Baltacıoğl, HandeTartıcı, Rabia2024-11-072024-11-0720222564-6605https://doi.org/10.28948/ngumuh.1120580https://search.trdizin.gov.tr/tr/yayin/detay/1132148https://hdl.handle.net/11480/12539In the study, bioactive component extraction was performed using the classical extraction method from broccoli. In the classical extraction method, the highest total phenolic substance (TPS), antioxidant activity (AOX) value and ascorbic acid content (AAC) determined were 690.94 mg GAE/kg dry matter (20°C/15min), 5.08 mg/ml (20°C/15 min) and 66.74 mg/100g dry matter (20°C/15 min), respectively. Extraction conditions were determined by using the Taguchi method. Accordingly, the best process conditions with the highest total phenolic substance, antioxidant activity and ascorbic acid value in the extraction were proved by the Taguchi method as 20°C/15min. When the colour values were examined, it was determined that the temperature had a significant effect on the colour values obtained in broccoli extract.eninfo:eu-repo/semantics/openAccessBiyolojiBilgisayar BilimleriYazılım MühendisliğiBitki BilimleriAntioxidant activityextractionbroccoliascorbic acidphenolic compoundArticle11494595110.28948/ngumuh.11205801132148