MANDALİNA KABUĞUNDAN ELDE EDİLEN KRİTİK ALTI SU EKSTRAKTLARININ ANTİOKSİDAN AKTİVİTE DÜZEYİNE EKSTRAKSİYON PARAMETRELERİNİN ETKİSİ

Abstract

Meyve suyu üretimi sırasında fazla miktarda yan ürün olarak açığa çıkan mandalina kabuğu gıda endüstrisinde içerdiği antioksidan bileşikler açısından önemli bir kaynaktır. Bu çalışmanın amacı, mandalina kabuğundan kritik altı su ekstraksiyonu tekniği ile elde edilen su ekstraktlarının antioksidan aktivite ve fenolik bileşik içeriğine ekstraksiyon sıcaklığının ve statik ekstraksiyon süresinin etkisini araştırmaktır. Kritik altı su ekstraktlarının antioksidan aktivitesi 1,1-difenil-2-pikrilhidrazil (DPPH)-IC₅₀ yöntemi, demir iyonu indirgeyici antioksidan güç (FRAP) yöntemi ve oksidan olarak bakır (II) kullanan toplam antioksidan (CUPRAC) yöntemi ile belirlenmiştir. 5 dakika statik ekstraksiyon süresi için ekstraksiyon sıcaklığının 50°C’den 180°C’ye yükselmesi ile mandalina kabuğundan elde edilen kritik altı su esktraktlarının IC₅₀ değerleri 40.8 kat düşmüş olup FRAP ve CUPRAC değerleri ise sırası ile 66.9 and 34.2 kat artmıştır. Ayrıca, kritik altı su esktraktlarının toplam fenolik madde (TPC) içeriği ekstraksiyon sıcaklığının 50°C’den 180°C’ye yükselmesi ile 5 ve 15 dakika statik ekstraksiyon sürelerinde sırası ile 4.9 ve 5.0 kat artmıştır. Buna karşın, ekstraksiyon sıcaklığının 50°C’den 180°C’ye yükselmesi ile 5 ve 15 dakika statik ekstraksiyon sürelerinde kritik altı su esktraktlarının toplam flavonoit içeriklerinde (TFC) sırası ile 9.6 ve 9.9 kat artış elde edilmiştir.

Keywords

• Kritik altı su ekstraksiyonu,antioksidan aktivite,mandalina kabuğu,fenolikler,flavonoitler,basınçlı çözgen ekstraktörü

THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL

Abstract

Mandarin peel, which discarded as by-product at large amounts during fruit juice production, are a valuable source of antioxidant compounds in the food industry. The aim of this study was to investigate the effect of extraction temperature and static extraction time on antioxidant activity and phenolic compounds during subcritical water extraction. The antioxidant activity of subcritical water extracts were determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay as IC₅₀, ferric ion reducing antioxidant power (FRAP) and total antioxidant potential assay using Cu(II) complex as an oxidant (CUPRAC). As the IC₅₀ value of the subcritical water extracts obtained from mandarin peel decreased 40.8 times, FRAP and CUPRAC values increased 66.9 and 34.2 times with increasing extraction temperature from 50 to 180°C for 5 min, respectively. Besides, total phenolic content (TPC) of subcritical water extracts increased 4.9 and 5.0 times from 50 to 180°C for 5 and 15 min whereas, 9.6 and 9.9 times increase was obtained for total flavonoid content (TFC) in the subcritical water extracts, respectively.

Keywords

• Subcritical water extraction,antioxidant activity,mandarin peel,phenolics,flavonoids,accelerated solvent extractor

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