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Farklı renk karabiber esansiyel yağların karakteristik özellikleri: ön işlem mikrodalga uygulamasının etkisi

Year 2022, Volume: 25 Issue: 3, 212 - 221, 03.09.2022

Tuğba Dedebaş

https://doi.org/10.17780/ksujes.1092022

Abstract

Bu çalışmada, siyah ve yeşil renkli karabiber tohumlarından uçucu yağların ekstraksiyonunda mikrodalga ekstraksiyonu ile hidrodistilasyon yöntemi birlikte uygulanmış ve mikrodalga enerjisinin uçucu yağ verimi ve uçucu yağların biyoaktif bileşimi üzerine etkisi belirlenmiştir. Bu amaçla hidrodilasyon işlemi öncesi siyah ve yeşil renkli karabiber çeşitlerine 350 ve 500 W`lık farklı mikrodalga gücü uygulanmıştır. Mikrodalga gücününsiyah ve yeşil renkli karabiber uçucu yağ oranı ve bileşenleri üzerinde önemli etkileri olduğu belirlenmiştir. Çalışma sonucunda elde edilen karabiber yağlarının verimi 350 W’da sırasıyla %1,63 ve %2,56 olarak bulunurken 500W`da %2,59 ve %3,32 olduğu ve mikrodalga gücü arttıkça verimde artış olduğu tespit edilmiştir. Esansiyel yağların uçucu bileşenlerinin tanımlanması amacıyla gaz kromatografisi kütle spektrometresi (GC-MS) kullanılmıştır. Siyah ve yeşil renkli karabiber yağında baskın bileşenler trans-karyofilen, delta-3-karen, d- limonen, α- fellandren, β-pinen, ɑ-pinen, ɑ -kopaen, elemen, mirsen, α-karyofilen, α-humulen ve karyofilen oksit olarak tespit edilmiştir. Uygulanan mikrodalga gücü 350 W`dan 500 W çıkarıldığında monoterpen miktarında artış meydana gelirken seskiterpen miktarında azalma olduğu belirlenmiştir. Tüm bu bulgular değerlendirildiğinde, yenilikçi bir teknoloji olan mikrodalga tekniğinin ekstraksiyon sürecini hızlandırabilmesi ve artan yağ verimleri gibi olumlu sonuçları nedeniyle uçucu yağların eldesinde hidrodistilasyon öncesinde kullanım için uygun ve etkili bir yöntem olduğu düşünülmektedir.

Keywords

Piper nigrum mikrodalga gücü esansiyel yağ GC-MS

References

  • Alagawany, M., Salah, A.S., Mahmoud, M.A. & Reda, F.M. (2020). Dietary cold-pressed red and black pepper oil mixture enhances growth, carcass, blood chemistry, antioxidant, immunity and caecal pathogens of quails. Journal of Animal Physiology and Animal Nutrition, 104, 1712–1718.
  • Agbor, G.A., Vinson, J.A., Oben, J.E. & Ngogang, J.Y. (2010). Comparative analysis of the in vitro antioxidant activity of white and black pepper. Nutrition Research, 26(12):659-663. 10.1016/j.nutres.2006.09.019.
  • Amalraj, A., Raj, K.K.J., Haponiuk, J.T., Sabu Thomas, S. & Gopi, S. (2020). Preparation, characterization, and antimicrobial activity of chitosan/gum arabic/polyethylene glycol composite films incorporated with black pepper essential oil and ginger essential oil as potential packaging and wound dressing materials. Advanced Composites and Hybrid Materials, 3, 485–497.
  • Amarni, F. & Kadi H. (2010). Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane Comparison with the conventional extraction. Innovative Food Science and Emerging Technologies, 11 (2), 322–327. http://doi.org/10.1016/j.ifset.2010.01.002.
  • Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils- A review. Food and Chemical Toxicology, 46 (2), 446-475. http://do i.org/10.1016/j.fct.2007.09.106.
  • Baser, K.H.C. (2019). Bb 78 karabiber. https://www.researchgate.net/publication/331398810.
  • Bastos, L.P.H., Vicente, J., dos Santos, C.H.C., de Carvalho, M.G. & Garcia-Rojas, E.E. (2020). Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocolloids, 102, 105605.
  • Chandran, J., Nayana, N., Roshini, N. & Nisha, P. (2017). Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger. Journal of Food Science and Technology, 54(1), 144-152.
  • Chen, F., Zhang, X., Zhang, Q., Du, X., Yang, L., Zu, Y. & Yang, F. (2016). Simultaneous synergistic microwave–ultrasonic extraction and hydrolysis for preparation of trans-resveratrol in tree peony seed oil-extracted residues using imidazolium-based ionic liquid. Industrial Crops and Products, 94, 266-280.
  • Chen, Y., Gu, X., Huang, S-Q., Li, J., Wang, X. & Tang, J. (2010). Optimization of ultrasonic/microwave assisted extraction (UMAE) of polysaccharides from Inonotus obliquus and evaluation of its anti-tumor activities. International Journal of Biological Macromolecules, 46, 429–435.
  • Daud, N.M., Putra, N.R., Jamaludin, R., Md Norodin, N.S., Sarkawi, N.S., Hamzah, M.H.S., Nasir, H.M., Zaidel, D.N.A. & Yunus, M.A.C. (2022). Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends in Food Science & Technology, 119, 201-214. https://doi.org/10.1016/j.tifs.2021.12.010.
  • Dima, C., Cotarlet, M., Tiberius, B., Bahrim, G., Alexe, P. & Dima, S. (2014). Encapsulation of coriander essential oil in beta-cyclodextrin: Antioxidant and antimicrobial properties evaluation. Romanian Biotechnological Letters, 19, 9128-9140.
  • Dinh, P.N., Cam, H.D.T. & Quoc, T.P. (2020). Comparison of essential oil extracted from black pepper by using various distillation methods in laboratory scale. Materials Science and Engineering, 991, 012050 doi:10.1088/1757-899X/991/1/012050
  • Dursun Capar T., Dedebaş, T., Yalçın, H. & Ekici, L. (2021). Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus). Industrial Crops and Products, 168. Doi:10.1016/j.indcrop.2021. 113632.
  • Favre, L.C., Rolandelli, G., Mshicileli, N., Vhangani, L.N., Ferreira, C dos S., Wyk, J. & Buera M del P. (2020). Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology. Food Chemistry, 316, 126280.
  • García-Díez, J., Alheiro, J., A.L. Pinto, A.L., Soares, L., V.Falco, V., Fraqueza, M.C. & Patarata, L. (2016). Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control, 59, 262-270.
  • Gasparetto, A., Cruz, A.B., Wagner, T.M., Bonomini, T.J., Correa, R. & Malheiros, A. (2017). Seasonal variation in the chemical composition, antimicrobial and mutagenic potential of essential oils from Piper cernuum. Industrial Crops & Products, 95, 256–263.
  • Hussain, A., Naz, S., Nazir, H. & Shinwari, Z. K. (2011). Tissue culture of black pepper (Piper nigrum L.) in Pakistan. Pakistan Journal of Botany, 43, 1069-1078.
  • Jelen, H.H. & Gracka, A. (2015). Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation. Journal of Chromatography A, 1418, 200-209. https://doi.org/1 0.1016/j.chroma.2015.09.065.
  • Liu, H., Zheng, J., Liu, P. & Zeng, F. (2018). Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). Journal of Food Science Technology, 55 (6), 2130-2142. https://doi.org/10.1007/s13197-018-3128-8.
  • Martinelli, L., Rosa, J.M., Ferreira, C.dos S.B., da Luz Nascimento, G.M., Freitas, M.S., Pizato, L.C., Santos, W. de O., Pires, R.F., Okura, M.H., Malpass, G.R.P. & Granato, A.C. (2017). Antimicrobial activity and chemical constituents of essential oils and oleoresins extracted from eight pepper species. Ciência Rural, 47 (5), e20160899. 10.1590/0103-8478cr20160899.
  • Md. Abukawsar, M., Saleh‐e‐In, M.M., Ahsan, M.A., Rahim, M.M., Bhuiyan, M.N.H., Roy, S.K., Ghosh, A. & Naher, S. (2018). Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars. Food Biochemistry, 42, e12590.
  • Orchard, A., Sandasi, M., Kamatou, G., Viljoen, A. & Vuuren, S. (2017). The in vitro antimicrobial activity and chemometric modelling of 59 commercial essential oils against pathogens of dermatological relevance. Chemistry & Biodiversity, 14 (1), e1600218.
  • Panjaitan, R., Mahfud, M., Cahyati, E. & Pujaningtyas, L. (2021). The study of parameters of essential oil extraction from black pepper seed using microwave hydrodistillation by modeling. Earth and Environmental Science.
  • Plessi, M., Bertelli, D. & Miglietta, F. (2002). Effect of microwaves on volatile compounds in white and black pepper. LWT - Food Science and Technology, 35 (3), 260-264.
  • Perakis, C., Louli, V. & Magoulas, K. (2005). Supercritical fluid extraction of black pepper oil. Journal of Food Engineering, 71, 86–393. Prabhu, R.G.D., Kiran, C.R., Sundaresan, A., Mony, R.S. & Venugopalan, V.V. (2015). Process development studies for recovery of bio active isolates from spent black pepper generated from ayurvedic industry. Industrial Crops and Products, 66,144-149.
  • Rakmai, J., Cheirsilp, B., Mejuto, J.C., Torrado-Agrasar, A. & Simal-Gàndara, J. (2017). Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-betacyclodextrin. Food Hydrocolloids, 65, 157-164.
  • Tran, T.H., Ha, L.K., Nguyen,D.C., Dao, T.P., Nhan, L.T.H., Nguyen, D.H., Nguyen, T.D., Vo, D-V.N., Tran, Q.T. & Bach, L.G. (2019). The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. Processes, 56,1-15.
  • Zhang, C., Zhao, J., Famous, E., Pan, S., Peng, X. & Tian, J. (2021). Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil. Food Chemistry, 346, 128845.
  • Wang, Y., Li, R., Jiang, Z-T., Tan, J., Tang, S-H., Li,T-T., Liang, L-L., He, H-J., Liu, Y-M., Li, J-T. & Zhang, X-C. (2018). Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers. Industrial Crops & Products, 114, 164-172.
  • Wang, Y., Jiang, Z-T. & Li, R. (2009). Composition Comparison of Essential Oils Extracted by Hydrodistillation and Microwaveassisted Hydrodistillation from Black Pepper (Piper nigrum L.) Grown in China. Journal of Essential Oil Bearing Plants, 12(3), 374-380.

Year 2022, Volume: 25 Issue: 3, 212 - 221, 03.09.2022

Tuğba Dedebaş

https://doi.org/10.17780/ksujes.1092022

Abstract

References

  • Alagawany, M., Salah, A.S., Mahmoud, M.A. & Reda, F.M. (2020). Dietary cold-pressed red and black pepper oil mixture enhances growth, carcass, blood chemistry, antioxidant, immunity and caecal pathogens of quails. Journal of Animal Physiology and Animal Nutrition, 104, 1712–1718.
  • Agbor, G.A., Vinson, J.A., Oben, J.E. & Ngogang, J.Y. (2010). Comparative analysis of the in vitro antioxidant activity of white and black pepper. Nutrition Research, 26(12):659-663. 10.1016/j.nutres.2006.09.019.
  • Amalraj, A., Raj, K.K.J., Haponiuk, J.T., Sabu Thomas, S. & Gopi, S. (2020). Preparation, characterization, and antimicrobial activity of chitosan/gum arabic/polyethylene glycol composite films incorporated with black pepper essential oil and ginger essential oil as potential packaging and wound dressing materials. Advanced Composites and Hybrid Materials, 3, 485–497.
  • Amarni, F. & Kadi H. (2010). Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane Comparison with the conventional extraction. Innovative Food Science and Emerging Technologies, 11 (2), 322–327. http://doi.org/10.1016/j.ifset.2010.01.002.
  • Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils- A review. Food and Chemical Toxicology, 46 (2), 446-475. http://do i.org/10.1016/j.fct.2007.09.106.
  • Baser, K.H.C. (2019). Bb 78 karabiber. https://www.researchgate.net/publication/331398810.
  • Bastos, L.P.H., Vicente, J., dos Santos, C.H.C., de Carvalho, M.G. & Garcia-Rojas, E.E. (2020). Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocolloids, 102, 105605.
  • Chandran, J., Nayana, N., Roshini, N. & Nisha, P. (2017). Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger. Journal of Food Science and Technology, 54(1), 144-152.
  • Chen, F., Zhang, X., Zhang, Q., Du, X., Yang, L., Zu, Y. & Yang, F. (2016). Simultaneous synergistic microwave–ultrasonic extraction and hydrolysis for preparation of trans-resveratrol in tree peony seed oil-extracted residues using imidazolium-based ionic liquid. Industrial Crops and Products, 94, 266-280.
  • Chen, Y., Gu, X., Huang, S-Q., Li, J., Wang, X. & Tang, J. (2010). Optimization of ultrasonic/microwave assisted extraction (UMAE) of polysaccharides from Inonotus obliquus and evaluation of its anti-tumor activities. International Journal of Biological Macromolecules, 46, 429–435.
  • Daud, N.M., Putra, N.R., Jamaludin, R., Md Norodin, N.S., Sarkawi, N.S., Hamzah, M.H.S., Nasir, H.M., Zaidel, D.N.A. & Yunus, M.A.C. (2022). Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends in Food Science & Technology, 119, 201-214. https://doi.org/10.1016/j.tifs.2021.12.010.
  • Dima, C., Cotarlet, M., Tiberius, B., Bahrim, G., Alexe, P. & Dima, S. (2014). Encapsulation of coriander essential oil in beta-cyclodextrin: Antioxidant and antimicrobial properties evaluation. Romanian Biotechnological Letters, 19, 9128-9140.
  • Dinh, P.N., Cam, H.D.T. & Quoc, T.P. (2020). Comparison of essential oil extracted from black pepper by using various distillation methods in laboratory scale. Materials Science and Engineering, 991, 012050 doi:10.1088/1757-899X/991/1/012050
  • Dursun Capar T., Dedebaş, T., Yalçın, H. & Ekici, L. (2021). Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus). Industrial Crops and Products, 168. Doi:10.1016/j.indcrop.2021. 113632.
  • Favre, L.C., Rolandelli, G., Mshicileli, N., Vhangani, L.N., Ferreira, C dos S., Wyk, J. & Buera M del P. (2020). Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology. Food Chemistry, 316, 126280.
  • García-Díez, J., Alheiro, J., A.L. Pinto, A.L., Soares, L., V.Falco, V., Fraqueza, M.C. & Patarata, L. (2016). Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control, 59, 262-270.
  • Gasparetto, A., Cruz, A.B., Wagner, T.M., Bonomini, T.J., Correa, R. & Malheiros, A. (2017). Seasonal variation in the chemical composition, antimicrobial and mutagenic potential of essential oils from Piper cernuum. Industrial Crops & Products, 95, 256–263.
  • Hussain, A., Naz, S., Nazir, H. & Shinwari, Z. K. (2011). Tissue culture of black pepper (Piper nigrum L.) in Pakistan. Pakistan Journal of Botany, 43, 1069-1078.
  • Jelen, H.H. & Gracka, A. (2015). Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation. Journal of Chromatography A, 1418, 200-209. https://doi.org/1 0.1016/j.chroma.2015.09.065.
  • Liu, H., Zheng, J., Liu, P. & Zeng, F. (2018). Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). Journal of Food Science Technology, 55 (6), 2130-2142. https://doi.org/10.1007/s13197-018-3128-8.
  • Martinelli, L., Rosa, J.M., Ferreira, C.dos S.B., da Luz Nascimento, G.M., Freitas, M.S., Pizato, L.C., Santos, W. de O., Pires, R.F., Okura, M.H., Malpass, G.R.P. & Granato, A.C. (2017). Antimicrobial activity and chemical constituents of essential oils and oleoresins extracted from eight pepper species. Ciência Rural, 47 (5), e20160899. 10.1590/0103-8478cr20160899.
  • Md. Abukawsar, M., Saleh‐e‐In, M.M., Ahsan, M.A., Rahim, M.M., Bhuiyan, M.N.H., Roy, S.K., Ghosh, A. & Naher, S. (2018). Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars. Food Biochemistry, 42, e12590.
  • Orchard, A., Sandasi, M., Kamatou, G., Viljoen, A. & Vuuren, S. (2017). The in vitro antimicrobial activity and chemometric modelling of 59 commercial essential oils against pathogens of dermatological relevance. Chemistry & Biodiversity, 14 (1), e1600218.
  • Panjaitan, R., Mahfud, M., Cahyati, E. & Pujaningtyas, L. (2021). The study of parameters of essential oil extraction from black pepper seed using microwave hydrodistillation by modeling. Earth and Environmental Science.
  • Plessi, M., Bertelli, D. & Miglietta, F. (2002). Effect of microwaves on volatile compounds in white and black pepper. LWT - Food Science and Technology, 35 (3), 260-264.
  • Perakis, C., Louli, V. & Magoulas, K. (2005). Supercritical fluid extraction of black pepper oil. Journal of Food Engineering, 71, 86–393. Prabhu, R.G.D., Kiran, C.R., Sundaresan, A., Mony, R.S. & Venugopalan, V.V. (2015). Process development studies for recovery of bio active isolates from spent black pepper generated from ayurvedic industry. Industrial Crops and Products, 66,144-149.
  • Rakmai, J., Cheirsilp, B., Mejuto, J.C., Torrado-Agrasar, A. & Simal-Gàndara, J. (2017). Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-betacyclodextrin. Food Hydrocolloids, 65, 157-164.
  • Tran, T.H., Ha, L.K., Nguyen,D.C., Dao, T.P., Nhan, L.T.H., Nguyen, D.H., Nguyen, T.D., Vo, D-V.N., Tran, Q.T. & Bach, L.G. (2019). The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. Processes, 56,1-15.
  • Zhang, C., Zhao, J., Famous, E., Pan, S., Peng, X. & Tian, J. (2021). Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil. Food Chemistry, 346, 128845.
  • Wang, Y., Li, R., Jiang, Z-T., Tan, J., Tang, S-H., Li,T-T., Liang, L-L., He, H-J., Liu, Y-M., Li, J-T. & Zhang, X-C. (2018). Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers. Industrial Crops & Products, 114, 164-172.
  • Wang, Y., Jiang, Z-T. & Li, R. (2009). Composition Comparison of Essential Oils Extracted by Hydrodistillation and Microwaveassisted Hydrodistillation from Black Pepper (Piper nigrum L.) Grown in China. Journal of Essential Oil Bearing Plants, 12(3), 374-380.
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Food Engineering
Authors

Tuğba Dedebaş 0000-0003-1663-0165

Publication Date September 3, 2022
Submission Date March 23, 2022
Published in Issue Year 2022Volume: 25 Issue: 3

Cite

APA Dedebaş, T. (2022). Farklı renk karabiber esansiyel yağların karakteristik özellikleri: ön işlem mikrodalga uygulamasının etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 25(3), 212-221. https://doi.org/10.17780/ksujes.1092022
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