, E., Perego, P. (2012). High-pressure high-temperature extraction of phenolic compounds from grape skins. International Journal of Food Science & Technology, 47(2), 399-405. https://doi.org/10.1111/j.1365-2621.2011.02853.x
10. Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217-225. https://doi.org/10.1016/j.seppur.2006.12.005
11. Corrales, M., Toepfl, S., Butz, P., Knorr, D., Tauscher, B. (2008). Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science & Emerging Technologies, 9(1), 85-91. https://doi.org/10.1016/j.ifset.2007.06.002
12. Gómez-Maqueo, A., Welti-Chanes, J., Cano, M.P. (2020). Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cells. Food Research International, 130, 108909. https://doi.org/10.1016/j.foodres.2019.108909
13. Guo, X., Han, D., Xi, H., Rao, L., Liao, X., Hu, X., Wu, J. (2012). Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 88(2), 441-448. https://doi.org/10.1016/j.carbpol.2011.12.026
14. Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V., Peralta, R.M. (2012). Phenolic compounds in fruits – an overview. International Journal of Food Science & Technology, 47(10), 2023-2044. https://doi.org/10.1111/j.1365-2621.2012.03067.x
15. Huang, H.-W., Cheng, M.-C., Chen, B.-Y. ve Wang, C.-Y. (2019). Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull. Journal of Food Science and Technology, 56(9), 4016-4024. https://doi.org/10.1007/s13197-019-03870-y
16. Huang, W.-Y., Cai, Y.-Z. ve Zhang, Y. (2009). Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutrition and Cancer, 62(1), 1-20. https://doi.org/10.1080/01635580903191585
17. Jiang, F., Dusting, G. J. (2003). Natural phenolic compounds as cardiovascular therapeutics: potential role of their antiinflammatory effects. Current Vascular Pharmacology, 1(2), 135-156. https://doi.org/10.2174/1570161033476736
18. Jiang, Y., Li, Y., Li, J. (2004). Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid. Journal of Food Engineering, 63(2), 147-151. https://doi.org/10.1016/S0260-8774(03)00293-0
19. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT-Food Science and Technology, 44(4), 1065-1072. https://doi.org/10.1016/j.lwt.2010.12.009
20. Kopjar, M., Orsolic, M., Pilizota, V. (2014). Anthocyanins, phenols, and antioxidant activity of sour cherry puree extracts and their stability during storage. International Journal of Food Properties, 17(6), 1393-1405. https://doi.org/10.1080/10942912.2012.714027
21. Lorzadeh, E., Heidary, Z., Mohammadi, M., Nadjarzadeh, A., Ramezani-Jolfaie, N., Salehi-Abargouei, A. (2022). Does pomegranate consumption improve oxidative stress? A systematic review and meta-analysis of randomized controlled clinical trials. Clinical Nutrition ESPEN, 47, 117-127. https://doi.org/10.1016/j.clnesp.2021.11.017
22. Mello, B.C.B.S., Petrus, J.C.C., Hubinger, M.D. (2010). Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration. Journal of Food Engineering, 96(4), 533-539. https://doi.org/10.1016/j.jfoodeng.2009.08.040
23. Navarro-Baez, J.E., Martínez, L.M., Welti-Chanes, J., Buitimea-Cantúa, G.V., Escobedo-Avellaneda, Z. (2022). High hydrostatic pressure to increase the biosynthesis and extraction of phenolic compounds in food: A review. Molecules, 27(5), 1502. https://doi.org/10.3390/molecules27051502
24. Oancea, S., Grosu, C., Ketney, O., Stoia, M. (2013). Conventional and ultrasound-assisted extraction of anthocyanins from blackberry and sweet cherry cultivars. Acta Chimica Slovenica, 60(2), 383-389.
25. Osorio-Tobón, J.F. (2020). Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds. Journal of Food Science and Technology, 57(12), 4299-4315. https://doi.org/10.1007/s13197-020-04433-2
26. Oszmiański, J., Nowicka, P., Teleszko, M., Wojdyło, A., Cebulak, T., Oklejewicz, K. (2015). Analysis of phenolic compounds and antioxidant activity in wild blackberry fruits. International Journal of Molecular Sciences, 16(7), 14540-14553. https://doi.org/10.3390/ijms160714540
27. Pinela, J., Prieto, M.A., Barros, L., Carvalho, A.M., Oliveira, M.B.P.P., Saraiva, J.A., Ferreira, I.C.F.R. (2018). Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. Separation and Purification Technology, 192, 501-512. https://doi.org/10.1016/j.seppur.2017.10.007
28. Revilla, E., Ryan, J.-M., Martín-Ortega, G. (1998). Comparison of several procedures used for the extraction of anthocyanins from red grapes. Journal of Agricultural and Food Chemistry, 46(11), 4592-4597. https://doi.org/10.1021/jf9804692
29. Robinson, J.A., Bierwirth, J.E., Greenspan, P. Pegg, R.B. (2020). Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies. Journal of Food Bioactives, 9, 40-51. https://doi.org/10.31665/JFB.2020.9217
30. Rodriguez-Mateos, A., Heiss, C., Borges, G., Crozier, A. (2014). Berry (poly)phenols and cardiovascular health. Journal of Agricultural and Food Chemistry, 62(18), 3842-3851. https://doi.org/10.1021/jf403757g
31. Slinkard, K., Singleton, V. L. (1977). Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49. https://doi.org/10.5344/ajev.1974.28.1.49
32. Soto, M., Acosta, O., Vaillant, F., Pérez, A. (2016). Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits. Journal of Food Process Engineering, 39(5), 492-500. https://doi.org/10.1111/jfpe.12240
33. Wahle, K.W.J., Brown, I., Rotondo, D., Heys, S.D. (2010). Plant Phenolics in the Prevention and Treatment of Cancer. Giardi, M. T., Rea, G., ve Berra, B. (eds) Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors. Boston, MA (Advances in Experimental Medicine and Biology), 36-51. https://doi.org/10.1007/978-1-4419-7347-4_4
34. Wrolstad, R., Skrede, G., Lea, P., Enersen, G. (2001). Extraction, isolation, and purification of anthocyanins. Current Protocols in Food Analytical Chemistry. https://doi.org/10.1002/0471142913.faf0101s00
35. Xi, J. (2006). Effect of high pressure processing on the extraction of lycopene in tomato paste waste. Chemical Engineering & Technology, 29(6), 736-739. https://doi.org/10.1002/ceat.200600024
36. Xi, J., Shen, D., Zhao, S., Lu, B., Li, Y., Zhang, R. (2009). Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382(1), 139-143. https://doi.org/10.1016/j.ijpharm.2009.08.023