Karadut (Morus nigra) suyunda rutin ve toplam fenolik bileşiklerin ısıl parçalanma kinetiği

Year 2020, Volume: 24 Issue: 3, 290 - 300, 15.09.2020

Cemre Sernikli , Çetin Kadakal

https://doi.org/10.29050/harranziraat.687653

Abstract

Bu çalışmada, karadut suyunun 70-95 °C sıcaklık aralığında ve farklı ısıtma periyotlarında (0, 5, 10, 15, 20 ve 30 dk.) ısıl işleme tabi tutulmasıyla karadut suyunun rutin ve toplam fenolik içeriğinde meydana gelen değişimler belirlenmiştir. Bu amaçla taze karadut meyveleri öncelikle meyve suyunu işlenmiş ardından ısıl işlem uygulaması yapılmıştır. Karadut suyunda rutin tayini sıvı kromatografik, toplam fenolik tayini ise spektrofotometrik yöntemle belirlenmiştir. Isıl işlem sırasında, karadut suyunda ısıl işlem uygulamasına bağlı olarak rutin ve toplam fenolik içeriğindeki bozunmalar birinci dereceden kinetik modele uymuştur. Rutin ve toplam fenolik reaksiyonların sıcaklık bağımlılığı Arrhenius ilişkisi ile tanımlanmıştır. Rutin ve toplam fenolik içeriğinin 70-95 °C sıcaklık aralığındaki aktivasyon enerjileri sırasıyla 50.53 ve 34.89 kJ mol-1 bulunmuştur.

Keywords

Fenolik, Karadut, Meyve suyu, Parçalanma kinetiği, Rutin

Supporting Institution

Pamukkale Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

2016FBE007

Thanks

Çalışmada hammadde olarak kullanılan taze karadut meyvesinin sağlanmasındaki katkılarından dolayı GÜMÜŞSÜ GIDA A.Ş.’ne teşekkür ederiz.

Thermal degradation kinetics of rutin and total phenolic compounds in black mulberry (Morus nigra) juice

Abstract

In this paper, the effect of heat treatment on rutin and total phenolic compounds in black mulberry juice with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, fresh black mulberry fruits were processed to black mulberry juice and then thermal treatment is performed. Liquid chromatographic and spectrophotometric methods were used for the analysis of rutin and total phenolic compounds, respectively. During thermal processing, degradation of rutin and total phenolic compounds in black mulberry juice were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence of reaction. Activation energies for rutin and total phenolic compounds between 70 to 95 °C were found as 50.53 and 34.89 kJ mol-1, respectively.

Keywords

Phenolic, Black mulberry, Juice, Degradation kinetics, Rutin

Project Number

2016FBE007

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