Mor et renkli patateslerde farklı haşlama koşullarının biyoaktif bileşikler üzerine etkisinin kemometri ile birlikte FTIR spektroskopisi kullanılarak modellenmesi
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Mor etli patateslerin farklı haşlama yöntemleriyle biyoaktif bileşiklerin yapısında meydana gelen değişimler incelenerek en uygun yöntemin belirlenmesi ve FTIR ile kemometri kullanılarak biyoaktif bileşiklerin modellenmesi amaçlanmıştır. Mor etli patatesler 100 mL saf su ve %1 sitrik asit çözeltisinde; suda, mikrodalgada (180, 300, 450, 600, 800 W) ve buharda haşlanmıştır. Haşlama süreleri peroksidaz enziminin inaktivasyonuna göre belirlenmiştir. Haşlanan örnekler üzerinde toplam fenolik madde (TFM), antioksidan aktivite (AA), toplam monomerik antosiyanin (TMA), askorbik asit ve renk analizleri yapılmıştır. TFM (4735,10±168,30 mg GAE/kg) mikrodalga 800 W asitsiz, AA (%47,98±0,99) ve TMA (6681,64 ± 108,84 mg/kg) mikrodalga 300 W asitli ve askorbik asit (50,20 ± 2,69 g/kg) suda asitli haşlama yöntemlerinde en iyi sonuçları vermiştir. Bu analizlerde en yüksek değerleri veren örnekler ile FTIR analizi yapılmış ve benzer sonuçlar elde edilmiştir. Biyoaktif bileşik ve FTIR spektrum verileriyle PCA kullanarak skor ve yükleme grafikleri oluşturulmuş ve yöntem farklılıkları belirlenmiştir.FTIR spektrumları ve biyoaktif bileşiklerin verileri kullanılarak PLS regresyon grafiği oluşturulmuştur.
It was aimed to determine the most appropriate method by examining the changes in the structure of bioactive compounds with different boiling methods of purple-fleshed potatoes and to remodel bioactive compounds using FTIR and chemometry. Potatoes with purple flesh in 100 mL distilled water and 1% citric acid solution; boiled in water, microwave (180, 300, 450, 600, 800 W) and steam. Boiling times were determined according to the inactivation of the peroxidase enzyme. Total phenolic substance (TFM), antioxidant activity (AA), total monomeric anthocyanin (TMA), ascorbic acid and color analyzes were performed on the boiled samples. TPC (4735,10±168,30 mg GAE/kg) microwave 800 W acid-free, AA (%47,98±0,99) and TMA (6681,64 ± 108,84 mg/kg) microwave 300 W acidic and ascorbic acid (50,20 ± 2,69 g/kg) water acidic boiling methods gave the highest results. FTIR analysis was performed using the samples with the highest values in these analyses, and similar results were obtained. Using PCA with bioactive compound and FTIR spectrum data, score and loading graphs were created and method differences were determined. PLS regression plot was created using FTIR spectra and data of bioactive compounds.
It was aimed to determine the most appropriate method by examining the changes in the structure of bioactive compounds with different boiling methods of purple-fleshed potatoes and to remodel bioactive compounds using FTIR and chemometry. Potatoes with purple flesh in 100 mL distilled water and 1% citric acid solution; boiled in water, microwave (180, 300, 450, 600, 800 W) and steam. Boiling times were determined according to the inactivation of the peroxidase enzyme. Total phenolic substance (TFM), antioxidant activity (AA), total monomeric anthocyanin (TMA), ascorbic acid and color analyzes were performed on the boiled samples. TPC (4735,10±168,30 mg GAE/kg) microwave 800 W acid-free, AA (%47,98±0,99) and TMA (6681,64 ± 108,84 mg/kg) microwave 300 W acidic and ascorbic acid (50,20 ± 2,69 g/kg) water acidic boiling methods gave the highest results. FTIR analysis was performed using the samples with the highest values in these analyses, and similar results were obtained. Using PCA with bioactive compound and FTIR spectrum data, score and loading graphs were created and method differences were determined. PLS regression plot was created using FTIR spectra and data of bioactive compounds.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
