Enginar (Cynara Scolymus) Yapraklarından Klorojenik Asitin Ultrasonik Destekli Ekstraksiyonunun Yüzey Yanıt Metadolojisi ile Optimizasyonu ve Toplam Fenolik İçerikleri

Enginar yaprağı (Cynara Scolymus) ekstratları tıpta yaygın olarak kullanılan özlerdir. Klorojenik asitler antioksidan antibakteriyel ve antiviral özelliklerine sahip bileşiklerdir. Bu çalışmada, enginar (Cynara scolymus) yaprakları kuruduktan sonra, toz halindeki kısımlar su ile ekstre edilmiştir. Özler, HPLC (Yüksek Basınçlı Sıvı Kromatografisi) ile analiz edildikten sonra ppm olarak ifade edilmiştir. Box-Behnken tasarımına dayalı Yüzey Yanıt Yöntemi kullanılarak, klorojenik asidin Cynara Scolymus’tan ekstrakte edilmesinin optimum koşulları, ultrasonik destekli ekstraksiyon ile tespit edilmiştir. Bu ekstraksiyon etkinliği için deneysel koşullar, ekstraksiyon süresi (15-45 dakika), sıcaklık (30-70°C) ve ultrason gücü (%25-75) olarak belirlenmiştir. Optimum koşullar %47.65 ultrason gücü, 35.18 dakika, 53.400 C sıcaklık olarak belirlenmiştir. Sonuçta ise maksimum klorojenik asit verimi 10.05 ppm olarak belirlenmiştir. Ayrıca toplam fenolik içerik yani antioksidan kapasitesi ise UV-Vis spektrometresi ile ölçülmüştür. Her bir numuneden alınan numunelerin absorbans değerleri UV spektrometresinde 765 nm’de ölçülmüştür. Optimum koşullar %47.29 ultrason gücü, 29.67 dakika, %55.33 etanol konsantrasyonu olarak belirlenmiştir. Toplam fenolik içerik 70.24 ppm olarak belirlenmiştir. Sonuçlara göre ultrasonik yardımlı ekstraksiyon (UAE), klorojenik asit ekstraksiyonu için etkili bir yöntem olabileceğini göstermiştir.

Optimization the Ultrasonic Assisted Extraction of Chlorogenic Acid from the Artichoke (Cynara Scolymus) Leaf with Response Surface Methodology and Total Phenolic Contents

Artichoke leaf (Cynara Scolymus) extracts are widely used in medicine. Chlorogenic acids are the compounds which have antioxidant, antibacterial and antiviral properties. In this study, after the artichoke (Cynara scolymus) leaves were dried, the powderedportions were extracted with water. Extracts were analyzed by HPLC and the results were expressed as ppm. The optimum conditionsfor extracting chlorogenic acid from Cynara Scolymus were determined by ultrasonic assisted extraction using the Surface ResponseMethod based on Box-Behnken design. The experimental conditions of extraction were determined as extraction time (15-45 minutes),temperature (30-70°C) and ultrasonic power (25-75%). The optimum conditions were determined as 47.65% ultrasonic power, 35.18minutes, 53.40°C temperature. The maximum yield of chlorogenic acid was determined as 10.05 ppm. Also the total phenolic contentwas measured by UV -Vis spectrometry in order to see antioxidant activity. Absorbance values of the samples which were taken fromeach samples were measured at 765 nm in UV spectrometer. Optimum conditions were determined as 47.29% ultrasonic power, 29.67minutes, 55.33% ethanol concentration. Total phenolic content were determined as 70.24 ppm. According to the obtained results, ultrasonic-assisted extraction (UAE) can be an effective method for the extraction of chlorogenic acid active ingredient.

PDF

___

1. Y. Chen, Q. J. Yu, X. Li, Y. Luo, H. Liu, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separ. Sci. Technol., 42 (2007) 3481-3492.
2. W. Shen, R. Qi, J. Zhang, Z. Wang, H. Wang, C. Hu, Y. Zhao, M. Bie, Y. Wang, Y. Fu, M. Chen, D. Lu, Chlorogenic acid inhibits LPS-induced microglial activation and improves survival of dopaminergic neurons, Brain Res. Bull., 88 (2012) 487-94.
3. H. Jang, H.R. Ahn, H. Jo, K.A Kim, E. Lee, K. Lee, S. Jung, C. Lee, Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration, J. Agric. Food Chem., 62 (2013) 182-191.
4. Q. J. Yu, X. Li , Y. Luo, H. Liu, Y.Chen, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separ. Sci. Technol., 42 (2007) 3481-3492.
5. A. Ayelign, K. Sabally, Determination of chlorogenic acids (CGA) in coffee beans using HPLC, Amer. J. Res. Commun., 1 (2013) (78-91).
6. T. Cui, K. Nakamura, L. Ma, J.Z. Li, H. Kayahara, Analyses of arbutin and chlorogenic acid, the major phenolic constituents in oriental pear, J. Agric. Food Chem, 53 (2005) 3882-3887.
7. E. Zeiger, R. Tice, Chlorogenic acid and caffeic acid review of toxicological literatüre, Research Triangle Park, North Carolina, 1998.
8. A. Mustafa, C. Turner, Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review, Analyt. Chimic. Acta, 703 (2011) 8-18.
9. G. E. P. Box, K. B. Wilson, On the experimental attainment of optimum conditions, J. Royal Statistic. Soc., 13 (1951) 1-45.
10. A. Farah, M. Monteiro, C.M.D.S. Lafay, Chlorogenic acids from green coffee extract are highly bioavailable in human, J. Nutrit., 138 (2008) 2309-2315.
11. H.M. Santos, J.L. Capelo, Trends in ultrasonic-based equipment for analytical sample treatment, Talanta, 73 (2007) 795-802.
12. J.L. Capelo, A.M. Mota, Ultrasonication for analytical chemistry, Curr. Analy. Chem., 1 (2005) 193-201.
13. D.L. Luthria, R. Biswas, S. Natarajan, Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean Food Chem., 105 (2007) 325.