KIRMIZI SOĞAN KABUĞUNDAN ANTOSİYANİN GERİ KAZANIMI İÇİN FARKLI EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: ENZİM DESTEKLİ, ULTRASON DESTEKLİ VE ULTRASON DESTEKLİ ENZİMATİK YÖNTEMLER

Öz

Bu çalışmada, kırmızı soğan kabuklarından antosiyaninleri geri kazanmak için enzim destekli ekstraksiyon (EAE), banyo ve prop tipi ultrason destekli ekstraksiyon (UAE-B, UAE-P) ve banyo ve prob tipi ultrason destekli enzimatik ekstraksiyon (UAEE-B, UAEE-P) geleneksel ekstraksiyona (CE) ile karşılaştırılmıştır. Ekstraktlar toplam fenolik (TPC), toplam flavonoid (TFC), toplam monomerik antosiyanin (TMA), antioksidan aktivite (AA-ABTS, AA-DPPH), bireysel antosiyaninler ve renk parametreleri açısından analiz edilmiştir. UAEE-B ile CE’den %33.12 daha yüksek ekstraksiyon verimi elde edilmiştir. UAEE-B diğer yöntemlerle karşılaştırıldığında daha fazla TPC gösterirken, UAEE-B ve UAEE-P istatistiksel olarak daha yüksek TFC ve TMA içeriği sergilemiştir. Ekstraksiyon yöntemleri, bireysel antosiyaninlerin konsantrasyonunu farklı şekillerde etkilemiştir. EAE en yüksek AA-ABTS ile sonuçlanırken, kombine ultrason ve enzim destekli yöntemler AA-DPPH'de en büyük etkinliği göstermiştir. Gözlemlenen renk değişimi UAEE-B için 2.17±0.91 ve UAEE-P için 3.48±0.24’dir. Sonuç olarak, ultrason ve enzim destekli ekstraksiyon tekniklerinin birlikte kullanılmasının kırmızı soğan kabuğundan antosiyaninleri geri kazanmak için faydalı olduğu tespit edildi.

Anahtar Kelimeler

• Kırmızı soğan kabuğu
• antosiyanin
• ultrason destekli ekstraksiyon
• enzim destekli ekstraksiyon
• ultrason destekli enzimatik ekstraksiyon

COMPARATIVE EVALUATION OF DIFFERENT EXTRACTION METHODS FOR ANTHOCYANIN RECOVERY FROM RED ONION PEEL: ENZYME-ASSISTED, ULTRASOUND-ASSISTED, AND ULTRASOUND-ASSISTED ENZYMATIC METHODS

Öz

In this study, enzyme-assisted extraction (EAE), bath and probe type ultrasound-assisted extraction (UAE-B, UAE-P), and ultrasound-assisted enzymatic extraction using bath and probe-type ultrasound (UAEE-B, UAEE-P) were compared to conventional extraction (CE) for recovering anthocyanins from red onion peel. Extracts were analyzed for total phenolic (TPC), total flavonoid (TFC), total monomeric anthocyanin (TMA), antioxidant activities (AA-ABTS, AA-DPPH), individual anthocyanins, and colour parameters. UAEE-B achieved 33.12% higher extraction yield than CE. UAEE-B showed more TPC compared to other methods, while UAEE-B and UAEE-P exhibited statistically significant TFC and TMA content. The extraction methods influenced the concentration of individual anthocyanins in distinct ways. EAE resulted in the highest AA-ABTS, while combined ultrasound- and enzyme-assisted methods showed the greatest efficacy in the AA-DPPH. The colour variation observed was 2.17±0.91 for UAEE-B and 3.48±0.24 for UAEE-P. In conclusion, combining ultrasound- and enzyme-assisted extraction techniques detected to be beneficial for recovering anthocyanins from red onion peel.

Anahtar Kelimeler

• Red onion peel
• anthocyanin
• ultrasound-assisted extraction
• enzyme-assisted extraction
• ultrasound-assisted enzymatic extraction

Kaynakça

1. Bains, A., Sridhar, K., Singh, B. N., Kuhad, R. C., Chawla, P., Sharma, M. (2023). Valorization of onion peel waste: From trash to treasure. Chemosphere, 343: 140178, doi: 10.1016/j.chemosphere.2023.140178.
2. Benito-Román, Ó., Blanco, B., Sanz, M. T., Beltrán, S. (2021). Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification. Food and Bioproducts Processing, 130: 92-105, doi: 10.1016/j.fbp.2021.09.005.
3. Buyuktuncel, E. (2013). Toplam fenolik içerik ve antioksidan kapasite tayininde kullanılan başlıca spektrofotometrik yöntemler. Marmara Pharmaceutical Journal, 17(2): 93-103, doi: 10.12991/201317377.
4. Celano, R., Docimo, T., Piccinelli, A. L., Gazzerro, P., Tucci, M., Di Sanzo, R., Rastrelli, L. (2021). Onion peel: Turning a food waste into a resource. Antioxidants, 10(2): 304, doi: 10.3390/antiox10020304.
5. Chadorshabi, S., Hallaj-Nezhadi, S., Ghasempour, Z. (2022). Red onion skin active ingredients, extraction and biological properties for functional food applications. Food Chemistry, 386: 132737, doi: 10.1016/j.foodchem.2022.132737.
6. Chemat, F., Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4): 813-835, doi: 10.1016/j.ultsonch.2010.11.023.
7. Davidson, M., Louvet, F., Meudec, E., Landolt, C., Grenier, K., Périno, S., ..., Saad, N. (2023). Optimized single-step recovery of lipophilic and hydrophilic compounds from raspberry, strawberry and blackberry pomaces using a simultaneous ultrasound-enzyme-assisted extraction (UEAE). Antioxidants, 12(10): 1793, doi: 10.3390/antiox12101793.
8. Ersoy, Ş. K., Tütem, E., Başkan, K. S., Apak, R. (2020). Valorization of red onion peels for quercetin recovery using quercetin-imprinted polymer. Journal of Chromatographic Science, 58(2): 163-170, doi.org/10.1093/chromsci/bmz079.

9. Gamage, G. C. V., Choo, W. S. (2023). Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower. Food Chemistry Advances, 2: 100209, doi.org/10.1016/j.focha.2023.100209.
10. Gorrepati, K., Kumar, A., Ahammed Shabeer, T. P., Khan, Z., Satpute, P., Anandhan, S., ..., Singh, M. (2024). Characterization and evaluation of antioxidant potential of onion peel extract of eight differentially pigmented short-day onion (Allium cepa L.) varieties. Frontiers in Sustainable Food Systems, 8: 1469635, doi: 10.3389/fsufs.2024.1469635.
11. Hammad, K. S., Hefzalrahman, T., Morsi, M. K., Morsy, N. F., Abd El-Salam, E. A. (2024). Optimization of ultrasound-and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities. Preparative Biochemistry & Biotechnology, 54(2): 247-259, doi.org/10.1080/10826068.2023.2225086.
12. Han, K. N., Meral, H., Demirdöven, A. (2024). Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction. Journal of Food Science and Technology, 61(12): 2354-2366, doi.org/10.1007/s13197-024-06001-4.
13. Hefzalrahman, T., Morsi, M. K., Morsy, N. F., Hammad, K. S. (2022). Application of enzyme and ultrasound assisted extraction of polyphenols from avocado (Persea americana Mill.) peel as natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria, 21(2): 129-138, doi.org/10.17306/J.AFS.2022.0980.
14. Islam, M. R., Kamal, M., Kabir, M. R., Hasan, M., Haque, A. R., Hasan, S. M. K. (2023). Phenolic compounds and antioxidants activity of banana peel extracts: testing and optimization of enzyme-assisted conditions. Measurement: Food, 10: 100085, doi: 10.1016/j.meafoo.2023.100085.
15. Jha, A. K., Sit, N. (2022). Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science & Technology, 119: 579-591, doi: 10.1016/j.tifs.2021.11.019.
16. Jin, E. Y., Lim, S., Kim, S. O., Park, Y. S., Jang, J. K., Chung, M. S., Choi, Y. J. (2011). Optimization of various extraction methods for quercetin from onion skin using response surface methodology. Food Science and Biotechnology, 20: 1727-1733, doi: 10.1007/s10068-011-0238-8.
17. Kaur, C., Rudraa, S. G., Sahac, S., Vargheseb, E., Nagala, S. (2016). Increasing anthocyanin content in black carrot juice by an enzyme assisted process: Optimization using response surface methodology. Nutrafoods, 15: 59-67, doi: 10.17470/NF-016-1021-1.
18. Kitryte, V., Kraujalienė, V., Šulniūtė, V., Pukalskas, A., Venskutonis, P. R. (2017). Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization. Food and Bioproducts Processing, 105: 36-50, doi: 10.1016/j.fbp.2017.06.001.
19. Kumar, M., Barbhai, M. D., Hasan, M., Punia, S., Dhumal, S., Rais, N., Mekhemar, M. (2022). Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities. Biomedicine & Pharmacotherapy, 146: 112498, doi: 10.1016/j.biopha.2021.112498.
20. Kumar, M., Dahuja, A., Sachdev, A., Kaur, C., Varghese, E., Saha, S., Sairam, K. V. S. S. (2019). Evaluation of enzyme and microwave-assisted conditions on extraction of anthocyanins and total phenolics from black soybean (Glycine max L.) seed coat. International Journal of Biological Macromolecules, 135: 1070-1081, doi: 10.1016/j.ijbiomac.2019.06.034.
21. Kumar, M., Tomar, M., Punia, S., Amarowicz, R., Kaur, C. (2020). Evaluation of cellulolytic enzyme-assisted microwave extraction of Punica granatum peel phenolics and antioxidant activity. Plant Foods for Human Nutrition, 75: 614-620, doi: 10.1007/s11130-020-00859-3.
22. Lipșa, F. D., Stoica, F., Rațu, R. N., Veleșcu, I. D., Cârlescu, P. M., Motrescu, I., Râpeanu, G. (2024). Red onion peel powder as a functional ingredient for manufacturing ricotta cheese. Foods, 13(2): 182, doi: 10.3390/foods13020182.
23. Ma, N. B., Ton, N. M. N., Le, N. L. (2024). Co-optimization of polysaccharides and polyphenols extraction from mangosteen peels using ultrasound-microwave assisted extraction (UMAE) and enzyme-ultrasound assisted extraction (EUAE) and their characterization. Journal of Food Measurement and Characterization, 18(8): 6379-6393, doi: 10.1007/s11694-024-02656-x.
24. Meral, H., Demirdöven, A. (2024). Green extraction of carotenoids from lemon peels. GIDA, 49(3): 580-593, doi: 10.15237/gida.GD24039.
25. Mirzazadeh, N., Bagheri, H., Mirzazadeh, M., Soleimanimehr, S., Rasi, F., Akhavan-Mahdavi, S. (2024). Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin. Food Science & Nutrition, 12(10): 7347-7357, doi: 10.1002/fsn3.4354.
26. Mushtaq, M., Sultana, B., Anwar, F., Adnan, A., Rizvi, S. S. (2015). Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel. The Journal of Supercritical Fluids, 104: 122-131, doi: 10.1016/j.supflu.2015.05.020.
27. Nguyen, C. L., Nguyen, H. V. (2018). The quality of mulberry juice as affected by enzyme treatments. Beverages, 4(2): 41, doi: 10.3390/beverages4020041.
28. Nour, V., Stampar, F., Veberic, R., Jakopic, J. (2013). Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food Chemistry, 141(2): 961-966, doi: 10.1016/j.foodchem.2013.03.105.
29. Pagano, I., Campone, L., Celano, R., Piccinelli, A. L., Rastrelli, L. (2021). Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. Journal of Chromatography A, 1651: 462295, doi: 10.1016/j.chroma.2021.462295.
30. Patil, N., Yadav, P., Gogate, P. R. (2024). Ultrasound assisted intensified enzymatic extraction of total phenolic compounds from pomegranate peels. Separation and Purification Technology, 350: 127967, doi: 10.1016/j.seppur.2024.127967.
31. Patras, A. (2019). Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275: 539-548, doi: 10.1016/j.foodchem.2018.09.100.
32. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10): 1231-1237, doi: 10.1016/S0891-5849(98)00315-3.
33. Ribeiro, B. D., Ferreira, R. D. M., Coelho, L. A. B., Barreto, D. W. (2024). Production of anthocyanin-rich red rose petal extract by enzymatic maceration. Biomass, 4(2): 429-441, doi: 10.3390/biomass4020021.
34. Samota, M. K., Sharma, M., Kaur, K., Sarita, Yadav, D. K., Pandey, A. K., …., Rani, H. (2022). Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Frontiers in Nutrition, 9: 917617, doi: 10.3389/fnut.2022.917617.
35. Santos, L. G., Martins, V. G. (2022). Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins. Journal of Food Processing and Preservation, 46(12): e17161, doi: 10.1111/jfpp.17161.
36. Shahidi, F., Chavan, U. D., Naczk, M., Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). Journal of Agricultural and Food Chemistry, 49(2): 926-933, doi: 10.1021/jf0005317.
37. Syrpas, M., Valanciene, E., Augustiniene, E., Malys, N. (2021). Valorization of bilberry (Vaccinium myrtillus L.) pomace by enzyme-assisted extraction: Process optimization and comparison with conventional solid-liquid extraction. Antioxidants, 10(5): 773, doi: 10.3390/antiox10050773.
38. Tan, J., Li, Q., Xue, H., Tang, J. (2020). Ultrasound‐assisted enzymatic extraction of anthocyanins from grape skins: Optimization, identification, and antitumor activity. Journal of Food Science, 85(11): 3731-3744, doi: 10.1111/1750-3841.15497.
39. Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J., O’Donnell, C. P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17(3): 598-604, doi: 10.1016/j.ultsonch.2009.10.009.
40. Vinatoru, M., Mason, T., Calinescu, I. (2017). Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry, 97: 159-178, doi: 10.1016/j.trac.2017.09.002.
41. Wannes, W. A., Mhamdi, B., Sriti, J., Jemia, M. B., Ouchikh, O., Hamdaoui, G., Kchouk, M. E., Marzouk, B. (2010). Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food and Chemical Toxicology, 48(5): 1362-1370, doi: 10.1016/j.fct.2010.03.002.
42. Wrolstad, R. E., Durst, R. W., Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology, 16(9): 423-428, doi: 10.1016/j.tifs.2005.03.019.
43. Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88: 503-509, doi: 10.1016/j.foodchem.2004.01.065.