Elma kabuğundan fenolik maddelerin ultrases destekli ekstraksiyonu

Öz

Bu çalışmada, elma kabuğundan fenolik bileşiklerin ultrases destekli ekstraksiyon (15, 30 ve 45 dakika) ve konvansiyonel ekstraksiyon (15, 30, 45, 60, 75 ve 90 dakika) yöntemleri ile ekstrakte edilmesi araştırıldı. Elma kabuğu ekstraktlarının antioksidan kapasitesi (DPPH), toplam fenolik madde, toplam flavanoid madde ve bireysel fenolik içeriği belirlendi. İki farklı ekstraksiyon yöntemi ile elde edilen elma kabuk ekstraktlarında klorojenik asit, rutin, kateşin, epikateşin, prosiyanidin B1, prosiyanidin B2 ve prosiyanidin C1 tespit edildi. Konvansiyonel yöntemde 90 dakikalık ekstraksiyon sonunda toplam fenolik, toplam flavonoid ve antioksidan aktivite sırasıyla 1848.50 ±0.40 mg GAE/kg, 571.01 ±2.88 mgKA/kg ve 9.70 ±0.00 mmol Trolox eq./g olarak bulunurken 45 dakikalık ultrases destekli ekstraksiyonda toplam fenolik, toplam flavonoid ve antioksidan aktivite sırasıyla 2021.83 ±65.69 mg GAE/kg, 532.66 ±2.43 mgKA/kg ve 11.73 ±0.08 mmol Trolox eq./g olarak belirlendi. Konvansiyonel yöntemle karşılaştırıldığında, ultrases destekli ekstraksiyon uygulamasının elma kabuklarından fenolik madde ekstraksiyonunun süresini önemli ölçüde azalttığı ve ekstraksiyon verimliliğini arttırdığı tespit edildi.

Anahtar Kelimeler

• Antioksidan
• Ektraksiyon
• Elma kabuğu
• Fenolik bileşikler
• Ultrases

Ultrasound-assisted extraction of phenolic compounds from apple peel

Abstract

This study investigated the extraction of phenolic compounds from apple peel by ultrasound-assisted extraction (15, 30 and 45 min) and conventional extraction (15, 30, 45, 60, 75 and 90 min). The antioxidant capacity (DPPH), total phenolic content, total flavonoid content, and individual phenolic compounds of apple peel extracts were determined. HPLC analysis indicated that apple peel extracts had chlorogenic acid, rutin, catechin, epicatechin, procyanidin B1, procyanidin B2 and procyanidin C1. In the conventional method, the total phenolic content, total flavonoid content and antioxidant activity of apple peel extract in 90 min of conventional extraction was found as 1848.50 ±0.40 mg GAE/kg, 571.01 ±2.88 mgKA/kg and 9.70±0.00 mmol Trolox eq./g, respectively. In 45 min of the ultrasound-assisted extraction, total phenolic content, total flavonoid content and antioxidant activity of extracts were determined as 2021.83±65.69 mg GAE/kg, 532.66 ±2.43 mgKA/kg and 11.73 ±0.08 mmol Trolox eq./g respectively. The application of ultrasound-assisted extraction markedly decreased extraction time and improved the extraction efficiency compared with the conventional method.

Keywords

• Antioxidant
• Apple peel
• Extraction
• Phenolic compounds
• Ultrasound

References

1. Annegowda, H.V., Anwar, L.N., Mordi, M.N., Ramanathan, S. Mansor, S. M. (2010). Influence of sonication on the phenolic content and antioxidant activity of Terminalia catappa L. leaves. Pharmacognosy Research, 2(6), 368-373. https://doi.org/10.4103/0974-8490.75457
2. Anticona, M., Blesa, J., Lopez-Malo, D., Frigola, A., Esteve, M.J. (2021). Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels. Food Bioscience, 42, 101185. https://doi.org/10.1016/j.fbio.2021.101185
3. Carrera, C., Ruiz-Rodríguez, A., Palma, M., Barroso, C.G. (2012). Ultrasound assisted extraction of phenolic compounds from grapes. Analytica Chimica Acta, 732, 100-104. https://doi.org/10.1016/j.aca.2011.11.032
4. Colaric, M., Veberic, R., Solar, A., Hudina, M., Stampar, F. (2005). Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry, 53(16), 6390-6396. https://doi.org/10.1021/jf050721n
5. de Torres, C., Díaz-Maroto, M.C., Hermosín-Gutiérrez, I., Pérez-Coello, M.S. (2010). Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Analytica Chimica Acta, 660, 177-182. https://doi.org/10.1016/j.aca.2009.10.005
6. Drogoudi, P.D., Michailidis, Z., Pantelidis, G. (2008). Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Scientia Horticulturae, 115, 149-153. https://doi.org/10.1016/j.scienta.2007.08.010
7. Egüés, I., Hernandez-Ramos, F., Rivilla, I., Labidi, J. (2021). Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace. Molecules, 26(13), 3783. https://doi.org/10.3390/molecules26133783
8. Gajic, I. S., Savic, I., Boskov, I., Žerajić, S., Markovic, I., Gajic, D. (2019). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Locust (Robiniae Pseudoacaciae) Flowers and Comparison with Conventional Methods. Antioxidants, 8(8), 248. https://doi.org/10.3390/antiox8080248 Júnior, M.E.S., Araújo, M.V.R.L., Santana, A.A., Silva, F.L.H., Maciel, M.I.S. (2021). Ultrasound-assisted extraction of bioactive compounds from ciriguela (Spondias purpurea L.) peel: Optimization and comparison with conventional extraction and microwave. Arabian Journal of Chemistry, 14(8), 103260. https://doi.org/10.1016/j.arabjc.2021.103260

9. Kabir, F., Tow, W.W., Hamauzu, Y., Katayama, S., Tanaka, S., Nakamura, S. (2015). Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-products. Food Chemistry, 167, 358-362. https://doi.org/10.1016/j.foodchem.2014.06.099
10. Khan, M.K., Abert-Vian, M., Fabiano-Tixier, A.S., Dangles, O., Chemat, F. (2010). Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chemistry, 119(2), 851-858. https://doi.org/10.1016/j.foodchem.2009.08.046
11. Kumari, B., Tiwari, B.K., Hossain, M.B., Rai, D.K., Brunton, N.P. (2017). Ultrasound-assisted extraction of polyphenols from potato peels: Profiling and kinetic modelling. International Journal of Food Science & Technology, 52(6), 1432-1439. https://doi.org/10.1111/ijfs.13404
12. Kumcuoğlu, S., Yılmaz, T., Tavman, Ş. (2011). Salça Üretim Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Likopen Ekstraksiyonu. Akademik Gıda, 9(6), 23-28.
13. Mcsweeney, M., Seetharaman, K. (2015). State of Polyphenols in the Drying Process of Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 55(5), 660-669. https://doi.org/10.1080/10408398.2012.670673
14. Meregalli, M.M., Puton, B.M.S., Camera, F. D., Amaral, A.U., Zeni, J., Cansian, R.L., Mignoni, M.L., Backes, G.T. (2020). Conventional and ultrasound-assisted methods for extraction of bioactive compounds from red araçá peel (Psidium cattleianum Sabine). Arabian Journal of Chemistry, 13, 5800-5809. https://doi.org/10.1016/j.arabjc.2020.04.017
15. Pyo, Y.H., Lee, T.C., Logendra, L., Rosen, R.T. (2004). Antioxidant activity and phenolic compounds of swiss chard (Beta vulgaris Subspecies cycla) extracts. Food Chemistry, 85(1), 19-26. https://doi.org/10.1016/S0308-8146(03)00294-2
16. Ramli, N.S., Ismail, P., Rahmat, A. (2014). Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus). The Scientific World Journal, 1-7. https://doi.org/10.1155/2014/964731
17. Rana, S., Bhushan, S. (2016). Apple phenolics as nutraceuticals: assessment, analysis and application. Journal of Food Science and Technology, 53(4), 1727-1738. https://doi.org/10.1007/s13197-015-2093-8
18. Rupasinghe, H.P.V., Wang, L., Huber, G.M., Pitts, N.L. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107(3), 1217-1224. https://doi.org/10.1016/j.foodchem.2007.09.057
19. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphotungustic acid reagents. American Journal of Enology and Viticulture, 16, 144-158. https://doi.org/10.5344/ajev.1965.16.3.144
20. Uğurlu, S., Bakkalbaşı, E. (2023). Yeşil Cevizlerden Ultrason Destekli Ekstraksiyon Yöntemiyle Fenolik Bileşiklerin Eldesi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 28(1), 185-191. https://doi.org/10.53433/yyufbed.1150133
21. Virot, M., Tomao, V., Bourvellec, C.L., Renard, C.M.C.G., Chemat, F. (2010). Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochemistry, 17(6), 1066-1074. https://doi.org/10.1016/j.ultsonch.2009.10.015
22. Wang, J., Sun, B., Cao, Y., Tian, Y., Li, X. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry, 106(2), 804-810. https://doi.org/10.1016/j.foodchem.2007.06.062
23. Wang, L., Weller, C.L. (2006). Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 17(6), 300-312. https://doi.org/10.1016/j.tifs.2005.12.004
24. Wolfe, K.L., Liu, R.H. (2003). Apple Peels as a Value-Added Food Ingredient. Journal of Agricultural and Food Chemistry, 51, 1676-1683. https://doi.org/10.1021/jf025916z
25. Wolfe, K., Wu, X., Liu, R.H. (2003). Antioxidant Activity of Apple Peels. Journal of Agricultural and Food Chemistry, 51, 609-614. https://doi.org/10.1021/jf020782a
26. Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., Hu, X. (2007). Chemical compositional characterization of some apple cultivars. Food Chemistry, 103(1), 88-93. https://doi.org/10.1016/j.foodchem.2006.07.030
27. Yang, Q.Q., Cheng, L.Z., Zhang, T., Yaron, S, Jiang, H.X., Sui, Z.Q., Corke, H. (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops & Products, 152, 112561. https://doi.org/10.1016/j.indcrop.2020.112561
28. Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2