MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ

Yıl 2017, Cilt: 42 Sayı: 4, 422 - 430, 13.05.2017

İzzet Türker Hilal İşleroğlu

Öz

Bu çalışmada, mahlep püresi farklı sıcaklıklarda
kızılötesi ışınım ile kurutularak toplam antosiyanin, toplam fenolik madde ve
antioksidan kapasitenin kuruma işlemi sırasında değişim kinetiği
belirlenmiştir. Toplam antosiyanin,
fenolik madde ve antioksidan kapasite için birinci derece reaksiyon kinetiği
oluşturularak reaksiyon hız sabitleri (k, dak^-1) 50-90°C sıcaklık aralığında belirlenmiş,
yarı ömür süreleri (t_1/2) ve aktivasyon enerjileri (E_a)
hesaplanmıştır. Ayrıca farklı koşullarda kurutulan örneklerin renk değişimleri
belirlenerek toplam antosiyanin, fenolik madde ve antioksidan kapasitedeki
değişim ile ilişkilendirilmiştir. Elde edilen verilere göre toplam antosiyanin, fenolik madde ve
antioksidan kapasite için hız sabitleri sırasıyla 0.003-0.021, 0.001-0.006 ve
0.0009-0.005 dak^-1 aralığında hesaplanmıştır. Toplam antosiyanin
parçalanma reaksiyonlarının yarı ömür sürelerinin, fenolik madde ve antioksidan
kapasite yarı ömür sürelerinden daha düşük olduğu belirlenmiştir. Aktivasyon
enerjileri ise toplam antosiyanin, fenolik madde ve antioksidan kapasite için
sırasıyla 48.46, 41.86 ve 37.42 kJ/mol olarak tespit edilmiştir. 

Anahtar Kelimeler

Mahlep püresi, antosiyanin, fenolik madde, antioksidan kapasite, kızılötesi ışınım

KINETICS OF ANTHOCYANINS, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY CHANGES OF MAHALEB PUREE IN INFRARED DRYING PROCESS

Öz

In this study, the kinetics of total anthocyanins, total phenolic
compounds and antioxidant capacity changes in mahaleb puree were determined
during an infrared drying process at different temperatures. Reaction rate
constants, half-life times (t_1/2) and activation energies (E_a) for total anthocyanins,
phenolic compounds and antioxidant capacity were calculated using first order
reaction kinetics at 50-90°C. Additionally, color changes of the samples dried
at different conditions were determined and correlated with the total
anthocyanins, phenolic compounds and antioxidant capacity changes. According to
the results, the reaction rate constants (k, min^-1)
for total
anthocyanins, phenolic compounds and antioxidant capacity
were calculated in the range of 0.003-0.021, 0.001-0.006 and 0.0009-0.005 min^-1,
respectively. It was observed that the half-life times of anthocyanin
degradation reactions were lower than that of the phenolic compounds and antioxidant
capacity. Activation energies for the total anthocyanins, phenolic
compounds and antioxidant capacity were determined as 48.46,
41.86 and 37.42 kJ/mol, respectively.

Anahtar Kelimeler

Mahaleb puree, anthocyanin, phenolic compounds, antioxidant capacity, infrared radiation

Kaynakça

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