Microwave-assisted extraction of non-polar compounds from pistachio hull and characterization of extracts

H. N. Özbek; D. Koçak Yanık; S. Fadıloğlu; H. Keskin Çavdar; F. Göğüş

doi:10.3989/gya.0217181

Autores/as

H. N. Özbek Department of Food Engineering, Faculty of Engineering, University of Gaziantep https://orcid.org/0000-0001-6543-4086
D. Koçak Yanık Department of Food Engineering, Faculty of Engineering, University of Gaziantep https://orcid.org/0000-0003-3866-899X
S. Fadıloğlu Department of Food Engineering, Faculty of Engineering, University of Gaziantep https://orcid.org/0000-0001-7963-111X
H. Keskin Çavdar Department of Food Engineering, Faculty of Engineering, University of Gaziantep https://orcid.org/0000-0001-5230-5904
F. Göğüş Department of Food Engineering, Faculty of Engineering, University of Gaziantep https://orcid.org/0000-0002-8610-5297

DOI:

https://doi.org/10.3989/gya.0217181

Palabras clave:

Ácidos grasos, Actividad antioxidante, Cáscara de pistacho, Contenido fenólico total, Extracción asistida por microondas, Tocoferoles

Resumen

Se utilizó la extracción mediante Soxhlet y métodos de extracción asistida mediante microondas (MAE) para obtener compuestos no polares de las cascaras de pistacho. Se estudiaron los parámetros para la MAE (relación líquido-sólido, potencia de microondas y tiempo de extracción) para obtener el máximo rendimiento de la extracción. Se encontró que las condiciones óptimas eran una relación líquido a sólido de 15:1 (v/p), potencia de microondas de 250 W y un tiempo de extracción de 12,5 minutos. Los rendimientos de extracción fueron 9.81 y 9.50% para los métodos MAE y Soxhlet, respectivamente. El contenido fenólico total, la actividad antioxidante y el contenido de tocoferoles de los extractos obtenidos por MAE fueron significativamente más altos que los de los extractos de Soxhlet (p < 0,05). Los resultados muestran que el extracto contiene α-tocoferol (567.65 mg/kg) y ácido oleico (48.46%) como los principales tocoferoles y ácidos grasos, respectivamente. Estos hallazgos proponen que los extractos de las cascaras pueden considerarse como una buena fuente de compuestos bioactivos naturales y MAE puede ser una buena alternativa al método Soxhlet tradicional.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC-Official Methods of Analysis. 2006. AOAC 984.13: Total Nitrogen By Kjeldahl.

ASTM International. 2015. ASTM E1755-01: Standard Test Method for Ash in Biomass.

ASTM International. 2015. ASTM E1756-01: Standard Test Method for Determination of Total Solids in Biomass.

Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. 2010. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem. 121, 1211–1215. https://doi.org/10.1016/j.foodchem.2010.02.006

Bakhshizadeh S, Taghizadeh A, Janmohammadi H, Alijani S. 2014. Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques). Vet. Res. Forum 5, 43-47. PMid:25568691 PMCid:PMC4279664

Çiftçi ON, Fadıloglu S, Gö?ü? F. 2009. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. Bioresour. Technol. 100, 324-329. https://doi.org/10.1016/j.biortech.2008.05.035 PMid:18606538

Dahmoune F, Nayak B, Moussi K, Remini H, Madani K. 2015. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves. Food Chem. 166, 585-595. https://doi.org/10.1016/j.foodchem.2014.06.066 PMid:25053097

Demiral I, Atilga NG, ?ensöz S. 2008. Production of biofuel from soft shell of pistachio (Pistacia vera L.). Chem. Eng. Commun. 196, 104-115. https://doi.org/10.1080/00986440802300984

Fuentes E, Báez ME, Bravo M, Cid C, Labra F. 2012. Determination of total phenolic content in olive oil samples by UV–visible spectrometry and multivariate calibration. Food Anal. Methods 5, 1311-1319. https://doi.org/10.1007/s12161-012-9379-5

Garavand F, Madadlou A, Moini S. 2017. Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave. Int. J. Food Prop. 20, 19-29. https://doi.org/10.1080/10942912.2015.1099045

Ghaffari MH, Tahmasbi AM, Khorvash M, Naserian AA, Vakili AR. 2014. Effects of pistachio by-products in replacement of alfalfa hay on ruminal fermentation, blood metabolites, and milk fatty acid composition in Saanen dairy goats fed a diet containing fish oil. J. Appl. Anim. Res. 42, 186-193. https://doi.org/10.1080/09712119.2013.824889

Gliszczynska-Swiglo A, E. Sikorska, I. Khmelinskii, M. Sikorski. 2007. Tocopherol content in edible plant oils. Pol. J. Food Nutr. Sci. 57, 157-161.

Gogus F, Ozel MZ, Keskin H, Koçak Yanık D, Lewis AC. 2015. Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction. Int. J. Food Prop. 18, 1625-1634. https://doi.org/10.1080/10942912.2014.923910

Goli AH, Barzegar M, Sahari MA. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera L.) hull extracts. Food Chem. 92, 521-525. https://doi.org/10.1016/j.foodchem.2004.08.020

Grace MH, Esposito D, Timmers MA, Xiong J, Yousef G, Komarnytsky S, Lila MA. 2016. Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chem. 210, 85-95. https://doi.org/10.1016/j.foodchem.2016.04.088 PMid:27211624

International Organization for Standardization, 2006. ISO 9936: Animal and vegetable fats and oils - Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography, Geneva, Switzerland.

Kalantzakis G, Blekas G, Pegklidou K, Boskou D. 2006. Stability and radical-scavenging activity of heated olive oil and other vegetable oils. Eur. J. Lipid Sci. Tech. 108, 329-335. https://doi.org/10.1002/ejlt.200500314

Kiralan M, Ozkan G, Bayrak A, Ramadan MF. 2014. Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Ind. Crops Prod. 57, 52-58. https://doi.org/10.1016/j.indcrop.2014.03.026

Kırba?lar FG, Türker G, Özsoy-Güne? Z, Ünal M, Dülger B, Erta? E, Kızılkaya B. 2012. Evaluation of fatty acid composition, antioxidant and antimicrobial activity, mineral composition and calories values of some nuts and seeds from Turkey. Rec. Nat. Prod. 6, 339-349.

Kittiphoom S, Sutasinee S. 2015. Effect of microwaves pretreatments on extraction yield and quality of mango seed kernel oil. Int. Food Res. J. 22, 960-964.

Liu W, Zhao CL, Zhao J, Chen D, Li Q H. 2014. Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale roscoeand evaluation of antioxidant activity in vitro. Acta Sci. Pol. Technol. Aliment. 13, 155-168. https://doi.org/10.17306/J.AFS.2014.2.5 PMid:24876311

Luque de Castro MD, Garciá-Ayuso LE. 1998. Soxhlet extraction of solid materials: an outdated technique with a promising innovative future. Anal. Chim. Acta 369, 1-10. https://doi.org/10.1016/S0003-2670(98)00233-5

Moghaddam MT, Razavi SMA, Malekzadegan F, Shaker Ardekani A. 2009. Chemical composition and rheological characterization of pistachio green hull's marmalade. J. Texture Stud. 40, 390-405. https://doi.org/10.1111/j.1745-4603.2009.00188.x

Moreira MM, Barroso MF, Boeykens A, Withouck H, Morais S, Delerue-Matos C. 2017. Valorization of apple tree wood residues by polyphenols extraction: Comparison between conventional and microwave-assisted extraction. Ind. Crop. Prod. 104, 210-220. https://doi.org/10.1016/j.indcrop.2017.04.038

Oboh G, Raddatz H, Henle T. 2008. Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetables. J. Sci. Food Agric. 88, 2486-2492. https://doi.org/10.1002/jsfa.3367

Olas B, ?uchowski J, Lis B, Skalski B, Kontek B, Grabarczyk ?, Stochmal, A. 2018. Comparative chemical composition, antioxidant and anticoagulant properties of phenolic fraction (a rich in non-acylated and acylated flavonoids and non-polar compounds) and non-polar fraction from Elaeagnus rhamnoides (L.) A. Nelson fruits. Food Chem. 247, 39-45. https://doi.org/10.1016/j.foodchem.2017.12.010

Özel MZ, Gö?ü? F, Hamilton JF, Lewis AC. 2004. The essential oil of Pistacia vera L. at various temperatures of direct thermal desorption using comprehensive gas chromatography coupled with time-of-flight mass spectrometry. Chromatographia 60, 79-83. https://doi.org/10.1365/s10337-004-0332-7

Özrenk K, Javidipour I, Yarilgac T, Balta F, Gündogdu M. 2012. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakır (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey). Food Sci. Technol. Int. 18, 55-62. https://doi.org/10.1177/1082013211414174

Öztürk I, Ekici L, Yetim H, Sa?dıç O. 2010. Antioxidative, antiradikale und antimikrobielle aktivitäten des fruchthüllen-extrakts von frischen Antep-pistazien. J. Verbrauch. Lebensm. 5, 163-167. https://doi.org/10.1007/s00003-009-0529-7

Pérez-Serradilla JA, Ortiz MC, Sarabia L, Luque de Castro MD. 2007. Focused microwave-assisted Soxhlet extraction of a corn oil for determination of the fatty acid profile by GC–MS. Comparison with conventional and standard methods. Anal. Bioanal. Chem. 388, 451-462. https://doi.org/10.1007/s00216-007-1227-x PMid:17393149

Rajaei A, Barzegar M, Mobarez AM, Sahari MA, Esfahani ZH. 2010. Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food Chem. Toxicol. 48, 107-112. https://doi.org/10.1016/j.fct.2009.09.023 PMid:19781589

Ranitha M, Nour AH, Sulaiman ZA, Nour AH, Raj Thana S. 2014. A comparative study of lemongrass (Cymbopogon Citratus) essential oil extracted by microwave-assisted hydrodistillation (MAHD) and conventional hydro distillation (HD) method. Int. J. Chem. Eng. Appl. 5, 104-108.

Rodrigues S, Pinto GA. 2007. Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder. J. Food Eng. 80, 869-872. https://doi.org/10.1016/j.jfoodeng.2006.08.009

Tumbas ?aponjac V, ?anadanovi?-Brunet J, ?etkovi? G, Jaki?i? M, Djilas S, Vuli? J, Staj?i? S. 2016. Encapsulation of beetroot pomace extract: RSM optimization, storage and gastrointestinal stability. Molecules 21, 584. https://doi.org/10.3390/molecules21050584

U. S. Dept. Agriculture, Foreign Agricultural Service. 2017. Tree Nuts: World Markets and Trade. https://apps.fas.usda.gov/ psdonline/circulars/TreeNuts.pdf (accessed 8 March 2018).

Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H. 2004. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. J. Agr. Food Chem. 52, 2358- 2365. https://doi.org/10.1021/jf030491h