GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU

Abstract

Bu çalışmanın amacı gilaburu (Viburnum opulus L.) meyvesinden fenolik bileşiklerin ultrason destekli ekstraksiyon sistemi ile elde edilmesidir. Gilaburu meyvesinde bulunan yüksek miktardaki fenolik bileşikler, hassas yapıları nedeniyle kolayca bozulabilmektedirler. Bu nedenle, ekstraksiyon yöntemi olarak fenolik bileşiklere en az düzeyde zarar verecek yenilikçi teknolojiler önem kazanmaktadır. Çalışmada, üç farklı katı:solvent oranı (5:100, 10:100, 15:100) ve 6 farklı işlem süresi  kullanılarak (1 dk , 10 dk, 20 dk, 30 dk, 60 dk, 120 dk) su ile ekstraksiyon işlemi gerçekleştirilmiştir. Bağımlı değişkenler olarak toplam fenolik madde miktarı, antioksidan aktivite ve renk değerleri belirlenmiştir. Toplam fenolik madde miktarı değerlerine göre optimum katı: solvent oranı ve optimum ekstraksiyon süresi sırasıyla 5:100 ve 60 dakika olarak bulunmuştur. Ek olarak L*, a*, b* ve toplam renk farkı değerleri toplam fenolik madde miktarlarıyla yüksek oranda pozitif korelasyon göstermiştir.

Keywords

• Ultrason destekli ekstraksiyon,fenolik bileşenler,Gilaburu,optimizasyon

ULTRASOUND ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CRANBERRY BUSH (VIBURNUM OPULUS L.) FRUIT

Abstract

The aim of the study is extraction of phenolic compounds from cranberry bush (Viburnum opulus L.) fruit using ultrasonic bath at 50 ⁰C. High amount of phenolic compounds which is included in the cranberry bush fruit, are easily deteriorated because of theirs sensible structure. For this reason novel technologies that will fewest harm to phenolic compounds are growing importance. At the study, extraction operation is carried out by water using three different solid:solvent ratio (5:100, 10:100, 15:100) and  six different process times (1 min, 10 min, 20 min, 30 min, 60 min, 120 min). Total phenolic contents, antioxidant capacity and color values were determined. The optimum solid solvent ratio and optimum extraction time according to the total phenolic compund values found as 5:100 and 60 minute, respectively. On the other hand L*, a*, b* and total color change values showed a highly possitive correlation with total phenolic contents. 

Keywords

• Ultrasound assisted extraction,phenolic compounds,Cranberrybush fruit,optimization

References

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