Zingiber officinale bitkisinden toplam polifenollerin ekstraksiyonunun modellenmesi

Öz

Bu çalışmada, Zingiber officinale’den toplam polifenollerin ekstraksiyonun kinetiği incelenmiştir. Numuneler farklı sıcaklıktaki suyla ekstrakte edilmiş ve kinetik değişimleri gözlemlemek için ekstraksiyon karıştırılmış ve karıştırılmamış ortamlarda gerçekleştirilmiştir. Ekstraksiyonun fiziksel davranışını matematiksel ifadelerle tanımlamak için Peleg, Kütle Aktarımı, Logaritmik ve Page Modelleri olmak üzere dört farklı model kullanılmıştır. Gallik asit eşdeğeri olarak belirlenen polifenol verimlerinin sıcaklık ve karıştırma koşullarına bağlı olarak 2.29-5.23 mg/g arasında değiştiği bulunmuştur. Araştırılan tüm koşullarda en yüksek regresyon katsayısına sahip olan Peleg Modeli’nin yatışkın durumda, Kütle transfer modelinin ise yatışkın olmayan koşulların ifadesinde deneysel verilere en uygun model olduğu belirlenmiştir. Ayrıca, bu çalışmada ekstraksiyonun moleküler ve konvektif difüzivitesi ve aktivasyon enerjisi de hesaplanmıştır. Ekstraksiyonun aktivasyon enerjisini azalttığı için sıcaklık ve karıştırma hızındaki artışın difüzyon katsayılarını arttırdığı belirlenmiştir. Proseste, sıcaklığın karıştırma hızına oranla çok daha etkili olduğu tespit edilmiştir.

Anahtar Kelimeler

• Ekstraksiyon,Modelleme,Polifenol,Zingiber officinale

Modeling of extraction of total polyphenols from Zingiber officinale

Abstract

In this paper, kinetics of extraction of total polyphenols from Zingiber officinale was investigated. Samples were extracted using water at different temperatures and the extraction was realized under mixed and unmixed medium to observe the changes in the kinetics. Four different models, namely Peleg, Mass Transfer, Logarithmic and Page’s Models, were used for mathematically describing the physical behavior of the extraction. The yields of polyphenols determined as gallic acid equivalents ranged between 2.29-5.23 mg/g depending on the temperature and mixing conditions. Peleg’s model, having the highest regression coefficients at all conditions investigated for steady-state conditions, and Mass transfer model for unsteady-state conditions were found as the best fit to the experimental data. Also, molecular and convective diffusivities and activation energy of extraction were evaluated in this study. It was found that increase in temperature and mixing rate increased the diffusion coefficients because they decreased the activation energy of extraction. It has been found that temperature was much more effective than mixing rate, on the process.

Keywords

• Extraction,Modeling,Polyphenol,Zingiber officinale

Kaynakça

1. Sauvaget C, Nagano J, Hayashi M, Spencer E, Shimizu Y, Allen N. “Vegetables and fruit intake and cancer mortality in the Hiroshima/Nagasaki life span study”. British Journal of Cancer, 88(5), 689-694, 2003.
2. Scalbert A, Johnson IT, Saltmarsh M. “Polyphenols: antioxidants and beyond”. American Journal of Clinical Nutrition, 81(1), 215-217, 2005.
3. Sant’Anna V, Brandelli A, Marczak LDF, Tessaro IC. “Kinetic modeling of total polyphenol extraction from grape marc and characterization of the extracts”. Separation and Purification Technology, 100, 82-87, 2012.
4. Guerrero MS, Torres JS, Nunez MJ. “Extraction of polyphenols from white distilled grape pomace: Optimization and modeling”. Bioresource Technology, 99(5), 1311-1318, 2008.
5. Minozzo M, Popiolski A, Dal Pra V, Treichel, H, Cansian RL, Oliveira JV, Mossi AJ, Mazutti VA. “Modeling of the overall kinetic extraction from Maytenus aquifolia using compressed CO2”. Brazilian Journal of Chemical Engineering, 29(4), 835-843, 2012.
6. Poojary MM, Passamonti P. “Extraction of lycopene from tomato processing waste: Kinetics and modeling”. Food Chemistry, 173, 943-950, 2015.
7. Jokic S, Velic D, Bilic M, Bucic-Kojic A, Planinic M, Tomas S. “Modeling the process of solid-liquid extraction of total polyphenols from soybeans”. Czech Journal of Food Science, 28(3), 206-212, 2010.
8. Grzanna L, Lindmark L, Frondoza G. “Ginger-A herbal medicinal product with broad anti-inflammatory actions”. Journal of Medicinal Food, 8(2), 125-132, 2005.

9. Shirin Adel PR, Prakash J. “Chemical composition and antioxidant properties of ginger root (Zingiber officinale)”. Journal of Medicinal Plants Research, 4(24), 2674-2679, 2010.
10. Stoilova I, Krastanov A, Stoyanova A, Deney P, Gargova S. “Antioxidant activity of a ginger extract (Zingiber officinale)”. Food Chemistry, 102(3), 764-770, 2007.
11. Shukla Y, Singh M. “Cancer preventing properties of ginger: A review”. Food and Chemical Toxicology, 45(5), 683-690, 2007.
12. Shahid M, Hussain F. “Chemical composition and mineral contents of Zingiber officinale and Alpigina allughas (Zingiberaceae) rhizomes”. International Journal of Chemical and Biochemical Sciences, 2, 101-104, 2012.
13. Lazar L, Talmaciu AI, Volf I, Popa VI. “Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abies bark”. Ultrasonics Chemistry, 32, 191-197, 2016.
14. Lapornik B, Prosek M, Golc Wondra A. “Comparison of extracts prepared from plant by-products using different solvent and extraction time”. Journal of Food Engineering, 71(2), 214-222, 2005.
15. Palma M, Pineiro Z, Barroso CG. “Stability of phenolic compounds during extraction with superheated solvents”. Journal of Chromatography A, 921(2), 169-174, 2001.
16. Peleg M. “An empirical model for the description of moisture sorption curves”. Journal of Food Science, 53(4), 1216-1219, 1988.
17. Cranck J. The Mathematics of Diffusion. 2nd ed. Great Britain, England, Oxford University Press, 1975.
18. Othmer DF, Jaatinen WA. “Extraction of soybeans”. Industrial and Engineering Chemistry Research, 51, 543-546, 1959.
19. Cheung YC, Siu KC, Wu JY. “Kinetic models for ultrasound-assisted extraction of water-soluble components and polysaccharides from medicinal fungi”. Food and Bioprocess Technology, 6(12), 2659-2665, 2012.
20. Cacae JE, Mazza G. “Mass transfer process during extraction of phenolic compounds from milled berries”. Journal of Food Engineering, 59(4), 379-389, 2003.
21. Zancan KC, Marques MOM, Petenate AJ, Meireles MAA. “Extraction of ginger (Zingiber officinale Roscoe) oleoresin with CO2 and co-solvents: a study of the antioxidant action of the extracts”. The Journal of the Supercritical Fluids, 24(1), 57-76, 2002.
22. Rostagno MA, Palma M, Barroso CG. “Ultrasound-assisted extraction of soy isoflavons”. Journal of Chromatography A, 1012(2), 119-122, 2003.
23. Tsao R, Deng Z. “Separation procedures for naturally occurring antioxidant phytochemicals”. Journal of Chromatography B, 812(1-2), 85-99, 2004.
24. Kahkonen M, Hopia A, Vuorela H, Rauha J, Pihlaja K, Kujala T, Heinonen M. “Antioxidant activity of plant extracts containing phenolic compounds”. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962, 1999.
25. Hinneburg I, Damien Dorman H, Hiltunen R. “Antioxidant activity of extracts from selected culinary herbs and spices”. Food Chemistry, 97(1), 122-129, 2006.
26. Turkmen N, Sari F, Velioğlu YS. “Effect of extraction solvents on concentration and antioxidant activity of black and black mate polyphenols determined by ferrous tartrate and Folin-ciocalteu methods”. Food Chemistry, 99(4), 838-841, 2006.
27. Bucic-Kojic A, Planinic M, Tomas S, Bilic M, Velic D. “Study of solid-liquid extraction kinetics of total polyphenols from grape seeds”. Journal of Food Engineering, 81(1), 236-242, 2007.