Lifli Çay Atıklarından Çay Özütü Eldesinde Yanıt Yüzey Metodolojisi ile Ekstraksiyon Parametrelerinin Optimizasyonu

Türkiye’de yüksek miktarlarda çay üretimine bağlı olarak ortaya çıkan lifli çay atığının, ekstrakiyon işlemi ile çay özütü eldesindekiextraksiyon parametreleri son yıllarda önem kazanmaktadır. Elde edilen çay özütü ise buzlu çay üretiminde ve poşet çay üretiminderenk ve tad destekleyicisi olarak kullanılmaktadır. Bundan dolayı daha verimli ve maliyeti düşük bir ekstraksiyonun uygulanmasıendüstri açısından önemlidir. Bu noktada ise ekstraksiyon paramaterelerinin optimize edilmesi, çalışmanın ana hedefini oluşturmaktadır.Söz konusu parametrelerinden 3 tanesi (çay atığı/su oranı, sıcaklık ve süre) Yanıt Yüzey Metodolojisi kullanılarak sekiz farklı yanıtfaktörü (Ekstrakt verimi-EY, L*, a*, b*, C (Chroma) ve h (hue angle), toplam fenolik madde-TPC, antioksidan aktivite 2,2-diphenyl 1-picryl hydrazil radical (DPPH) üzerinde modellenerek tahmin gücü ortaya konulmuştur. Oluşturulan 20 deneme deseni özelindeparametrelerin değer aralıkları çay atığı/su oranı, sıcaklık ve süre için sırasıyla 0.5-10%, 50-95°C, 1-50 dakika şeklinde belirlenmiştir.Oluşturulan modelde sekiz farklı yanıt özelinde ortalama değerler ise EY, L*, a*, b*, C, h, TPC, DPPH için sırasıyla 2.37±0.83%,1.42±0.35, 0.77±0.51, 6.64±0.41, 96.42±5.75, 49.99±21.74 mg gallic acid /100g ve 35.89±17.82 mgTrolox/g şeklinde bulunmuştur.Mevcut yanıtların kullanıldığı tahminleme modeli sadece L* ve TPC için uygun olarak tespit edilmiştir. Modelleme sonucunda iseoptimum tahminleme noktası (R2 ) için çay atığı/su oranı 8%, sıcaklık, 94.95°C, süre 60 dakika olarak tespit edilmiş ve istenirliği 0.839olarak hesaplanmıştır. Böylece çay atığının ilgili değişkenler özelinde elde edilecek renk ve fonksiyonelliğinin tahmin edilmesi ilebirlikte daha az maliyet ve sürede çay özütü elde edilebilecektir. Böylece çay atığı rengi ve işlevsellik parametrelerinin tahmini, düşük maliyetli çay ekstresi üretimine yardımcı olabilir. Bununla birlikte, ortaya çıkan büyük miktardaki çay atığı hem soğuk çay hem depoşet çay üretimi için kullanılabilmektedir.

Optimization of Extraction Parameters by Response SurfaceMethodology in Handling Tea Extract From Fibrous Tea Waste

the last few years. The handled tea waste extract can be used for ice tea and teabag production as a flavor and color enhancer. Therefore,the industry needs to implement a more efficient and cost-effective extraction protocol. At this point, optimizing the extractionparameters is the main goal of the study. Eight different response factors (Extract yield-EY, color measurements L*, a*, b*, C (Chroma)and h (hue angle), total phenolic compounds-TTC, antioxidant activity by 2,2-diphenyl-1-picryl hydrazil radical (DPPH)- assay) wereused with three of process parameters (tea waste/water ratio, temperature and time) and its predictive power has been demonstrated. Inthe formed model, the mean values for eight different responses as EY, L*, a*, b*, C, h, TPC, DPPH were 2.37±0.83%, 1.42±0.35,0.77±0.51, 6.64±0.41, 96.42±5.75 mg gallic acid/100g, 49.99±21.74 mg Trolox/g, respectively. The prediction model using the availableresponses was determined to be suitable only for L* and TPC. As a result of the modeling, for the optimum estimation point, teawaste/water ratio, temperature, and time parameters were determined 8%, 94.95°C, and 60 minutes, respectively. Besides, thedesirability of the model was calculated by 0.839. Thus, the estimation of tea waste color and functionality parameters may aid in low cost tea extract production. However, the large amount of generated tea waste could be used to produce both cold tea and teabags.Keywords: Tea waste, Tea Extraction, Response Surface Methodology.

PDF

___

Asık, B.B., & Kutuk, C. (2012). Possibility of using tea waste compost in the creation of grass areas. Journal Uludag University Agriculture, 26(2): 47-57.
Bazinet, L., Labbe, D., & Tremblay, A. (2007). Production of green tea EGC-and EGCG-enriched fractions by a two-step extraction procedure. Separation and Purification Technology, 56(1), 53-56.
Bilgin, S., Kocer, A., Yılmaz, H., Acar, M., & Dok, M. (2016). Tea Factory Wastes and Determining Pellet Physical Properties, Journal of Gaziosmanpasa University Agriculture Faculty, 33,70-80.
Bindes, M. M. M., Cardoso, V. L., Reis, M. H. M., & Boffito, D.C. (2019). Maximization of the polyphenols extraction yield from green tea leaves and sequential clarification. Journal of Food Engineering, 241, 97-104.
Bostanci, S. (2016). Extraction of Antioxidant Compounds by Different Methods From Tea Factory Waste, Ondokuz Mayıs University Institute of Science, pp. 160.
Chen, Y. (1979). Tea manufacture. Agricultural Publication House of China, Beijing. (pp. 364–381).
Cubuk, M., Guru, M., & Ugurlu, E.L. (2014). Elimination of Petroleum Pollution in Water Using Waste Styrofoam, Tea Fiber and Polystyrene Foam, Journal of Gazi University Engineering Faculty,29 (2), 281-287.
Demir, A. (2011). Comparison of antioxidant properties of black and green tea and their wastes, Rize University Institute of Science.
Demir, E. (2015). Separation of caffeine and catechins from fresh tea and black tea wastes by some extraction methods, (Doctoral dissertation, Karadeniz Technical University Institute of Science).
Dincer C, Torun M, Topuz A, Akdogan A, Fiahin H, & Ozdemir, F. (2008). A Research on Determination of ectraction conditions in instant mountain tea (Sideritis stricta) production. Turkey 10th food Congress, 21-23 May 2008, Erzurum, Turkey, 183-186.
Ekici, B., Kentli, A., & Kucuk, H. (2012). Improving Sound Absorption Property of Polyurethan Foams by Adding TeaLeaf Fibers. Archives of Acoustics, 37 (4), 515-520.
Erkan, N., Cetin, H., & Ayranci, E. (2011). Antioxidant activities of Sideritis congesta Davis et Huber-Morath and Sideritis arguta Boiss et Heldr: Identification of free flavonoids and cinnamic acid derivatives. Food Research International, 44(1), 297-303.
Groosman, M., (2011). Tea Sector Overview, The Sustainable Trade Initiative, The Netherlands.
Golukcu, M., Toker, R., & Tokgoz, H. (2014). Effects of different infusion times and temperatures on some quality parameters of mountain tea (Sideritis congesta). The Journal of Food, 39(3), 155- 162.
Gundogdu, A. (2010). Investigation of active carbon production, characterization and adsorption properties from factory tea wastes, Institute of Science,Karadeniz Technical University, Trabzon.
Hanay, N. (2011). The effect of different extraction times and temperatures on the amount of phenolic and alkaloid substances transferred from tea to brew. Doctoral dissertation, Institute of Science, Akdeniz University, Antalya.
Huang D, Ou, B. & Prior, R. L. (2005). The Chemistry behind Antioxidant Capacity Assays. Journal of agricultural and food chemistry, 53: 1841-1856.
Jang, J. H., Park, Y. D., Ahn, H. K., Kim, S. J., Lee, J. Y., Kim, E. C., ... & Kwon, H. J. (2014). Analysis of green tea compounds and their stability in dentifrices of different pH levels. Chemical and Pharmaceutical Bulletin, 62(4), 328- 335.
Jin, Y., Zhao, J., Kim, E. M., Kim, K. H., Kang, S., Lee, H., & Lee, J. (2019). Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules, 24(9), 1735.
Kacar, B. (1987). Biochemistry and processing technology of tea, Çay-Kur Yayını No:6, Ankara.
Kara, C. (2018). Usability of tea waste in concrete as natural fiber, Journal of Natural Hazards and Environment, 4(2): 156-165.
Karatas, A., & Buyukdinc D.T. (2017). The effects of organiz tea waste treatments on plant growth of spanish and lettuce cultivation, Journal of Academic Agriculture, 6, 201-210.
Kaya, A.İ., & Dalgar, T. (2017). Acoustic properties of natural fibers for sound insulation, The Journal of Graduate School of Natural and Applied Sciences of Mehmet Akif Ersoy University, 1: 25-37.
Kazaskeroglu, Y. (2012). Determination of pulp and paper production conditions from tea factory residues. Master Degree, Institute of Science, Kahramanmaraş Sütçü İmam University, Kahramanmaraş.
Khan, Z., Kakkar, S., Ghag, S., Shah, S., Patil, S., & Gupta, A. D. (2018). Recycling of Tea Waste for Extraction of Caffeine And Production Of A Transdermal Patch. World Journal of Pharmaceutical Research, 7 (17), 1511- 1521.
Khanum, H., Faiza, S., Sulochanamma, G., & Borse, B. B. (2017). Quality, antioxidant activity and composition of Indian black teas. Journal of food science and technology, 54(5), 1266-1272.
Kırbaslar, S.İ. & Kırbaslar, F.G. (2001). Utilization of Hazelnut Husks, Tea and Tobacco Wastes as Raw Materials, Pamukkale University Engineering College Journal of Engineering Sciences, 7.1: 139-143.
Komes D, Horzic D, Belscak A, Ganic K., & Vulic, I., (2010). Green tea preparation and its influence on the content of bioactive compounds, Food Research International, 43:167-176.
Langley-Evans S.C. (2000). Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay, International Journal of Food Science and Nutrition, 51:181-188.
Liang, Y., & Xu, Y. (2001). Effect of pH on cream particle formation and solids extraction yield of black tea, Food Chemistry, 74(2), 155-160.
Montrogomery, D.C. (2008). Design and analysis of experiments. 7th ed. John Wiley and Sons, River Street, Hoboken.
Myers, R.H. & Montgomery, D.C. (1995). Response Surface Methodology, Process and Product Optimization Using Designed Experiments. 2nd ed. John Wiley and Sons, New York, NY.
Oskuei, S. S. (2009). Dermocosmetic products derived from black tea gel and their in vitro tests. (Master Degree, Health Science of Marmara University, Istanbul).
Ozdemir, F., Gokalp, H. Y., & Nas, S. (1993). Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea. Zeitschrift fur LebensmittelUntersuchung und-Forschung, 197(4), 358.
Ozdemir, F. & Gokalp, H.Y. (1989). Quality Characteristics and Affecting Factors in Black Tea, Journal of Agricultural Faculty of Ataturk University, 20(2), 135-145.
Ozunlu, O., & Ergezer, H. (2019). Using of Infusion Method for Producing of Ice Green Tea Enriched with Dried Artichoke Bracts, Academic Food Journal/Akademi Gıda, 17(4).
Petersona, J., Dwyera, J., Jacquesa, P., Randa, W., Priorb, R. & Chuia, K. (2004). Tea variety and brewing techniques influence flavonoid content of black tea, Journal of Food Composition and Analysis, 17:397–405.
Perez-Burillo, S., Gimenez, R., Rufian-Henares, J.A. & Pastoriza, S. (2018). Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties, Food Chemistry, 248, 111-118.
Safi, Y. (2018). Increasing the amount of tea extract by using tea wastes. (Master Degree, Institute of Science, Recep Tayyip Erdoğan University, Rize).
Saklar, S., Ertas, E., Ozdemir, I. S., & Karadeniz, B. (2015). Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of food science and technology, 52(10), 6639-6646.
Salman, S., Azarabadi, N. & Ozdemir, F. (2019). The Effect of Particle Size and Brewing Time on the Infusion Properties of Tea Blends, The Journal of Food, 44 (3): 442-452.
Serdar, G., Ezgi D. & Sökmen, M. (2017). “Recycling of Tea Waste: Simple and Effective Separation of Caffeine and Catechins by Microwave Assisted Extraction (MAE).” International Journal of Secondary Metabolite, 4 (2): 78– 78. https://doi.org/10.21448/ijsm.288226.
Sharpe, E., Hua, F., Schuckers, S., Andreescu, S., & Bradley, R. (2016). Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry, 192, 380-387.
Suteerapataranon, S. & Pudta, D. (2008). Flow injection analysis-spectrophotometry for rapid determination of totalpolyphenolsin tea extracts, Journal of Flow Injection Analysis 25:1 61.
Tasar, S. (2018). Biodegradable and antimicrobial polymeric gel-film production and characterization from waste tea pulp, (Master Degree, Institute of Science, Fırat University, Elazıg).
Tekeli, S.T. (1976). Çay Yetiştirme-İşleme-Pazarlama, Dönüm Yayınları, No:5, Ankara Basım ve Ciltevi, Ankara.
Torun, M., Dincer, C., Sahin, H., Akdogan, A., Topuz, A., & Ozdemir, F. (2008). Determination of extraction conditions in instant sage (Salvia fruticosa), Turkey 10th Food Congress, 21-23 May 2008, Erzurum, Turkey, 183-186.
Tozlu, B.H. (2014). Tea fermentation inspection with electronic nose, (Master Degree, Institute of Science,Karadeniz Technical University, Trabzon).
Tutus, A. K. & Cicekler, M. (2015). “Evaluation of Tea Wastes in Usage Pulp and Paper Production.” BioResources 10(3) (August 2015): 5407-5416.
Yadav, G. U., Farakte, R. A., Patwardhan, A. W., & Singh, G. (2018). Effect of brewing temperature, tea types and particle size on infusion of tea components. International Food Research Journal, 25(3).
Yakupoglu, G., & Peksen, A. (2011). Influence of particle size and different substrates containing tea waste on yield and some morphological characters of Ganoderma lucidum mushroom. Ekoloji 20.78): 41-47.
Yılmaz, S.B., Kocer, A.H., Acar, M., & Dok, M. (2016). Pelletting of the Tea Factory Wastes and Determination of Pellet Physical Properties, Journal of Agricultural Faculty of Gaziosmanpasa University, 33, 70-80.
Yolcu, E. (2019). Analysing evaluation possibilities of tea processing factory residues as pellet biofuel. Ondokuz Mayıs University Institute of Science, Samsun.
Zannou, O. & Koca, I. (2020). Optimization and stabilization of the antioxidant properties from Alkanet (Alkanna tinctoria) with natural deep eutectic solvents, Arabian Journal of Chemistry, 13(8), 6437-6450.
Zhao, T., Chen, Z., Lin, X., Ren, Z., Li, B., & Zhang, Y. (2018). Preparation and characterization of microcrystalline cellulose (MCC) from tea waste. Carbohydrate polymers, 184, 164-170.
Zimmermann, B. F., & Maike, G. (2011). The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: how to get most out of it. Food Chemistry, 124 (4), 1543-1548.