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Characteristic Properties of Pectin from Quince (Cydonia vulgaris Pers.) Extracted with Different Methods

Year 2020, Volume: 18 Issue: 2, 164 - 171, 27.06.2020
https://doi.org/10.24323/akademik-gida.758830

Abstract

In this study, it was aimed to optimize the process conditions for the extraction of pectin from quince (solvent extraction (SE) and ultrasound assisted extraction (UAE)) and compare the yield and quality characteristics of pectins obtained by two different extraction methods. The effect of solid/solvent ratio, pH, process temperature, process time, mixing speed and ultrasonic wave frequency on pectin yield was determined as process conditions. While the maximum pectin yield was 12.28% under optimum conditions (1:10 of solid/solvent ratio, pH 2, 80°C of temperature, 120 minutes of processing time and 500 rpm of mixing speed) for solvent extraction, the maximum pectin yield in UAE was 10.85% (20 Hz of wave frequency, 30 minutes of processing time, pH 2, 1:10 of solid/solvent ratio and 80°C of temperature). Moisture content, color values, methyl esterification degree, ash content, foam stability, reducing sugar content, apparent viscosity and flow behavior, gelation degree and gel strength of pectin samples were determined, all pectin samples were high methoxly (MED> 50%). Statistically insignificant difference was found between the properties of pectins obtained under optimum conditions with two different methods, except for reducing sugar content (p> 0.05). Reducing sugar contents were determined as 25.29 and 27.71% for SE and UAE, respectively. As the most important criterion for the use of pectin as gelling agent and thickener in the food industry, the degree of methyl esterification was found high in pectins obtained by two different methods, which indicates that these pectins can be used as an additive in foods.

References

  • [1] Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H. Hosseini, S.S. (2017). Extraction optimization and physicochemical properties of pectin from melon peel. International Journal of Biological Macromolecules, 98, 709-716.
  • [2] Naqash, F., Masoodi, F.A., Rather, S.A., Wani, S.M., Gani, A. (2017). Emerging concepts in the nutraceutical and functional properties of pectin: A review. Carbohydrate Polymers, 168, 227-239.
  • [3] Marić, M., Grassino, A.N., Zhu, Z., Barba, F.J., Brnčić, M., Rimac Brnčić, S. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science and Technology, 76, 28-37.
  • [4] Pasandide, B., Khodaiyan, F., Mousavi, Z.E., Hosseini, S.S. (2017). Optimization of aqueous pectin extraction from citrus medica peel. Carbohydrate Polymers, 178, 27-33.
  • [5] Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Droogenbroeck, B.V., Elst, K., Sforza, S. (2016). Pectin content and composition from different food waste streams. Food Chemistry, 201, 37-45.
  • [6] Canteri-Schemin, M.H., Fertonani, H.C.R., Waszczynskyj, N., Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, 48(2), 259-266.
  • [7] Seggiani, M., Puccini, M., Pierini, M., Giovando, S. Forneris, C. (2009). Effect of different extraction and precipitation methods on yield and quality of pectin. International Journal of Food Science and Technology, 44(3), 574-580.
  • [8] Shpigelman, A., Kyomugasho, C., Christiaens, S., Loey, A.M., Van Hendrickx, M.E. (2015). The effect of high-pressure homogenization on pectin: Importance of pectin source and pH. Food Hydrocolloids, 43, 189-198.
  • [9] Abid, M., Cheikhrouhou, S., Renard, C.M.G.C., Bureau, S., Cuvelier, G., Attia, H., Ayadi, M.A. (2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 215, 318-325.
  • [10] BeMiller, J.N., (2018). “Pectins”, Chapter 15 in Carbohydrate Chemistry for Food Scientists, 3rd edition, AACC International, Elsevier Publishers, UK, 305p.
  • [11] May, C.D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12(1), 79-99.
  • [12] Chan, S.Y., Choo, W.S., Young, D.J., Loh, X.J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers, 161, 118-139.
  • [13] Bolat, İ., İkinci, A. (2015). Eşme ayva (Cydonia oblonga Miller) çeşidinin GAP bölgesindeki performansı. Harran Tarım ve Gıda Bilimleri Dergisi, 19(1), 16-23.
  • [14] Forni, E., Penci, M., Polesello, A. (1994). A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus Indica) peel. Carbohydrate Polymers, 23(4), 231-234.
  • [15] Jiang, L.N., Shang, J.J., He, L.B., Dan, J.M. (2012). Comparisons of microwave-assisted and conventional heating extraction of pectin from seed watermelon peel. In Advanced Materials Research, 1801-1806.
  • [16] Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.
  • [17] De Oliveira, C.F., Giordani, D., Lutckemier, R., Gurak, P.D., Cladera-Olivera, F., Marczak, L.D.F. (2016). Extraction of pectin from passion fruit peel assisted by ultrasound. LWT-Food Science and Technology, 71, 110-115.
  • [18] Şimşek, S. (2013). Havuç mayşesi ve posasından elde edilen pektin ve modifiye pektinlerin özellikleri ve çevresel etkileri, Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Isparta.
  • [19] Petkowicz, C.L.O., Vriesmann, L.C., Williams, P.A. (2017). Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin. Food Hydrocolloids, 65, 57-67.
  • [20] Avcı, A. (2014). Enstrümental Analiz Uygulama Kılavuzu, Sakarya Üniversitesi, Sakarya.
  • [21] Koyuncu, L.Ç. (2017). Extraction of pectin from grapefruit peel by using microwave technique, Yüksek LisansTezi. Gaziantep Üniversitesi, Gıda Mühendisliği Bölümü, Gaziantep.
  • [22] Güzel, M., Akpınar, Ö. (2017). Turunçgil kabuklarından elde edilen pektinlerin karakterizasyonu ve karşılaştırılması. Akademik Gıda, 15(1), 17-28.
  • [23] Açıkgöz, Ç., Poyraz, Z. (2006). Extraction and characterization of pectin obtained from quince (Cydonia vulgaris Pers.). Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12, 27-34.
  • [24] Atbakan, T. (2019). Farklı Kurutma Yöntemleri ile Kurutulan Pektinlerin Fizikokimyasal Özellikleri ve Jel Performanslarının Karşılaştırılması. Yüksek Lisans Tezi. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Antalya.
  • [25] Franke, K., Kießling, M. (2002). Influence of spray drying conditions on functionality of dried whole egg. Journal of the Science of Food and Agriculture, 82(15), 1837-1841.
  • [26] El-Nawawi, S.A., Heikel, Y.A. (1997). Factors affecting gelation of high-ester citrus pectin. Process Biochemistry, 32(5), 381-385.
  • [27] Wang, M., Huang, B., Fan, C., Zhao, K., Hu, H., Xu, X., Liu, F. (2016). Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid. International Journal of Biological Macromolecules, 91, 794-803.
  • [28] Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. Chapter 1: Introduction to Rheology, USA, 25p.
  • [29] Rasheed, A.M. (2008). Effect of different acids, heating time and particle size on pectin extraction from watermelon rinds. Journal of Kerbala University, 6, 234-243.
  • [30] Ismail, N.S.M., Ramli, N., Hani, N.M., Meon, Z. (2012). Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana, 41(1), 41-45.
  • [31] Abid, M., Renard, C.M.G.C., Watrelot, A.A., Fendri, I., Attia, H. Ayadi, M.A. (2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. International Journal of Biological Macromolecules, 93, 186-194.
  • [32] Thomas, M., Guillemin, F., Guillon, F., Thibault, J.F. (2003). Pectins in the fruits of Japanese quince (Chaenomeles japonica). Carbohydrate Polymers, 53(4), 361-372.
  • [33] Wandee, Y., Uttapap, D., Mischnick, P. (2019). Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions. Food Hydrocolloids, 87, 237-244.
  • [34] Yang, J.S., Mu, T.H., Ma, M.M. (2018). Extraction, structure, and emulsifying properties of pectin from potato pulp. Food Chemistry, 244, 197-205.
  • [35] Do Nascimento Oliveira, A., de Almeida Paula, D., de Oliveira, E.B., Saraiva, S.H., Stringheta, P.C., Ramos, A.M. (2018). Optimization of pectin extraction from Ubá mango peel through surface response methodology. International Journal of Biological Macromolecules, 113, 395-402.
  • [36] Liu, Z., Pi, F., Guo, X., Guo, X., Yu, S. (2019). Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction. Food Hydrocolloids, 88, 31-42.
  • [37] Muthusamy, S., Manickam, L.P., Murugesan, V., Muthukumaran, C., Pugazhendhi, A. (2019). Pectin extraction from Helianthus annuus (sunflower) heads using RSM and ANN modelling by a genetic algorithm approach. International Journal of Biological Macromolecules, 124, 750-758.
  • [38] Minjares-Fuentes, R., Femenia, A., Garau, M.C., Meza-Velázquez, J.A., Simal, S., Rosselló, C. (2014). Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach. Carbohydrate Polymers, 106, 179-189.
  • [39] Ying, Z., Han, X., Li, J. (2011). Ultrasound-assisted extraction of polysaccharides from mulberry leaves. Food Chemistry, 127(3), 1273-1279.
  • [40] Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Liu, D. (2015). Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method. Food Chemistry, 178, 106-114.
  • [41] Muhamadzadeh, J., Sadeghi-Mahoonak, A.R., Yaghbani, M., Aalami, M. (2010). Extraction of pectin from sunflower head residues of selected iranian caltivars. World Applied Sciences Journal, 8(1), 21-24.
  • [42] Wang, X., Chen, Q., Lü, X. (2014). Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids, 38, 129-137.
  • [43] Sumner, J.B. (1921). Dinitrosalicylic acid: A reagent for estimation of sugar in normal and diabetic urine. Journal of Biological Chemistry, 47, 5-9.
  • [44] Yapo, B.M. (2009). Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature. Journal of Agricultural and Food Chemistry, 57(4), 1572-1578.

Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri

Year 2020, Volume: 18 Issue: 2, 164 - 171, 27.06.2020
https://doi.org/10.24323/akademik-gida.758830

Abstract

Bu çalışmada ayvadan iki farklı yöntemle pektin ekstraksiyonu (çözgen ekstraksiyonu (SE) ve ultrason destekli ekstraksiyon (UAE)) için işlem koşullarının optimizasyonu ve elde edilen pektinlerin verim ve kalite özellikleri bakımından karşılaştırılması amaçlanmıştır. İşlem koşulları olarak; katı/çözgen oranı, pH, işlem sıcaklığı, işlem süresi, karıştırma hızı ve ultrasonik dalga frekansının pektin verimi üzerindeki etkisi incelenmiştir. Çözgen ekstraksiyonunda optimum koşullar (1:10 katı/çözgen oranı, pH 2, 80°C sıcaklık, 120 dakika işlem süresi ve 500 rpm karıştırma hızı) altında maksimum pektin verimi %12.28 olarak bulunurken, UAE’da maksimum pektin verimi %10.85 olarak (20 Hz dalga frekansı, 30 dakika işlem süresi, pH 2, 1:10 katı/çözgen oranı ve 80°C sıcaklık) bulunmuştur. Pektin örneklerinin nem içeriği, renk değerleri (L*, a*, b*), metil esterifikasyon derecesi, kül miktarı, köpük stabilitesi, indirgen şeker miktarı, görünür viskozite ve akış özellikleri, jel derecesi ve jel gücü özellikleri incelenmiş, tüm pektin örnekleri yüksek metoksilli olarak (MED>%50) bulgulanmıştır. İki farklı yöntemle optimum koşullarda elde edilen pektinlerin indirgen şeker miktarları haricinde diğer özellikleri arasında istatiksel olarak bir fark saptanamamıştır (p>0.05). İndirgen şeker içerikleri ise SE ve UAE için sırasıyla %25.29 ve %27.71 olarak belirlenmiştir. Pektinin gıda sanayisinde jelleştirici ve kıvam arttırıcı olarak kullanılması için en önemli kriter olan metil esterifikasyon derecesi iki yöntemle elde edilen pektinde de yüksek bulunduğundan, iki pektinin de gıdalarda katkı maddesi olarak kullanılabilirliği uygun bulunmuştur.

References

  • [1] Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H. Hosseini, S.S. (2017). Extraction optimization and physicochemical properties of pectin from melon peel. International Journal of Biological Macromolecules, 98, 709-716.
  • [2] Naqash, F., Masoodi, F.A., Rather, S.A., Wani, S.M., Gani, A. (2017). Emerging concepts in the nutraceutical and functional properties of pectin: A review. Carbohydrate Polymers, 168, 227-239.
  • [3] Marić, M., Grassino, A.N., Zhu, Z., Barba, F.J., Brnčić, M., Rimac Brnčić, S. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science and Technology, 76, 28-37.
  • [4] Pasandide, B., Khodaiyan, F., Mousavi, Z.E., Hosseini, S.S. (2017). Optimization of aqueous pectin extraction from citrus medica peel. Carbohydrate Polymers, 178, 27-33.
  • [5] Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Droogenbroeck, B.V., Elst, K., Sforza, S. (2016). Pectin content and composition from different food waste streams. Food Chemistry, 201, 37-45.
  • [6] Canteri-Schemin, M.H., Fertonani, H.C.R., Waszczynskyj, N., Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, 48(2), 259-266.
  • [7] Seggiani, M., Puccini, M., Pierini, M., Giovando, S. Forneris, C. (2009). Effect of different extraction and precipitation methods on yield and quality of pectin. International Journal of Food Science and Technology, 44(3), 574-580.
  • [8] Shpigelman, A., Kyomugasho, C., Christiaens, S., Loey, A.M., Van Hendrickx, M.E. (2015). The effect of high-pressure homogenization on pectin: Importance of pectin source and pH. Food Hydrocolloids, 43, 189-198.
  • [9] Abid, M., Cheikhrouhou, S., Renard, C.M.G.C., Bureau, S., Cuvelier, G., Attia, H., Ayadi, M.A. (2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 215, 318-325.
  • [10] BeMiller, J.N., (2018). “Pectins”, Chapter 15 in Carbohydrate Chemistry for Food Scientists, 3rd edition, AACC International, Elsevier Publishers, UK, 305p.
  • [11] May, C.D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12(1), 79-99.
  • [12] Chan, S.Y., Choo, W.S., Young, D.J., Loh, X.J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers, 161, 118-139.
  • [13] Bolat, İ., İkinci, A. (2015). Eşme ayva (Cydonia oblonga Miller) çeşidinin GAP bölgesindeki performansı. Harran Tarım ve Gıda Bilimleri Dergisi, 19(1), 16-23.
  • [14] Forni, E., Penci, M., Polesello, A. (1994). A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus Indica) peel. Carbohydrate Polymers, 23(4), 231-234.
  • [15] Jiang, L.N., Shang, J.J., He, L.B., Dan, J.M. (2012). Comparisons of microwave-assisted and conventional heating extraction of pectin from seed watermelon peel. In Advanced Materials Research, 1801-1806.
  • [16] Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.
  • [17] De Oliveira, C.F., Giordani, D., Lutckemier, R., Gurak, P.D., Cladera-Olivera, F., Marczak, L.D.F. (2016). Extraction of pectin from passion fruit peel assisted by ultrasound. LWT-Food Science and Technology, 71, 110-115.
  • [18] Şimşek, S. (2013). Havuç mayşesi ve posasından elde edilen pektin ve modifiye pektinlerin özellikleri ve çevresel etkileri, Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Isparta.
  • [19] Petkowicz, C.L.O., Vriesmann, L.C., Williams, P.A. (2017). Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin. Food Hydrocolloids, 65, 57-67.
  • [20] Avcı, A. (2014). Enstrümental Analiz Uygulama Kılavuzu, Sakarya Üniversitesi, Sakarya.
  • [21] Koyuncu, L.Ç. (2017). Extraction of pectin from grapefruit peel by using microwave technique, Yüksek LisansTezi. Gaziantep Üniversitesi, Gıda Mühendisliği Bölümü, Gaziantep.
  • [22] Güzel, M., Akpınar, Ö. (2017). Turunçgil kabuklarından elde edilen pektinlerin karakterizasyonu ve karşılaştırılması. Akademik Gıda, 15(1), 17-28.
  • [23] Açıkgöz, Ç., Poyraz, Z. (2006). Extraction and characterization of pectin obtained from quince (Cydonia vulgaris Pers.). Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12, 27-34.
  • [24] Atbakan, T. (2019). Farklı Kurutma Yöntemleri ile Kurutulan Pektinlerin Fizikokimyasal Özellikleri ve Jel Performanslarının Karşılaştırılması. Yüksek Lisans Tezi. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Antalya.
  • [25] Franke, K., Kießling, M. (2002). Influence of spray drying conditions on functionality of dried whole egg. Journal of the Science of Food and Agriculture, 82(15), 1837-1841.
  • [26] El-Nawawi, S.A., Heikel, Y.A. (1997). Factors affecting gelation of high-ester citrus pectin. Process Biochemistry, 32(5), 381-385.
  • [27] Wang, M., Huang, B., Fan, C., Zhao, K., Hu, H., Xu, X., Liu, F. (2016). Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid. International Journal of Biological Macromolecules, 91, 794-803.
  • [28] Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. Chapter 1: Introduction to Rheology, USA, 25p.
  • [29] Rasheed, A.M. (2008). Effect of different acids, heating time and particle size on pectin extraction from watermelon rinds. Journal of Kerbala University, 6, 234-243.
  • [30] Ismail, N.S.M., Ramli, N., Hani, N.M., Meon, Z. (2012). Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana, 41(1), 41-45.
  • [31] Abid, M., Renard, C.M.G.C., Watrelot, A.A., Fendri, I., Attia, H. Ayadi, M.A. (2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. International Journal of Biological Macromolecules, 93, 186-194.
  • [32] Thomas, M., Guillemin, F., Guillon, F., Thibault, J.F. (2003). Pectins in the fruits of Japanese quince (Chaenomeles japonica). Carbohydrate Polymers, 53(4), 361-372.
  • [33] Wandee, Y., Uttapap, D., Mischnick, P. (2019). Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions. Food Hydrocolloids, 87, 237-244.
  • [34] Yang, J.S., Mu, T.H., Ma, M.M. (2018). Extraction, structure, and emulsifying properties of pectin from potato pulp. Food Chemistry, 244, 197-205.
  • [35] Do Nascimento Oliveira, A., de Almeida Paula, D., de Oliveira, E.B., Saraiva, S.H., Stringheta, P.C., Ramos, A.M. (2018). Optimization of pectin extraction from Ubá mango peel through surface response methodology. International Journal of Biological Macromolecules, 113, 395-402.
  • [36] Liu, Z., Pi, F., Guo, X., Guo, X., Yu, S. (2019). Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction. Food Hydrocolloids, 88, 31-42.
  • [37] Muthusamy, S., Manickam, L.P., Murugesan, V., Muthukumaran, C., Pugazhendhi, A. (2019). Pectin extraction from Helianthus annuus (sunflower) heads using RSM and ANN modelling by a genetic algorithm approach. International Journal of Biological Macromolecules, 124, 750-758.
  • [38] Minjares-Fuentes, R., Femenia, A., Garau, M.C., Meza-Velázquez, J.A., Simal, S., Rosselló, C. (2014). Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach. Carbohydrate Polymers, 106, 179-189.
  • [39] Ying, Z., Han, X., Li, J. (2011). Ultrasound-assisted extraction of polysaccharides from mulberry leaves. Food Chemistry, 127(3), 1273-1279.
  • [40] Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Liu, D. (2015). Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method. Food Chemistry, 178, 106-114.
  • [41] Muhamadzadeh, J., Sadeghi-Mahoonak, A.R., Yaghbani, M., Aalami, M. (2010). Extraction of pectin from sunflower head residues of selected iranian caltivars. World Applied Sciences Journal, 8(1), 21-24.
  • [42] Wang, X., Chen, Q., Lü, X. (2014). Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids, 38, 129-137.
  • [43] Sumner, J.B. (1921). Dinitrosalicylic acid: A reagent for estimation of sugar in normal and diabetic urine. Journal of Biological Chemistry, 47, 5-9.
  • [44] Yapo, B.M. (2009). Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature. Journal of Agricultural and Food Chemistry, 57(4), 1572-1578.
There are 44 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Papers
Authors

Esra Fırat This is me 0000-0002-0493-1705

Figen Kaymak Ertekin This is me 0000-0001-5042-3659

Publication Date June 27, 2020
Submission Date March 6, 2020
Published in Issue Year 2020 Volume: 18 Issue: 2

Cite

APA Fırat, E., & Kaymak Ertekin, F. (2020). Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri. Akademik Gıda, 18(2), 164-171. https://doi.org/10.24323/akademik-gida.758830
AMA Fırat E, Kaymak Ertekin F. Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri. Akademik Gıda. June 2020;18(2):164-171. doi:10.24323/akademik-gida.758830
Chicago Fırat, Esra, and Figen Kaymak Ertekin. “Farklı Yöntemler İle Ayvadan (Cydonia Vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri”. Akademik Gıda 18, no. 2 (June 2020): 164-71. https://doi.org/10.24323/akademik-gida.758830.
EndNote Fırat E, Kaymak Ertekin F (June 1, 2020) Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri. Akademik Gıda 18 2 164–171.
IEEE E. Fırat and F. Kaymak Ertekin, “Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri”, Akademik Gıda, vol. 18, no. 2, pp. 164–171, 2020, doi: 10.24323/akademik-gida.758830.
ISNAD Fırat, Esra - Kaymak Ertekin, Figen. “Farklı Yöntemler İle Ayvadan (Cydonia Vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri”. Akademik Gıda 18/2 (June 2020), 164-171. https://doi.org/10.24323/akademik-gida.758830.
JAMA Fırat E, Kaymak Ertekin F. Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri. Akademik Gıda. 2020;18:164–171.
MLA Fırat, Esra and Figen Kaymak Ertekin. “Farklı Yöntemler İle Ayvadan (Cydonia Vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri”. Akademik Gıda, vol. 18, no. 2, 2020, pp. 164-71, doi:10.24323/akademik-gida.758830.
Vancouver Fırat E, Kaymak Ertekin F. Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri. Akademik Gıda. 2020;18(2):164-71.

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