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Extraction of pectin from rosehip (Rosa canina L.) fruit and waste

Yıl 2024, Cilt: 30 Sayı: 1, 109 - 118, 29.02.2024

Öz

Pectin extraction from rosehip fruit waste, whose fruits are mainly used in tea making, jam, marmalade and medicine, was carried out in order to evaluate the waste. Extraction of pectin was accomplished using hot acid extraction method, Citric acid (CA) as an organic acid and hydrochloric acid (HCl) as an inorganic acid were used as extractants. Yields and physicochemical properties of extracted pectins from rosehip fruit waste under different extraction conditions were determined. The pectin yields extracted from rosehip fruit waste were ranged between 8.35% and 12.43% depending on the extraction condition. The highest galacturonic acid content (Gal-A) of the extracted pectins was determined as 67.75±1.48 %, and this value was found to be 85.12±1.15% in commercial pectin. Esterification degree values of the extracted pectins showed that two thirds of them were high methoxylated pectin. Methoxyl content, which is one of the other physicochemical properties, was 12.47±1.05 for commercial pectin and this value varies between 6.05±0.85-11.48±0.95 for extracted pectins. The equivalent weights of the extracted pectins were in the range of 1250.0±1.70 g/mol and 477.3±1.25 g/mol. The obtained results showed that rosehip fruit waste can be evaluated in pectin extraction.

Kaynakça

  • [1] Muhitch MJ, Fletcher JS. “Isolation of the phenols of Paul’s Scarlet rose stems and stem derived suspension cultures”. Plant Physiology, 75, 592-595, 1984.
  • [2] Biacs PA, Daood H. “A high performance liquid chromatography and photodiode-array detection of carotenoid and carotenoid ester in fruit and vegetables”. Journal of Plant Physiology, 143(4-5), 520-525, 1994.
  • [3] De Vries DP. “Breeding research on rose pigments. II. Combining ability analyses of variance of four flavonoids in F1 population”. Euphytica, 29, 115-120, 1980.
  • [4] Izhaki I. “Essential amino acid composition of fleshy fruits versus maintenance requirements of passerine birds”. Journal of Chemical Ecology, 24, 1333-1345, 1998.
  • [5] Ercisli S, Orhan E, Esitken A. “Fatty acid composition of Rosa species seeds in Turkey”. Chemistry of Natural Compound, 43, 605-606, 2007.
  • [6] Demir F, Özcan M. “Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey”. Journal of Food Engineering, 47, 333-336, 2001.
  • [7] Kazaz S, Baydar H, Erbas S. “Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. Fruits”. Czech Journal of Food Sciences, 27, 178-184, 2009.
  • [8] Nakamura Y, Watanabe S, Miyake N, Kohno H, Osawa T. “Dihydrochalcones: evaluation as novel radical scavenging antioxidants”. Journal Agriculture Food Chemistry, 51, 3309-3312, 2003.
  • [9] Tapiero H, Tew KD, Ba GN, Mathe G. “Polyphenols: do they play a role in the prevention of human pathologies?”. Biomedicine and Pharmacotheraphy, 56(4), 200-207, 2002.
  • [10] Olsson ME, Andersson S, Werlemark G, Uggla M, Gustavsson KE. “Carotenoids and phenolics in rose hips”. Acta Horticulturae, 490, 249-253, 2005.
  • [11] Chrubasik C, Roufogalis BD, Müller-Ladner U, Chrubasik SA. “Systematic review on the Rosa canina effect and efficacy profile”. Phytotheraphy Research, 22, 725-733, 2008.
  • [12] Wenzig EM, Widowitz U, Kunert O, Chrubasik K, Bucar F, Knauder E, Bauer R. “Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations”. Phytomedicine, 15, 826-835, 2008.
  • [13] T.C. Tarım ve Orman Bakanlığı. “Bitkisel Üretim Genel Müdürlüğü Verileri”. Ankara, Türkiye, 2020.
  • [14] T.C. Tarım ve Orman Bakanlığı. “Orman Genel Müdürlüğü Verileri”. Ankara, Türkiye, 2020.
  • [15] Grohmann K, Cameron RG, Buslig BS. “Fractionation and pretreatment of orange peel by dilute acid hydrolysis”. Bioresource Technology, 54(2), 129-141, 1995.
  • [16] Voragen AG, Coenen GJ, Verhoef RP, Schols HA. “Pectin, a versatile polysaccharide present in plant cell walls”. Structural Chemistry, 20(2), 263-275, 2009.
  • [17] Garofalo SF, Tommasi T, Fino D. “A short review of green extraction technologies for rice bran oil”. Biomass Conversion and Biorefinery, 11, 569-587, 2021.
  • [18] Thirugnanasambandham K, Sivakumar V, Prakash Maran J. “Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel”. Carbohydrate Polymers, 112, 622-626, 2014.
  • [19] Lara-Espinoza C, Carvajal-Millán E, Balandrán-Quintana R, López-Franco Y, Rascón-Chu A. “Pectin and pectin-based composite materials: beyond food texture”. Molecules 23(4), 942(1-35), 2018.
  • [20] Raj AAS, Rubila S, Jayabalan R, Ranganathan TV. “A review on pectin: chemistry due to general properties of pectin and its pharmaceutical uses”. Omics International, 1(12), 1-4, 2012.
  • [21] Kiani H, Mousavi ME, Razavi H, Morris ER. “Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of Doogh, a yogurt-based Iranian drink”. Food Hydrocolloids, 24(8), 744-754, 2010.
  • [22] El-Nawawi SA, Heikel YA. “Factors affecting gelation of high-ester citrus pectin”. Process Biochemistry, 32(5), 381-385, 1997.
  • [23] Adetunji LR, Adekunle A, Orsat V, Raghavan V. “Advances in the pectin production process using novel extraction techniques: a review”. Food Hydrocolloids, 62, 239-250, 2017.
  • [24] Sandarani J. “A review: different extraction techniques of pectin”. Journal of Pharmacognosy & Natural Products, 3(3), 1-5, 2017.
  • [25] Fishman ML, Chau HK, Hoagland P, Arland TH. “Microwave-assisted extraction of lime pectin”. Journal of Food Hydrocolloids, 20, 1170-1177, 2006.
  • [26] Wang W, Ma X, Xu Y, Cao Y, Jiang Z, Ding T, Ye X, Liu D. “Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method (Chinese)”. Food Chemistry, 178, 106-114, 2015.
  • [27] Chen X, Zhu C. “Microwave-assisted chelating agent extraction of pectin from hawthorn wine pomace”. IOP Conference Series: Earth and Environmental Science, 310, 1-7, 2019.
  • [28] Dranca F, Oroian M. “Extraction, purification and characterization of pectin from alternative sources with potential technological applications”. Food Research International, 113, 327-350, 2018.
  • [29] Chhouk K, Quitain AT, Gaspillo PD, Maridable JB, Sasaki M, Shimoyama Y, Goto M. “Supercritical carbon dioxide-mediated hydrothermal extraction of bioactive compounds from Garcinia Mangostana pericarp”. The Journal of Supercritical Fluids, 110, 167-175, 2016.
  • [30] Liew SQ, Teoh WH, Tan CK, Yusoff R, Ngoh GC. “Subcritical water extraction of low methoxyl pectin from pomelo (Citrus grandis (L.) Osbeck) peels”. International Journal of Biological Macromolecules, 116, 128-135, 2018.
  • [31] Maric M, Grassino AN, Zhu Z, Barba FJ, Brncic M, Brncic SR. “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 & Technology, 76, 28-37, 2018.
  • [32] Ciriminna R, Fidalgo A, Delisi R, Ilharco LM, Pagliaro M. “Pectin production and global market”. Agro Food Industry Hi Tech, 27(5), 17-20, 2016.
  • [33] Iglesias MT, Lozano JE. “Extraction and characterization of sunflower peçtin”. Journal of Food Engineering, 62(3), 215-223, 2004.
  • [34] Ekouna JPE, Roblot CP, Courtois B, Courtois J. “Chemical characterization of pectin from green tea (Camellia sinensis)”. Carbohydrate Polymers, 83(3), 1232-1239, 2011.
  • [35] Rajendran NS, Thampi H. “Extraction and characterisation of pectin from banana peel”. Carpathian Journal of Food Science and Technology, 11(4), 45-63, 2019.
  • [36] Zakaria NA, Rahman RA, Zaidel DN, Dailin DJ, Jusoh M. “Microwave-assisted extraction of pectin from pineapple peel”. Malaysian Journal of Fundamental and Applied Sciences, 17(1), 33-38, 2021.
  • [37] Grassino AN, Brnčić M, Vikić-Topić D, Roca S, Dent M, Brnčić SR. “Ultrasound assisted extraction and characterization of pectin from tomato waste”. Food Chemistry, 198, 93-100, 2016.
  • [38] Sabater C, Sabater V, Olano A, Montilla A, Corzo N. “Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterization”. Food Hydrocolloids, 98, 1-16. 2020.
  • [39] Li L, Gao X, Liu J, Chitrakar B, Wang B, Wang Y. “Hawthorn pectin: Extraction, function and utilization”. Current Research in Food Science, 4(3), 429-435, 2021.
  • [40] Ognyanov M, Remoroza C, Schols HA, Georgiev Y, Kratchanova M, Kratchanov C. “Isolation and structure elucidation of pectic polysaccharide from rose hip fruits (Rosa canina L.)”. Carbohydrate Polymers, 151, 803-811, 2016.
  • [41] Sen E, Ozdemir S, Uguzdogan E. “Extraction and characterization of pectin from waste of fruit peels”. Pamukkale University Journal of Engineering Science, 27(7), 863-872, 2021.
  • [42] Sen E, Uguzdogan E. “Brewed black tea waste (Camellia sinensis L.) as alternative pectin source”. Journal of Food Measurement Characterization, 16, 4110-4120, 2022.
  • [43] Sen E, Gokturk E, Uguzdogan E. “Pectin extraction from garlic waste under dual acid condition”. Journal of Food Processing and Preservation, 46(12), e17150, 1-9, 2023.
  • [44] Fellows PJ. Food Processing Technology: Principles and practice, 4th ed. Cambridge, United Kingdom, Woodhead Publishing, 2017.
  • [45] Cunniff P. AOAC. Official Methods of Analysis of AOAC International. 16th ed. Washington DC, USA, Association of Official Analytical Chemists, 1995.
  • [46] Ranganna S. Pectin, Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd ed. New Delhi, India, Tata McGraw Hill, 2008.
  • [47] Bochek AM, Zabivalova NM, Petropavlovskii GA. “Determination of the esterification degree of polygalacturonic acid”. Russian Journal of Applied Chemistry, 74(5), 796-799, 2011.
  • [48] Blumenkrantz N, Hansen GA. “New method for quantitative determination of uronic acids”. Analytical Biochemistry, 54(2), 484-489, 1973.
  • [49] Korish M. "Faba bean hulls as a potential source of pectin". Journal of Food Science and Technology, 52(9), 6061- 6066, 2015.
  • [50] Maran JP, Sivakumar V, Thirugnanasambandham K, Sridhar R. “Optimization of microwave assisted extraction of pectin from orange peel”. Carbohydrate Polymers, 97, 703-709, 2013.
  • [51] Santos JDG, Espeleta AF, Branco A, de Assis SA. "Aqueous extraction of pectin from sisal waste". Carbohydrate Polymers, 92(2), 1997-2001, 2013.
  • [52] Kozioł A, Pomianek KŠ, Górniak A, Wikiera A, Cyprych K, Malik M. "Structural Determination of Pectins by Spectroscopy Methods". Coatings, 12(4), 546, 1-13, 2022.
  • [53] Tang PY, Kek TS, Gan CS, Hee CY, Chong CH, Woo KK. "Yield and some chemical properties of pectin extracted from the peels of dragon fruit (Hylocereus polyrhizus (Weber) Britton and Rose)". Philippine Agricultural Scientist, 94(3), 307-311, 2011.
  • [54] Kaya B, Okur I, Alpas H, Oztop MH. "High hydrostatic pressure assisted extraction of pectin from sugar beet pulp". International Journal of Food Science and Technology, 56(10), 4861-4870, 2021.
  • [55] Chan SY, Choo WS. "Efect of extraction conditions on the yield and chemical properties of pectin from cocoa husks". Food Chemistry, 141(4), 3752-3758, 2013.

Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu

Yıl 2024, Cilt: 30 Sayı: 1, 109 - 118, 29.02.2024

Öz

Meyveleri; çay yapımında, reçel, marmelat yapımında ve tıpta kullanılan kuşburnu meyvesi atıklarının değerlendirilmesi amacıyla pektin ekstraksiyonu gerçekleştirilmiştir. Sıcak asit ekstraksiyon yöntemi ile yapılan çalışmada organik asit olarak sitrik asit (CA) çözeltileri inorganik asit olarak hidroklorik asit (HCl) çözeltileri ekstraktant olarak kullanılmıştır. Çalışmada, kuşburnu meyvesi ve atıklarından değişik ekstraksiyon şartlarında ekstrakte edilen pektinlerin verimleri ve fizikokimyasal özellikleri belirlenmiştir. Kuşburnu meyvesi ve atıklarından ekstrakte edilen pektin verimleri ekstraksiyon şartları ile değişmiştir ve minimum %8.35 maksimum %12.43 pektin verim değeri elde edilmiştir. Pektinin önemli özelliklerinden olan galakturonik asit içeriği (Gal-A) ekstrakte edilen pektinler içerisinde en yüksek %67.75±1.48 olarak belirlenmesine karşın bu değer ticari pektinde %85.12±1.15 olarak belirlenmiştir. Gerçekleştirilen 24 ekstraksiyon çalışmasında esterleşme derecesi değerleri göz önüne alındığında, ekstrakte edilen pektinlerin üçte ikisinin yüksek metoksilli pektin sınıfında olduğu bulunmuştur. Diğer fizikokimyasal özelliklerden olan metoksil içeriği ticari pektin için 12.47±1.05 değerindeyken ekstrakte edilen pektinlerde bu değer 6.05±0.85-11.48±0.95 arasında değişmektedir. Ekstrakte edilen pektinlerin eşdeğer ağırlıkları en yüksek 1250.0±1.70 g/mol değerindeyken en düşük 477.3±1.25 g/mol değerindedir. Elde edilen sonuçlar kuşburnu meyvesi atıklarının pektin ekstraksiyonunda değerlendirilebileceğini göstermektedir.

Kaynakça

  • [1] Muhitch MJ, Fletcher JS. “Isolation of the phenols of Paul’s Scarlet rose stems and stem derived suspension cultures”. Plant Physiology, 75, 592-595, 1984.
  • [2] Biacs PA, Daood H. “A high performance liquid chromatography and photodiode-array detection of carotenoid and carotenoid ester in fruit and vegetables”. Journal of Plant Physiology, 143(4-5), 520-525, 1994.
  • [3] De Vries DP. “Breeding research on rose pigments. II. Combining ability analyses of variance of four flavonoids in F1 population”. Euphytica, 29, 115-120, 1980.
  • [4] Izhaki I. “Essential amino acid composition of fleshy fruits versus maintenance requirements of passerine birds”. Journal of Chemical Ecology, 24, 1333-1345, 1998.
  • [5] Ercisli S, Orhan E, Esitken A. “Fatty acid composition of Rosa species seeds in Turkey”. Chemistry of Natural Compound, 43, 605-606, 2007.
  • [6] Demir F, Özcan M. “Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey”. Journal of Food Engineering, 47, 333-336, 2001.
  • [7] Kazaz S, Baydar H, Erbas S. “Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. Fruits”. Czech Journal of Food Sciences, 27, 178-184, 2009.
  • [8] Nakamura Y, Watanabe S, Miyake N, Kohno H, Osawa T. “Dihydrochalcones: evaluation as novel radical scavenging antioxidants”. Journal Agriculture Food Chemistry, 51, 3309-3312, 2003.
  • [9] Tapiero H, Tew KD, Ba GN, Mathe G. “Polyphenols: do they play a role in the prevention of human pathologies?”. Biomedicine and Pharmacotheraphy, 56(4), 200-207, 2002.
  • [10] Olsson ME, Andersson S, Werlemark G, Uggla M, Gustavsson KE. “Carotenoids and phenolics in rose hips”. Acta Horticulturae, 490, 249-253, 2005.
  • [11] Chrubasik C, Roufogalis BD, Müller-Ladner U, Chrubasik SA. “Systematic review on the Rosa canina effect and efficacy profile”. Phytotheraphy Research, 22, 725-733, 2008.
  • [12] Wenzig EM, Widowitz U, Kunert O, Chrubasik K, Bucar F, Knauder E, Bauer R. “Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations”. Phytomedicine, 15, 826-835, 2008.
  • [13] T.C. Tarım ve Orman Bakanlığı. “Bitkisel Üretim Genel Müdürlüğü Verileri”. Ankara, Türkiye, 2020.
  • [14] T.C. Tarım ve Orman Bakanlığı. “Orman Genel Müdürlüğü Verileri”. Ankara, Türkiye, 2020.
  • [15] Grohmann K, Cameron RG, Buslig BS. “Fractionation and pretreatment of orange peel by dilute acid hydrolysis”. Bioresource Technology, 54(2), 129-141, 1995.
  • [16] Voragen AG, Coenen GJ, Verhoef RP, Schols HA. “Pectin, a versatile polysaccharide present in plant cell walls”. Structural Chemistry, 20(2), 263-275, 2009.
  • [17] Garofalo SF, Tommasi T, Fino D. “A short review of green extraction technologies for rice bran oil”. Biomass Conversion and Biorefinery, 11, 569-587, 2021.
  • [18] Thirugnanasambandham K, Sivakumar V, Prakash Maran J. “Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel”. Carbohydrate Polymers, 112, 622-626, 2014.
  • [19] Lara-Espinoza C, Carvajal-Millán E, Balandrán-Quintana R, López-Franco Y, Rascón-Chu A. “Pectin and pectin-based composite materials: beyond food texture”. Molecules 23(4), 942(1-35), 2018.
  • [20] Raj AAS, Rubila S, Jayabalan R, Ranganathan TV. “A review on pectin: chemistry due to general properties of pectin and its pharmaceutical uses”. Omics International, 1(12), 1-4, 2012.
  • [21] Kiani H, Mousavi ME, Razavi H, Morris ER. “Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of Doogh, a yogurt-based Iranian drink”. Food Hydrocolloids, 24(8), 744-754, 2010.
  • [22] El-Nawawi SA, Heikel YA. “Factors affecting gelation of high-ester citrus pectin”. Process Biochemistry, 32(5), 381-385, 1997.
  • [23] Adetunji LR, Adekunle A, Orsat V, Raghavan V. “Advances in the pectin production process using novel extraction techniques: a review”. Food Hydrocolloids, 62, 239-250, 2017.
  • [24] Sandarani J. “A review: different extraction techniques of pectin”. Journal of Pharmacognosy & Natural Products, 3(3), 1-5, 2017.
  • [25] Fishman ML, Chau HK, Hoagland P, Arland TH. “Microwave-assisted extraction of lime pectin”. Journal of Food Hydrocolloids, 20, 1170-1177, 2006.
  • [26] Wang W, Ma X, Xu Y, Cao Y, Jiang Z, Ding T, Ye X, Liu D. “Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method (Chinese)”. Food Chemistry, 178, 106-114, 2015.
  • [27] Chen X, Zhu C. “Microwave-assisted chelating agent extraction of pectin from hawthorn wine pomace”. IOP Conference Series: Earth and Environmental Science, 310, 1-7, 2019.
  • [28] Dranca F, Oroian M. “Extraction, purification and characterization of pectin from alternative sources with potential technological applications”. Food Research International, 113, 327-350, 2018.
  • [29] Chhouk K, Quitain AT, Gaspillo PD, Maridable JB, Sasaki M, Shimoyama Y, Goto M. “Supercritical carbon dioxide-mediated hydrothermal extraction of bioactive compounds from Garcinia Mangostana pericarp”. The Journal of Supercritical Fluids, 110, 167-175, 2016.
  • [30] Liew SQ, Teoh WH, Tan CK, Yusoff R, Ngoh GC. “Subcritical water extraction of low methoxyl pectin from pomelo (Citrus grandis (L.) Osbeck) peels”. International Journal of Biological Macromolecules, 116, 128-135, 2018.
  • [31] Maric M, Grassino AN, Zhu Z, Barba FJ, Brncic M, Brncic SR. “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 & Technology, 76, 28-37, 2018.
  • [32] Ciriminna R, Fidalgo A, Delisi R, Ilharco LM, Pagliaro M. “Pectin production and global market”. Agro Food Industry Hi Tech, 27(5), 17-20, 2016.
  • [33] Iglesias MT, Lozano JE. “Extraction and characterization of sunflower peçtin”. Journal of Food Engineering, 62(3), 215-223, 2004.
  • [34] Ekouna JPE, Roblot CP, Courtois B, Courtois J. “Chemical characterization of pectin from green tea (Camellia sinensis)”. Carbohydrate Polymers, 83(3), 1232-1239, 2011.
  • [35] Rajendran NS, Thampi H. “Extraction and characterisation of pectin from banana peel”. Carpathian Journal of Food Science and Technology, 11(4), 45-63, 2019.
  • [36] Zakaria NA, Rahman RA, Zaidel DN, Dailin DJ, Jusoh M. “Microwave-assisted extraction of pectin from pineapple peel”. Malaysian Journal of Fundamental and Applied Sciences, 17(1), 33-38, 2021.
  • [37] Grassino AN, Brnčić M, Vikić-Topić D, Roca S, Dent M, Brnčić SR. “Ultrasound assisted extraction and characterization of pectin from tomato waste”. Food Chemistry, 198, 93-100, 2016.
  • [38] Sabater C, Sabater V, Olano A, Montilla A, Corzo N. “Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterization”. Food Hydrocolloids, 98, 1-16. 2020.
  • [39] Li L, Gao X, Liu J, Chitrakar B, Wang B, Wang Y. “Hawthorn pectin: Extraction, function and utilization”. Current Research in Food Science, 4(3), 429-435, 2021.
  • [40] Ognyanov M, Remoroza C, Schols HA, Georgiev Y, Kratchanova M, Kratchanov C. “Isolation and structure elucidation of pectic polysaccharide from rose hip fruits (Rosa canina L.)”. Carbohydrate Polymers, 151, 803-811, 2016.
  • [41] Sen E, Ozdemir S, Uguzdogan E. “Extraction and characterization of pectin from waste of fruit peels”. Pamukkale University Journal of Engineering Science, 27(7), 863-872, 2021.
  • [42] Sen E, Uguzdogan E. “Brewed black tea waste (Camellia sinensis L.) as alternative pectin source”. Journal of Food Measurement Characterization, 16, 4110-4120, 2022.
  • [43] Sen E, Gokturk E, Uguzdogan E. “Pectin extraction from garlic waste under dual acid condition”. Journal of Food Processing and Preservation, 46(12), e17150, 1-9, 2023.
  • [44] Fellows PJ. Food Processing Technology: Principles and practice, 4th ed. Cambridge, United Kingdom, Woodhead Publishing, 2017.
  • [45] Cunniff P. AOAC. Official Methods of Analysis of AOAC International. 16th ed. Washington DC, USA, Association of Official Analytical Chemists, 1995.
  • [46] Ranganna S. Pectin, Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd ed. New Delhi, India, Tata McGraw Hill, 2008.
  • [47] Bochek AM, Zabivalova NM, Petropavlovskii GA. “Determination of the esterification degree of polygalacturonic acid”. Russian Journal of Applied Chemistry, 74(5), 796-799, 2011.
  • [48] Blumenkrantz N, Hansen GA. “New method for quantitative determination of uronic acids”. Analytical Biochemistry, 54(2), 484-489, 1973.
  • [49] Korish M. "Faba bean hulls as a potential source of pectin". Journal of Food Science and Technology, 52(9), 6061- 6066, 2015.
  • [50] Maran JP, Sivakumar V, Thirugnanasambandham K, Sridhar R. “Optimization of microwave assisted extraction of pectin from orange peel”. Carbohydrate Polymers, 97, 703-709, 2013.
  • [51] Santos JDG, Espeleta AF, Branco A, de Assis SA. "Aqueous extraction of pectin from sisal waste". Carbohydrate Polymers, 92(2), 1997-2001, 2013.
  • [52] Kozioł A, Pomianek KŠ, Górniak A, Wikiera A, Cyprych K, Malik M. "Structural Determination of Pectins by Spectroscopy Methods". Coatings, 12(4), 546, 1-13, 2022.
  • [53] Tang PY, Kek TS, Gan CS, Hee CY, Chong CH, Woo KK. "Yield and some chemical properties of pectin extracted from the peels of dragon fruit (Hylocereus polyrhizus (Weber) Britton and Rose)". Philippine Agricultural Scientist, 94(3), 307-311, 2011.
  • [54] Kaya B, Okur I, Alpas H, Oztop MH. "High hydrostatic pressure assisted extraction of pectin from sugar beet pulp". International Journal of Food Science and Technology, 56(10), 4861-4870, 2021.
  • [55] Chan SY, Choo WS. "Efect of extraction conditions on the yield and chemical properties of pectin from cocoa husks". Food Chemistry, 141(4), 3752-3758, 2013.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Kimya Mühendisliği (Diğer)
Bölüm Makale
Yazarlar

Nuray Kamberoğlu Bu kişi benim

Cem Barış Olçeşer Bu kişi benim

Feyzanur Düzyol Bu kişi benim

Zülal Cücen Bu kişi benim

Vugar Hajıyev Bu kişi benim

Erdal Uğuzdoğan

Yayımlanma Tarihi 29 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 30 Sayı: 1

Kaynak Göster

APA Kamberoğlu, N., Olçeşer, C. B., Düzyol, F., Cücen, Z., vd. (2024). Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 30(1), 109-118.
AMA Kamberoğlu N, Olçeşer CB, Düzyol F, Cücen Z, Hajıyev V, Uğuzdoğan E. Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Şubat 2024;30(1):109-118.
Chicago Kamberoğlu, Nuray, Cem Barış Olçeşer, Feyzanur Düzyol, Zülal Cücen, Vugar Hajıyev, ve Erdal Uğuzdoğan. “Kuşburnu (Rosa Canina L. L.) Meyvesi Ve atıklarından Pektin Ekstraksiyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 30, sy. 1 (Şubat 2024): 109-18.
EndNote Kamberoğlu N, Olçeşer CB, Düzyol F, Cücen Z, Hajıyev V, Uğuzdoğan E (01 Şubat 2024) Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 30 1 109–118.
IEEE N. Kamberoğlu, C. B. Olçeşer, F. Düzyol, Z. Cücen, V. Hajıyev, ve E. Uğuzdoğan, “Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 30, sy. 1, ss. 109–118, 2024.
ISNAD Kamberoğlu, Nuray vd. “Kuşburnu (Rosa Canina L. L.) Meyvesi Ve atıklarından Pektin Ekstraksiyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 30/1 (Şubat 2024), 109-118.
JAMA Kamberoğlu N, Olçeşer CB, Düzyol F, Cücen Z, Hajıyev V, Uğuzdoğan E. Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2024;30:109–118.
MLA Kamberoğlu, Nuray vd. “Kuşburnu (Rosa Canina L. L.) Meyvesi Ve atıklarından Pektin Ekstraksiyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 30, sy. 1, 2024, ss. 109-18.
Vancouver Kamberoğlu N, Olçeşer CB, Düzyol F, Cücen Z, Hajıyev V, Uğuzdoğan E. Kuşburnu (Rosa canina L. L.) meyvesi ve atıklarından pektin ekstraksiyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2024;30(1):109-18.





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