A. Burcu ATALAY, A. Levent İNANÇ

Kırmızı Biber Tohumundan Ultrason Destekli Fenolik Ekstraksiyonunun Tepki Yüzey Metodu ile Optimizasyonu

Bu çalışmada, kırmızı biberlerin işlenmesi sonucu atık ürün olarak elde edilen Kahramanmaraş kırmızı biber (Capsicum annuum L.) çekirdeklerinin içerdiği fenolik bileşenler, ultrason-destekli ve geleneksel çözücü ekstraksiyon yöntemleri ile ekstrakte edilmiştir. İki farklı ekstraksiyon yöntemi, toplam fenolik içerik ve antioksidan kapasite yönünden değerlendirilmiştir. Daha yüksek antioksidan kapasite ile maksimum toplam fenolik içeriği elde etmek amacıyla, fenolik ekstrakların, ekstraksiyon sıcaklığı (40, 50 ve 60 °C), ekstraksiyon süresi (20, 40 ve 60 dk.) ve çözücü hacmi (50, 75 ve 100 mL) aralığını içeren ultrason-destekli ekstraksiyon koşullarını optimize etmek için tepki yüzey yöntemi kullanılmıştır. Fenoliklerin ekstraksiyonuna, çözücü hacmi, ekstraksiyon sıcaklığı ve süresinin etkileri değerlendirilmiştir. Tepki yüzey yöntemi sonuçlarına göre, optimum koşullar, 51 °C ekstraksiyon sıcaklığı, 60 dakika ekstraksiyon süresi ve 50 mL çözücü hacmi olarak belirlenmiştir. Fenolik bileşenlerin ekstraksiyonu üzerine ultrason uygulamasının, geleneksel yönteme göre daha etkili olduğu görülmüştür.

Anahtar Kelimeler:

Antioksidan kapasite, ekstraksiyon, kırmızı biber çekirdeği

Optimization of Ultrasound-Assisted Phenolic Extraction from Red Pepper Seed by Response Surface Methodology

In this study, phenolic compounds of Kahramanmaraş red pepper (Capsicum annuum L.) seeds which are waste products from red pepper processing line were extracted by ultrasound-assisted (UAE) and conventional solvent extraction (SE) methods. Two different extraction methods were evaluated in terms of total phenolic contents (TPC) and antioxidant capacity. Response surface methodology (RSM) was used to optimize UAE conditions of phenolic extracts including extraction temperature (40, 50 and 60 °C), extraction time (20, 40 and 60 min) and solvent volume (50, 75 and 100 mL) for obtaining maximum total phenolics with higher antioxidant capacity. Effects of temperature, time and volume of solvent on extraction of phenolics were evaluated. As a result of RSM analysis, the optimum conditions determined as an extraction temperature of 51 °C, an extraction time of 60 min, and solvent volume of 50 mL. The results showed that ultrasonic treatment was more effective than conventional extraction method on phenolic extraction yield.

Keywords:

Antioxidant capacity, extraction, red pepper seed,

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