BAZI YERLİ ELMA ÇEŞİTLERİNİN FİTOKİMYASAL ANALİZİ VE ELMA AĞACI YAPRAKLARININ KSİLANAZ ÜRETİMİNDE DEĞERLENDİRİLMESİ

Year 2015, Volume: 40 Issue: 5, 271 - 278, 01.10.2015

Didem Sutay Kocabaş Eren Tur Aytaç Kocabaş

Abstract

Bu çalışmada, Golden delicious, Red delicious ve Granny smith elma çeşitlerinin sulu özüt bileşimlerigaz kromatografisi-kütle spektroskopisi (GC-MS) tekniğiyle belirlenmiştir. En yüksek antioksidanaktivite Red delicious elma kabuğunda (3.32±0.34 mg/ml EC50değeri), buna karşılık gelen toplamfenolik içeriği (754.4±43.3 mg GAE/100 g kuru ağırlık) ile belirlenmiştir. En yüksek protein içeriği(%2.09±0.07) ise Granny smith elma kabuğunda tespit edilmiştir. Granny smith elmaların bir diğerüstün özelliği de, Gram pozitif ve Gram negatif bakterilere karşı gösterdiği antimikrobiyel aktivitedir.Genel olarak, kabuklardaki protein konsantrasyonu etli kısımlara göre %36 daha yüksek bulunmuştur.Ayrıca, elma ağacı yaprakları kullanılarak katma değerli bir ürün (ksilanaz) üretimi atık değerlendirmeyaklaşımıyla incelenmiştir. En yüksek enzim üretimi (64.7±5.3 IU/ml) Red delicious elma ağacı yapraklarıkullanılarak elde edilmiştir

Keywords

Elma, antioksidan aktivite, antimikrobiyel aktivite, atık biyokütle, ksilanaz

PHYTOCHEMICAL ANALYSIS OF SOME NATIVE APPLE VARIETIES AND VALORIZATION OF APPLE TREE LEAVES FOR XYLANASE PRODUCTION

Abstract

In this study, the water extract compositions of Golden Delicious, Red Delicious and Granny Smith applevarieties were determined by gas chromatography-mass spectroscopy (GC-MS) technique. The highestantioxidant activity was determined in the peels of the Red delicious apples (EC50of 3.32±0.34 mg/ml)with a corresponding total phenolic content of 754.4±43.3 mg GAE/100 g dry weight. The highest proteincontent (2.09±0.07%) was detected in the peels of Granny Smith apples. Another superior property ofGranny smith apples was the antimicrobial activity against Gram positive and Gram negative bacteria.In general, protein concentrations in the peels were found 36% higher than the fleshy parts. In addition, avalue-added product (xylanase) production was investigated by utilizing apple tree leaves with thewaste-valorization approach. The highest enzyme production (64.7±5.3 IU/ml) was obtained by utilizingthe leaves of Red delicious apple tree

Keywords

Apple, antioxidant activity, antimicrobial activity, waste biomass, xylanase

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