Optimization of Hazelnut Oil Extraction by Microwave Assisted-Soxhlet Equipment using Response Surface Methodology

Yıl 2014, Cilt: 12 Sayı: 1, 20 - 28, 01.03.2014

İlknur Tunç Firdevs Çalışkan Gülcan Özkan Erkan Karacabey

Öz

Hazelnut is an important food in terms of the high proportion of oil and oil bioactive components in the composition of oil. In this study, the potential use of the microwave-assisted Soxhlet system green extraction technique for the production of maximum oil yield from hazelnut and oil with high quality that can be consumed without refining was investigated. Central composite design with different extraction temperatures 36-64°C and time 10-80 min was used as an experimental design for the optimization of oil extraction by the microwave-assisted Soxhlet system. The experimental design was optimized for maximum oil recovery and for the minimum of free acidity and peroxide values as quality parameters. The models used in this study estimated the hazelnut oil production by microwave assistedSoxhlet extraction with high success R2>0.75 . In the study, the presence of the favourable effect of extraction temperature on oil yield was found. Meanwhile free acidity and peroxide value as quality criteria was found to display significant changes with both extraction parameters of temperature and time

Anahtar Kelimeler

Hazelnut, Microwave, Extraction optimization, Response surface methodology, Food processing

Mikrodalga Destekli Soxhlet Cihazı ile Fındık Yağı Ekstraksiyonunun Yanıt Yüzey Yöntemi ile Optimizasyonu

Öz

Bileşiminde bulunan yüksek orandaki yağ ve yağ biyoaktif bileşenleri bakımından fındık önemli bir gıda maddesidir. Bu çalışmada fındıktan maksimum yağ verimine sahip ve rafine edilmeden tüketilebilecek kalitede fındık yağı üretimi için mikrodalga destekli Soxhlet sistemi yeşil ekstraksiyon tekniği kullanım olanaklarının araştırılması amaçlanmıştır. Çalışma kapsamında, mikrodalga destekli Soxhlet sistemi ile yağ ekstraksiyonu için optimizasyon amaçlı, farklı ekstraksiyon sıcaklıkları 36-64°C ve süreleri 10-80 dakika kullanılarak merkezi karma tasarım ile deneme deseni hazırlanmıştır. Deneme deseni maksimum yağ verimi elde etmek ve kalite kriterleri olan serbest asitlik ve peroksit değerlerini minimize etmek için optimize edilmiştir. Çalışma sonucunda elde edilen modeller, mikrodalga destekli Soxhlet ekstraksiyonu ile fındık yağı eldesini çalışılan değişken aralıklarında yüksek başarı ile tahmin etmiştir R2>0.75 . Çalışmada ekstraksiyon sıcaklığının yağ verimi üzerinde artırıcı bir etkisi olduğu tespit edilmiştir. Aynı zamanda yağ kalite kriterleri olan serbest asitlik ve peroksit değerinin ekstraksiyon parametrelerinin sıcaklık ve süre her ikisi ile önemli değişimler gösterdikleri belirlenmiştir

Anahtar Kelimeler

Fındık, Mikrodalga, Ekstraksiyon optimizasyonu, Yanıt yüzey yöntemi, Gıda işleme

Kaynakça

• Sahin, E.A., Öztek, L., Üstün, S., Oysun, G., 1990. Orta ve Dogu Karadeniz bölgesinde yetistirilen fındık çesitlerinin teknolojik özellikleri üzerine arastırmalar. Ondokuz Mayıs Ünv. Ziraat Fak. 63, 54 sayfa, Samsun.
• Ayfer, M., Türk, R., Eris, A., 1997. Chemical composition of Degirmendere hazelnut and its importance in human nutrition (3. International Congress on Hazelnuts). Acta Horticulturae 351: 51-53. [3] INC
• (International Nut Council) 2012.
• http://www.nutfruit.org/en/the-database_4095.
• Yavuz, G.G., Polat, K. 2012. Durum ve Tahmin Fındık 2011/2012, TEPGE Yayın No: 1918 ISBN: 978-975-407-338-6 ISSN: 1306-0260, T.C. Gıda, Tarım ve Hayvancılık Bakanlığı Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü, Ankara.
• Anonim, 2002. Hazelnut Oil LVO Standards. http://www.libertyvegetableoil.com
• Simsek, A., Aslantas, R., 1999. Fındığın bileşimi ve insan beslenmesi açısından önemi. Gıda 24(3): 209-216.
• Martinez, M.L., Mattea, M.A., Maestri, D.M., 2008. Pressing and supercritical carbondioxide extraction of walnut oil. Journal of Food Engineering 88(3): 399-404.
• Sheibani, A., Ghaziaskar, H.S., 2008. Pressurized fluid extraction of pistachio oil using a modified supercritical fluid extractor and factorial design for optimization. LWT Food Science and Technology 41(8): 1472-1477.
• Lee, M.H., Lin, C.C., 2007. Comparison of techniques for extraction of isoflavones from the root of Radix Puerariae: Ultrasonic and pressurized solvent extractions. Food Chemistry 105: 223-22.
• Luthria, D.L., Biswas, R., Natarajan, S., 2007. Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean. Food Chemistry 105: 325-333.
• Sanagi, M.M., See, H.H., İbrakim, W.A.W., Naim, A.A., 2005. Determination of carotene, tocopherols and tocotrienols in residue oil from palm pressed fiber using pressurized liquid extraction-normal phase liquid chromatography. Analytica Chimica Acta 538(1-2): 71-76.
• Rostagno, M.A., Palma, M., Barroso, C.G., 2004. Pressurized liquid extraction of isoflavones from soybeans. Analytica Chimica Acta 522(2): 169-177.
• Kwaku, T., Ohta, Y., 1997. Aqueous extraction of coconut oil by an enzyme-assisted. Journal of the Science of Food and Agriculture 74: 497-502.
• Goss,W.H.1946. Solvent extraction of oil seeds.Oil and Soap 23, 349-354.
• Grigonis, D., Venskutonis, P.R., Sivrik, B., Sandahl, M., Eskilsson, C.S., 2005. Comparison of different extraction techniques for isolation of antioxidants from sweet grass (Hierochloe odorata). Journal of Supercritical Fluids 33: 223-233.
• Huie, C.W., 2002. A review of modern sample- preparation techniques for the extraction and analysis of medicinal plants. Analytical and Bioanalytical Chemistry 373(1-2): 23-30.
• Gunstone, F.D, Hardwood, J.L., Padley, F.B., 1986. Chapter 5: Processing of fats and oils. In Chapman and Hall Ltd, Cambridge, Great Britain.
• Bernardini, E., 1976. Batch and continuous solvent extraction. Journal of American Oil chemists Society 53: 275-278.
• Johnson, L.A., Lusas, E.W., 1983. Comparison of Alternative Solvents for Oils Extraction. Journal of American Oil Chemists Society 60(2): 229-241
• Hemwimon, S., Pavasant, P., Shotipruk, A., 2007. Microwave-assisted extraction of antioxidative anthraquinones from roots of Morinda citrifolia. Separation and Purfication Technology 54: 44-50.
• Kwon, J.H., Belanger, J.M.R., Pare, J.R.J., 2003. Optimization of microwave-assisted extraction (MAP) for Ginseng components by response surface methodology. Journal of Agricultural and Food Chemistry 51: 1807-1810.
• Pan, X., Niu, G., Liu, H., 2002. Comparison of microwave-assisted extraction and conventional extraction techniques for the extraction of tanshinones Biochemical Engineering Journal 12: 71-77. miltiorrhizabung.
• Pare, J.R.J., Belanger, J.M.R., 1994. Microwave- assisted process (MAP™): a new tool for the analytical laboratory. TrAC Trends in Analytical Chemistry 13(4): 176-184.
• Mahesar, S.A., Sherazi, S.T.H., Abro, K., Kandhro, A., Bhanger, M.I., Voort, F.R., Sedman, J., 2008. Applicationofmicrowave heating for the fast extraction of fat content from the poultry feeds. Talanta 75: 1240-1244.
• Cravotto, G., Boffa, L., Mantegna, S., Perego, P., Avogadro, M., Cintas, P., 2008. Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves. Ultrasonics Sonochemistry 15
• Pasquet, V., Chérouvrier, J.R., Farhat, F., Thiéry, V., Piot, J.M., Bérard, J.B.,Kaas, R., Serive, B., Patrice, T., Cadoret, J.P., Picot, L., 2011. Study on the microalgal pigments extraction process: performance of microwave assisted extraction. Process Biochemistry 46(1): 59–67.
• Terigar, B., Balasubramanian, G.S., Sabliov, C.M., Lima, M., Boldor, D., 2011. Soybean and rice bran oil extraction in a continuous microwave system: From laboratory- to pilot-scale. Journal of Food Engineering 104: 208–217.
• Ganzler, K., Salgo, A., Valko, K., 1986. Microwave extraction: a novel sample preparation method for chromatography. Journal of Chromatography 371: 299–306.
• Worsfold, P., Townshend,A., . Poole, C., 2005. Encyclopedia of Analytical Science, 2nd ed. Boston: Elsevier.
• Garcia-Ayuso, L.E., Sanchez, M., Fernandez de Alba , A., Luque De Castro, M.D., 1998. Focused microwave-assisted Soxhlet: an advantageous tool for sample extraction. Analytical Chemistry 70: 2426–2431.
• Artık, N., 2004. Türk Fındıklarının Fenolik Bileşik Dağılımı ve Kavurma Prosesinde Değişimi. Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu Ankara,: 2001-07-11-045
• Özdemir, F., Topuz, A., Doğan, Ü., Karkacıer, M., 1998. Fındık çeşitlerinin bazı fiziksel ve kimyasal özellikleri. Gıda 23(1): 38-41.
• Koksal, A.I., Artik, N., Simsek, A.,Gunes, N., 2006. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry 99: 509–515.
• Günay, S., 2007. Türkiye'de Ekolojik Fındık Tarımının Başlaması ve Etkileri Üzerine Bir Örnek: Çamlıca Köyü (Samsun), Anadolu Üniversitesi, Uydu ve Uzay Bilimleri Araştırma Enstitüsü, Uzaktan Algılama ve Coğrafi Bilgi Sistemleri Anabilim Dalı, ss: 16, 63, 7-15, Eskişehir.
• Emekli Alturfan, E., Kasıkçı, E., Gülal, E., Yarat, A., Eren, N., 2009. Kısa süreli sık fındık tüketiminin serum Na, K, Cl, Fe, Ca düzeylerine ve hematolojik parametreleri üzerine etkisinin incelenmesi. ADÜ Tıp Fakültesi Dergisi 10(2): 27–31.
• Turhan, S., Tekin, A., 2011. Türk Fındık Yaglarının Trigliserit Yapılarının Belirlenmesi. Yüksek Lisans Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisligi Anabilim Dalı, Ankara.
• John, J. A., Shahidi, F., 2010. Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa). Journal of Functional Foods 2(3): 196– 209.
• Zook ,D.E., Macku, C., Deming, D., 1995. ’Effect of microwave heating on roasted nut flavor. Developments in Food Science 37: 1493-1518.
• Uquiche, E., Jeréz, M., Ortíz, J., 2008. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science & Emerging Technologies 9(4): 495-500.
• Özkal, S.G., Salgın, U., Yener, M.E., 2005. Supercritical carbon dioxide extraction of hazelnut oil. Journal of Food Engineering 69(2): 217-223
• Frank, D.G., Harwood, J.L., Padley, F.B., 1986. The Lipid Hand Book 1: 74-76.
• Anonymous, 1989. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed.. Champaign IL: American Oil Chemists’ Society.
• Anonymous, 1994. Official methods and recommended practices of the American Oil Chemists’ society. 4th ed. Champaign IL: American Oil Chemists’ Society.
• Moreno, A.O., Dorantes , L., Galindez, J., Guzman, R.I., 2003. Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) Oil. Journal of Agricultural and Food Chemistry 51: 2216–2221.
• Kanitkar, A.V., Tech, B., 2007. Parameterization of Microwave Assisted Oil Extraction and Its Transesterifıcation Department of Chemical Technology, 8- 35 Biodiesel. University
• Nas, S., Gökalp, H.Y., Ünsal, M., 2001. Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi Mühendislik Fakültesi Yayınları, Yayın No: 005, Denizli.
• Cossignani, L., Simonetti, M.S., Neri, A., Damiani, P., 1998. Changes in olive oil composition due to microwave heating. Journal of the American Oil Chemists’ Society (75): 931-937.
• Behera, S., Nagarajan, S., Rao, L.J.M., 2004. Microwave heating and conventional roasting of cumin seeds (Cuminum eyminum L.) and effect on chemical composition of volatiles. Food Chemistry
• Anjum, F., Anwar, F., Jamil , A., Iqbal, M., 2006. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflowerseed oil. Journal of American Oils Chemists Society 83: 777-784.
• Yoshida, H., Tatsumi, M., Kajimoto, G., 1992. Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating. Journal of the American Oil Chemists’ Society 69: 119-125.
• Porter, N.A., 1985. Mechanism of fatty acid and phospholipid autoxidation. In Chemical Changes in Food During Processing, Edited by T. Richardson and J.W. Finley, Van Nostrand Rainhold Company, New York, pp:73-105.
• Decker, E.A., 1998. Antioxidant mechanisms. In Food Biotechnology. Edited by C. C. Akoh, D. B. Min, New York: Marcel, pp. 397−401. Nutrition, and
• Vieira, T., Regitano-d' Arce, M., 1998. Stability Of Oils Heated By Microwave: UV Spectrophotometric Evaluation. Food Science and Technology (Campinas), ISSN 1678-457X.
• Farag, R.S., Hewedi, F.M., Abu-Raiia, S.H., Elbaroty, G.S., 1992. Comparative study on the deterioration of oils by microwave and conventional heating. Journal of Food Protection 55: 722−727.
• Albi, T., Lanzón, A., Guinda, A., Leon, M., Pérez- Camino, M.C., 1997. Microwave and conventional heating effects on thermoxidative degradation of edible fats. Journal of Agricultural and Food Chemistry 45: 3795−3798.