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SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ

Yıl 2015, Cilt: 40 Sayı: 3, 149 - 156, 01.06.2015

Öz

Bu çalışma ile ülkemizde yetiştiriciliği yapılan ve meyve-sebze suyu işleme sanayimizde yoğun işlenensiyah havucun artan posasından, antosiyaninlerin farklı asit konsantrasyonlarındaki çözgenlerle gerikazanım düzeyleri belirlenmiştir. Farklı ekstraktlardan elde edilen bulgulara göre siyah havuç posasınıntoplam monomerik antosiyanin miktarları 656.2-1191.9 mg/kg arasında değiştiği belirlenmiştir. Siyahhavuç posasından antosiyaninlerin ekstraksiyonunda en etkili çözücü asitlendirilmiş metanol (MeOH)iken; bunu asitlendirilmiş etanol (EtOH) ve saf su takip etmiştir. Çözgenlerin asitlik düzeyinin antosiyaningeri kazanımı üzerine önemli düzeyde etki ettiği tespit edilmiştir. HPLC sonuçlarına göre antosiyaninbileşenlerden siyanidin-3-ksilozil-glukozil-galaktozit-ferulik asidin (298.3-398.8 mg/kg) ve siyanidin-3ksilozil-galaktozidin (217.7-330.4 mg/kg) siyah havuç posasında en baskın oldukları belirlenmiştir

Kaynakça

  • Just BJ. 2004. Genetic Mapping of Carotenoid Pathway Structural Genes and Major Gene Qtls for Carotenoid Accumulation in Wild and Domesticated Carrot (Dauscus carota L.). University of Wisconsin-Madison, Doctor of Philosophy (Plant Breeding and Plant Genetics), (PhD Dissertation).
  • Rodriguez-Sevilla MD, Villanueva-Suárez MJ, Redondocuenca A. 1999. Effects of Processing Conditions on Soluble Sugars Content of Carrot, Beetroot and Turnip. Food Chem, 66: 81-85.
  • Tangüler H, Erten H. 2009. Geleneksel Laktik Asit Fermantasyonu Ürünü Şalgam Suyu ve Üretim Yöntemleri, II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 650-654.
  • Kammerer D, Carle R, Schieber A. 2004. Quantification of Anthocyanins in Black Carrot Extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and Evaluation of Their Color Properties. Eur Food Res Technol, 219(5): 479-486.
  • Erten H, Tangüler H, Canbaş A. 2008. A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam). Food Rev Int, 24: 352-359.
  • Sethi V. 1990. Lactic Fermentation of Black Carrot Juice for Spiced Beverage. Indian Food Packer, 44(3): 7-12.
  • Pistrick K. 2001. Umbelliferae (Apiaceae) (P. Harelt, Edt.). Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops, 1st edn., Springer, Berlin- Heidelberg, pp:1259-1267.
  • Canbaş A. 1991. Recovery of Anthocyanins from Black Carrot to be used in Foodstuffs, European Patent, Patent no: EP 0480297/ TR 90/929.
  • İyiçınar H. 2007. Kontrollü Şartlarda Şalgam Suyu Üretimi Üzerine Farklı Formulasyonların Etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü-Yüksek Lisans Tezi.
  • FAO. 2013. www.faostat.fao.org, (03.09.2013). 11. Butz P, Tausher B. 2002. Emerging Technologies: Chemical Aspects. Food Rev Int, 35: 279-284.
  • Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. 2008. Extraction of Anthocyanins From Grape By-Products Assisted by Ultrasonic, High Hydrostatic Pressure or Pulsed Electric Fields: A Comparison. Innov Food Sci Emerg Technol, 9: 85-91. 13. Namiki M. 1990. Antioxidants/Antimutagens in Foods. Crit Rev Food Sci Nutr, 29: 273-300.
  • Halliwell B. 2007. Dietary polyphenols: Good, Bad, or Indifferent for Your Health?. Cardiovasc Res, 73: 341-347.
  • Prasad NK, Yang B, Zhao M, Wang B, Chen F, Jiang Y. 2009. Effects of High Pressure Treat- ment on The Extraction Yield, Phenolic Content and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit Pericarp. Int J Food Sci Technol, 44: 960-966.
  • Sun, J, Jiang Y, Shi S, Wei X, Xue SH, Shi J, Yi C. 2010. Antioxidant Activities and Contents of Polyphenol Oxidase Substrates from Pericarp Tissues of Litchi Fruit. Food Chem, 119: 753-757.
  • MEYED. 2013. www.meyed.org.tr, Sektör İstatistikleri, (03.09.2013).
  • Fuleki T, Francis FJ. 1968. Quantitative Methods for Anthocyanins. 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice. J Food Sci, 33: 78-82.
  • Giusti MM, Wrolstad RE. 2001. Characterization and Measurement with UV-Visible Spectroscopy (Wrolstad RE, Schwartz SJ, Edts.). Current Protocols in Food Analytical Chemistry, John Wiley and Sons, New York, pp: 1-13.
  • Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem, 48: 4581-4589.
  • Kahkonen MP, Hopia AI, Heinonen M. 2001. Berry phenolics and their antioxidant activity. J Agric Food Chem, 49(8): 4076-4082.
  • Amr A, Al-Tamimi E. 2007. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants. Int J Food Sci Technol, 42: 985-991.
  • Awika JM, Rooney LW, Waniska RD. 2005. Anthocyanins from black sorghum and their antioxidant properties. Food Chem, 90(1-2): 293-301. 24. Cacace JE, Mazza G. 2003. Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng, 59(4): 379-389.
  • Donner H, Gao L, Mazza G. 1997. Separation and characterization of simple and malonylated anthocyanins in red onions, Allium cepa L. Food Res Int, 30(8): 637–643.
  • Fossen T, Andersen ØM. 2003. Anthocyanins from red onion, Allium cepa, with novel aglycone. Phytochem, 62(8): 1217-1220.
  • Phippen WB, Simon JE. 1998. Anthocyanins in Basil (Ocimum basilicum L.). J Agric Food Chem, 46(5): 1734-1738.
  • Kapasakalidis PG, Rastall RA, Gordon MH. 2006. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. J Agric Food Chem, 54(11): 4016-4021.
  • Metivier RP, Francis FJ, Clydesdale FM. 1980. Solvent extraction of anthocyanins from wine pomace. J Food Sci, 45(4): 1099-1100.
  • Khandare V, Walia S, Singh M, Kaur C. 2011. Black Carrot (Daucus carota spp. sativus) Juice: Processing Effects on Antioxidant Composition and Color. Food Bioprod Process, 89: 482-486.
  • Kırca A, Özkan M, Cemeroğlu B. 2006. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem, 97: 598-605.
  • Kırca A, Özkan M, Cemeroğlu B. 2007. Effects of Temperature, Solid Content and pH on the Stability of Black Carrot Anthocyanins. Food Chem, 101: 212-218.
  • Türker N, Erdoğdu F. 2006. Effects of pH and Temperature of Extraction medium on Effective Diffusion Coefficient of Anthocyanin Pigments of Black Carrot (Daucus carota var. L.). J Food Eng, 76: 579-583.
  • Türkyılmaz M, Yemiş O, Özkan M. 2012. Clarification and Pasteurisation Effects on Monomeric Anthocyanins and Percent Polymeric colour of Black Carrot (Daucus carota L.) Juice. Food Chem, 134: 1052-1058.
  • İstanbullu Ö. 2007. Kara Havuç (Daucus carota var L.) Antosiyaninlerinin Ferulik Asit ile Kopigmentasyonu. Mersin Üniversitesi Fen Bilimleri Enstitüsü-Yüksek Lisans Tezi.
  • Türker N, Aksay S, Istanbullu Ö, Artuvan E. 2007. A Study on the Relation Between Anthocyanin Content and Product Quality: Shalgam as A Model Beverage. J Food Qual, 30: 953-969.

EFFECTS of DIFFERENT SOLVENTS and ACID CONSANTRATIONS on EXTRACTION of ANTHOCYANINS from BLACK CARROT POMACE

Yıl 2015, Cilt: 40 Sayı: 3, 149 - 156, 01.06.2015

Öz

In this study, effects of different solvents and acid concentrations on extraction of anthocyanins fromblack carrot pomace obtained after processing in fruit-vegetable juicing industry were investigated.According to results from different extraction processes, total monomeric contents of black carrot pomaceranged between 656.2-1191.9 mg/kg. The best solvent for anthocyanins extraction from black carrotpomace was determined as acidified methanol (MeOH); it was followed by acidified ethanol (EtOH)and pure water. Acidity levels of the solvents significantly affected recovery of anthocyanins from blackcarrot pomace. Based on HPLC results, the most abundant anthocyanins were cyanidin-3-xylosidegalactoside-glucoside-ferulic acid (298.3-398.8 mg/kg) and cyanidin-3-xyloside-galactoside(217.7-330.4 mg/kg) in the black carrot pomace

Kaynakça

  • Just BJ. 2004. Genetic Mapping of Carotenoid Pathway Structural Genes and Major Gene Qtls for Carotenoid Accumulation in Wild and Domesticated Carrot (Dauscus carota L.). University of Wisconsin-Madison, Doctor of Philosophy (Plant Breeding and Plant Genetics), (PhD Dissertation).
  • Rodriguez-Sevilla MD, Villanueva-Suárez MJ, Redondocuenca A. 1999. Effects of Processing Conditions on Soluble Sugars Content of Carrot, Beetroot and Turnip. Food Chem, 66: 81-85.
  • Tangüler H, Erten H. 2009. Geleneksel Laktik Asit Fermantasyonu Ürünü Şalgam Suyu ve Üretim Yöntemleri, II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 650-654.
  • Kammerer D, Carle R, Schieber A. 2004. Quantification of Anthocyanins in Black Carrot Extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and Evaluation of Their Color Properties. Eur Food Res Technol, 219(5): 479-486.
  • Erten H, Tangüler H, Canbaş A. 2008. A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam). Food Rev Int, 24: 352-359.
  • Sethi V. 1990. Lactic Fermentation of Black Carrot Juice for Spiced Beverage. Indian Food Packer, 44(3): 7-12.
  • Pistrick K. 2001. Umbelliferae (Apiaceae) (P. Harelt, Edt.). Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops, 1st edn., Springer, Berlin- Heidelberg, pp:1259-1267.
  • Canbaş A. 1991. Recovery of Anthocyanins from Black Carrot to be used in Foodstuffs, European Patent, Patent no: EP 0480297/ TR 90/929.
  • İyiçınar H. 2007. Kontrollü Şartlarda Şalgam Suyu Üretimi Üzerine Farklı Formulasyonların Etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü-Yüksek Lisans Tezi.
  • FAO. 2013. www.faostat.fao.org, (03.09.2013). 11. Butz P, Tausher B. 2002. Emerging Technologies: Chemical Aspects. Food Rev Int, 35: 279-284.
  • Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. 2008. Extraction of Anthocyanins From Grape By-Products Assisted by Ultrasonic, High Hydrostatic Pressure or Pulsed Electric Fields: A Comparison. Innov Food Sci Emerg Technol, 9: 85-91. 13. Namiki M. 1990. Antioxidants/Antimutagens in Foods. Crit Rev Food Sci Nutr, 29: 273-300.
  • Halliwell B. 2007. Dietary polyphenols: Good, Bad, or Indifferent for Your Health?. Cardiovasc Res, 73: 341-347.
  • Prasad NK, Yang B, Zhao M, Wang B, Chen F, Jiang Y. 2009. Effects of High Pressure Treat- ment on The Extraction Yield, Phenolic Content and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit Pericarp. Int J Food Sci Technol, 44: 960-966.
  • Sun, J, Jiang Y, Shi S, Wei X, Xue SH, Shi J, Yi C. 2010. Antioxidant Activities and Contents of Polyphenol Oxidase Substrates from Pericarp Tissues of Litchi Fruit. Food Chem, 119: 753-757.
  • MEYED. 2013. www.meyed.org.tr, Sektör İstatistikleri, (03.09.2013).
  • Fuleki T, Francis FJ. 1968. Quantitative Methods for Anthocyanins. 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice. J Food Sci, 33: 78-82.
  • Giusti MM, Wrolstad RE. 2001. Characterization and Measurement with UV-Visible Spectroscopy (Wrolstad RE, Schwartz SJ, Edts.). Current Protocols in Food Analytical Chemistry, John Wiley and Sons, New York, pp: 1-13.
  • Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem, 48: 4581-4589.
  • Kahkonen MP, Hopia AI, Heinonen M. 2001. Berry phenolics and their antioxidant activity. J Agric Food Chem, 49(8): 4076-4082.
  • Amr A, Al-Tamimi E. 2007. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants. Int J Food Sci Technol, 42: 985-991.
  • Awika JM, Rooney LW, Waniska RD. 2005. Anthocyanins from black sorghum and their antioxidant properties. Food Chem, 90(1-2): 293-301. 24. Cacace JE, Mazza G. 2003. Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng, 59(4): 379-389.
  • Donner H, Gao L, Mazza G. 1997. Separation and characterization of simple and malonylated anthocyanins in red onions, Allium cepa L. Food Res Int, 30(8): 637–643.
  • Fossen T, Andersen ØM. 2003. Anthocyanins from red onion, Allium cepa, with novel aglycone. Phytochem, 62(8): 1217-1220.
  • Phippen WB, Simon JE. 1998. Anthocyanins in Basil (Ocimum basilicum L.). J Agric Food Chem, 46(5): 1734-1738.
  • Kapasakalidis PG, Rastall RA, Gordon MH. 2006. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. J Agric Food Chem, 54(11): 4016-4021.
  • Metivier RP, Francis FJ, Clydesdale FM. 1980. Solvent extraction of anthocyanins from wine pomace. J Food Sci, 45(4): 1099-1100.
  • Khandare V, Walia S, Singh M, Kaur C. 2011. Black Carrot (Daucus carota spp. sativus) Juice: Processing Effects on Antioxidant Composition and Color. Food Bioprod Process, 89: 482-486.
  • Kırca A, Özkan M, Cemeroğlu B. 2006. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem, 97: 598-605.
  • Kırca A, Özkan M, Cemeroğlu B. 2007. Effects of Temperature, Solid Content and pH on the Stability of Black Carrot Anthocyanins. Food Chem, 101: 212-218.
  • Türker N, Erdoğdu F. 2006. Effects of pH and Temperature of Extraction medium on Effective Diffusion Coefficient of Anthocyanin Pigments of Black Carrot (Daucus carota var. L.). J Food Eng, 76: 579-583.
  • Türkyılmaz M, Yemiş O, Özkan M. 2012. Clarification and Pasteurisation Effects on Monomeric Anthocyanins and Percent Polymeric colour of Black Carrot (Daucus carota L.) Juice. Food Chem, 134: 1052-1058.
  • İstanbullu Ö. 2007. Kara Havuç (Daucus carota var L.) Antosiyaninlerinin Ferulik Asit ile Kopigmentasyonu. Mersin Üniversitesi Fen Bilimleri Enstitüsü-Yüksek Lisans Tezi.
  • Türker N, Aksay S, Istanbullu Ö, Artuvan E. 2007. A Study on the Relation Between Anthocyanin Content and Product Quality: Shalgam as A Model Beverage. J Food Qual, 30: 953-969.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA39VK34HC
Bölüm Araştırma Makalesi
Yazarlar

Erdal Ağçam Bu kişi benim

Asiye Akyıldız Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 40 Sayı: 3

Kaynak Göster

APA Ağçam, E., & Akyıldız, A. (2015). SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ. Gıda, 40(3), 149-156.
AMA Ağçam E, Akyıldız A. SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ. GIDA. Haziran 2015;40(3):149-156.
Chicago Ağçam, Erdal, ve Asiye Akyıldız. “SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN Ve ASİT KONSANTRASYONLARININ ETKİLERİ”. Gıda 40, sy. 3 (Haziran 2015): 149-56.
EndNote Ağçam E, Akyıldız A (01 Haziran 2015) SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ. Gıda 40 3 149–156.
IEEE E. Ağçam ve A. Akyıldız, “SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ”, GIDA, c. 40, sy. 3, ss. 149–156, 2015.
ISNAD Ağçam, Erdal - Akyıldız, Asiye. “SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN Ve ASİT KONSANTRASYONLARININ ETKİLERİ”. Gıda 40/3 (Haziran 2015), 149-156.
JAMA Ağçam E, Akyıldız A. SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ. GIDA. 2015;40:149–156.
MLA Ağçam, Erdal ve Asiye Akyıldız. “SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN Ve ASİT KONSANTRASYONLARININ ETKİLERİ”. Gıda, c. 40, sy. 3, 2015, ss. 149-56.
Vancouver Ağçam E, Akyıldız A. SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ. GIDA. 2015;40(3):149-56.

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