THE RELATIONSHIP BETWEEN ANTIOXIDANT ACTIVITIES AND PHENOLIC COMPOUNDS OF THE SUBCRITICAL WATER EXTRACTS FROM ORANGE PEEL

Yıl 2017, Cilt: 42 Sayı: 5, 485 - 493, 08.06.2017

Evrim Özkaynak Kanmaz , Özlem Saral

Öz

Subcritical water extraction, which is used to extract phytochemicals
from different plants and foods, is also called green technology. Orange
peel, which a rich source of antioxidant compounds such as phenolics,
β-carotene and essential oils, is a valuable by-product in the food industry.
In this study, the determination
of the relationship between antioxidant activitiy and phenolic compounds of
subcritical water extracts obtained from orange peel was aimed. For this aim, The Ferric
Reducing Antioxidant Assay (FRAP), The Cupric Reducing Antioxidant Capacity (CUPRAC) and DPPH radical scavenging activity (IC₅₀)
of subcritical water extracts were
measured. Total
phenolic content of the subcritical water extracts from orange peel was determined statistically significant (p<0.01) correlated as R²=0.98 and 0.92 with FRAP and CUPRAC values.
Also, total flavonoid content of the subcritical water extracts from orange peel had very
high significant (P<0.01) positive correlations
as R²=0.97 and 0.93 with FRAP and CUPRAC values. However, total
phenolic and total flavonoid content in the subcritical water extracts from orange peel were
statistically significant (p<0.01) correlated
as R²=-0.68 and -0.70 with IC₅₀, respectively.

Anahtar Kelimeler

Antioxidant activity, DPPH, orange peel, subcritical water extraction, phenolics

PORTAKAL KABUĞUNDAN ELDE EDİLEN KRİTİK ALTI SU EKSTRAKTLARINDA ANTİOKSİDAN AKTİVİTE DEĞERLERİ ile FENOLİK BİLEŞİKLER ARASINDAKİ İLİŞKİ

Öz

Farklı bitkilerden ve gıdalardan fitokimyasal bileşikleri ekstrakte etmek
amacıyla kullanılan kritik altı su ekstraksiyonu aynı zamanda yeşil teknoloji
olarak da adlandırılmaktadır. Fenolik bileşikler, β-karoten ve esansiyel yağlar
gibi antioksidan bileşikler açısından zengin bir kaynak olan portakal kabuğu
gıda endüstrisinde değerli bir yan üründür. Bu çalışmada, portakal kabuğundan
elde edilen kritik altı su ekstraktlarında antioksidan aktivite değerleri ile fenolik
bileşikler arasındaki ilişkinin saptanması amaçlanmıştır. Bu amaçla, kritik
altı su ekstraktlarının Demir
indirgeme Gücü Aktivitesi (FRAP),
Bakır indirgeme Gücü
Aktivitesi (CUPRAC) ve DPPH
radikal süpürme aktivitesi (IC₅₀) ölçülmüştür. Portakal
kabuğundan elde edilen kritik altı su ekstraktların toplam fenolik madde
içeriği ile FRAP ve CUPRAC değerleri arasındaki ilişki istatistiksel (P<0.01) açıdan önemli olup sırası ile R²=0.98 ve
0.92 düzeylerinde bulunmuştur. Aynı zamanda, portakal kabuğundan elde edilen
kritik altı su ekstraktların toplam flavonoid içeriği de FRAP ve CUPRAC
değerleri ile istatistiksel (P<0.01) açıdan önemli
düzeyde ilişkilidir (sırası ile R²=0.97 ve 0.93). Buna karşın, portakal
kabuğundan elde edilen kritik altı su ekstraktların toplam fenolik madde ve
toplam flavonoid içerikleri ile IC₅₀ değeri arasındaki ilişki sırası
ile R²=-0.68 ve -0.70 düzeylerinde olup istatistiksel (P<0.01) açıdan önemlidir.

Anahtar Kelimeler

Antioksidan aktivite, DPPH, portakal kabuğu, kritik altı su ekstraksiyonu, fenolikler

Kaynakça

• Apak, R., Güçlü, K., Özyürek, M., Karademir, S. E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. J Agric Food Chem, 52: 7970-7981. doi: 10.1021/jf048741x
• Chainukool, S., Goto, M., Hannongbua, S., Shotipruk, A. (2014). Subcritical water extraction of resveratrol from barks of shorea roxburghii G. Don. Separation Science Technol, 49: 2073-2078. doi: 10.1080/01496395.2014.905595
• Chang, C. H., Lin, H. Y., Chang, C. Y., Liu, Y. C. (2006). Comparisons on the antioxidant properties of fresh, freze dried and hot air dried tomatoes. J Food Eng, 77: 478-485. doi: 10.1016/j.jfoodeng.2005.06.061
• Chang, S. T., Wu, J. H., Wang, S. Y., Kang, P. L., Yang, N. S., Shyur, L. F. (2001). Antioxidant activity of extracts from Acacia confusa bark and hearthwood. J Agric Food Chem, 49, 3420-3424. doi: 10.1021/jf0100907
• Benzie, J. F. F., Strain, J. J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Meth. Enzymology, 299: 15-27. doi: 10.1016/S0076-6879(99)99005-5
• Çam, M., Hışıl, Y. (2010). Pressurized water extarction of polyphenols from pomegranate peels. Food Chem, 123: 878-885. doi: 10.1016/j.foodchem.2010.05.011
• Çam, M., Hışıl, Y., Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chem, 112: 721-726. doi: 10.1016/j.foodchem.2008.06.009
• Delgado-Andrade, C., Rufián-Henares, J. A., Morales, F. J. (2005). Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem, 53 (20): 7832-7836. doi: 10.1021/jf0512353
• Duba, K. S., Casazza, A. A., Mohamed, H. B., Perego, P., Fiori, L. (2015). Extraction of polyphenols from grape skins anddefatted grape seeds using subcritical water: Experiments and modeling. Food Bioproducts Processing, 94: 29-38. doi: 10.1016/j.fbp.2015.01.001
• Fu, L., Xu, B. T., Xu, X. R., Gan, R. Y., Zhang, Y., Xia, E. Q., Li, H. B. (2011). Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem, 129: 345-350. doi: 10.1016/j.foodchem.2011.04.079
• Jıménez, L. (2005). Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr, 45: 287-306. doi: 10.1080/1040869059096
• Ko, M. J., Cheigh, C. I., Cho, S. W., Chung, M. S. (2011). Subcritical water extraction of flavonol quercetin from onion skin. J Food Eng, 102: 327-333. doi: 10.1016/j.jfoodeng.2010.09.008
• Ko, M. J., Cheigh, C. I., Chung, M. S. (2014). Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chem, 143: 147-155. doi: 10.1016/j.foodchem.2013.07.104
• Kodama, S., Shoda, T., Machmudah, S., Wahyudiono, K. H., Goto, M. (2016). Extraction of β-glucan by hydrothermal liquidization of barley grain in a semi-batch reactor. Separation Sci Technol, 51 (2): 278-289. doi: 10.1080/01496395.2015.1086377
• Lagha-Benamrouchea, S., Madania, K. (2013). Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves. Ind Crops Products, 50: 723-730. doi: 10.1016/j.indcrop.2013.07.048
• Lee, K. A., Kim, K. T., Kim, H. J., Chung, M. S., Chang, P. S., Park, H., Paik, H. D. (2014). Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction. Food Sci Biotechnol, 23(2): 615-621. doi: 10.1007/s10068-014-0084-6
• Manthley, J. A., Grohman, K. (2001). Phenols in Citrus Peel Byproducts. Concentrations of Hydroxycinnamates and Polymethoxylated Flavones in Citrus Peel Molasses. J Agric Food Chem, 49 (7), 3268-3273. doi: 10.1021/jf010011r
• Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C., Lerici, C. R. (2001). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol, 11: 340-346. doi: 10.1016/S0924-2244(01)00014-0
• Molyneux. (2004). The use of the stable free radical diphenylpicrylhyrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol, 26: 211-219.
• Ozgen, M., Durgaç, C., Serçe, S., Kaya, C. (2008). Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem, 111: 703-706. doi: 10.1016/j.foodchem.2008.04.043
• Özkaynak Kanmaz, E. (2014). Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE). Eur Food Res Technol, 238: 85-91. doi: 10.1007/s00217-013-2088-5
• Özkaynak Kanmaz, E., Ova, G. (2013). The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor. Eur Food Res Technol, 237(2): 159-166. doi: 10.1007/s00217-013-1974-1
• Sawalha, S. M. S., Arráez-Román, D., Segura-Carretero, A., Fernández-Gutiérrez, A. (2009). Quantification of main phenolic compounds in sweet and bitter orange peel. Food Chem, 116: 567-574. doi: 10.1016/j.foodchem.2009.03.003
• Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem, 89: 191-198. doi: 10.1016/j.foodchem.2004.02.025
• Tan, L. T., Zhang, D., Yu, B., Zhao, S. P., Cao, W. G. (2015). Antioxidant activity of the different polar solvent extracts of Magnolia officinalis leaves and purification of main active compounds. Eur Food Res Technol, 240: 815-822. doi: 10.1007/s00217-014-2387-5
• Vergara-Salinas, J. R., Vergara, M., Altamirano, C., Gonzalez, A., Correa, J. R. (2015). Characterization of pressurizedhot water extracts of grape pomace: chemical andbiological antioxidant activity. Food Chem, 171: 62-69. doi: 10.1016/j.foodchem.2014.08.094
• Wiboonsirikul, J., Kimura, Y., Kadota, M., Tsuno, T., Adachi, S. (2007). Properties of extracts from defatted rice bran by its subcritical water treatment. J Agric Food Chem, (55): 8759-8765. doi: 10.1021/jf072041l
• Yu, X. M., Zhu, P., Zhong, Q. P., Li, M. Y., Ma, H. R. (2015). Subcritical water extraction of antioxidant phenolic compounds from XiLan olive fruit dreg. J Food Sci Technol, 52(8): 5012-5020. doi: 10.1007/s13197-014-1551-z