Yanıt Yüzey Metodolojisi Kullanılarak Kurutulmuş Biber Örneklerinin (Capsicum annuum L.) Antioksidan Aktivite ve Fitokimyasal Özelliklerinin Optimizasyonu

Öz

Bu çalışmada, kurutulmuş biber (Capsicum annuum L.) örneklerinin antioksidan aktivitelerini ve fitokimyasal özelliklerini arttırmak için yüzey yanıt metodu (YYM) kullanılarak metanol ekstraksiyonunun optimizasyon çalışmaları sürdürülmüştür. Üç bağımsız değişkenin (ekstraksiyon sıcaklığı (25-60ºC); ekstraksiyon süresi (30-60 dakika) ve kurutulmuş biber konsantrasyonu (500-1000 mg/20 mL) etkilerini araştırmak için Box Behnken tasarım modeli kullanılmıştır. Kurutulmuş biber konsantrasyonu değişkeninin tüm yanıtlar üzerindeki etkisi, indirgeme kapasitesi verileri hariç, istatistiksel olarak anlamlıdır. DPPH radikali giderme, indirgeme ve metal şelatlama aktivitesi, ekstraksiyon sıcaklığı ve kuru biber konsantrasyonu değişkenlerinin artması ile artmıştır. Kurutulmuş biber konsantrasyonunun artmasıyla total fenolik ve flavonoid içeriklerinin de arttığı gözlenmiştir. Örneklerdeki total fenolik ve flavonoid içerik 2.32-3.92 mg GAE/g ve 0.063-0.210 mg RE/g aralığındadır. Kullanılan tüm tasarımlar için en yüksek antioksidan potansiyeli 2. deneysel çalışmada (25°C, 45 dak. ve 1000 mg/20 mL) kaydedilmiştir. Antioksidan analizi için R2 katsayısı 0.9235-0.9238 olarak belirlenmiştir. Total fenolik ve flavonoid içerik için ise bu değerler sırasıyla 0.9364-0.9925’dir.

Anahtar Kelimeler

• Antioksidan
• Box Behnken tasarımı
• Capsicum
• Fitokimyasal

Optimization of Antioxidant Activity and Phytochemical Properties of Dried Pepper Samples (Capsicum annuum L.) by Using Response Surface Methodology

Öz

The optimization of methanol extraction was performed to maximize antioxidant activity and phytochemical properties of dried pepper (Capsicum annuum L.) samples by using the surface response method (RSM) in this study. Box Behnken design model was used to investigate the influences of three independent variables, extraction temperature (25-60ºC), extraction time (30-60 min), and dried pepper concentration (500-1000 mg/20 mL). The effect of the dried pepper concentration variable on all the responses was statistically significant, except reducing capacity data. DPPH radical scavenging, reducing capacity, and metal chelating activity increased with rising extraction temperature and dried pepper concentration variables. Total phenolic content (TPC) and total flavonoid content (TFC) yields were also observed to enhance with an increase in dried pepper concentration. TPC and TFC in samples ranged from 2.32 to 3.92 mg GAE/g and 0.063 to 0.210 mg RE/g. The highest antioxidant potential for all employed tests was recorded in 2 experimental runs (25°C, 45 min. and 1000 mg/20 mL). The coefficients of determination (R2) for antioxidant analysis were determined as 0.9235-0.9238. These values for TPC and TFC were 0.9364-0.9925, respectively.

Anahtar Kelimeler

• Antioxidant
• Box Behnken design
• Capsicum
• Phytochemical

Kaynakça

1. Bachir, M., Meziant, L., Benchikh, Y., & Louaileche, H. (2014). Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L. var. azenjar) total phenolic compounds and antioxidant activity. Food Chemistry, 162, 277-282. https://doi.org/10.1016/j.foodchem.2014.04.054
2. Baldemir, A., Kongul, E., Ildız, N., & Ilgun, S. (2015). Investigations on Capsicum annuum L. Samples Purchased from Kayseri Province of Turkey. Turkish Journal of Pharmaceutical Sciences, 12(3), 144-158.
3. Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199-1200.
4. Box, G.E.P., & Wilson, K.B. (1951). On the experimental attainment of optimum conditions. Journal of the Royal Statistical Society Series B, 13, 1-45. https://doi.org/10.1111/j.2517-6161.1951.tb00067.x
5. Carciochi, R.A., Manrique, G.D., & Dimitrov, K. (2015). Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds. Journal of Food Science Technology, 52(7), 4396-4404. https://doi.org/10.1007/s13197-014-1514-4
6. Darvishi, H., Asl, A. R., Asghari, A., Azadbakht, M., Najafi, G., & Khodaei, J. (2013). Study of the drying kinetics of pepper. Journal of the Saudi Society of Agricultural Sciences, 13(2), 130-138. https://doi.org/10.1016/j.jssas.2013.03.002
7. Dinis, T.C.P., Madeira, V.M.C., & Almeida, L.M. (1994). Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315, 161-169.
8. Fadhel, A., Kooli, S., Farhat, A., & Belghith, A. (2014). Experimental study of the drying of hot red pepper in the open air, under greenhouse and in a solar drier. International Journal of Renew Energy and Biofuels, 2014(2014), 1-14. https://doi.org/10.5171/2014.515285

9. He, G.Q., Xiong, H.P., Chen, Q.H., Ruan, H., Wang, Z.Y., & Traore, L. (2005). Optimization of conditions for supercritical fluid extraction of flavonoids from hops (Humulus lupulus L.). Journal of Zhejiang University Science A, 6(10), 999-1004.
10. Ikuomola, D.S., & Eniola, K.I.T. (2015). Assessment of Chemical composition, Microbiological and Sensory qualities of traditional sundried pepper (Capsicum annuum L) in selected markets in Southwestern, Nigeria. Nigerian Journal of Microbiology, 27(1), 2619-2629.
11. Keles, D. (2007). Characterization of different pepper genotypes and low temperature tolerance. (212528). Retrieved from https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
12. Kumar, S.T., Baskar, R., Shanmugam, S., Rajsekaran, P., Sadasivam, S., & Manikandan, V. (2008). Optimization of flavonoids extraction from the leaves of Tabernaemontana heyneana Wall. using L16 Orthogonal design. Natural Science, 6(3), 14-25.
13. Lee, J.J., Crosby, K.M., Pike, L.M., Yoo, K.S., & Lescobar, D.I. (2005). Impact of genetic and environmental variation of development of flavonoids and carotenoids in pepper (Capsicum spp.). Horticulture Science, 106, 341-352.
14. Magied, M.M.A., Salama, N.A.R., & Ali, M.R. (2014). Hypoglycemic and Hypocholesterolemia Effects of Intragastric Administration of Dried Red Chili Pepper (Capsicum annuum) in Alloxan-Induced Diabetic Male Albino Rats Fed with High-Fat-Diet. Journal of Food and Nutrition Research, 2(1), 850-856. https://doi.org/10.12691/jfnr-2-11-15
15. Oyaizu, M. (1986). Studies on Product of Browing Reaction Prepared from Glucose amine. Japan of Nutrition, 44, 307-315.
16. Oztekin, S., & Yelmen, B. (2010). Red Chili Pepper Drying by Farm Scale Hothouse. Journal of Agricultural Machinery Science, 6(1), 63-70.
17. Pino, P., Sauri-Duch, E., & Mabot, R. (2006). Change in volatile compounds of Habanero chile pepper (Capsicum Chinense Jack. Cv. Habanero) at two ripening stages. Journal of Food Chemistry, 94, 394-396.
18. Sharma, S., & Vig, P.A. (2013). Evaluation of in Vitro Antioxidant Properties of Methanol and Aqueous Extracts of Parkinsonia aculeata L. Leaves. The Scientific World Journal, 1-7. http://doi.org/10.1155/2013/604865
19. Singh, B., Sharma, H.K., & Sarkar, B.C. (2012). Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology. Journal Food Science and Technology, 49(3), 294-308. http://doi.org/10.1007/s13197-011-0276-5
20. Stankovic, M.S. (2011). Total Phenolic Content, Flavonoid Concentration and Antioxidant Activity of Marrubium peregrinum L. Extracts. Kragujevac Journal of Science, 33, 63-72.
21. Toontom, N., Meenune, M., Posri, W., & Lertsiri, S. (2012). Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli. International Food Research Journal, 19(3), 1023-1031.
22. Wettasinghe, M., & Shahidi, F. (1999). Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygenderived free radicals. Journal of Agricultural and Food Chemistry, 47, 801-812.
23. Yagcıoglu, P. (2015) Farklı Ekstraksiyon Metotları İle Adaçayı (Salvia officinalis L.) Bitkisinden Antioksidan Ekstraksiyonunun Optimizasyonu (421022). Retrieved from https://tez.yok.gov.tr/UlusalTezMerkezi/giris.jsp