Yeşil Cevizlerden Ultrason Destekli Ekstraksiyon Yöntemiyle Fenolik Bileşiklerin Eldesi

Year 2023, , 185 - 191, 30.04.2023

Serdar Uğurlu , Emre Bakkalbaşı

https://doi.org/10.53433/yyufbed.1150133

Cited By: 2

Abstract

Bu çalışmada, yeşil cevizden fenolik bileşiklerin ekstraksiyonuna iki farklı yöntemin etkisi araştırılmıştır. Fenolik bileşikler yeşil cevizden konvansiyonel yöntemle (120, 240, 360 480, 720, 960 ve 1200 dakika) ve ultrason destekli ekstraksiyon (%25, 50, 75 ve 100 genlik; 10, 20, 30, 40, 50 ve 60 dakika) ile ekstrakte edilmiştir. HPLC analizi ile yeşil ceviz ekstraktlarında bazı fenolik asitler (gallik asit, neoklorojenik asit), flavonol (rutin) ve juglon tespit edilmiştir. Konvansiyonel yöntemde toplam fenolik içerik 240 dakika sonra 158.55 mg GAE/kg olarak belirlendi. Ultrason destekli ekstraksiyonda ise toplam fenolik içerik, 60 dakika sonunda %100 genlikte 156.80 mg GAE/kg olarak ölçülmüştür. Konvansiyonel ekstraksiyonda ise toplam fenolik içerik, 1200 dakika sonunda 1478.15 mg GAE/kg olarak ölçülmüştür. Ekstraksiyon süresi artırıldığında konvansiyonel ekstraksiyon etkili olmuştur. En iyi ekstraksiyon verimi, %100 ultrason genliğinde elde edilse de 50. dakikadan sonra fenolik bileşiklerdeki kayıplar nedeniyle ekstraksiyon süresi uzatılamamakta ve uzun sürmesine karşılık bozunma olmadığı için konvansiyonel ekstraksiyonda daha yüksek fenolik bileşik değerlerine ulaşılmaktadır.

Keywords

Fenolik bileşikler, Juglon, Ultrason destekli ekstraksiyon, Yeşil ceviz

Extraction of Phenolic Compounds from Green Walnut by Ultrasound Assisted Extraction

Abstract

In this study, the effects of two different methods on the extraction of phenolic compounds from green walnuts were investigated. Phenolic compounds were extracted from green walnut by conventional (120, 240, 360 480, 720, 960 and 1200 minutes) and ultrasound-assisted extraction (25, 50, 75 and 100% amplitude; 10, 20, 30, 40, 50 and 60 min.). HPLC analysis indicated that green walnut extracts have some phenolic acids (gallic acid, neochlorogenic acid), flavonol (rutin) and juglone. In the conventional method, total phenolic content was determined as 158.55 mg GAE/kg after 240 minutes. In the ultrasound-assisted extraction, the total phenolic content was measured as 156.80 mg GAE/kg at 100% amplitude for 60 minutes, whereas 1478.15 mg GAE/kg for 1200 minutes for conventional extraction. Although the best extraction efficiency is obtained with the use of 100% ultrasound amplitude, the extraction time cannot be extended after 50 minutes due to losses in phenolic compounds. There was no degradation in the phenolic compound during conventional extraction despite its long extraction time, and the values of phenolic compound were higher in conventional extraction.

Keywords

Green walnut, Juglone, Phenolic compounds, Ultrasound assisted extraction

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