SCARLET SPUR ELMA ÇEŞİDİ ATIKLARININ BAZI FONKSİYONEL ÖZELLİKLERİNİN İNCELENMESİ

Öz

Bu çalışmada Scarlet Spur elma çeşidinin kabuğu, posası ve yaprakları dondurularak kurutulmuş ve toz hale getirilmiştir. Toz örneklerin nem (%) ve renk analizleri yapılmıştır. Kurutulan tozlar etanol:su (42:58 v/v) karışımıyla klasik yöntemle ekstrakte edilmiştir. Elde edilen ekstraktlar ve meyve suyu arasında ABTS antioksidan aktivitesi (104,85 mg TE/g), DPPH serbest radikali indirme aktivitesi (9,96 mg TE/g) ve TFFM bakımından (84,72 ± 0,04 mg GAE/g) en yüksek değere sahip olan ekstraktın yaprağa ait olduğu belirlenmiştir. Kabuk, posa ve yapraktan elde edilen ekstraktların Eschrichia coli ATCC 25922 (E. coli), Staphylococus aureus ATCC 25923 (S. aureus), Listeria monocytogenes ATCC 7644 (L. monocytogenes) patojenleri üzerine inhibisyon etkiye sahip olduğu gözlemlenmiştir. 5 log KOB/ml konsantrasyona sahip patojenler üzerine en yüksek etkiyi yapraktan alınan ekstraktlar göstermiştir. Yaprağın TFMM bakımından zengin olmasının bu etkiyi gösterdiği düşünülmektedir. Bu çalışma ile, elma atığı olarak düşünülen dokularından alınan ekstraktların patojen mikroorganizmalara karşı antimikrobiyal ajan olarak ve doğal antioksidan madde olarak kullanılabileceğini göstermektedir.

Anahtar Kelimeler

• Atık Madde
• Dondurarak Kurutma
• Anti-Patojen

Destekleyen Kurum

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından

Proje Numarası

05-M-22

Teşekkür

Bu çalışma Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından 05-M-22 no’lu proje kapsamında desteklenmiştir.

INVESTIGATION OF SOME FUNCTIONAL PROPERTIES OF SCARLET SPUR APPLE VARIETY WASTES

Öz

In this study, the peel, pulp, and leaves of the Scarlet Spur apple variety were freeze-dried and powdered. Moisture content (%) and color analyses were performed on the powdered samples. The dried powders were extracted using a conventional method with an ethanol:water (42:58 v/v) mixture. Among the extracts and juice, the leaf extract exhibited the highest values in terms of ABTS antioxidant activity (104.85 mg TE/g), DPPH free radical scavenging activity (9.96 mg TE/g), and total phenolic content (84.72 ± 0.04 mg GAE/g). It was observed that extracts obtained from peel, pulp, and leaves exhibited inhibitory effects on the pathogens Eschrichia coli ATCC 25922 (E. coli), Staphylococus aureus ATCC 25923 (S. aureus), Listeria monocytogenes ATCC 7644 (L. monocytogenes). The leaf extract showed the highest effect on pathogens with a concentration of 5 log CFU/ml. It is thought that the richness of the leaf in total phenolic content contributes to this effect. This study demonstrates that extracts obtained from apple tissues, considered as waste, can be used as antimicrobial agents against pathogenic microorganisms and as natural antioxidant substances.

Anahtar Kelimeler

• Waste
• Lyophilization
• Anti-Pathogen

Proje Numarası

05-M-22

Kaynakça

1. An, F., Qiu, D., Song, H., Wu, X., Tong, J., Guo, R., 2015. Effects of ınstant pressure drop puffing with super‐heated vapor on the physical properties of Granny Smith apple chips. Journal of Food Process Engineering, 38(2), 174-182.
2. Arun, K., Madhavan, A., Sindhu, R., Binod, P., Pandey, A., Reshmy, R., Sirohi, R., 2020. Remodeling agro-industrial and food wastes into value added bioactives and biopolymers. Industrial Crops Production 154, 112621–112634.
3. AOAC (2000). Official Methods of Analysis (18th ed.). Arlington, VA, Association of Official Analytical Chemists.
4. Awasthi, M.K., Ferreira, J.A., Sirohi, R., Sarsaiya, S., Khoshnevisan, B., Baladi, S., Sindhu, R., Binod, P., Pandey, A., Juneja, A., 2021. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. Renewable and Sustainable Energy Reviews 143, 110972–110990
5. Bhat, M.I., Rashid, S.J., Ahmad, M.I., Rafiq, S., Fayaz, I., Mir, M.J., Makroo, H.A., 2024. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. International Journal of Biological Macromolecules, 254, 127658.
6. Bi, J., Yang, A., Liu, X., Wu, X., Chen, Q., Wang, Q., Wang, X., 2015. Effects of pretreatments on explosion puffing drying kinetics of apple chips. LWT-Food Science and Technology, 60(2), 1136-1142.
7. Bolis M.S., 1958. Antioxidant Determinations by the Use of a Stable Free Radical. Nature, 181(4617), 1199-1200.
8. Bonarska-Kujawa D., Cyboran S., Oszmiański J., Kleszczyńska, H., 2011. Antioxidant properties of apple leaves and fruits extracts from apple leaves and fruits as effective antioxidants. Journal of Medicinal Plants Research, 5(11), 2339–2347.

9. Bulantekin Ö., 2021. Elma Meyvesinin Mikrodalga-Vakum Kurutucuda ve Mikrodalga-Vakum Destekli Puf Yapı Kazandırarak Kurutma Sisteminde Kurutulması ve Bazı Kalite Kriterlerinin Belirlenmesi. Doktora Tezi. Süleyman Demirel Üniversitesi, Türkiye
10. Çetin, N., 2021. Elma çeşitlerinin kurutulmasında farklı kurutma yöntemlerinin etkisinin belirlenmesi ve yapay zekâ algoritmalarıyla karşılaştırılması. Doktora Tezi. Erciyes Üniversitesi, Türkiye
11. Dhamodharan, K., Konduru, T., Kannan, M., Malyan, S.K., 2022. Techno-economic feasibility and hurdles on agricultural waste management. In Emerging Trends to Approaching Zero Waste (s. 243-264). Elsevier.
12. Doan, T.T. M., Tran, G.H., Nguyen, T.K., Kang, K.S., Lim, J.H., Lee, S., 2024. Comparative Antioxidant Potentials and Quantitative Phenolic Compounds Profiles among the Flowers and Leaves from Various Chrysanthemum morifolium Cultivars. Pharmaceuticals, 17(3), 340.
13. Gołębiewska, E., Kalinowska, M., Yildiz, G., 2022. Sustainable use of apple pomace (AP) in different industrial sectors. Materials 15, 1788–1811
14. Gürpınar, S., Dağdemir, E., Topdaş, E.F., 2022. Fonksiyonel dondurma: elma, bal kabağı ve portakal lifi ile zenginleştirme. Gıda, 47(2), 277-295.
15. Hua, Y., Guo, H., Zhou, X.-G., 2014, Correlations between soluble sugar and phenol contents in leaves and pear scab resistance. Journal of Plant Pathology & Microbiology, 5(1), 1–4.
16. Huang, L.L., Zhang, M., Mujumdar, A.S., Lim, R.X., 2011. Comparison of four drying methods for re-structured mixed potato with apple chips. Journal of Food Engineering, 103(3), 279-284.
17. Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W. ve Shivas, S.D., 1991. Guidelines for meat color evaluation. 44th Annual Reciprocal Meat Conference, Chicago, 9-12.
18. Jelodarian, S., Ebrahimabadi, A.H., and Kashi, F.J., 2013. Evaluation of Antimicrobial Activity of Malus domestica Fruit Extract from Kashan Area. Avicenna Journal of Phytomedicine, 3(1), 1-6.
19. Kaza, S., Yao, L., Bhada-Tata, P., Van Woerden, F., 2018. What a waste 2.0: a global snapshot of solid waste management to 2050. World Bank Publications.
20. Khan, S.R., Iqbal, R., Hussain, R., Ali, M., Khalid, M., Nazish, N., Naqvi, S.S., 2024. Broccoli Partially Lowers Oxidative Stress, Histopathological Lesions and Enhances Antioxidant Profile of Mono Sex Tilapia Exposed to Zinc Oxide Nanoparticles. Pakistan Veterinary Journal.
21. Kocabaş, D.S., Tur, E., Kocabaş, A., 2015. Bazı Yerli Elma Çeşitlerinin Fitokimyasal Analizi ve Elma Ağacı Yapraklarının Ksilanaz Üretiminde Değerlendirilmesi. Gıda, 40(5), 271-278.
22. Lambooij, E., Potgieter, C. M., Britz, C. M., Nortje, G. L. Pieterse, C., 1999. Effect of electrical and mechanical stunning methods on meat quality in Ostriches. Meat Sci., 52, 331-337.
23. Lee, H.Y., Cho, D.Y., Kim, D.H., Park, J.H., Jeong, J.B., Jeon, S.H., Lee, J.H., 2024. Examining the Alterations in Metabolite Constituents and Antioxidant Properties in Mountain-Cultivated Ginseng (Panax ginseng CA Meyer) Organs during a Two-Month Maturation Period. Antioxidants, 13(5), 612.
24. Lee, M.T., Lin, W.C., Yu, B., Lee, T.T., 2017. Antioxidant capacity of phytochemicals and their potential effects on oxidative status in animals—A review. Asian-Australasian journal of animal sciences, 30(3), 299.
25. Li, R., Huang, L., Zhang, M., Mujumdar, A.S., & Wang, Y.C., 2014. Freeze drying of apple slices with and without application of microwaves. Drying Technology, 32(15), 1769-1776.
26. Liaudanskas, M., Viškelis, P., Raudonis, R., Kviklys, D., Uselis, N., & Janulis, V. (2014). Phenolic composition and antioxidant activity of Malus domestica leaves. The Scientific World Journal, 2014.
27. Lyu F, Luiz SF, Azeredo DRP, Cruz AG, Ajlouni S, Ranadheera CS (2020) Apple pomace as a functional and healthy ingredient in food products: a review. Process 8:319–334
28. Magyar M, da Costa Sousa L, Jin M, Sarks C, Balan V (2016) Conversion of apple pomace waste to ethanol at industrial relevant conditions. Appl Microbiol Biotechnol 100:7349–7358
29. Malec M, Le Quéré JM, Sotin H, Kolodziejczyk K, Bauduin R, Guyot S (2014) Polyphenol profiling of a red-fleshed apple cultivar and evaluation of the color extractability and stability in the juice. J Agric Food Chem 62:6944–6954
30. Mertoğlu, K., Evrenosoğlu, Y., 2019. Bazı elma ve armut çeşitlerinde fitokimyasal özelliklerin belirlenmesi. Ziraat Fakültesi Dergisi, 14(1), 11-20.
31. Miller N.J., Rice-Evans C., Davies M.J., Gopinathan V., VE Milner A., 1993. A Novel Method for Measuring Antioxidant Capacity and Its Application to Monitoring the Antioxidant Status in Premature Neonates. Clinical Science (London, England : 1979). 84(4), 407-412
32. Musacchi S, Serra S (2018) Apple fruit quality: overview on pre-harvest factors. Scientia Horticulturae, 234:409–430.
33. Nguyen, H. C., Chen, C. C., Lin, K. H., Chao, P. Y., Lin, H. H., & Huang, M. Y. (2021). Bioactive compounds, antioxidants, and health benefits of sweet potato leaves. Molecules, 26(7), 1820. Özdemir, E.E., Görgüç, A., Gençdağ, E., Yılmaz, F.M., 2021. Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. GIDA 46(3), 583-607.
34. Özpınar, H., Dağ, Ş., Yiğit, E., 2013. Şeftali (Persica vulgaris Miller) yaprak ekstraktının antibakteriyel etkisi. Cumhuriyet Tıp Dergisi, 35(2), 172–178.
35. Peng, X., Zhang, X., Sharma, G., Dai, C., 2024. Thymol as a Potential Neuroprotective Agent: Mechanisms, Efficacy, and Future Prospects. Journal of Agricultural and Food Chemistry, 72(13), 6803-6814.
36. Rabetafika, H.N., Bchir, B., Blecker, C., Richel, A., 2014. Fractionation of apple by-products as source of new ingredients: current situation and perspectives. Trends in Food Science & Technology, 40, 99–114
37. Rather, J.A., Makroo, H.A., Showkat, Q.A., Majid, D., Dar, B.N., 2022. Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato. Food Packaging and Shelf Life, 31, 100775.
38. Shahidi, F., Ambigaipalan, P., 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, 820-897.
39. Singleton, V.L., Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
40. Skinner, R.C., Gigliotti, J.C., Ku, K.-M., Tou, J.C., 2018. A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutritional Reviews 76, 893–909
41. Sunilson, J.A.J., Kumari, A.V.A.G., Khan, A., Anandarajagopal, K., 2016. Effects of Malus domestica Fruit Extracts Against Clinically Isolated Dental Pathogens. European Journal of Dentistry and Medicine, 8(1-3), 12-16.
42. Şen Arslan, H. 2023a. Ultrason destekli elma atık özütlerinin bazı biyoaktif özellikleri. Gıda, 48(5), 972-980.
43. Şen Arslan, H., Saricoban, C. 2023b. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. Journal of Food Measurement and Characterization, 17(3), 2075-2082.
44. Şen Arslan, H., Cabi, A., Yerlikaya, S., Sariçoban, C., 2021. Antibacterial and antioxidant activity of peach leaf extract prepared by air and microwave drying. Journal of Food Processing and Preservation, 45, e15847
45. Şen Arslan, H., Çam, M., 2022. Antidiabetic and antioxidant properties of nine medicinal and aromatic plants extracts: Inhibition of key enzymes linked to type-2 diabetes. 28(1), 27-34
46. Turan, S., Karlıdağ, H., 2022. Bazı elma çeşitlerinin Malatya ili Battalgazi ilçesi ova koşullarında performanslarının belirlenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2), 169-180.
47. Wani, F.A., Rashid, R., Jabeen, A., Brochier, B., Yadav, S., Aijaz, T., Dar, B.N., 2021. Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review. International Journal of Food Science & Technology, 56(10), 4823-4833.
48. Will, F., Bauckhage, K., Dietrich, H., 2000. Apple pomace liquefaction with pectinases and cellulases: analytical data of the corresponding juices. European Food Research and Technology, 211, 291-297.
49. Yerlikaya, S. ve Şen Arslan, H., 2023. Propolis katkılı liyofilize yumurta tozu üretimi. Harran Tarım ve Gıda Bilimleri Dergisi, 27(1), 125-136.
50. Yerlikaya, S., Şen Arslan, H., 2019 Dondurularak ve Püskürterek Kurutulmuş Süt Tozlarının Bazı Mikrobiyolojik ve Fizikokimyasal Özelliklerinin Karşılaştırılması. BEÜ Fen Bilimleri Dergisi, 8(2), 677-687
51. Yi, J.Y., Zhou, L.Y., Bi, J.F., Wang, P., Liu, X., Wu, X.Y., 2016. Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Drying Technology, 34(7), 773-782.