Spirulina sp. Tozundan Fikosiyanin Elde Edilmesinde Çözücü Sistemleri ve Ekstraksiyon Tekniklerinin Karşılaştırmalı Analizi

Öz

Spirulina türlerinden elde edilen yüksek değerli mavi bir fikobiliprotein olan fikosiyanin (PC), gıda, ilaç, kozmetik ve biyoteknoloji sektörlerindeki geniş uygulama alanları nedeniyle endüstride büyük ilgi görmektedir. Bu çalışmada, kurutulmuş Spirulina sp. tozundan PC geri kazanımı için dondurma-çözme, çözücü bazlı ekstraksiyon, ultrason destekli ekstraksiyon, mikrodalga destekli ekstraksiyon ve süperkritik karbondioksit (SC-CO₂) ekstraksiyonu dahil olmak üzere geleneksel ve yeşil ekstraksiyon yaklaşımları karşılaştırmalı olarak değerlendirilmiştir. Farklı çözücü sistemleri ve dört ardışık ekstraksiyon döngüsü, fikosiyanin içeriği, saflık, verim, toplam protein konsantrasyonu, görsel görünüm ve CIE Lab* renk özellikleri açısından değerlendirilmiştir. Ekstraksiyon yöntemleri, çözücü sistemleri ve ekstraksiyon döngüleri arasında anlamlı farklılıklar gözlemlenmiştir (p < 0,05). Sodyum fosfat tamponu kullanılarak yapılan ultrason destekli ekstraksiyon en yüksek fikosiyanin verimini (480 mg/g) sağlarken, dondurma-çözme ekstraksiyonu nispeten daha düşük verim, ancak daha yüksek pigment saflığı ve stabilitesi sağlamıştır. Çözücü polaritesi ekstraksiyon performansını güçlü bir şekilde etkilemiştir; tamponlu sulu sistemler, organik çözücülere kıyasla genel olarak üstün pigment tutma ve kromatik stabilite göstermiştir. Mikrodalga destekli ekstraksiyon, termal stres nedeniyle pigment bozulmasını teşvik ederken, SC-CO₂ ekstraksiyonu test edilen koşullar altında sınırlı fikosiyanin seçiciliği göstermiştir. Sonuç olarak, bu çalışmada ekstraksiyon verimliliği ve pigment stabilitesinin hem çözücü bileşimine hem de ekstraksiyon stratejisine büyük ölçüde bağlı olduğu gösterilmiştir. Bu sonuç endüstriyel ölçekte fikosiyanin geri kazanımı için ekstraksiyon koşullarının optimize edilmesinin önemini ortaya koymaktadır.

Anahtar Kelimeler

• spirulina
• fikosiyanin
• ekstraksiyon yöntemleri
• konvansiyonel yöntemler
• yeşil metotlar

Destekleyen Kurum

Avrupa Birliği Horizon Projesi: INNOECOFOOD (Hibe No: 101136739, Birleşik Krallık Araştırma ve Inovasyon Hibe No: 10110792)

Proje Numarası

European Union’s Horizon project: INNOECOFOOD Project Grant Number: 101136739, and UK Research and Innovation, Grant No. 10110792

Etik Beyan

Yazarlar, bu çalışmanın özgün olduğunu; çalışmanın hazırlanması, veri toplama, analiz ve bilgilerin sunumu dâhil olmak üzere tüm aşamalarında bilimsel etik ilke ve kurallarına uygun olarak yürütüldüğünü; kullanılan tüm veri ve bilgilerin kaynak gösterilerek kaynakçada belirtildiğini ve kullanılan veriler üzerinde herhangi bir değişiklik yapılmadığını beyan ederler. Yazarlar, “Yükseköğretim Kurumları Bilimsel Araştırma ve Yayın Etiği Yönergesi” kapsamında yer alan yayın etiğine ilişkin tüm ilke, görev ve sorumluluklara uyduklarını kabul etmekte olup, ayrıca söz konusu yönergede “Bilimsel Araştırma ve Yayın Etiğine Aykırı Eylemler” başlığı altında belirtilen fiillerden hiçbirinin gerçekleştirilmediğini beyan ederler. Yazarlar, çalışmaya ilişkin yapılan bu beyana aykırı herhangi bir durumun tespit edilmesi halinde doğabilecek tüm etik, hukuki ve cezai sorumlulukları kabul ettiklerini taahhüt ederler.

Teşekkür

Bu çalışma, Dr. Öğr. Üyesi Seyit Yuzuak danışmanlığında tamamlanan Serkan Çiftci’nin Yüksek Lisans (MSc) tezinden türetilmiştir. Çalışma, Avrupa Birliği Horizon Projesi INNOECOFOOD (Eco-innovative Technologies for Improved Nutrition, Sustainable Production and Marketing of Agroecological Food Products in Africa), Proje Numarası: 101136739 ve UK Research and Innovation, Proje Numarası: 10110792 tarafından finansal olarak desteklenmiştir. Söz konusu destek sağlayıcı kuruluşların çalışma tasarımı, veri toplama ve analiz süreçleri, yayımlama kararı veya tez ve makale hazırlık aşamalarında herhangi bir katkısı veya etkisi bulunmamaktadır. Ayrıca, makalenin hazırlanma sürecindeki değerli desteği ve katkıları için lisans öğrencisi Kerim TUNC’a teşekkür ederiz.

Comparative Analysis of Solvent Systems and Extraction Techniques for Phycocyanin Recovery from Spirulina sp. Powder

Öz

Phycocyanin (PC), a high-value blue phycobiliprotein derived from Spirulina sp., has attracted considerable industrial interest due to its broad applications in food, pharmaceutical, cosmetic, and biotechnological sectors. In this study, conventional and green extraction approaches, including freeze–thawing, solvent-based extraction, ultrasound-assisted extraction, microwave-assisted extraction, and supercritical carbon dioxide (SC-CO₂) extraction, were comparatively evaluated for PC recovery from dried Spirulina sp. powder. Different solvent systems and four consecutive extraction cycles were assessed in terms of phycocyanin content, purity, yield, total protein concentration, visual appearance, and CIE Lab* color characteristics. Significant differences among extraction methods, solvent systems, and extraction cycles were observed (p < 0.05). Ultrasound-assisted extraction using sodium phosphate buffer produced the highest phycocyanin yield (480 mg/g), whereas freeze–thawing extraction provided comparatively lower yields but higher pigment purity and stability. Solvent polarity strongly influenced extraction performance, with buffered aqueous systems generally exhibiting superior pigment retention and chromatic stability compared with organic solvents. Microwave-assisted extraction promoted pigment degradation due to thermal stress, while SC-CO₂ extraction showed limited phycocyanin selectivity under the tested conditions. Overall, extraction efficiency and pigment stability were highly dependent on both solvent composition and extraction strategy, highlighting the importance of optimizing extraction conditions for industrial-scale phycocyanin recovery.

Anahtar Kelimeler

• spirulina
• phycocyanin
• extraction methods
• conventional methods
• green methods

Destekleyen Kurum

Eyrpean`s Union Horizon Project: INNOECOFOOD (Grant No: 101136739, UK Research and Innovation Grant No. 10110792)

Proje Numarası

European Union’s Horizon project: INNOECOFOOD Project Grant Number: 101136739, and UK Research and Innovation, Grant No. 10110792

Etik Beyan

The authors declare that this study is original; conducted in accordance with the principles and rules of scientific ethics at all stages of the study, including preparation, data collection, analysis, and presentation of information; cited sources for all data and information and included these sources in the bibliography; and have not made any changes in the data used. The authors comply with ethical duties and responsibilities by accepting all the terms and conditions of the publication ethics within the scope of the “Directive on Scientific Research and Publication Ethics of Higher Education Institutions” and also declare that none of the actions specified under the heading “Actions Contrary to Scientific Research and Publication Ethics” of the aforementioned directive have been carried out. The authors hereby declare that if at any time a situation contrary to this statement regarding the study is detected, they agree to all moral and legal consequences that may arise.

Teşekkür

This study was derived from Serkan Ciftci’s Master of Science (MSc) thesis, which was completed under the supervision of Asst. Prof. Dr. Seyit Yuzuak. This study was financially supported by the European Union’s Horizon project INNOECOFOOD (Eco-innovative Technologies for Improved Nutrition, Sustainable Production and Marketing of Agroecological Food Products in Africa), Project Grant Number: 101136739, and UK Research and Innovation, Grant No. 10110792. These funders had no role in study design, data collection and analysis, decision to publish, or preparation of the thesis or manuscript. We are also thankful to the undergraduate Kerim TUNC for his valuable support and contributions during the manuscript preparation.

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