DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN
Yıl: 2020 Cilt: 45 Sayı: 5 Sayfa Aralığı: 989 - 996 Metin Dili: İngilizce DOI: 10.15237/gida.GD20079 İndeks Tarihi: 16-03-2021
DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN
Öz: The study aims to determine the extraction parameters for maximal phenolic compounds and antioxidant activity from kiwifruit by using response surface methodology (RSM). Box-Behnken experimental design of RSM was applied to determine the effect of extraction parameters. Three independent variables were selected at three levels: methanol concentration (A: 60-75-90 %), ultrasound time (B: 5-10-15 min.), and mass of sample (C: 1-2-3 g). Conditions for maximum phenolic yield were found as A = 90%, B= 7.71 min, and C = 3 g, under this condition, DPPH of 88.96 %, ABTS of 739.07 mg/100g FW and TPC of 299.14 mg/100g fresh weight has been obtained.
Anahtar Kelime: YANIT YÜZEY TASARIMI KULLANILARAK KİVİ MEYVESİNDEKİ MAKSİMUM FENOLİK BİLEŞİKLER İÇİN EKSTRAKSİYON KOŞULLARININ BELİRLENMESİ
Öz: Bu çalışmanın ana odak noktası yanıt yüzey metodolojisi (RSM) kullanarak kivi meyvesindenolabildiğince fazla fenolik bileşik ve antioksidan aktivite için ekstraksiyon parametrelerinibelirlemektir. Ekstraksiyon parametrelerinin etkisini belirlemek için RSM’de Box-Behnken deneyseltasarımı kullanıldı. Metanol konsantrasyonu (A: %60-75-90), ultrason süresi (B: 5-10-15 dakika) venumune kütlesi (C: 1-2-3 g) olmak üzere üç seviyede üç bağımsız değişken seçildi. Bu şartlar altındamaksimum fitokimyasal verim için koşullar A = % 90 metanol konsantrasyonu, B = 7.71 dakika veC = 3 g olarak bulundu. Bu koşullar altındaki ekstraksiyon sonucu kivide DPPH % 88.96, ABTS739.07 mg/100 g ve toplam fenolik içerik 299.14 mg/100 g tespit edildi.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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- Kasnak, C., Palamutoğlu, R. 2015. Doğal Antioksidanların Sınıflandırılması ve İnsan Sağlığına Etkileri. Turkish J Agric - Food Sci Technol, 3(5):226–234, https://doi.org/10.24925/ turjaf.v3i5.226-234.171
- Kaur, C., Kapoor, H.C. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int Food Sci Technol, 37(2):153–161, https://doi.org/10.1046/j.1365- 2621.2002.00552.x
- Khoddami, A., Wilkes, M.A., Roberts, T.H. 2013. Techniques for analysis of plant phenolic compounds. Molecules, 18(2): 2328-2375, https://doi.org/10.3390/molecules18022328
- Li, D., Zhu, F. 2019. Physicochemical, functional and nutritional properties of kiwifruit flour. Food Hydrocoll, 92:250–258, https://doi.org/10.1016/ j.foodhyd.2019.01.047
- Majdi, H., Esfahani, J.A., Mohebbi, M. 2019. Optimization of convective drying by response surface methodology. Comput Electron Agric, 156:574–584, https://doi.org/10.1016/ j.compag.2018.12.021
- Martínez-Patiño, J.C., Gullón, B., Romero, I., Ruiz, E., Brnčić, M., Žlabur, J.Š., Castro, E. 2019.
- Afroz Bakht, M., Geesi, M.H., Riadi, Y., Imran, M., Imtiyaz Ali, M., Ahsan, M.J., Ajmal, N. 2018. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi J Biol Sci, 26(5):1043-1052, https://doi.org/10.1016/j.sjbs.2018.07.013
- Amodio, M.L., Colelli, G., Hasey, J.K., Kader, A.A. 2007. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits. J Sci Food Agric, 87(7): 1228–1236, https://doi.org/10.1002/ jsfa.2820
- Antolovich, M., Prenzler, P., Robards, K., Ryan, D. 2000. Sample preparation in the determination of phenolic compounds in fruits. Analyst, 125(5): 989–1009, https://doi.org/10.1039/b000080i
- Arshadi, M., Attard, T.M., Lukasik, R.M., Brncic, M., da Costa Lopes, A.M., Finell, M., Geladi, P., Gerschenson, L.N., Gogus, F., Herrero, M., Hunt, A.J. 2016. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agrifood chain. Green Chem, 18(23): 6160-6204, https://doi.org/10.1039/C6GC01389A
- Baskararaj, S., Theivendren, P., Palanisamy, P., Kannan, S., Pavadai, P., Arunachalam, S., Sankaranarayanan, M., Mohan, U.P., Ramasamy, L., Kunjiappan, S. 2019. Optimization of bioactive compounds extraction assisted by microwave parameters from Kappaphycus alvarezii using RSM and ANFIS modeling. J Food Meas Charact, 13(4):2773-2789, https://doi.org/ 10.1007/s11694-019-00198-1
- Belwal, T., Dhyani, P., Bhatt, I.D., Rawal, R.S., Pande, V. 2016. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chem, 207:115-124, https://doi.org/10.1016/ j.foodchem.2016.03.081
- Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol, 28(1): 25–30, https://doi.org/10.1016/S0023-6438(95)80008- 5 Jakobek, L., Boc, M., Barron, A.R. 2015. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples. Food Anal Methods, 8(10):2612–2625, https://doi.org/ 10.1007/s12161-015-0161-3
- Kasnak, C., Palamutoğlu, R. 2015. Doğal Antioksidanların Sınıflandırılması ve İnsan Sağlığına Etkileri. Turkish J Agric - Food Sci Technol, 3(5):226–234, https://doi.org/10.24925/ turjaf.v3i5.226-234.171
- Kaur, C., Kapoor, H.C. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int Food Sci Technol, 37(2):153–161, https://doi.org/10.1046/j.1365- 2621.2002.00552.x
- Khoddami, A., Wilkes, M.A., Roberts, T.H. 2013. Techniques for analysis of plant phenolic compounds. Molecules, 18(2): 2328-2375, https://doi.org/10.3390/molecules18022328
- Li, D., Zhu, F. 2019. Physicochemical, functional and nutritional properties of kiwifruit flour. Food Hydrocoll, 92:250–258, https://doi.org/10.1016/ j.foodhyd.2019.01.047
- Majdi, H., Esfahani, J.A., Mohebbi, M. 2019. Optimization of convective drying by response surface methodology. Comput Electron Agric, 156:574–584, https://doi.org/10.1016/ j.compag.2018.12.021
- Martínez-Patiño, J.C., Gullón, B., Romero, I., Ruiz, E., Brnčić, M., Žlabur, J.Š., Castro, E. 2019. 9
| APA | kasnak c, PALAMUTOĞLU R (2020). DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. , 989 - 996. 10.15237/gida.GD20079 |
| Chicago | kasnak cemal,PALAMUTOĞLU Recep DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. (2020): 989 - 996. 10.15237/gida.GD20079 |
| MLA | kasnak cemal,PALAMUTOĞLU Recep DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. , 2020, ss.989 - 996. 10.15237/gida.GD20079 |
| AMA | kasnak c,PALAMUTOĞLU R DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. . 2020; 989 - 996. 10.15237/gida.GD20079 |
| Vancouver | kasnak c,PALAMUTOĞLU R DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. . 2020; 989 - 996. 10.15237/gida.GD20079 |
| IEEE | kasnak c,PALAMUTOĞLU R "DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN." , ss.989 - 996, 2020. 10.15237/gida.GD20079 |
| ISNAD | kasnak, cemal - PALAMUTOĞLU, Recep. "DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN". (2020), 989-996. https://doi.org/10.15237/gida.GD20079 |
| APA | kasnak c, PALAMUTOĞLU R (2020). DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. GIDA, 45(5), 989 - 996. 10.15237/gida.GD20079 |
| Chicago | kasnak cemal,PALAMUTOĞLU Recep DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. GIDA 45, no.5 (2020): 989 - 996. 10.15237/gida.GD20079 |
| MLA | kasnak cemal,PALAMUTOĞLU Recep DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. GIDA, vol.45, no.5, 2020, ss.989 - 996. 10.15237/gida.GD20079 |
| AMA | kasnak c,PALAMUTOĞLU R DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. GIDA. 2020; 45(5): 989 - 996. 10.15237/gida.GD20079 |
| Vancouver | kasnak c,PALAMUTOĞLU R DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN. GIDA. 2020; 45(5): 989 - 996. 10.15237/gida.GD20079 |
| IEEE | kasnak c,PALAMUTOĞLU R "DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN." GIDA, 45, ss.989 - 996, 2020. 10.15237/gida.GD20079 |
| ISNAD | kasnak, cemal - PALAMUTOĞLU, Recep. "DETERMINATION EXTRACTION CONDITIONS FOR MAXIMUMPHENOLIC COMPOUNDS IN THE KIWIFRUIT USING RESPONSE SURFACEDESIGN". GIDA 45/5 (2020), 989-996. https://doi.org/10.15237/gida.GD20079 |
