Doğu Karadeniz Bölgesindeki Yabani Çalıçileği (Vaccinium Myrtillus L.) Meyvelerinde Biyoaktif Bileşiklerin Farklı Tekniklerle Ekstraksiyonu

Abstract

Türkiye'de Doğu Karadeniz Bölgesi'nden toplanan yabani çalıçileği (Vaccinium myrtillus L.) meyvesinin biyoaktif bileşiklerinin ekstraksiyonu için klasik solvent ekstraksiyonu (CSE), solvent maserasyonu (SM), ultrason destekli ekstraksiyon (UAE) ve mikrodalga destekli ekstraksiyon (MAE) teknikleri uygulandı. Bu teknikler arasında ekstrakttaki toplam fenolik, toplam flavonoid ve toplam antosiyanin verimi açısından en iyi tekniğin MAE olduğu görüldü. MAE ekstraktındaki toplam fenolikler, toplam antosiyanin ve toplam flavonoid içeriği sırasıyla 1035 gallik asit/100 g fw, 963.16 mg siyanidin 3-glukozit eşdeğeri/100 g fw ve 150.21 mg kersetin eşdeğeri/100 g fw olarak belirlendi. Yabani çalıçileği özlerinde yedi farklı antosiyanin bileşiği tanımlandı. Ekstraksiyon tekniklerinin antosiyanin dağılımı üzerindeki etkisi ortaya çıkarıldı. Buna göre, yabani çalıçileği meyvesinde en baskın antosiyaninin malvidin-3-O-glukozit olduğu belirlendi.

Keywords

• Yabani çalıçileği
• biyoaktif bileşikler
• ultrason ekstraksiyonu
• mikrodalga ekstraksiyonu
• maserasyon

Extraction of Bioactive Compounds in Wild Bilberry (Vaccinium Myrtillus L.) in The Eastern Black Sea Region With Different Techniques

Abstract

Classical solvent extraction (CSE), solvent maceration (SM), ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) techniques were applied for the extraction of bioactive compounds of wild bilberry (Vaccinium myrtillus L.) fruit collected from the Eastern Black Sea Region in Turkey. Among these techniques, MAE is the most prominent in terms of total phenolics, total flavonoids and total anthocyanins yield in the extract. Total phenolics, total anthocyanin and total flavonoid content in MAE extract were determined as 1035 gallic acid/100 g fresh bilberry weight (fw), 963.16 mg cyanidin 3-glucoside equivalents/100 g fw and 150.21 mg quercetin equivalent/100 g fw, respectively. Seven different anthocyanin compounds were identified in bilberry extracts. The effect of extraction techniques on the anthocyanin’s distribution was revealed. Accordingly, malvidin-3-O-glucoside was found to be the most dominant anthocyanin in wild bilberry fruit.

Keywords

• Bilberry
• bioactive compounds
• ultrasound extraction
• microwave extraction
• maceration

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