Improved Extraction of Vanillin 4-Hydroxy-3-methoxybenzaldehyde from Cured Vanilla Beans Using Ultrasound-Assisted Extraction: A Comparison of Ultrasound-Assisted and Hot Water Bath Extraction

Yıl 2013, Cilt: 11 Sayı: 1, 6 - 12, 01.03.2013

António Maximiano Fernandes Kingsley Masamba Xu Xueming

Öz

This work was carried out to improve the extraction of vanillin from cured vanilla beans through optimizing operating conditions namely ethanol concentration, time, temperature, bean size and ratio of vanilla/solvent using ultrasonic extraction. Hot water bath and ultrasound bath extractions were also compared. Results showed that the optimization of vanillin extraction by ultrasonic horn with 40% ethanol for 1h at 30°C was comparative to water bath extraction at 56°C for 15h. However, optimization for vanillin extraction in hot water bath took a long time and was also at higher ethanol concentration 50% i.e. 600ppm for hot water bath extraction, and 400ppm ultrasonic bath. Ultrasonic horn required only an hour to release similar vanillin concentration 560ppm. It can therefore be concluded that to extract vanillin from cured vanilla beans, ultrasonic application at 40% ethanol concentration for 1h at 30°C and size of bean

Anahtar Kelimeler

Vanilla, Ultrasonic assisted extraction USAE, USAE horn, USAE bath, Ethanol

Vanilla 4-Hidroksi-3-metoksibenzaldehit’in Vanilya Tanesinden Ultrason Destekli Ekstraksiyon Yöntemiyle Geliştirilmiş Ekstraksiyonu: Ultrason Destekli ve Sıcak Su Banyosu Ekstraksiyonun Karşılaştırılması

Öz

Bu çalışma vanilya tanesinden vanilin ekstraksiyonu sırasında etanol konsantrasyonu, zaman, sıcaklık, tane boyutu ve vanilya tane boyutu ile miktarı/çözücü oranı, ultrasonik uygulama gibi çalışma koşullarının optimizasyonu amacıyla yapılmıştır. Sıcak su banyosu ile ultrason banyosunda ekstraksiyon da karşılaştırılmıştır. Sonuçlar 30°C’de %40 etanol içinde 1 saat ultrasonik uygulamanın 56°C'de su banyosundaki 15 saat ekstraksiyonla kıyaslanabilir olduğunu göstermiştir. Ancak, sıcak su banyosunda vanilin ekstraksiyonu uzun bir zaman almış olup, sıcak su banyolu ekstraksiyon için daha yüksek etanol konsantrasyonu %50 sıcak su banyolu ekstraksiyonda 600ppm ve ultrasonik su banyolu ekstraksiyonda 400ppm gerekli olmuştur. Ultrasonik uygulamada benzer vanilin konsantrasyonuna 560ppm ulaşmak için gerekli zaman sadece bir saat olmuştur. Sonuç olarak, vanilya tanesinden vanilin ekstraksiyonu için 30°C’de %40 etanol konsantrasyonunda bir saatlik ultrasonik uygulama ve

Anahtar Kelimeler

Vanilya, Ultrasonik destekli ekstraksiyon, Ultrasonikasyon, Etanol

Kaynakça

• Ghazali, N.F., 2006. Study of vanilla oil essential extraction: heat and wave principal. University College of Engineering & Technology. Bachelor’s Thesis http://umpir.ump.edu.my/59/1/Complete.pdf at
• Fitzgerald, D.J., Stratford, M., Gasson, M.J., Ueckert, J., Bosand, A., Narbad, A., 2004. Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua. J Appl. Microbiol. 97(1)104–113.
• Ranadive, A.S., edited by Havkin-Frenkel D., Belanger, F.C., 2011. Handbook of Vanilla Science and Technology. Blackwell Publishing Ltd. ISBN: 978-1-405-19325-2
• Zhang, S., Mueller C., 2012. Comparative analysis of volatiles in traditionally cured bourbon and ugandan vanilla bean (Vanilla planifolia) extracts. J. Agric. Food Chem. 60(42):10433-10444.
• Sharp, M.D., Kocaoglu-Vurma, N.A., Langford, V., 2012. Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry. J. Food Sci. 77(3):C284-92.
• Food and Drug Administration (FDA), Code of Federal Regulation Section 169.175 Vanilla extract).Title21 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/c fcfr/CFRSearch.cfm?CFRPart=169&showFR=1&su bpartNode=21:2.0.1.1.41.2. Page Last Updated: 04/01/2012
• Havkin-Frenkel, D., Podstolski, A., 1999. Vanillin Biosynthetic Pathways. In Plant Cell and Tissue Culture for the Production of Food Ingredients, Ed. by Fu, T.-J., Singh, G., Curtis, W.R., pp 35-43. Springer Science+Business Media, LLC, San Francisco, CA, USA.
• Jadhav, D., Rekha, B.N., Gogate, P.R., Rathod, V.K., 2009. Extraction of vanillin from vanilla pods: a comparison study of conventional Soxhlet and ultrasound-assisted extraction, J. Food Eng. 93:421–426
• Sostaric, T., Boyce, M.C., Spickett, E.E., 2000. Analysis of the volatile components in vanilla extracts microextraction and gas chromatography. J. Agric. Food Chem. 48:5802–5807. by solid-phase
• Hardcastle, J.L., Paterson, C.J., Compton, R.G., 2001. Biphasic Sonoelectroanalysis: Simultaneous Extraction from, and Determination of Vanillin in Food Flavoring. Electroan. 13:899–905.
• Gu, F., Xu, F., Tan, L., Wu, H., Chu, Z., Wang, Q., 2012. Optimization of enzymatic process for vanillin extraction using response surface methodology. Molecules 17: 8753-8761.
• Zhu, F.G., Zhou, S.H., 2002. A Contactor for Liquid−Liquid and Liquid−Solid Extraction of Vanillin. Ind. Eng. Chem. Res. 41(9):2316-2319.
• Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia, S., Jia, C., Zhang, X., Xia, W., 2009. Optimized phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Sep. Purif. Technol. 70(1): 63-70 extraction of
• Chemat, F., Zill-e-Huma., Khan, MK., 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason. Sonochem. 18: 813–835
• Li, H., Pordesimo, L., Weiss, J., 2004. High intensity ultrasound-assisted extraction of oil from soybeans. Food Res. Int. 37: 731–738
• Chemat, F., Zill-e-Huma, Khan, MK., 2011 Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason. Sonochem. 18: 813–835
• Bashari, M., Eibaid, A., Wang, J., Tian, Y., Xu, X., Jin, Z., 2013. Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase, Ultrason. Sonochem. 20(1):155–161.
• Shirsath, SR., Sonawane, SH., Gogate, PR., 2012. Intensification of extraction of natural products using ultrasonic irradiations-A review of current status. Chem. Eng. Process. Process Intensif. 53:10–23
• Vanillin OECD SIDS CAS N°: 121-33-5 (1996) UNEP http://www.google.fr/url?sa=t&rct=j&q=vanillin%20o ecd%20sids%20cas%20n%C2%B0%3A%20121- 33- 5%201996%29.&source=web&cd=2&sqi=2&ved=0 CDkQFjAB&url=http%3a%2f%2fwww.chem.unep.c h%2firptc%2fsids%2foecdsids%2f121335.pdf&ei=rL BvUa_sLc6JlQXnpYH4Bg&usg=AFQjCNGrtGLaRU A6o9jtRWRThXfzee6mMA&bvm=bv.45368065,d.d GI&cad=rjt Publications.
• Martinez, J.L.C., 2009. Ultrasonic in Chemistry: Analytical 9783527623501 Wiley-VCH ISBN
• SIGMA Vanillin. Product information HLD/RXR 11/03). Saint Louis, Missouri, USA.
• Frenkel, C., Havkin-Frenkel, D., 2006. The physics and chemistry of vanillin. Perfumer & Flavorist 31: 28-36. NJ 08901-8520
• Rossiter, W.J., Toman, Jr.B., McKnigh, M.E., Anaraki, MB., 2002. Factors Affecting Ultrasonic Extraction of Lead from Laboratory-Prepared Household Paint Films. National Institute of Standards Department of Housing and Urban Development. NISTIR 6834 (NIST). U.S.
• Norasyikin, B.T.P., 2009. Ultrasonic extraction of fish oil from eel. University of Malaysia. Available at http://umpir.ump.edu.my/741/1/Norasyikin_Che_Pi. pdf
• Hielscher, K., 2012. Hielscher Ultrasonics GmbH. Germany. www.hielscher.com