ISIL İŞLEMİN ELMA SUYUNDA ENZİM AKTİVİTESİ VE FENOLİK BİLEŞİKLERE ETKİSİ: FTIR VE HPLC ÇALIŞMASI

Year 2021, , 14 - 26, 30.03.2021

Hande Baltacıoğlu , Gözde Doğanay

https://doi.org/10.21923/jesd.848043

Abstract

Bu çalışmada farklı sıcaklık (40, 50, 60, 70 ve 80 °C) ve sürelerde (5, 10, 15, 20, 25, 30 dakika) uygulanan ısıl işlemin elma suyunda Polifenol oksidaz (PPO) ve Peroksidaz (POD) enzim aktivitesi ile fenolik bileşikler üzerine etkisi incelenmiş ve fenolik bileşiklerdeki değişim FTIR spektroskopisi ve HPLC kullanılarak belirlenmiştir. Enzim inaktivasyonu genellikle artan sıcaklık ve zamanla artmıştır. PPO enziminde 80 °C’de 20 dakika sonunda % 99 inaktivasyon sağlanırken, POD enziminde 80 °C’de 20 dakika sonunda % 93,29 inaktivasyon sağlanmıştır. Genellikle 70 ve 80 °C sıcaklıkta toplam fenolik ve antioksidan aktivitede artış belirlenmiştir. Bu artış, enzim inaktivasyonu ile ilişkilendirilmiştir. 80 °C’ de 20 dakika ısıl işlemden sonra toplam fenolik madde miktarı 668,41 ± 12,70 mg GAE/kg yaş ağırlık, EC50 değeri 24,28 ± 0,69 mg/ml olarak belirlenmiştir. HPLC ile elma suyunda belirlenen fenolik bileşikler kateşin, klorojenik asit, epikateşin ve kamferol olmuştur. 80 °C’ de 20 dakikada gerçekleştirilen ısıl işlem sonunda fenolik bileşiklerin miktarında artış belirlenmiştir. FTIR spektrumları incelendiğinde spesifik bantların epikateşin ve klorojenik asitle uyumlu olduğu ve bulunan sonuçların HPLC ile paralellik gösterdiği belirlenmiştir. Ayrıca FTIR spektroskopisi ile fenolik bileşiklerde bir değişim gözlenmemiştir.

Keywords

Elma suyu, Isıl işlem, Fenolik Bileşik, FTIR, HPLC

EFFECT OF THERMAL TREATMENT ON ENZYME ACTIVITY AND PHENOLIC COMPOUNDS IN APPLE JUICE: FTIR AND HPLC STUDY

Abstract

In this study, the effect of thermal treatment with different temperatures (40, 50, 60, 70, 80 ° C) and times (5, 10, 15, 20, 25, 30 minutes) on Polyphenol oxidase(PPO) and Peroxidase (POD) and phenolic compounds in apple juice was investigated and the change in phenolic compounds was determined by FTIR spectroscopy and HPLC. Enzyme inactivation generally increased with increasing temperature and time. In PPO 99 % and in POD 93.29 % inactivation was achieved after 20 minutes at 80 °C. Generally, an increase was determined at 70 and 80 °C in total phenolic content (TPC) and antioxidant activity. This increase has been associated with enzyme inactivation. After 20 minutes at 80 °C, TPC was determined as 668.41 ± 12.70 mg GAE/kg fresh weight, EC50 value was 24.28 ± 0.69 mg/ml. The phenolic compounds identified in apple juice by HPLC were catechin, chlorogenic acid, epicatechin and kaempferol. An increase in the amount of phenolic compounds was determined for 20 minutes at 80 °C. When FTIR spectra were examined, it was determined that the specific bands were compatible with epicatechin and chlorogenic acid and these results were parallel to HPLC. In addition, no change in phenolic compounds was observed with FTIR spectroscopy.

Keywords

Apple Juice, Thermal Treatment, Phenolic Compound, FTIR, HPLC

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