Süperkritik Karbondioksit Ekstraksiyon Yöntemiyle Elde Edilen Melocan (Smilax excelsa L.) Ekstraktlarının Tanımlanması ve Köfte Formülasyonunda Kullanılmasının Araştırılması

Abstract

In the current study, different parts of the plant called melocan (sprout, fruit and leaf) have been extracted under two different pressure levels (250 and 350 bar), two different temperatures (30 and 50 °C), two different durations (60 and 90 minutes (mins)), and two different levels of ethanol concentration (10% and 20%) through supercritical carbon dioxide (Sc-CO2) extraction method, which is an environmentally-friendly method. It has been observed that the melocan leaf which has been extracted through Sc-CO2 at 350 bar pressure and 50 °C which has been modified with 20% ethanol for 90 mins has the richest total phenolic substance content (TPC) and total antioxidant capacity (TAC). Three different amounts of the melocan extract (ME) obtained from the leaf under the above-mentioned conditions (0.1%, 0.5% and 1%) have been added to beef meatballs, and the effect of 9-day cold storage on certain quality parameters have been investigated. The effect of adding ME in beef meatballs on fat, ash and protein contents, pH value, cooking yield, and total mesophilic aerobic bacteria (TMAB) and total yeast-mold (TYM) numbers has not been found to be statistically significant (p>0.05). The use of ME has considerably delayed the lipid oxidation of beef meatballs during cold storage (p<0.05). While the thiobarbituric acid reactive substance value (TBARs) reached 2.46 mg malonaldehyde (MA)/ kg meatball in the control group, which is the meatballs that did not have any ME content, the TBARs values of meatballs with 0.1%ME content (ME0.1), those with 0.5%ME content (ME0.5), and those with 1%ME content (ME1) reached 1.39, 0.92, and 1.00 mg MA/kg meatball respectively. The effect of adding ME in meatballs on the color values lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h°) has been found statistically significant (p<0.05). As the ME content increased, the L*, a* and C values of the meatballs have been observed to decrease, and their h° value has been found to increase. In addition, as the ME content increased, an increase in the TPC and TAC levels have been observed. While the TPC levels rose during the storage period, the TAC levels dropped except on the 6th day. Considerable differences have been observed among the meatball groups in terms of all of the sensorial properties, and they have been found to be statistically significant (p<0.05). When all the sensorial properties were evaluated, the control group received the highest scores, and as the ME content increased, a decrease was observed in the scores. The differences between the sensorial properties of the control and ME0.1 groups have not been found to be statistically significant (p>0.05). ME has considerably prevented lipid oxidation in beef meatballs and increased the antioxidant capacity. Therefore, it has been concluded that ME can be an alternative to synthetic antioxidants. Due to the fact that beef meatballs produced with the lowest ME content (0.1%) received the scores closest to the control group in terms of sensorial properties and that ME prevented lipid oxidation to a considerable extent even at this content level, ME0.1 is advised to be used in beef meatballs.