GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU

Yıl 2018, , 846 - 855, 01.10.2018

Özge Şakıyan Demirkol , Aslı İşci Yakan , Yaşar Özlem Alifakı

https://doi.org/10.15237/gida.GD18069

Cited By: 2

Öz

Bu çalışmanın amacı gilaburu (Viburnum opulus L.)
meyvesinden fenolik bileşiklerin ultrason destekli ekstraksiyon sistemi ile
elde edilmesidir. Gilaburu meyvesinde bulunan yüksek miktardaki fenolik
bileşikler, hassas yapıları nedeniyle kolayca bozulabilmektedirler. Bu nedenle,
ekstraksiyon yöntemi olarak fenolik bileşiklere en az düzeyde zarar verecek
yenilikçi teknolojiler önem kazanmaktadır. Çalışmada, üç farklı katı:solvent
oranı (5:100, 10:100, 15:100) ve 6 farklı işlem süresi  kullanılarak (1 dk , 10 dk, 20 dk, 30 dk, 60
dk, 120 dk) su ile ekstraksiyon işlemi gerçekleştirilmiştir. Bağımlı
değişkenler olarak toplam fenolik madde miktarı, antioksidan aktivite ve renk
değerleri belirlenmiştir. Toplam fenolik madde miktarı değerlerine göre optimum
katı: solvent oranı ve optimum ekstraksiyon süresi sırasıyla 5:100 ve 60 dakika
olarak bulunmuştur. Ek olarak L*, a*, b* ve toplam renk farkı değerleri toplam
fenolik madde miktarlarıyla yüksek oranda pozitif korelasyon göstermiştir.

Anahtar Kelimeler

Ultrason destekli ekstraksiyon, fenolik bileşenler, Gilaburu, optimizasyon

ULTRASOUND ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CRANBERRY BUSH (VIBURNUM OPULUS L.) FRUIT

Öz

The aim of the study is extraction of phenolic compounds
from cranberry bush (Viburnum opulus L.) fruit using ultrasonic bath at
50 ⁰C. High amount of phenolic compounds which is included in the
cranberry bush fruit, are easily deteriorated because of theirs sensible
structure. For this reason novel technologies that will fewest harm to phenolic
compounds are growing importance. At the study, extraction operation is carried
out by water using three different solid:solvent ratio (5:100, 10:100, 15:100)
and  six different process times (1 min,
10 min, 20 min, 30 min, 60 min, 120 min). Total phenolic contents, antioxidant
capacity and color values were determined. The optimum solid solvent ratio and
optimum extraction time according to the total phenolic compund values found as
5:100 and 60 minute, respectively. On the other hand L*, a*, b* and total color
change values showed a highly possitive correlation with total phenolic
contents. 

Anahtar Kelimeler

Ultrasound assisted extraction, phenolic compounds, Cranberrybush fruit, optimization

Kaynakça

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