ULTRASONİK DESTEKLİ EKSTRAKSİYON PARAMETRELERİNİN KUŞBURNU (ROSA CANINA L.) MEYVESİNİN TOPLAM FENOLİK VE KAROTENOİD MİKTARLARI İLE ANTİOKSİDAN AKTİVİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmanın amacı, ultrasonik ekstraksiyon parametrelerinden sonikasyon süresi (3, 6, 9, 12 ve 15 dakika), genlik (%25, 50 ve 100), sıcaklık (20, 30 ve 40°C) ve çözücü:meyve ezmesi oranlarının (5, 10 ve 15 mL/g) kuşburnunun toplam fenolik ve karotenoid miktarları üzerine etkisini belirlemektir. Ultrasonikasyon süresi artırıldığında toplam fenolik madde miktarı 3.18 mg/g değerinden 4.51 mg/g değerine; toplam karotenoid miktarı ise 4.29 mg/kg değerinden 18.70 mg/kg değerine yükselmiştir. Ultrasonikasyon genliğinin toplam karotenoid miktarı üzerine etkisi istatistiksel olarak anlamlı (P <0.05) olup, toplam fenolik madde miktarı ve antioksidan aktivite üzerine etkisi anlamlı bulunmamıştır (P >0.05). Sıcaklığın artırılması toplam fenolik madde miktarında istatistiksel olarak anlamlı (P <0.05) değişime neden olurken, toplam karotenoid miktarı ve antioksidan aktivite üzerine etkisi anlamlı olmamıştır (P >0.05). Diğer taraftan, ultrasonik ekstraksiyon sırasında çözücü:meyve ezmesi oranının artırılması daha fazla karotenoidin ekstraksiyonunu sağlamıştır. Elde edilen sonuçlara göre, ultrasonik ekstraksiyon yönteminin kuşburnu meyvesindeki biyoaktif bileşiklerin ekstraksiyonunda başarıyla kullanılabileceği belirlenmiştir.

Keywords

• Ultrasonik ekstraksiyon
• kuşburnu
• antioksidan aktivite
• toplam fenolik madde
• toplam karotenoit miktarı

EFFECTS OF ULTRASOUND-ASSISTED EXTRACTION PARAMETERS ON THE TOTAL PHENOLIC AND CAROTENOID CONTENTS AND ANTIOXIDANT ACTIVITY OF ROSEHIP (ROSA CANINA L.)

Abstract

The purpose of this study was to determine the effects of the ultrasonic extraction parameters such as sonication times (3, 6, 9, 12 and 15 minutes), amplitude (25, 50 and 100), temperature (20, 30 and 40 °C), and solvent:fruit paste ratios (5, 10 and 15 mL/g) on the total phenolic and total carotenoid contents of rosehip. The total phenolic content increased from 3.18 mg/g to 4.51 mg/g and the total carotenoid content increased from 4.29 mg/kg to 18.70 mg/kg as the ultrasonication time increased. While the effect of ultrasonication amplitude on total carotenoid content was significant (P <0.05), its effect on the total phenolic content and antioxidant activity was found insignificant (P >0.05). Increasing the temperature caused a significant (P <0.05) change in the total phenolic content, while its effect on the total amount of carotenoid and antioxidant activity was insignificant (P >0.05). On the other hand, increasing the solvent:fruit paste ratio provided extraction of more carotenoids. According to the results of the study, it has been determined that the ultrasonic extraction method can be used successfully in the extraction of bioactive compounds of rosehip.

Keywords

• Ultrasound extraction
• rosehip
• antioxidant activity
• total phenolic compound
• total carotenoid content

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