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Issue Full File Cilt 36 Sayı 1 2021 Basılı ISSN 2636 - 7874 Çevrimiçi ISSN 2630 - 6034 Volume Number Printed Online Çukurova TARIM ve GIDA Bilimleri Dergisi Çukurova Journal of AGRICULTURAL and FOOD Sciences Çukurova Üniversitesi Ziraat Fakültesi, Adana Çukurova Tarım ve Gıda Bilimleri Dergisi Çukurova Journal of Agricultural and Food Sciences Editörler Kurulu Orhan BOZAN Çukurova Üniversitesi Editorial Board Ladine BAYKAL ÇELİK Çukurova Üniversitesi E. Bülent ERENOĞLU Çukurova Üniversitesi Ufuk GÜLTEKİN Çukurova Üniversitesi Özhan ŞİMŞEK Erciyes Üniversitesi Baş Editör Yıldız AKA KAÇAR Çukurova Üniversitesi Editor-in-chief Sorumlu Editör Serkan SELLİ Çukurova Üniversitesi Managing Editor Editör Asistanı Mehmet Ali SARIDAŞ Çukurova Üniversitesi Asisstant Editor Gamze GÜÇLÜ Çukurova Üniversitesi Bilimsel Danışma Kurulu Sadettin TURHAN Ondokuz Mayıs Üniversitesi Advisory Board Haşim KELEBEK Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Şerafettin KAYA Mustafa Kemal Üniversitesi Gökhan GÖKÇE Çukurova Üniversitesi İsmail KARACA Isparta Uygulamalı Bilimler Üniversitesi İsmail KASAP Çanakkale Onsekiz Mart Üniversitesi Hasan TUNAZ Kahramanmaraş Sütçü İmam Üniversitesi Ali Emrah ÇETİN Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Gülçin YILDIZ Iğdır Ünversitesi Feza CAN Mustafa Kemal Üniversitesi Bülent YAĞMUR Ege Üniversitesi Hakan ÇELİK Uludağ Üniversitesi Osman GÜLNAZ Çukurova Üniversitesi Hakan GEREN Ege Üniversitesi Sevgi PAYDAŞ Çukurova Üniversitesi Nihat YILMAZ Kayseri Üniversitesi Müttalip GÜNDOĞDU Bolu Abant İzzet Baysal Üniversitesi Vecdi DEMİRCAN Isparta Uygulamalı Bilimler Üniversitesi Handan VURUŞ AKÇAÖZ Akdeniz Üniversitesi Halit YETİŞİR Erciyes Üniversitesi Abdullah ULAŞ Erciyes Üniversitesi Çiğdem ULUBAŞ SERÇE Niğde Ömer Halisdemir Üniversitesi Ahmet Salih SÖNMEZDAĞ Muğla Sıtkı Koçman Üniversitesi Hasan TANGÜLER Niğde Ömer Halisdemir Üniversitesi Muharrem KAMBEROĞLU Çukurova Üniversitesi Savaş KORKMAZ Çanakkale Onsekiz Mart Üniversitesi Amaç ve Kapsam Aims and Scope Çukurova Tarım ve Gıda Bilimleri Dergisi, . Çukurova Journal of Agricultural and Food Tarım, Orman, Gıda, Çevre, Peyzaj, Su Sciences publishes original papers and Ürünleri, Biyoloji ve Biyoteknoloji review articles dealing with agriculture, alanlarında hazırlanan daha önce başka bir forestry, food sciences, environment, yerde yayınlanmamış araştırma ve derleme landscape, fisheries, biology and makaleleri Türkçe veya İngilizce olarak biotechnology in Turkish or English. yayınlar. Çukurova Tarım ve Gıda Bilimleri Dergisi Çukurova Journal of Agricultural and Food Sciences Basılı ISSN 2636 - 7874 Çevrimiçi ISSN 2630 - 6034 Printed Online Ürün Bilgisi (Product Information) Yayıncı Çukurova Üniversitesi Ziraat Fakültesi Publisher Çukurova University Faculty of Agriculture Sahibi (ÇÜZF adına) Salih KAFKAS, Dekan (Dean) Owner (on behalf of ÇUZF) Teknik Sekreterya Hasan YILDIRIM Technical Secretary Murat ACAR Basımevi Adresi Çukurova Üniversitesi Ziraat Fakültesi Ofset Printing House Atölyesi Balcalı, Sarıçam 01330 Adana- TÜRKİYE Basım Tarihi 29/06/2021 Date of Publication Dil Türkçe - İngilizce Language Turkish - English Yayın Türü Hakemli Süreli Yayım Type of Publication Double-blind peer reviewed “Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir. From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”. Yönetim Adresi Management Address Çukurova Tarım Gıda Bil. Der. Çukurova J. Agric. Food Sci. Çukurova Üniversitesi Ziraat Fakültesi Çukurova University Faculty of Agiculture Yayın Ünitesi Publication Department Balcalı-Sarıçam 01330 Adana Balcalı-Sarıçam 01330 Adana, TURKEY Telefon : 0 322 338 60 84 / 2115-2119 Phone : 0 322 338 60 84 / 2115-2119 Faks : 0 322 338 63 64 Fax : 0 322 338 63 64 E-posta : [email protected] E-mail : [email protected] Çukurova Tarım Gıda Bil. Der. Çukurova J. Agric. Food Sci. 36(1): 1-12, 2021 doi: 10.36846/CJAFS.2021.30 Research Article Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction Elif Meltem İŞÇİMEN1*, Mehmet HAYTA1 ABSTRACT In this study, the optimum microwave assisted extraction (MAE) parameters (solid/liquid ratio, time and power) determined by Box-Behnken Design (BBD) of Response Surface Methodology (RSM) for the extraction of antioxidant compounds from grapevine leaves. The BBD was used to define the effects of independent variables on Total Phenolic Content (TPC), DPPH radical scavenging activity and Trolox Equivalent Antioxidant Capacity (TEAC). Second-order polynomial model and regression analysis were used for prediction optimum point. The optimum conditions for MAE of grapevine leaves were determined as solid/liquid ratio of 30%, power of 300 W and time of 300 sec. All of the models was found valid and significant independent variables (R2) were found as 0.9282, 0.9340 and 0.9380 and the predicted experimental value of design 58.204 mg GAE/ mL extract, 95.905% and 65.123% for TPC, DPPH scavenging activity and TEAC, respectively. The results of the present showed that MAE of grapevine leaves produce the extracts with a higher antioxidant values in a shorter time when compared with solvent extraction. Keywords; Grapevine leaves, microwave, optimization, antioxidant, response surface methodology Asma Yaprağından Antioksidan Bileşiklerin Mikrodalga Destekli Ekstraksiyonunun Optimizasyonu Özet: Bu çalışmada, asma yaprağından antioksidan bileşiklerin ekstraksiyonu için mikrodalga destekli ekstraksiyonun parametreleri (katı/sıvı oranı, süre ve güç) yüzey yanıt yönteminin box- behnken dizaynı (BBD) kullanılarak belirlenmiştir. BBD bağımsız değişkenlerin toplam fenolik madde içeriği(TPC), DPPH radikal süpürücü aktivite ve trolox eşdeğeri antioksidan kapasite(TEAC) üzerine etkisini belirlemek amaçlı kullanılmıştır. Asma yaprağının mikrodalga destekli ekstraksiyonu için optimum koşullar; 30g 100mL-1 katı/sıvı oranı, 300w güç ve 300 s süre olarak belirlenmiştir. Modelin tümü anlamlı bulunmuş ve bağımsız değişkenlerin önemi (R2) TPC, DPPH süpürücü aktivite ve TEAC, sırasıyla 0.9282, 0.9340 ve 0.9380 olarak ve dizaynın tahminlediği deneysel veriler ise 58.20 mg GAE/ mL ekstrakt, 95.91% ve 65.12% olarak bulunmuştur. Sonuçlar solvent ekstraksiyonu ile karşılaştırıldığında mikrodalga destekli üretilen asma yaprağı antioksidanlarının daha düşük sürede daha yüksek değerlere sahip olduğu görülmüştür. Anahtar Kelimeler; Asma Yaprağı, mikrodalga, optimizasyon, antioksidan ORCID ID (Yazar sırasına göre) 0000-0002-9849-6352, 0000-0001-6239-8630 1Yayın Kuruluna Geliş Tarihi: 27.11.2020 Kabul Tarihi: 04.02.2021 1Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye *E-posta: [email protected] Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction Introduction Grape is one of the most farmed products determine the optimum parameters for MAE of worldwide, grape production has reached over antioxidant compounds from grapevine leaves. 77 MT in 2019 (FAOSTAT, 2021) and grapevine leaves are the byproducts of wine Materials and Methods making industry (Harb at al., 2015). Many Materials studies have shown that grapevine leaves Grapevine leaves were collected from Kayseri contain health beneficial bioactive phenolic (Kayseri, Turkey). The leaves were gathered in compounds (Anđelković et al., 2015; Farhadi et spring and they were dried in room conditions al., 2016). Grapevine leaves have traditionally in the sunless environment. Dried leaves were been used a natural treatment for hypertension, ground and stored at -20 °C. Sodium phosphate hypoglycemia, diarrhea, chronic venous dibasic (Na2HPO4) (10028-24-7) and sodium insufficiency and inflammatory disorder (Orhan phosphate monobasic (NaH2PO4) (7558-80-7) et al., 2009) were purchased from Merck and Carlo Erba, Emerging extraction techniques such as MAE respectively. 2,2-diphenyl-1-picrylhydrazyl have recently been investigated as an alternative (DPPH) (D913-2) and 2,2′-azinobis (3- to the conventional extraction process. It is ethylbenzothiazoline 6-sulfonate) (ABTS) faster than solvent extraction techniques for (A1888-1) were purchased from Sigma- heating solvent (Mohan at al., 2013). Aldrich. Microwave heating can increase of internal pressure of the cell thus disrupt plant cell wall Methods structure (Chen and Spiro, 1995). The phenolics Microwave Assisted Extraction and phytosterols have been extracted by the use The MAE was carried out by microwave of MAE (Mustapa, Martin, Mato, and Cocero, digestion system (Mars 6, CEM, USA) 2015; Roselló-Soto et al k., 2015), resulting in operating at maximum power of 1800W power high extraction yield, short extraction time, and and 59 min of treatment time. Samples were less consumption of extraction solvent prepared in vessels using solid/liquid ratio, (Dahmoune et al., 2015). Apparently, extraction microwave application time and power parameters might alter the characteristics of determined by RSM and then vessels were final product. For example, it has been reported placed in microwave system. Microwave that the increase in microwave power provide treated samples were centrifuged at 9000 rpm faster solvent penetration thus higher bioactive for 15 min at 25 °C and were filtered through component extraction (Yan et al, 2010). filter paper and supernatants were collected then stored at -18°C. Efficient
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