Susam Kepeğinden Protein ve Antioksidan Özellikli Maddelerin Geri Kazanım Potansiyelinin Bazı Temel Bileşim Analizleri ile İncelenmesi

Susam kepeği endüstriyel bir atık olup günümüzde teknolojik olarak değerlendirilmemekte ya da sınırlı miktarda hayvan yemi olarak besicilere sunulmaktadır. Bu çalışmada, özellikle ülkemizde kavrulmuş susam, tahin ve tahin helvası işletmelerinde yoğun bir girdi olarak kullanılan susamın kuru ve ıslak hat adı verilen susam işleme hatlarından atık olarak açığa çıkan toplam üç farklı susam kepeklerinden protein ve antioksidan özellikli maddeleri geri kazandırma potansiyelleri incelenmiştir. Bu kapsamda, üç farklı noktadan çıkan kepek atıklarından (Kuru hat I, Kuru hat II ve Islak hat II) alkali yöntem ile protein özütlemesi yapılmış ve ayrıca susam kepeklerinden fenolik maddelerin özütlenmesinde %70’lik (v/v) aseton, etanol ve metanolün sulu çözeltilerinin etkileri incelenmiştir. Kuru hat susam kepeğinin ıslak hat kepekten daha düşük protein içeriğine sahip olduğu belirlenmiş; buna karşın kuru hat kepekten daha yüksek protein özütleme verimi elde edilmiştir. Kuru ve ıslak hat susam kepeklerine ait fenolik madde özütlerinin, alkali yöntem ile elde edilen protein özütlerinden daha yüksek toplam fenolik madde içeriğine ve antioksidan kapasite değerlerine (DPPH ve ABTS yöntemleri sonucu) sahip oldukları tespit edilmiştir. Susam kepeğinden fenolik maddelerin özütlenmesinde en etkili çözgenin %70’lik aseton çözeltisi olduğu belirlenmiş; etanol ve metanolün kullanıldığı özütlere ait sonuçlarda istatistiki olarak önemli farklılık bulunmamıştır.

Investigating the Recovery Potential of Protein and Antioxidant Compounds from Sesame Bran using Selected Basic Component Analyses

Sesame bran is an industrial waste which is either not currently evaluated technologically or has limited use as animal feed. In this study, recovery potentials of protein and antioxidant compounds were investigated from three different sesame brans which are emerge as waste from dry and wet processing lines of the sesame - an intensively used input by roasted sesame seed, tahini and tahini halva plants especially in our country. In this context, protein extraction by alkaline method was conducted on brans obtained from three different processing lines (Dry line I, Dry line II and Wet line II). In addition, effects of aqueous solutions (70%, v/v) of acetone, ethanol and methanol on the extraction of phenolic compounds from sesame brans were investigated. Dry processing line sesame bran was found to have lower protein content than wet processing line bran; however, higher protein extraction yield was obtained by dry processing line bran. Phenolic compound extracts of dry and wet processing line sesame brans were found to have higher total phenolic content and antioxidant capacity values (DPPH and ABTS assays) than protein extracts obtained by alkaline method. It was determined that the most effective solvent for the extraction of phenolic compounds from sesame bran was 70% acetone solution; and the results of the ethanol and methanol extracts used as solvents were not significantly different.

PDF

___

Achouri A, Nail V, Boye JI. 2012. Sesame protein isolate: Fractionation, secondary structure and functional properties. Food Research International, 46(1): 360-369.
Akbar F, Yousaf N, Rabbani MA, Shinwari ZK, Masood MS. 2012. Study of total seed proteins pattern of sesame (Sesamum indicum L.) landraces via sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Pakistan Journal of Botany, 44(6): 2009-2014.
AOAC (1988) Official Method of Analysis. 7th Edition, Association of Official Analytical Chemists, Washington DC.
AOAC (1998) Official Method of Analysis. 15th Edition, Association of Official Analytical Chemists, Washington DC.
Bandyopadhyay K, Misra G, Ghosh S. 2008. Preparation and characterisation of protein hydrolysates from Indian defatted rice bran meal. Journal of Oleo Science, 57(1): 47-52.
Batu A, Elyıldırım F. 2009. Geleneksel helva üretim teknolojisi. Gıda Teknolojileri Elektronik Dergisi, 4(3): 32-43.
Cemeroğlu, B. 2010. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, 2. Baskı, Ankara.
FAOSTAT. 2019. Production quantities of Sesame seed by country, http://www.fao.org/faostat/en/#data/QC (Erişim: 07.02.2019)
Gandhi AP, Srivastava J. 2007. Studies on the Production of Protein Isolates From Defatted Sesame Seed (Sesamum indicum) Flour and Their Nutritional Profile. ASEAN Food Journal, 14(3): 175-180.
Grajeda-Iglesias C, Salas E, Barouh N, Barea B, Panya A, Figueroa-Espinoza MC. 2016. Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Food Chemistry, 194: 749-757.
Guan X, Yao H. 2008. Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology. Food Chemistry, 106: 345-351.
Hourigan JA, Chesterman CF. 1997. Application of carbohydrases in extracting protein from rice bran. Journal of the Science of Food and Agriculture, 74(2): 141-146.
Iqbal S, Bhanger MI, Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry, 93(2): 265-272.
Jeong SM, Kim SY, Kim DR, Nam KC, Ahn DU, Lee SC. 2004. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5): C377-C381.
Jiamyangyuen S, Srijesdaruk V, Harper WJ. 2005. Extraction of rice bran protein concentrate and its application in bread. Extraction, 27(1): 55-64.
Karataş G. 2015. Effects of pre-treatments on quality characteristics and oil yields of sesame seeds. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü. Yüksek Lisans Tezi.
Kırdar SS. 2001. Süt ve ürünlerinde analiz metodları uygulama kılavuzu. Süleyman Demirel Üniversitesi Yayınları, Isparta.
Kim K, Tsao R, Yang R, Cui SW. 2006. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95: 466-473.
Namiki M. 1995. The chemistry and physiological functions of sesame. Food Review International, 11: 281-329.
Noort MW, Van Haaster D, Hemery Y, Schols HA, Hamer RJ. 2010. The effect of particle size of wheat bran fractions on bread quality–Evidence for fibre–protein interactions.Journal of Cereal Science, 52(1): 59-64.
Obeidat BS, Gharaybeh FF. 2011. Effect of feeding sesame hull on growth performance, nutrient digestibility, and carcass characteristics of Black goat kids. Asian-Australasian Journal of Animal Sciences, 24(2): 206-213.
Roselló-Soto E, Barba FJ, Parniakov O, Galanakis CM, Lebovka N, Grimi N, Vorobiev E. 2015. High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel. Food and Bioprocess Technology, 8(4): 885-894.
Sarkis JR, Michel I, Tessaro IC, Marczak LDF. 2014. Optimization of phenolics extraction from sesame seed cake. Separation and Purification Technology, 122: 506–514.
Sarkis JR, Boussetta N, Blouet C, Tessaro IC, Marczak LDF, Vorobiev E. 2015. Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake. Innovative Food Science & Emerging Technologies, 29: 170-177.
Torre P, Aliakbarian B, Rivas B, Domínguez JM, Converti A. 2008. Release of ferulic acid from corn cobs by alkaline hydrolysis. Biochemical Engineering Journal, 40(3): 500- 506.
Warra AA. 2011. Sesame (Sesamum indicum L.) seed oil methods of extraction and its prospects in cosmetic industry: a review. Bayero Journal of Pure and Applied Sciences, 4(2): 164-168.
Wei W, Qi X, Wang L, Zhang Y, Hua W, Li D, Lv H, Zhang X. 2011. Characterization of the sesame (Sesamum indicum L.) global transcriptome using Illumina paired-end sequencing and development of EST-SSR markers. BMC Genomics, 12: 451.
Yazıcıoğlu T. 1953. Tahin helvasının yapılışı ve terkibi. Ankara Üniversitesi Ziraat Fakültesi Yıllığı, 1(2): 109-116.
Zhou S, Liu X, Guo Y, Wang Q, Peng D, Cao L. 2010. Comparison of the immunological activities of arabinoxylans from wheat bran with alkali and xylanase-aided extraction. Carbohydrate Polymers, 81(4): 784-789.
Zhou K, Yu L. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT-Food Science and Technology, 37(7): 717-721.