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Extraction Methods of Phenolic Compounds and Their Use as Natural Ingredients

Yıl 2024, Sayı: 32, 37 - 47, 22.07.2024
https://doi.org/10.56833/gidaveyem.1512599

Öz

Objective: Phenolic compounds are organic compounds that can be used as natural food additives that have antimicrobial and antioxidant properties. The antimicrobial and antioxidant activity of phenolic compounds is directly related to their extraction method. Today, studies on innovative technologies aimed at minimizing the disadvantages of traditional extraction methods have gained momentum. It is known that extraction methods such as ultrasound-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, which have the advantages of low energy cost, reducing the amount of solvent used and shortening the extraction time, have a positive effect on the quality of the resulting phenolic compounds by reducing the extraction temperature. With the deciphering of the bioactive mechanisms of action of phenolic compounds, their use in the food industry is increasing day by day. Phenolic compounds, which have become a part of the food production process with natural ingredients, have many advantages, such as extending the shelf life of foods, taking part in the stabilization of sensory and textural properties. Dietary foods enriched with phenolic compounds have attracted much attention as a result of the many positive effects of phenolic compounds on health.
Conclusion: In this review study, the extraction methods of phenolic compounds and their use as natural food additives were examined

Kaynakça

  • Alara, O.R., Abdurrahman, N.H. and Ukaegbu, C.I., (2018). Soxhlet extraction of phenolic compounds from Vernonia cinerea leaves and its antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants. 11, 12-17. https://doi.org/10.1016/j.jarmap.2018.07.003
  • Ameer, K., Chun, B.S. and Kwon, J.H., (2017). Optimization of supercritical fluid extraction of steviol glycosides and total phenolic content from Stevia rebaudiana (Bertoni) leaves using response surface methodology and artificial neural network modeling. Industrial Crops and Products. 109, 672-685. https://doi.org/10.1016/j.indcrop.2017.09.023
  • Bagade, S.B. and Patil, M. (2021). Recent advances in microwave assisted extraction of bioactive compounds from complex herbal samples: a review. Critical reviews in analytical chemistry, 51(2), 138- 149. https://doi.org/10.1080/10408347.2019.1686966
  • Balasundram, N., Sundram, K. and Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99(1), 191- 203.https://doi.org/10.1016/j.foodchem.2005.07.042
  • Baltacıoğlu, H., Baltacıoğlu, C., Okur, İ., Tanrıvermiş, A. and Yalçın, M. (2021). Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction. Vibrational Spectroscopy, 113, 103204. https://doi.org/10.1016/j.vibspec.2020.103204
  • Bener, M., Şen, F.B., Önem, A.N., Bekdeşer, B., Çelik, S.E., Lalikoğlu, M., Aşçı, Y.S., Capanoğlu, E. and Apak, R. (2022). Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chemistry,385(13),132633. https://doi.org/10.1016/j.foodchem.2022.132633
  • Bi, Y., Lu, Y., Yu, H. and Luo, L. (2019). Optimization of ultrasonic-assisted extraction of bioactive compounds from Sargassum henslowianum using response surface methodology. Pharmacognosy Magazine, 15, 156-163. https://doi.org/10.4103/pm.pm_347_18
  • Brahmi, F., Blando, F., Sellami, R., Mehdi, S., De Bellis, L., Negro, C., Haddadi-Guemghar, H., Madani, K. and Makhlouf-Boulekbahce, L. (2022). Optimization of the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers and comparison with conventional procedures. Industrial Crops and Products, 184, 114977. https://doi.org/10.1016/j.indcrop.2022114977
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  • Castaldo, L., Narváez, A., Izzo, L., Graziani, G. and Ritieni, A. (2020). In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS. Molecules, 25(9), 2132. https://doi.org/10.3390/molecules25092132
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Fenolik bileşiklerin ekstraksiyon yöntemleri ve doğal içerik olarak kullanımı

Yıl 2024, Sayı: 32, 37 - 47, 22.07.2024
https://doi.org/10.56833/gidaveyem.1512599

Öz

Öz
Amaç: Fenolik bileşikler, antimikrobiyal ve antioksidan özelliklere sahip olan doğal gıda katkı maddesi olarak kullanılabilen organik bileşiklerdir. Fenolik bileşiklerin antimikrobiyal ve antioksidan etkinliği ekstraksiyon yöntemi ile doğrudan ilişkilidir. Günümüzde geleneksel ekstraksiyon yöntemlerinin dezavantajlarının minimize edilmesinin amaçlandığı yenilikçi teknolojiler üzerinde çalışmalar hız kazanmıştır. Düşük enerji maliyeti, kullanılan çözgen miktarının azaltılması ve ekstraksiyon süresinin kısaltılması gibi avantajlara sahip olan ultrason destekli ekstraksiyon, mikrodalga destekli ekstraksiyon ve süperkritik akışkan ekstraksiyon gibi ekstraksiyon yöntemlerinin, ekstraksiyon sıcaklığını düşürerek elde edilen fenolik bileşiğin kalitesi üzerinde olumlu etkiler sağladığı bilinmektedir. Fenolik bileşiklerin biyoaktif etki mekanizmalarının anlaşılmasıyla gıda endüstrisinde kullanımı gün geçtikçe artmaktadır. Doğal içerikli gıda üretim prosesinin bir parçası haline gelen fenolik bileşikler; gıdaların raf ömrünün uzatılması, duyusal ve tekstürel özelliklerin stabilizasyonunda görev alması gibi birçok avantaja sahiptir. Fenolik bileşiklerin sağlık üzerindeki birçok olumlu etkisinin aydınlatılması ile fenolik bileşiklerle zenginleştirilmiş diyet gıdalar oldukça ilgi görmektedir.
Sonuç: Bu derleme çalışmasında, fenolik bileşiklerin ekstraksiyon yöntemleri ve doğal gıda katkı maddesi olarak kullanımı irdelenmiştir.

Kaynakça

  • Alara, O.R., Abdurrahman, N.H. and Ukaegbu, C.I., (2018). Soxhlet extraction of phenolic compounds from Vernonia cinerea leaves and its antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants. 11, 12-17. https://doi.org/10.1016/j.jarmap.2018.07.003
  • Ameer, K., Chun, B.S. and Kwon, J.H., (2017). Optimization of supercritical fluid extraction of steviol glycosides and total phenolic content from Stevia rebaudiana (Bertoni) leaves using response surface methodology and artificial neural network modeling. Industrial Crops and Products. 109, 672-685. https://doi.org/10.1016/j.indcrop.2017.09.023
  • Bagade, S.B. and Patil, M. (2021). Recent advances in microwave assisted extraction of bioactive compounds from complex herbal samples: a review. Critical reviews in analytical chemistry, 51(2), 138- 149. https://doi.org/10.1080/10408347.2019.1686966
  • Balasundram, N., Sundram, K. and Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99(1), 191- 203.https://doi.org/10.1016/j.foodchem.2005.07.042
  • Baltacıoğlu, H., Baltacıoğlu, C., Okur, İ., Tanrıvermiş, A. and Yalçın, M. (2021). Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction. Vibrational Spectroscopy, 113, 103204. https://doi.org/10.1016/j.vibspec.2020.103204
  • Bener, M., Şen, F.B., Önem, A.N., Bekdeşer, B., Çelik, S.E., Lalikoğlu, M., Aşçı, Y.S., Capanoğlu, E. and Apak, R. (2022). Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chemistry,385(13),132633. https://doi.org/10.1016/j.foodchem.2022.132633
  • Bi, Y., Lu, Y., Yu, H. and Luo, L. (2019). Optimization of ultrasonic-assisted extraction of bioactive compounds from Sargassum henslowianum using response surface methodology. Pharmacognosy Magazine, 15, 156-163. https://doi.org/10.4103/pm.pm_347_18
  • Brahmi, F., Blando, F., Sellami, R., Mehdi, S., De Bellis, L., Negro, C., Haddadi-Guemghar, H., Madani, K. and Makhlouf-Boulekbahce, L. (2022). Optimization of the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers and comparison with conventional procedures. Industrial Crops and Products, 184, 114977. https://doi.org/10.1016/j.indcrop.2022114977
  • Cao, Y., Liu, H., Qin, N., Ren, X., Zhu, B. and Xia, X. (2020). Impact of food additives on the composition and function of gut microbiota: A review. Trends in Food Science and Technology, 99,295- 310. https://doi.org/10.1016/j.tifs.2020.03.006
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  • Lama-Muñoz, A, Cotreras, M.M., Espínola, F., Moya, M., Romero, I. amd Castro, E. (2020). Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids. Food Chemistry, 320, 126626. https://doi.org/10.1016/j.foodchem.2020.126626
  • Separations Li, J., Huang, S.Y., Deng, Q., Li, G., Su, G., Liu, J. and Wang, H.M.D. (2020). Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activities from pickled radish, Food and Chemical Toxicology, 136, 111050. https://doi.org/10.1016/j.fct.2019.111050
  • Li, Y. (2015). Explore microwave extraction technology and its application in food chemistry, Food Safety Guide, 3, 55-56.
  • Liu, J., Ji, F., Chen, F., Guo, W., Yang, M., Huang, S., Zhang, F. and Liu, Y. (2018). Determination of garlic phenolic compounds using supercritical fluid extraction coupled to supercritical fluid chromatography/tandem mass spectrometry, Journal of Pharmaceutical and Biomedical Analysis, 159, 513- 523. https://doi.org/10.1016/j.jpba.2018.07.020
  • Macedo, G.A., Santana, A.L., Crawford, L.M., Wang, S.C., Dias, F.F.G. and Moura-Bell, J.M.L.N. (2021). Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace, Lebensmittel-Wissenschaft & Technologie, 138, 110621. https://doi.org/10.1016/j.lwt.2020.110621
  • Manach, C., Scalbert, A., Morand, C., Rémésy, C. and Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American journal of clinical nutrition, 79(5), 727-747. https://doi.org/10.1093/ajcn/79.5.727
  • Marcus, Y. (2018). Extraction by subcritical and supercriticalwater, methanol, ethanol and their mixtures. Separations, 5(1), 4.
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  • Nie, J., Chen, D., Ye, J., Lu, Y. and Dai, Z. (2021). Optimization and kinetic modelling of ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using green solvents. Ultrasonic Sonochemistry, 77, 105671. https://doi.org/10.1016/j.ultsonch.2021.105671
  • Nipornram, S., Tochampa, W., Rattanatraiwong, P. and Singanusong, R. (2018). Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel. Food Chemistry, 241, 338-345. https://doi.org/10.1016/j.foodchem.2017.08.114
  • Oniszczuk, A. and Olech, M. (2016). Optimization of ultrasound-assisted extraction and LC-ESI–MS/MS analysis of phenolic acids from Brassica oleracea L. var. Sabellica. Industrial Crops and Products, 83, 359-363. https://doi.org/10.1016/j.indcrop.2016.01.015
  • Ramírez-Brewer, D., Quintana, S. E. & García-Zapateiro, L. A. (2023). Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica) peel using response surface methodology (RSM) and artificial neural networks (ANN). Food Chemistry: X, 101420. https://doi.org/10.1016/j.fochx.2024.101420
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  • Valadez-Carmona, L., Ortiz-Moreno, A., Ceballos-Reyes, Guillermo, Mendiola, J.A. and Ibáñez, E. (2018). Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds. The Journal of Supercritical Fluids, 131, 99-105. https://doi.org/10.1016/j.supflu.2017.09.011
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  • Zago, E., Tiller, C., De Leneer, G., Nandasiri, R., Delporte, C., Bernaest, K.V. and Shavandi, A. (2022). Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain. Bioresource Technology Reports, 17, 100964. https://doi.org/10.1016/j.biteb.2022.100964
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Toplam 63 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği, Gıda Bilimleri (Diğer)
Bölüm Derleme Makaleler
Yazarlar

Merve Gündüz 0000-0002-7684-4002

Şeniz Karabıyıklı Çiçek 0000-0001-9287-9400

Yayımlanma Tarihi 22 Temmuz 2024
Gönderilme Tarihi 23 Şubat 2024
Kabul Tarihi 8 Mayıs 2024
Yayımlandığı Sayı Yıl 2024 Sayı: 32

Kaynak Göster

APA Gündüz, M., & Karabıyıklı Çiçek, Ş. (2024). Fenolik bileşiklerin ekstraksiyon yöntemleri ve doğal içerik olarak kullanımı. Gıda Ve Yem Bilimi Teknolojisi Dergisi(32), 37-47. https://doi.org/10.56833/gidaveyem.1512599

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Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0