Şebnem TAVMAN, Seher KUMCUOĞLU, Züleyha AKKAYA

Bitkisel Ürünlerin Atıklarından Antioksidan Maddelerin Ultrason Destekli Ekstraksiyonu

Dünyada her yıl ortalama 200 milyon ton organik atık üretilmektedir (FAOSTAT). Bu atıkların çoğu doğrudan tabiata bırakılmakta veya hiçbir işlem yapılmaksızın yakıt, hayvan yemi ya da gübre olarak kullanılmaktadır. Çevresel faktörler ve ekonomik nedenlerle son yıllarda bu atıkların değerlendirilmesi yönündeki çalışmalar giderek artmakta; enerji ve hammaddenin korunması açısından yeni uygulamalara gereksinim duyulmaktadır. Bitkisel ürünlerden elde edilen ekstraktlar; yağlar, fitokimyasallar, biyoaktif bileşikler, aromatik maddeler ve renk maddeleri içerirler. Bitki ekstraktlarından gıda, eczacılık ve kozmetik endüstrisinde yararlanılmaktadır. Geleneksel metodlarla ekstraksiyon çok uzun zaman almakta ve çok büyük miktarlarda çözücüye ihtiyaç duyulmaktadır (1). Polifenoller kolayca okside olabilme özelliği nedeniyle antioksidan aktiviteye sahiptirler. Oksidasyon, gıda ürünlerinde besin değerinin ve raf ömrünün azalmasına yol açar. Doğal kaynaklı antioksidanlar gıda endüstrisinde koruyucu madde olarak kullanılmakla birlikte; insan sağlığı üzerindeki olumlu etkileri nedeniyle de önemlidirler. Antioksidan maddelerin ekstraksiyonu genellikle çözücü karışımları kullanılarak yapılır. Ultrason destekli sistemlerin ekstraksiyonda kullanımı konusundaki çalışmalar son yıllarda giderek artmaktadır. Bu makalede ultrason destekli ekstraksiyon sistemlerinin bazı uygulamalarıyla ilgili olarak yapılan çalışmaların derlemesi verilmektedir.Dünyada her yıl ortalama 200 milyon ton organik atık üretilmektedir (FAOSTAT). Bu atıkların çoğu doğrudan tabiata bırakılmakta veya hiçbir işlem yapılmaksızın yakıt, hayvan yemi ya da gübre olarak kullanılmaktadır. Çevresel faktörler ve ekonomik nedenlerle son yıllarda bu atıkların değerlendirilmesi yönündeki çalışmalar giderek artmakta; enerji ve hammaddenin korunması açısından yeni uygulamalara gereksinim duyulmaktadır.Bitkisel ürünlerden elde edilen ekstraktlar; yağlar, fitokimyasallar, biyoaktif bileşikler, aromatik maddeler ve renk maddeleri içerirler. Bitki ekstraktlarından gıda, eczacılık ve kozmetik endüstrisinde yararlanılmaktadır. Geleneksel metodlarla ekstraksiyon çok uzun zaman almakta ve çok büyük miktarlarda çözücüye ihtiyaç duyulmaktadır (1). Polifenoller kolayca okside olabilme özelliği nedeniyle antioksidan aktiviteye sahiptirler. Oksidasyon, gıda ürünlerinde besin değerinin ve raf ömrünün azalmasına yol açar. Doğal kaynaklı antioksidanlar gıda endüstrisinde koruyucu madde olarak kullanılmakla birlikte; insan sağlığı üzerindeki olumlu etkileri nedeniyle de önemlidirler. Antioksidan maddelerin ekstraksiyonu genellikle çözücü karışımları kullanılarak yapılır. Ultrason destekli sistemlerin ekstraksiyonda kullanımı konusundaki çalışmalar son yıllarda giderek artmaktadır. Bu makalede ultrason destekli ekstraksiyon sistemlerinin bazı uygulamalarıyla ilgili olarak yapılan çalışmaların derlemesi verilmektedir.

Anahtar Kelimeler:

Ultrason, atık, fenolik bileşenler, antioksidan, ekstraksiyon

Ultrasound-Assisted Extraction of Antioxidant Materials from By-Products of Plant Food Processing (Turkish with English Abstract)

Almost 200 million tons of organic wastes are generated in the world (FAOSTAT). As in the past these wastes often have been dumped without any treatment or used as fuel, animal feed or fertilizer. Recently, new methods and policies for waste treatment have been introduced. This may be due to the increasing necessity for prevention of environmental pollution as well as for economical reasons and the need to conserve energy and raw materials. Plants extracts contain compounds such as lipids, phytochemicals, bioactive compounds, flavors, pharmaceutics, fragrances and pigments. They are widely used in the food, pharmaceutical and cosmetics industries. Traditional methods, which have been used for many decades, are very time consuming and require relatively large quantities of solvents (1). Polyphenols have antioxidant activity because of their easily oxidizing characteristics. Oxidization with being one of the main reactions for the degradation of oils also cause decreased self life and nutritive value of foods. There is an increasing demand for new extraction techniques. The purpose of this review is to highlight the potential applications of ultrasound assisted extraction techniques using by-products as a source of functional compounds.

Keywords:

Ultrasound, waste, phenolic compounds, antioxidant, extraction 　　 ,

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