Yanıt Yüzey Metodolojisi Kullanılarak Kurutulmuş Biber Örneklerinin (Capsicum annuum L.) Antioksidan Aktivite ve Fitokimyasal Özelliklerinin Optimizasyonu

Year 2022, Volume: 6 Issue: 1, 26 - 32, 30.06.2022

Hatice Aysun Mercimek Takcı , Filiz Uçan Türkmen , Pemra Bakırhan , Mehmet Fatih Eren

https://doi.org/10.31594/commagene.1080703

Abstract

Bu çalışmada, kurutulmuş biber (Capsicum annuum L.) örneklerinin antioksidan aktivitelerini ve fitokimyasal özelliklerini arttırmak için yüzey yanıt metodu (YYM) kullanılarak metanol ekstraksiyonunun optimizasyon çalışmaları sürdürülmüştür. Üç bağımsız değişkenin (ekstraksiyon sıcaklığı (25-60ºC); ekstraksiyon süresi (30-60 dakika) ve kurutulmuş biber konsantrasyonu (500-1000 mg/20 mL) etkilerini araştırmak için Box Behnken tasarım modeli kullanılmıştır. Kurutulmuş biber konsantrasyonu değişkeninin tüm yanıtlar üzerindeki etkisi, indirgeme kapasitesi verileri hariç, istatistiksel olarak anlamlıdır. DPPH radikali giderme, indirgeme ve metal şelatlama aktivitesi, ekstraksiyon sıcaklığı ve kuru biber konsantrasyonu değişkenlerinin artması ile artmıştır. Kurutulmuş biber konsantrasyonunun artmasıyla total fenolik ve flavonoid içeriklerinin de arttığı gözlenmiştir. Örneklerdeki total fenolik ve flavonoid içerik 2.32-3.92 mg GAE/g ve 0.063-0.210 mg RE/g aralığındadır. Kullanılan tüm tasarımlar için en yüksek antioksidan potansiyeli 2. deneysel çalışmada (25°C, 45 dak. ve 1000 mg/20 mL) kaydedilmiştir. Antioksidan analizi için R2 katsayısı 0.9235-0.9238 olarak belirlenmiştir. Total fenolik ve flavonoid içerik için ise bu değerler sırasıyla 0.9364-0.9925’dir.

Keywords

Antioksidan, Box Behnken tasarımı, Capsicum, Fitokimyasal

Optimization of Antioxidant Activity and Phytochemical Properties of Dried Pepper Samples (Capsicum annuum L.) by Using Response Surface Methodology

Abstract

The optimization of methanol extraction was performed to maximize antioxidant activity and phytochemical properties of dried pepper (Capsicum annuum L.) samples by using the surface response method (RSM) in this study. Box Behnken design model was used to investigate the influences of three independent variables, extraction temperature (25-60ºC), extraction time (30-60 min), and dried pepper concentration (500-1000 mg/20 mL). The effect of the dried pepper concentration variable on all the responses was statistically significant, except reducing capacity data. DPPH radical scavenging, reducing capacity, and metal chelating activity increased with rising extraction temperature and dried pepper concentration variables. Total phenolic content (TPC) and total flavonoid content (TFC) yields were also observed to enhance with an increase in dried pepper concentration. TPC and TFC in samples ranged from 2.32 to 3.92 mg GAE/g and 0.063 to 0.210 mg RE/g. The highest antioxidant potential for all employed tests was recorded in 2 experimental runs (25°C, 45 min. and 1000 mg/20 mL). The coefficients of determination (R2) for antioxidant analysis were determined as 0.9235-0.9238. These values for TPC and TFC were 0.9364-0.9925, respectively.

Keywords

Antioxidant, Box Behnken design, Capsicum, Phytochemical

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