FENOLİK BİLEŞİKLERİN ALIÇ MEYVESİNDEN (Creategus monogyna) MİKRODALGA VE ULTRASES DESTEKLİ YÖNTEMLER İLE EKSTRAKSİYONU

Year 2021, Volume: 46 Issue: 4, 1002 - 1015, 17.05.2021

Merve Sılanur Yılmaz , Naciye Kutlu Kantar , Gizem Erdem , Özge Şakıyan Demirkol , Asli İşci Yakan

https://doi.org/10.15237/gida.GD21018

Cited By: 2

Abstract

Bu çalışmada, alıç meyvesinden mikrodalga (MDE) ve ultrases destekli ekstraksiyon (UDE) yöntemleri kullanılarak, fenolik maddeler ekstrakte edilmiştir. MDE yöntemi, farklı katı oranları, farklı ekstraksiyon süreleri ve farklı mikrodalga güçlerinde, UDE yöntemi ise, farklı katı oranları ve sonikasyon sürelerinde uygulanmıştır. Maserasyon yöntemi kontrol grubu olarak kullanılmıştır. Maserasyon, MDE ve UDE yöntemleriyle elde edilen ekstraktların toplam fenolik madde (TFM) miktarları ve renk değerleri belirlenmiştir. En yüksek TFM miktarları MDE, UDE ve maserasyon yöntemlerinde sırasıyla 9.31, 5.34 ve 3.00 mg GAE/g kuru madde olarak bulunmuştur. Bu sonuçlara göre MDE yöntemi ile elde edilen miktar, UDE ve maserasyona kıyasla sırasıyla 1.7 ve 3.1 kat daha fazladır. Bunun yanında MDE ile elde edilen L* değerlerinin daha düşük olduğu görülmüştür. Sonuç olarak, MDE yönteminin, alıç meyvesinden fenolik madde ekstraksiyonu için en uygun yöntem olduğu tespit edilmiştir.

Keywords

Alıç, mikrodalga destekli ekstraksiyon, ultrases destekli ekstraksiyon, fenolik bileşik

Thanks

Çalışma sırasındaki desteklerinden dolayı Büşra ERDEM, Bilge DEVECİ, Ayşe BIYIKLI, Seda TAŞKIN, Birgül ERBAY, Gülce KABASAKALOĞLU, Kübra KAYIHAN ve Sanam MUSTAFAEVA’ya teşekkür ederiz.

EXTRACTION OF PHENOLIC COMPOUNDS FROM HAWTHORN FRUIT (Creategus monogyna) USING MICROWAVE AND ULTRASOUND ASSISTED METHODS

Abstract

In this study, phenolic compounds were extracted from hawthorn fruit using microwave (MAE) and ultrasound assisted extraction (UAE) methods. The MAE was applied at different solids ratios, different extraction times and different microwave powers. UAE was applied at different solids ratios and sonication times. The maceration method was used as the control group. Total phenolic content (TPC) and color values of the extracts were examined. The highest values of TPC were determined as 9.31, 5.34, and 3.00 mg GAE/g dry matter in MAE, UAE, and maceration methods, respectively. Based on these results, it was found that the TPC value of the MAE method was 1.7 and 3.1-fold more than those of UAE and maceration, respectively. In addition, it was observed that L* values of MAE samples were lowest among others. It was concluded that the MAE is the most suitable method for the extraction of phenolic compounds from hawthorn fruit.

Keywords

Hawthorn, microwave assisted extraction, ultrasound assisted extraction, phenolic compound

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