Zeytinyağı endüstrisi atık ürünlerinden fenolik bileşenlerin ekstraksiyonu ve gıda ürünlerinde kullanılabilirliklerinin araştırılması
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Dosyalar
Tarih
2024
Yazarlar
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Yayıncı
Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Zeytinyağı üretimi esnasında biyoaktif bileşenlerce zengin pirina ve karasu olarak adlandırılan artık ve atık ürünler açığa çıkmaktadır. Bu çalışmada, pirina ve karasu içerisinde bulunan fenolik bileşenlerin ekstraksiyonu, karakterizasyonu, fonksiyonel özelliklerinin belirlenmesi ve akabinde fırıncılık ürünlerinde fonksiyonel ingrediyen olarak kullanılabilirliklerinin incelenmesi amaçlanmıştır. Bu amaçlar doğrultusunda, pirina ve karasu fenolik bileşenleri etanolik ekstraksiyon yöntemi kullanılarak ekstrakte edilmiş ve fenolik bileşenlerin kalitatif ve kantitatif incelenmesi LC-MS/MS cihazı ile gerçekleştirilmiştir. Ürünlerin antioksidan özellikleri 2,2-diphenyl-2-picrylhydrazyl radikalinin inhibisyonu (DPPH), 2,2-azinobis [3-etilbenzotiazolin-sulfonik asit radikalinin inhibisyonu (ABTS) ve ferrik iyonlarını indirgeme kuvveti (FRAP) yöntemleri ile spektrofotometrik olarak; gıda kaynaklı ve insan patojeni bazı mikroorganizmalar üzerine antimikrobiyal kapasiteleri ise disk difüzyon ve kuyucuk yöntemleri ile belirlenmiştir. Pirina ve karasu etanolik ekstraktlarının fenolik içeriklerinin sırasıyla %5.45 ve %2.41 oldukları tespit edilmiştir. Pirina etanolik ekstraktlarının antioksidan kapasitelerinin karasu muadillerine kıyasla istatistiksel olarak (p<0.05) daha yüksek olduğu tespit edilmiştir. LC-MS/MS analizi sonucunda pirina etanolik ekstraktında 26 adet, karasu etanolik ekstraktında ise 20 adet fenolik bileşiğe rastlanılmıştır. Pirina etanolik ekstraktında baskın fenolik bileşiğin luteolin (458.65 ng/mg), karasu etanolik ekstraktında ise 3-hidroksitrosol (109.55 ng/mg) olduğu tespit edilmiştir. Bazı maya, küf ve bakteriler üzerine antimikrobiyal etkilerini incelediğimiz analiz sonucunda (disk difüzyon ve kuyucuk yöntemi) her iki ekstraktında çalışmaya dahil edilen maya ve küfler üzerine herhangi bir antimikrobiyal etkisinin olmadığı, ancak çalışmaya dahil edilen bakteriler üzerine ise farklı düzeylerde etki gösterdiği sonucuna ulaşılmıştır. Akabinde elde edilen ekstraktlar, ekmek üretimine fonksiyonel bileşen olarak farklı oranlarda (%0.5, %1 ve %2) ilave edilmiş ve duyusal açıdan genel beğeni puanı kabul edilebilir düzeyde olan ekmek örnekleri besinsel (nem, kül, yağ, protein, diyet lifi, fenolik madde), fiziksel (ağırlık, hacim, spesifik hacim), tekstürel (TPA analizi) ve fonksiyonel (antioksidan kapasiteleri glisemik indeks değerleri) özellikleri açısından değerlendirilmiştir. Artan etanolik ekstrakt miktarına bağlı olarak ekmeklerin duyusal özelliklerinde önemli bir düşüş olduğu tespit edilmiş olmasına rağmen, %0.5, %1, %2 pirina etanolik ekstrakt ve %0.5 karasu etanolik ekstrakt ilaveli ekmek örneklerinin duyusal açıdan kabul edilebilir düzeyde olduğu tespit edilmiştir. Ekmek örneklerinin tekstür analiz sonuçları incelendiğinde ilave edilen etanolik ekstrakt miktarı arttıkça sertlik, sakızımsılık ve çiğnenebilirlik parametrelerinde artış, kohesiflik değerinde ise azalış gözlemlenmiştir. Artan fenolik ekstrakt miktarıyla birlikte, ekmek örneklerinin toplam fenolik ve antioksidan kapasitelerinde artış olduğu gözlemlenmiştir. Elde edilen veriler, zeytinyağı endüstrisi artık ve atık ürünleri olan pirina ve karasuyun, fonksiyonel gıda üretiminde kullanılabilecek biyoaktif bileşenlerin (fenolik bileşenlerin) üretimi için hammadde olarak kullanılabilme potansiyeli olduğunu göstermektedir.
Olive pomace and blackwater are important bydproducts of olive oil industry, which are rich in bioactive components. In this study, it was aimed to extract, characterize and determine the functional properties of phenolic compounds in pomace and blackwater and then to investigate their usability as functional ingredients in bakery products. For these purposes, phenolic compounds of pomace and blackwater were extracted using ethanolic extraction method and qualitative and quantitative analysis of phenolic compounds were carried out using LC-MS/MS. The antioxidant properties of the products were determined spectrophotometrically through 2,2-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2-azinobis [3-ethylbenzothiazoline-sulfonic acid radical (ABTS) and ferric ion reducing power (FRAP) assays; antimicrobial capacities of the products against some foodborne and human pathogenic microorganisms were determined through disk diffusion and well methods. The phenolic contents of pomace and blackwater ethanolic extracts were found to be 5.45% and 2.41%, respectively. The antioxidant capacities of pomace ethanolic extracts were found to be statistically (p<0.05) higher than those of their blackwater counterparts. LC-MS/MS analysis revealed 26 phenolic compounds in pomace ethanolic extract and 20 phenolic compounds in blackwater ethanolic extract. Luteolin (458.65 ng/mg) was found to be the dominant phenolic compound in pomace ethanolic extract and 3-hydroxytrosol (109.55 ng/mg) in blackwater ethanolic extract. As a result of the analysis of antimicrobial effects on some yeasts, molds and bacteria (disk diffusion and well method), it was concluded that both extracts did not have any antimicrobial effect on yeasts and molds, but showed different levels of effect on bacteria tested. Subsequently, the extracts were added at different ratios (0.5%, 1% and 2%) as functional ingredients in bread formulation and the bread samples with an acceptable overall sensory score were evaluated for their nutritional (moisture, ash, fat, protein, dietary fiber, phenolic matter), physical (weight, volume, specific volume), textural (TPA analysis) and functional (antioxidant capacity and glycemic index values) properties. Although it was determined that there was a significant decrease in the sensory properties of the breads due to the increasing amount of ethanolic extract, it was determined that the bread samples with 0.5%, 1%, 2% pomace ethanolic extract and 0.5% blackwater ethanolic extract were at an acceptable level in terms of sensory properties. When the texture analysis results were analyzed, it was observed that the hardness, chewiness and chewyness parameters increased and the cohesiveness value decreased as the amount of ethanolic extract added increased. It was determined that the total phenolic and antioxidant capacities of bread samples increased with increasing phenolic extract amount. The data obtained show that pomace and blackwater, which are residual and waste products of olive oil industry, can be used as raw materials for the production of bioactive components (phenolic components) that can be used in functional food production.
Olive pomace and blackwater are important bydproducts of olive oil industry, which are rich in bioactive components. In this study, it was aimed to extract, characterize and determine the functional properties of phenolic compounds in pomace and blackwater and then to investigate their usability as functional ingredients in bakery products. For these purposes, phenolic compounds of pomace and blackwater were extracted using ethanolic extraction method and qualitative and quantitative analysis of phenolic compounds were carried out using LC-MS/MS. The antioxidant properties of the products were determined spectrophotometrically through 2,2-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2-azinobis [3-ethylbenzothiazoline-sulfonic acid radical (ABTS) and ferric ion reducing power (FRAP) assays; antimicrobial capacities of the products against some foodborne and human pathogenic microorganisms were determined through disk diffusion and well methods. The phenolic contents of pomace and blackwater ethanolic extracts were found to be 5.45% and 2.41%, respectively. The antioxidant capacities of pomace ethanolic extracts were found to be statistically (p<0.05) higher than those of their blackwater counterparts. LC-MS/MS analysis revealed 26 phenolic compounds in pomace ethanolic extract and 20 phenolic compounds in blackwater ethanolic extract. Luteolin (458.65 ng/mg) was found to be the dominant phenolic compound in pomace ethanolic extract and 3-hydroxytrosol (109.55 ng/mg) in blackwater ethanolic extract. As a result of the analysis of antimicrobial effects on some yeasts, molds and bacteria (disk diffusion and well method), it was concluded that both extracts did not have any antimicrobial effect on yeasts and molds, but showed different levels of effect on bacteria tested. Subsequently, the extracts were added at different ratios (0.5%, 1% and 2%) as functional ingredients in bread formulation and the bread samples with an acceptable overall sensory score were evaluated for their nutritional (moisture, ash, fat, protein, dietary fiber, phenolic matter), physical (weight, volume, specific volume), textural (TPA analysis) and functional (antioxidant capacity and glycemic index values) properties. Although it was determined that there was a significant decrease in the sensory properties of the breads due to the increasing amount of ethanolic extract, it was determined that the bread samples with 0.5%, 1%, 2% pomace ethanolic extract and 0.5% blackwater ethanolic extract were at an acceptable level in terms of sensory properties. When the texture analysis results were analyzed, it was observed that the hardness, chewiness and chewyness parameters increased and the cohesiveness value decreased as the amount of ethanolic extract added increased. It was determined that the total phenolic and antioxidant capacities of bread samples increased with increasing phenolic extract amount. The data obtained show that pomace and blackwater, which are residual and waste products of olive oil industry, can be used as raw materials for the production of bioactive components (phenolic components) that can be used in functional food production.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Antioksidan Aktivite, Ekmek, Fenolik Bileşik, Karasu, Pirina, Antioxidant Activity, Bread, Phenolic Compound, Waste Water, Pomace
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Esen, E. (2024). Zeytinyağı endüstrisi atık ürünlerinden fenolik bileşenlerin ekstraksiyonu ve gıda ürünlerinde kullanılabilirliklerinin araştırılması. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
