Abstract
Osmaniye ili ve çevresinin en önemli tarım ürünü olan baklagiller familyasından yerfıstığının büyük bir kısmı atıştırmalık olarak tüketilmektedir. Ayrıca fıstık, ezme ve fıstık yağı olarak da gıda sektöründe yer almakta ve katkı maddesi olarak da kullanılmaktadır. Fıstık endüstrisinde gıda üretiminin yan ürünü olarak elde edilen yerfıstığı kabuğu ise çoğunlukla hayvan yemi olarak kullanılmaktadır. Protein, yağ ve karbonhidratlar ile polifenoller açısından zengin olan fıstık kabuğunun güçlü bir antioksidan olduğu bilinmektedir. Bu yüzden gıdalarda veya diyet takviyelerinde rahatlıkla kullanılabileceği düşünülmektedir. Çalışmada, flavonoid ve fenolik asitler açısından zengin olduğu bilinen fıstık kabuğundaki doğal boyar maddenin varlığı araştırılmıştır. Bu amaçla HPLC ve UV-Görünür Spektrofotometrede yapılan analizler sonucunda fıstık kabuğunda kateşin ve antosiyanin (Cyanidin) olduğu belirlenmiştir. Çalışmada ayrıca ham ve kavrulmuş yer fıstığındaki boyar madde miktarları da karşılaştırılmış, ham yerfıstığından daha fazla boyar madde elde edilebileceği ortaya çıkarılmıştır.
Keywords
Supporting Institution
Osmaniye Korkut Ata Üniversitesi BAP Koordinasyon Birimi tarafından desteklenmiştir.
Project Number
“OKÜBAP-2018-PT2-004” numaralı proje
Thanks
The project numbered “OKÜBAP-2018-PT2-004” named “Extraction of Natural Dyes from Peanut Skin and Determination of Dyeing Properties” was supported by Osmaniye Korkut Ata University Scientific Research Projects Unit (BAP). I would like to thank the Cultural Heritage Preservation and Natural Dyes Laboratory (DATU), Osmaniye Korkut Ata University Central Research Laboratory and Öz Yeksek Peanut (Osmaniye) for their unwavering support for the study.
References
- Afrin, N., (2015). Phytochemical and Biological Investigation of Arachis hypogaea. A thesis report, Department of Pharmacy, East West University, ID: 2012-1-70-047, Bangladesh.
- Canbolat, Ş., Acar, K., Merdan, N. (2013). Sambucus ebulus L. (şahmelik) bitkisinden ekstrakte edilmiş doğal boyarmadde ile ipekli materyallerin boyanması. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi 2013; 12(23), 103-114. (in Turkish)
- Dayıoğlu, H., Kut, D., Merdan, N., Canpolat, Ş. (2015). Effect of dyeing properties of fixing agent and plasma treatment on silk fabric dyed with natural dye extract obtained from sambucus ebulus L. plant. Procedia - Social and Behavioral Sciences, World Conference on Technology, Innovation and Entrepreneurship; 195: 1609-1617.
- Constanza, K. E., White B. L., Davis, J. P., Sanders, T. H. & Dean, L. L., (2012). Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts. J. Agric. Food Chem., 60, 10776−10783, dx.doi.org/10.1021/jf3035258.
- Giusti, M.M. and Wallace, T.C. (2009). Hanbook of Natural Colorants. (Editör) Thomas Bechtold/Rita Mussak, Wiley Series in Renewable Resources, ISBN:978-0470-51199-2.
- Lee, J. H., Kang, N. S., Shin, S. O., Shin, S. H., Lim, S. G., Suh, D. Y., Baek, I. Y., Park, K.Y. & Ha, T. J. (2009). Characterisation of Anthocyanins in The Black Soybean (Glycine Max L.) By HPLC-DAD-ESI/MS Analysis. Food Chemistry, 112, 226–231, doi:10.1016/j.foodchem.2008.05.056.
- Lewis, W. E., Harris, G. K., Sanders, T. H., White, B. L. & Dean, L. L. (2013). Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts. Food and Nutrition Sciences, 4, 22-32 dx.doi.org/10.4236/fns.2013.48A003.
- Osman, E., El-Zaher, N. A. (2011). Effect of mordant type on thermal stability and fastness properties of silk fabric dyed with natural dye "sambucus nigra". Research Journal of Textile and Apparel, 15(2), 61-70.
- Özalp, B. B., & Kürklü, N. S. (2020). Fonksiyonel Bir Gıda: Yer Fıstığı ve Sağlığa Yararları. Akademik Gıda, 18 (3), 323-330. QIN, C., Li,Y., Niu, Niu, W., Ding, Y., Zhang, R. & Shang, X. (2010). Analysis and Characterization of Anthocyanins in Mulberry Fruit. Czech J. Food Sci., 28 (2), 117–126.
- Wang, H., Tang, Z. & Zhou, W. (2014). A Method for Dyeing Cotton Fabric With Anthocyanin Dyes Extracted From Mulberry (Morus Rubra) Fruits. Coloration Technology, 132, 222-231, doi: 10.1111/cote.12212.
- www.datulab.com/tr (www.datulab.com/en) (2020). The Cultural Heritage Preservation and Natural Dyes Laboratory (Kültürel Miras ve Doğal Boya Laboratuvarı, DATU).
- Yu, J., Ahmedna, M. & Goktepe, I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90, 199–206.
- Yu, J., Ahmedna, M., Goktepe, I. & Dai, J. (2006). Peanut Skin Procyanidins: Compositions and Antioxidant Activities as Affected By Processing. Journal of Food Composition and Analysis, 19, 364-371.
- Zeren, Z. C. (2015). Yerfıstığı Tohumlarından Enzimatik Sulu Ekstraksiyon ile Yağ Eldesi ve Optimizasyonu. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü Kimya Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Mayıs 2015. (in Turkish)
Abstract
Peanut is the most important agricultural product of Osmaniye province and its surroundings. Most of the peanuts, which are from the legumes family, are consumed as snacks. In addition, it is offered to consumers as peanut butter and peanut oil can also be extracted. It is used as an additive in the food industry. Peanut skin, which is used as a by-product of food production in the peanut industry, is mainly used as animal feed. Peanut skin, which is rich in protein, fat and carbohydrates and polyphenols, is known to contain powerful antioxidants. Thus, peanut skin is an inexpensive source of antioxidants for use as functional ingredients in foods or dietary supplements. In the study, it was investigated, peanut skin that is rich in flavonoid and phenolic acids can be used as a natural dyestuff in the textile finishing industry. Catechin and anthocyanin (Cyanidin) in the peanut skin were determined by HPLC analysis. It has been revealed that the spectral results in the test result in the UV-Visible Spectrophotometer are similar to the HPLC results. In the study, raw peanuts and roasted peanuts were also compared in terms of dyestuff and it was revealed that more dyestuff could be obtained from raw peanut skin.
Project Number
“OKÜBAP-2018-PT2-004” numaralı proje
References
- Afrin, N., (2015). Phytochemical and Biological Investigation of Arachis hypogaea. A thesis report, Department of Pharmacy, East West University, ID: 2012-1-70-047, Bangladesh.
- Canbolat, Ş., Acar, K., Merdan, N. (2013). Sambucus ebulus L. (şahmelik) bitkisinden ekstrakte edilmiş doğal boyarmadde ile ipekli materyallerin boyanması. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi 2013; 12(23), 103-114. (in Turkish)
- Dayıoğlu, H., Kut, D., Merdan, N., Canpolat, Ş. (2015). Effect of dyeing properties of fixing agent and plasma treatment on silk fabric dyed with natural dye extract obtained from sambucus ebulus L. plant. Procedia - Social and Behavioral Sciences, World Conference on Technology, Innovation and Entrepreneurship; 195: 1609-1617.
- Constanza, K. E., White B. L., Davis, J. P., Sanders, T. H. & Dean, L. L., (2012). Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts. J. Agric. Food Chem., 60, 10776−10783, dx.doi.org/10.1021/jf3035258.
- Giusti, M.M. and Wallace, T.C. (2009). Hanbook of Natural Colorants. (Editör) Thomas Bechtold/Rita Mussak, Wiley Series in Renewable Resources, ISBN:978-0470-51199-2.
- Lee, J. H., Kang, N. S., Shin, S. O., Shin, S. H., Lim, S. G., Suh, D. Y., Baek, I. Y., Park, K.Y. & Ha, T. J. (2009). Characterisation of Anthocyanins in The Black Soybean (Glycine Max L.) By HPLC-DAD-ESI/MS Analysis. Food Chemistry, 112, 226–231, doi:10.1016/j.foodchem.2008.05.056.
- Lewis, W. E., Harris, G. K., Sanders, T. H., White, B. L. & Dean, L. L. (2013). Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts. Food and Nutrition Sciences, 4, 22-32 dx.doi.org/10.4236/fns.2013.48A003.
- Osman, E., El-Zaher, N. A. (2011). Effect of mordant type on thermal stability and fastness properties of silk fabric dyed with natural dye "sambucus nigra". Research Journal of Textile and Apparel, 15(2), 61-70.
- Özalp, B. B., & Kürklü, N. S. (2020). Fonksiyonel Bir Gıda: Yer Fıstığı ve Sağlığa Yararları. Akademik Gıda, 18 (3), 323-330. QIN, C., Li,Y., Niu, Niu, W., Ding, Y., Zhang, R. & Shang, X. (2010). Analysis and Characterization of Anthocyanins in Mulberry Fruit. Czech J. Food Sci., 28 (2), 117–126.
- Wang, H., Tang, Z. & Zhou, W. (2014). A Method for Dyeing Cotton Fabric With Anthocyanin Dyes Extracted From Mulberry (Morus Rubra) Fruits. Coloration Technology, 132, 222-231, doi: 10.1111/cote.12212.
- www.datulab.com/tr (www.datulab.com/en) (2020). The Cultural Heritage Preservation and Natural Dyes Laboratory (Kültürel Miras ve Doğal Boya Laboratuvarı, DATU).
- Yu, J., Ahmedna, M. & Goktepe, I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90, 199–206.
- Yu, J., Ahmedna, M., Goktepe, I. & Dai, J. (2006). Peanut Skin Procyanidins: Compositions and Antioxidant Activities as Affected By Processing. Journal of Food Composition and Analysis, 19, 364-371.
- Zeren, Z. C. (2015). Yerfıstığı Tohumlarından Enzimatik Sulu Ekstraksiyon ile Yağ Eldesi ve Optimizasyonu. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü Kimya Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Mayıs 2015. (in Turkish)
Details
| Primary Language | English |
|---|---|
| Subjects | Chemical Engineering |
| Journal Section | RESEARCH ARTICLES |
| Authors | |
| Project Number | “OKÜBAP-2018-PT2-004” numaralı proje |
| Publication Date | February 23, 2022 |
| Submission Date | December 9, 2021 |
| Acceptance Date | January 14, 2022 |
| Published in Issue | Year 2022 Volume: 5 Issue: Özel Sayı |
Cite
*This journal is an international refereed journal
*Our journal does not charge any article processing fees over publication process.
* This journal is online publishes 5 issues per year (January, March, June, September, December)
*This journal published in Turkish and English as open access.
* This work is licensed under a Creative Commons Attribution 4.0 International License.