Research Article
Year 2020,
, 594 - 601, 30.09.2020
Abstract
References
- Hall, III.C. :Source of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources. Antioxidants in Food, Practical Applications, J Pokorny, N Yanislhlieva and M Gordon (eds), Woodhead Publishing Ltd., Cambridge, pp. 169-219 (2001).
- Balasundram N., Sundram, K., Samman. S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem., 99 (2006) 191–203.
- Glasser W. G., Thermochemical biomass conversion processes are aimed for bio-fuels. In: Fundamentals of thermochemical biomass conversion, R. P. Overand, T. A. Mile, and L. K. Mudge (Eds.). Elsevier Applied Science Publisher, New York, (1985).
- Icten O., Hydrogen Productıon from Sorghum by Aqueous Phase Reformıng Process, Çukurova University, Master thesis, (2011).
- Cardoso L.M., Montini T.A., Pinheiro S.S., Pinheiro-Sant’Ana H.M., Martino H.S.D., Moreira, A.V.B., Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chem., 152 (2014) 210–217.
- Liu H., Ou X., Yuan J., Yan X., Experience of producing natural gas from corn straw in China. Resour Conserv Recy., 135 (2018) 216-224.
- Caboni E., Tonelli M.G., Lauri P., Lacovacci P., Kevers C., Damiano C., Gaspar T., Biochemical aspects of almond microcuttings related to in vitro rooting ability. Biol. Plant., 39 (1997) 91–97.
- Prior R.L, Wu X., Schaich K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agr Food Chem., 53 (2005) 4290-4610.
- Sun Y., Xu W., Zhang W., Hu Q., Zeng X., Optimizing the extractionof phenolic antioxidants fromkudingchamade frrom Ilex kudingcha C.J. Tseng by using response surface methodology. Sep PurifTechnol., 78 (2011) 311–320.
- Ballard T.S., Mallikarjunan P., Zhou K., O’Keefe S.F., Optimizing the extraction of phenolic antioxidants frompeanut skins using response surface methodology. J Agr Food Chem., 57 (2009) 3064–3072.
- Cacace J., Mazza G., Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J Food Sci., 68 (2003) 240–248.
- Prasad K.N., Hassan F.A., Yang B., Kong K.W., Ramanan R.N., Azlan A., Ismail A., Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm. peels. Food Chem., 128 (2011) 1121-1127.
- Sakac M., Torbica A., Sedej I., Hadnadev M., Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Res. Int., 44 (2011) 2806-2813.
- Perez-Jim ´ enez J. and Saura-Calixto F., Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Res. Int., 39 (2006) 791-800.
- Dlamini N.R., Taylor J.R.N., Roon L.W., The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chem., 105 (2007) 1412–1419.
- Raciye Meral., The Effects of Different Thermal Applications on Phenolics Compounds, Yüzüncü Yıl University, Journal of The Institute of Natural & Applied Sciences 21, 55-67 (2016).
- Calligaris S., Manzocco L., Anese M., Nicoli M.C., Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. Int. Dairy. J., 14 (2004) 421-427.
- Choi Y., Lee S.M., Chun J., Lee H.B., Lee J., Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem., 99 (2006) 381-387.
- Grupta V., Nagar R., Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi-a traditional fermented food. J.Food.Sci. Technol., 47 (2010) 73-76.
- Kim S.Y., Jeong S.M., Park W.P., Nam K.C., Ahna D.U., Lee S.C., Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chem. 97 (2006) 472-479.
A research on antioxidant activity evaluation of waste lignocellulosic biomass: optimization using response surface methodology
Abstract
In the present study, lignocellulosic biomass such as corn straw and sorghum were used as raw materials for a new, abundant, low-cost and natural antioxidant source to use in foods or medicinal materials as replacements for synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The effect of extraction temperature, extraction time, solvent volume on extraction yield, total phenol content and antioxidant activity were investigated and the results obtained by response surface methodology (RSM) were evaluated. Linear and quadratic models were revealed as a result of experiments. The fit of these models with predictions results were tested and optimal condition parameters were investigated. It was seen that different results were obtained because of structural differences between corn straw and sorghum. These results showed that the extraction temperature was the main positive linear effect on extraction yield. The solvent volume and temperature were found to important model terms for total phenol content. For antioxidant activity, the solvent volume was the main linear effect for sorghum where as it has a quadratic effect for corn straw biomass.
References
- Hall, III.C. :Source of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources. Antioxidants in Food, Practical Applications, J Pokorny, N Yanislhlieva and M Gordon (eds), Woodhead Publishing Ltd., Cambridge, pp. 169-219 (2001).
- Balasundram N., Sundram, K., Samman. S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem., 99 (2006) 191–203.
- Glasser W. G., Thermochemical biomass conversion processes are aimed for bio-fuels. In: Fundamentals of thermochemical biomass conversion, R. P. Overand, T. A. Mile, and L. K. Mudge (Eds.). Elsevier Applied Science Publisher, New York, (1985).
- Icten O., Hydrogen Productıon from Sorghum by Aqueous Phase Reformıng Process, Çukurova University, Master thesis, (2011).
- Cardoso L.M., Montini T.A., Pinheiro S.S., Pinheiro-Sant’Ana H.M., Martino H.S.D., Moreira, A.V.B., Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chem., 152 (2014) 210–217.
- Liu H., Ou X., Yuan J., Yan X., Experience of producing natural gas from corn straw in China. Resour Conserv Recy., 135 (2018) 216-224.
- Caboni E., Tonelli M.G., Lauri P., Lacovacci P., Kevers C., Damiano C., Gaspar T., Biochemical aspects of almond microcuttings related to in vitro rooting ability. Biol. Plant., 39 (1997) 91–97.
- Prior R.L, Wu X., Schaich K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agr Food Chem., 53 (2005) 4290-4610.
- Sun Y., Xu W., Zhang W., Hu Q., Zeng X., Optimizing the extractionof phenolic antioxidants fromkudingchamade frrom Ilex kudingcha C.J. Tseng by using response surface methodology. Sep PurifTechnol., 78 (2011) 311–320.
- Ballard T.S., Mallikarjunan P., Zhou K., O’Keefe S.F., Optimizing the extraction of phenolic antioxidants frompeanut skins using response surface methodology. J Agr Food Chem., 57 (2009) 3064–3072.
- Cacace J., Mazza G., Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J Food Sci., 68 (2003) 240–248.
- Prasad K.N., Hassan F.A., Yang B., Kong K.W., Ramanan R.N., Azlan A., Ismail A., Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm. peels. Food Chem., 128 (2011) 1121-1127.
- Sakac M., Torbica A., Sedej I., Hadnadev M., Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Res. Int., 44 (2011) 2806-2813.
- Perez-Jim ´ enez J. and Saura-Calixto F., Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Res. Int., 39 (2006) 791-800.
- Dlamini N.R., Taylor J.R.N., Roon L.W., The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chem., 105 (2007) 1412–1419.
- Raciye Meral., The Effects of Different Thermal Applications on Phenolics Compounds, Yüzüncü Yıl University, Journal of The Institute of Natural & Applied Sciences 21, 55-67 (2016).
- Calligaris S., Manzocco L., Anese M., Nicoli M.C., Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. Int. Dairy. J., 14 (2004) 421-427.
- Choi Y., Lee S.M., Chun J., Lee H.B., Lee J., Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem., 99 (2006) 381-387.
- Grupta V., Nagar R., Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi-a traditional fermented food. J.Food.Sci. Technol., 47 (2010) 73-76.
- Kim S.Y., Jeong S.M., Park W.P., Nam K.C., Ahna D.U., Lee S.C., Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chem. 97 (2006) 472-479.
There are 20 citations in total.
Details
| Primary Language | English |
|---|---|
| Journal Section | Natural Sciences |
| Authors | |
| Publication Date | September 30, 2020 |
| Submission Date | January 21, 2020 |
| Acceptance Date | April 18, 2020 |
| Published in Issue | Year 2020 |