Elma suyunda ısıl işlem süresince Polifenol oksidaz, Peroksidaz inaktivasyonu ve fenolik bileşiklerdeki değişimin ftır spektroskopi kullanılarak belirlenmesi
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada farklı sıcaklık (40 °C, 50 °C, 60 °C, 70 °C, 80 °C) ve farklı sürede (5, 10, 15, 20, 25, 30 dakika) uygulanan ısıl işlemin elma suyundaki Polifenol oksidaz ve Peroksidaz enzim inaktivasyonu üzerine etkisi incelenmiş, fenolik bileşiklerdeki değişim FTIR spektroskopisi ve HPLC ile belirlenmiştir. PPO enziminde 80 °C'de 20 dakika sonunda % 99 enzim inaktivasyon sağlanırken, POD enziminde 80 °C'de 20 dakika sonunda % 93,29 inaktivasyon sağlanmıştır. Genellikle 70 °C ve 80 °C sıcaklıkta toplam fenolik ve antioksidan aktivitede artış belirlenmiştir. 80 °C' de 20 dakika ısıl işlemden sonra toplam fenolik madde miktarı 668,41 ± 12,70 mg GAE/ kg yaş ağırlık, EC50 değeri 24,28 ± 0,69 mg/ml olarak belirlenmiştir. Bu durum enzim inaktivasyonunun sağlanmasıyla ilişkilendirilmiştir. HPLC ile elma suyunda belirlenen fenolik bileşikler kateşin, klorojenik asit, epikateşin ve kamferol olmuştur. FTIR spektrumları incelendiğinde ısıl işlem uygulaması sonucunda fenolik bileşiklerde bir değişim gözlenmemiştir. HPLC sonuçları ile FTIR sonuçları paralellik göstermektedir.
In this study, the effect of thermal treatment with different temperatures (40, 50, 60, 70, 80 ° C) and different times (5, 10, 15, 20, 25, 30 minutes) on Polyphenol oxidase and Peroxidase enzyme was investigated and the change in phenolic compounds was determined by FTIR spectroscopy and HPLC in apple juice. Enzyme inactivation generally increased with increasing temperature and time. In PPO enzyme, 99% enzyme inactivation was achieved after 20 minutes at 80 °C, whereas in POD enzyme 93.29% inactivation was achieved after 20 minutes at 80 °C. Generally, an increase was determined at 70 °C and 80 °C in total phenolic content and antioxidant activity. After 20 minutes thermal treatment at 80 °C, total phenolic content was determined as 668.41 ± 12.70 mg GAE / kg fresh weight, EC50 value was 24.28 ± 0.69 mg / ml. This has been associated with achieving enzyme inactivation. The phenolic compounds identified in apple juice by HPLC were catechin, chlorogenic acid, epicatechin and kaempferol. When FTIR spectra were examined, no change in phenolic compounds was observed as a result of thermal treatment. HPLC result and FTIR result were found to be parallel.
In this study, the effect of thermal treatment with different temperatures (40, 50, 60, 70, 80 ° C) and different times (5, 10, 15, 20, 25, 30 minutes) on Polyphenol oxidase and Peroxidase enzyme was investigated and the change in phenolic compounds was determined by FTIR spectroscopy and HPLC in apple juice. Enzyme inactivation generally increased with increasing temperature and time. In PPO enzyme, 99% enzyme inactivation was achieved after 20 minutes at 80 °C, whereas in POD enzyme 93.29% inactivation was achieved after 20 minutes at 80 °C. Generally, an increase was determined at 70 °C and 80 °C in total phenolic content and antioxidant activity. After 20 minutes thermal treatment at 80 °C, total phenolic content was determined as 668.41 ± 12.70 mg GAE / kg fresh weight, EC50 value was 24.28 ± 0.69 mg / ml. This has been associated with achieving enzyme inactivation. The phenolic compounds identified in apple juice by HPLC were catechin, chlorogenic acid, epicatechin and kaempferol. When FTIR spectra were examined, no change in phenolic compounds was observed as a result of thermal treatment. HPLC result and FTIR result were found to be parallel.
Açıklama
Anahtar Kelimeler
Elma suyu, Enzim inaktivasyonu, Fenolik bileşikler, FTIR, HPLC, Isıl işlem, Polifenol oksidaz, Peroksidaz, Apple juice, Enzyme inactivation, FTIR, HPLC, Peroxidase, Phenolic compounds, Polyphenol oxidase, Thermal treatment
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Doğanay, G. (2019). Elma suyunda ısıl işlem süresince Polifenol oksidaz, Peroksidaz inaktivasyonu ve fenolik bileşiklerdeki değişimin ftır spektroskopi kullanılarak belirlenmesi. (Yüksek Lisans Tezi) Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Niğde
