Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu

Gözde K. Erdoğan; Fethiye Göde

doi:10.20289/zfdergi.1093914

EN TR

Microencapsulation and characterization of immortelle (Helichrysum italicum) essential oil

Öz

Objective: The objective of this study was to microencapsulation of a mixture of immortelle essential oil and argan oil under response surface methodology (RSM) conditions and determination of antioxidant activity in the appropriate cream formulation. Material and Methods: Microcapsule was produced by complex coacervation method using RSM experimental design. Results: Microcapsules with a mixture of immortelle essential oil and argan oil, with gelatin/gum arabic walls were produced and characterized. ANOVA results were obtained by processing the data obtained in this study. The antioxidant capacity of the cream containing microcapsules was found to be high. Conclusion: Microcapsules were produced and characterized by complex coacervation method in three different parameters with RSM. SEM (scanning electron microscope) and optical microscope were used for morphological images of microcapsules, and GC-MS (gas chromatography-mass spectroscopy) and FT-IR (Fourier transform infrared spectroscopy) were used to elucidate the structure. Microcapsules were added to the cream and the antioxidant capacity of the cream was interpreted by the CUPRAC method. When all data were evaluated, a mixture of immortelle and argan oil was successfully microencapsulated using the complex coacervation method. It was found that the cosmetic cream containing microcapsules has an effective antioxidant capacity.

Anahtar Kelimeler

argan oil, microcapsule, complex coacervation, Antioxidant, immortelle

Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu

Öz

Amaç: Bu çalışmanın amacı altın otu esansiyel yağı ve argan yağı karışımının yanıt yüzey metodolojisi (YYM) koşullarında mikrokapsüle edilmesi ve uygun krem formülasyonundaki antioksidan aktivitesinin belirlenmesidir. Materyal ve Yöntem: YYM deney tasarımı kullanılarak, kompleks koaservasyon yöntemi ile mikrokapsül üretilmiştir. Araştırma Bulguları: Altın otu esansiyel yağı ve argan yağı karışımlı, jelatin/arap zamkı duvarlı mikrokapsüller üretilmiş ve karakterize edilmiştir. Oluşturulan deney tasarımına verilerimiz işlenerek ANOVA sonuçları elde edilmiştir. Mikrokapsül içeren kremin antioksidan kapasitesi yüksek bulunmuştur. Sonuç: YYM ile üç farklı parametrede, kompleks koaservasyon yöntemiyle mikrokapsül üretilip, karakterize edilmiştir. Mikrokapsüllerin morfolojik görüntüleri için SEM (taramalı elektron mikroskobu) ve optik mikroskoptan yararlanılmış olup, yapıyı aydınlatmak için GC-MS (gaz kromatografisi-kütle spektroskopisi) ve FT-IR (Fourier dönüşümlü kızılötesi spektroskopisi) kullanılmıştır. Mikrokapsüller kreme eklenip, kremin antioksidan kapasitesi CUPRAC metoduyla yorumlanmıştır. Tüm veriler değerlendirildiğinde altın otu ve argan yağı karışımı kompleks koaservasyon yöntemi kullanılarak başarılı bir şekilde mikrokapsüle edilmiştir. Mikrokapsül içeren kozmetik kremin etkin bir şekilde antioksidan kapasiteye sahip olduğu görülmüştür.

Anahtar Kelimeler

argan yağı, mikrokapsül, kompleks koaservasyon, antioksidan

Destekleyen Kurum

SDÜ-Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

FYL-2022-8645

Teşekkür

Bu çalışma, Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından ‘FYL-2022-8645 ’kodlu proje ile desteklenmiştir.

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Gözde K. Erdoğan ^*
0000-0002-7432-7466
Türkiye

Fethiye Göde
0000-0002-3008-1353
Türkiye

Yayımlanma Tarihi

31 Aralık 2022

Gönderilme Tarihi

27 Mart 2022

Kabul Tarihi

6 Ağustos 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 59 Sayı: 4

DOI

https://doi.org/10.20289/zfdergi.1093914

IZ

https://izlik.org/JA47AL52ML

APA

K. Erdoğan, G., & Göde, F. (2022). Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu. Journal of Agriculture Faculty of Ege University, 59(4), 669-684. https://doi.org/10.20289/zfdergi.1093914

AMA

1.K. Erdoğan G, Göde F. Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu. Journal of Agriculture Faculty of Ege University. 2022;59(4):669-684. doi:10.20289/zfdergi.1093914

Chicago

K. Erdoğan, Gözde, ve Fethiye Göde. 2022. “Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu”. Journal of Agriculture Faculty of Ege University 59 (4): 669-84. https://doi.org/10.20289/zfdergi.1093914.

EndNote

K. Erdoğan G, Göde F (01 Aralık 2022) Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu. Journal of Agriculture Faculty of Ege University 59 4 669–684.

IEEE

[1]G. K. Erdoğan ve F. Göde, “Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu”, Journal of Agriculture Faculty of Ege University, c. 59, sy 4, ss. 669–684, Ara. 2022, doi: 10.20289/zfdergi.1093914.

ISNAD

K. Erdoğan, Gözde - Göde, Fethiye. “Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu”. Journal of Agriculture Faculty of Ege University 59/4 (01 Aralık 2022): 669-684. https://doi.org/10.20289/zfdergi.1093914.

JAMA

1.K. Erdoğan G, Göde F. Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu. Journal of Agriculture Faculty of Ege University. 2022;59:669–684.

MLA

K. Erdoğan, Gözde, ve Fethiye Göde. “Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu”. Journal of Agriculture Faculty of Ege University, c. 59, sy 4, Aralık 2022, ss. 669-84, doi:10.20289/zfdergi.1093914.

Vancouver

1.Gözde K. Erdoğan, Fethiye Göde. Altın otu (Helichrysum italicum) esansiyel yağının mikrokapsüle edilmesi ve karakterizasyonu. Journal of Agriculture Faculty of Ege University. 01 Aralık 2022;59(4):669-84. doi:10.20289/zfdergi.1093914