KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ

Year 2019, , 318 - 327, 15.04.2019

Atilla Şimşek

https://doi.org/10.15237/gida.GD19027

Abstract

Bu çalışmada, kırmızı pancarın (Beta vulgaris L.)
betalainlerinin ultrasonik banyoda, farklı sıcalık ve sürelerde (40-80⁰C,
5-210 dk) değişimi incelenmiştir. Sıcaklık derecesi (T), süre (t) ve Txt
interaksiyonun betalainler, toplam fenolik madde (TFM), DPPH radikal süpürme
aktivitesi (DPPH-RSA), Hunter L, a ve b değerleri üzerine etkisi önemli (P
<0.001) bulunmuştur. Termal destekli ultrasonik ekstraksiyonun (TDUE), 60⁰C-40
dk ve 80⁰C-25 dk uygulamaları ile betalainlerin en yüksek değere
ulaştığı, daha sonra artan sürelerin ise azalmalara neden olduğu
belirlenmiştir. TDUE’nun 40⁰C uygulamasında ise betalainlerin yavaş
artış gösterdiği fakat bu artışın diğer proseslere (60-80⁰C) ait
değerlerin altında kaldığı tespit edilmiştir. Diğer taraftan, betalainlerin
değişiminin TFM, DPPH-RSA ve Hunter L, a ve b değeri değişimi ile ilişkili
olduğu ve TDUE koşullarında elde edilen matematiksel eşitliklerin (R² =%84-87),
betalainlerdeki değişime ait optimum koşulları belirlemede kullanılabileceği
ortaya çıkmıştır.

Keywords

Kırmızı pancar, Beta vulgaris L., betalainler, doğal renk maddeleri, ultrasonik ekstraksiyon

THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS

Abstract

In this study, the change of red beet (Beta vulgaris
L.) betalains was investigated in ultrasonic bath at different temperature and
times (40-80⁰C, 5-210 min). The effect of temperature (T), time (t)
and Txt interaction on betalaines, total phenolic matter (TPM), DPPH radical
scavenging activity (DPPH-RSA), Hunter L, a and b values were significant (P
<0.001). It was determined that maximum betalain values were reached at 60⁰C-40
min and 80⁰C-25 min of thermal assisted ultrasonic extraction (TAUE)
then decreased with increasing time. In the 40⁰C application of
TAUE, betalaines increased slowly but remained below the values of other
processes (60-80⁰C). On the other hand, it has been found that the
change of betalaines is related to TFM, DPPH-RSA and Hunter L, a and b value
changes, and the mathematical equations (R² = 84-87%) obtained in
TDUE conditions can be used to determine the optimum conditions for betalains
changes.

Keywords

Red beetroot, Beta vulgaris L., betalains, natural colorants, ultrasonic extraction

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