ANTİOKSİDAN AKTİVİTESİ VE AROMASI KORUNMUŞ FINDIK EKSTRAKTI ELDESİ, MASERASYON VE SC-CO2 EKSTRAKSİYONU VE EKSTRAKSİYON YÖNTEMLERİNİN KIYASLANMASI

Abstract

Bu çalışmada, Tombul tipi fındıklar (Corylus avellana L.) süperkritik karbondioksit (SC-CO2) ekstraksiyonu ve maserasyon yöntemi ile ekstrakte edildi. Ekstraksiyon verimleri; maserasyon ile % 0.84 iken SC-CO2 ekstraksiyonu ile % 8.5 olarak hesaplandı. Elde edilen ekstraktlarda uçucu bileşen analizleri Dinamik Headspace Analysis / Gaz Kromatografisi-Kütle Spektrometresi ile yapıldı ve 24 uçucu bileşik SC-CO2 yöntemiyle elde edilen ekstraktta, 41 bileşik ise maserasyon ile elde edilen ekstraktta tepit edildi. SC-CO2 tekniği ile elde edilen fındık ekstraktının 2,2-Dipenil-1-pikrilhidrazil (DPPH) yöntemiyle antioksidan kapasitesi incelendi buna göre; Süperkritik CO2 yöntemi ile elde edilen fındık ekstraktının daha iyi radikal süpürme kabiliyeti gösterdiği görüldü. SC-CO2 (12.35±0.06 μg / mL) ve maserasyon (8.79±0.23 μg / mL) yöntemi ile elde edilen ekstraktların antioksidan aktiviteleri için, sentetik antioksidan standartlarına kıyasla orta düzeyde bir etkiye sahip oldukları söylenebilir (p <0.05). SC-CO2 metodu ile elde edilen fındık ekstraktının toplam fenolik içeriği ile maserasyon ile elde edilen fındık ekstraktı arasında anlamlı bir fark gözlenmemiştir (p <0.05). Sonuç olarak, Tombul tipi fındıkların ekstraksiyonu için SC-CO2 tekniğinin, geleneksel bir yöntem olan maserasyon tekniğine kıyasla daha faydalı ve uygun olduğu sonucuna varılmıştır.

Keywords

• Antioksidan Kapasite
• Dinamik Headpace
• Fındık
• Süperkritik Karbondioksit Ekstraksiyonu
• Uçucu Bleşenler

ANTIOXIDANT CAPACITY AND FLAVOR PRESERVED HAZELNUT EXTRACT, MACERATION AND SC-CO2 EXTRACTION AND COMPARISON OF EXTRACTION METHODS

Abstract

In this study, Tombul type hazelnuts (Corylus avellana L.) were extracted by supercritical carbondioxide (SC-CO2) extraction and maceration method. The extraction yielded in 8.5% by SC-CO2 extraction when 0.84% by maceration. Extracted hazelnuts were analyzed by Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry and 24 volatile compounds were detected after SC-CO2 method while 41 compounds were detected after maceration. Flavour and antioxidant value preserved Hazelnut extract by SC-CO2 technique showed better radical scavenging ability in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) than the one by maceration. Antioxidant activities of the extracts obtained by SC-CO2 (12.35±0.06 μg/mL) and by maceration (8.79±0.23 μg/mL) had a medium impact compared with the synthetic antioxidant standards (P< 0.05). No significant difference was observed between the total phenolic contents of the hazelnut extracts obtained by SC-CO2 method and by maceration (P < 0.05). As a result, SC-CO2 technique for extraction of Tombul type hazelnuts was concluded to be more beneficial and suitable compared to maceration technique.

Keywords

• Antioxidant Capacity
• Dynamic Headspace
• Hazelnut
• SC-CO2 Extraction
• Volatile Compound

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