Ultrases destekli ekstraksiyon yöntemi kullanılarak iğdeden (Elaeagnus angustifolia L.) fenolik madde ve C vitamini ekstraksiyon koşullarının optimizasyonu
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
Yapılan bu çalışmada, iğde tozunda bulunan fenolik bileşikler, antioksidan maddeler ve askorbik asit gibi biyoaktif bileşiklerin ekstraksiyonunun, farklı ultrases genlikleri (60-80-100 %), farklı sıcaklıklar (40-50-60 °C) ve farklı süreler (5-10-15 dk) uygulanarak ekstrakt üzerinde etkisine bakılmıştır. Toplam fenolik madde analizleri incelendiğinde en yüksek değerin 568 mg GAE/L ile 60°C'de %80 genlikte 5 dk sürede yapılan ekstraksiyon sonucunda değeri hesaplanmıştır. Bağımsız değişken parametrelerinden sıcaklık toplam fenolik madde ekstraksiyonu üzerinde istatistiksel açıdan etkili olmuştur. Antioksidan aktivite değeri olan EC50 değeri analizleri incelendiğinde en yüksek değerin 338,90 mg/L ile 50°C'de %60 genlikte 5 dk sürede yapılan ekstraksiyon sonucunda değeri hesaplanmıştır. Bağımsız değişken parametrelerinden süre, sıcaklık ve genlik antioksidan aktivite ekstraksiyonu üzerinde istatistiksel açıdan etkisiz olmuştur. Askorbik asit analizleri incelendiğinde en yüksek değerin 39,79 mg/100 g ile 60°C'de %60 genlikte 10 dk sürede yapılan ekstraksiyon sonucunda değeri hesaplanmıştır. Bağımsız değişken parametrelerinden süre, sıcaklık ve genlik askorbik asit ekstraksiyonu üzerinde istatistiksel açıdan etkili olmuştur. Renk değerleri incelendiğinde süre, sıcaklık ve genliğin istatistiksel açıdan etkili olduğu belirlenmiştir.
In this study, extraction of bioactive compounds such as phenolic compounds, antioxidant substances and ascorbic acid in buckthorn powder was carried out at different rates of ultrasound amplitude (60-80-100 %), different temperatures (40-50-60 °C) and different times (5-10-15 minutes) was applied and its effect on the extract was examined. When the total phenolic analyzes were evaluated according to the extraction results, the highest value was achieved with 568 mg GAE/L at 60°C with 80% amplitude in 5 minutes. Temperature, which is one of the independent variable parameters, was effective on the total phenolic substance extraction. When the EC50 value, which is the antioxidant activity value, was examined, the highest activity was calculated as 338.90 mg/L as a result of the extraction performed at 50°C at 60% amplitude for 5 minutes. The variation of the time, temperature and amplitude parameters selected as independent variables were calculated to be statistically insignificant on the antioxidant activity value. When the ascorbic acid value was examined, the independent variable parameters were statistically significant and the highest value was calculated as 39.79 mg/100 g in the extraction performed at 60°C at 60% amplitude for 10 minutes. When the color values were examined, it was determined that time, temperature and amplitude were statistically significant.
In this study, extraction of bioactive compounds such as phenolic compounds, antioxidant substances and ascorbic acid in buckthorn powder was carried out at different rates of ultrasound amplitude (60-80-100 %), different temperatures (40-50-60 °C) and different times (5-10-15 minutes) was applied and its effect on the extract was examined. When the total phenolic analyzes were evaluated according to the extraction results, the highest value was achieved with 568 mg GAE/L at 60°C with 80% amplitude in 5 minutes. Temperature, which is one of the independent variable parameters, was effective on the total phenolic substance extraction. When the EC50 value, which is the antioxidant activity value, was examined, the highest activity was calculated as 338.90 mg/L as a result of the extraction performed at 50°C at 60% amplitude for 5 minutes. The variation of the time, temperature and amplitude parameters selected as independent variables were calculated to be statistically insignificant on the antioxidant activity value. When the ascorbic acid value was examined, the independent variable parameters were statistically significant and the highest value was calculated as 39.79 mg/100 g in the extraction performed at 60°C at 60% amplitude for 10 minutes. When the color values were examined, it was determined that time, temperature and amplitude were statistically significant.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
