MANDALİNA KABUĞUNDAN ELDE EDİLEN KRİTİK ALTI SU EKSTRAKTLARININ ANTİOKSİDAN AKTİVİTE DÜZEYİNE EKSTRAKSİYON PARAMETRELERİNİN ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 4, 405 - 412, 22.04.2017

Evrim Özkaynak Kanmaz , Özlem Saral

Öz

Meyve suyu üretimi sırasında fazla miktarda yan ürün olarak açığa çıkan
mandalina kabuğu gıda endüstrisinde içerdiği antioksidan bileşikler açısından
önemli bir kaynaktır. Bu çalışmanın amacı, mandalina kabuğundan kritik altı su
ekstraksiyonu tekniği ile elde edilen su ekstraktlarının antioksidan aktivite
ve fenolik bileşik içeriğine ekstraksiyon sıcaklığının ve statik ekstraksiyon
süresinin etkisini araştırmaktır. Kritik altı su ekstraktlarının antioksidan
aktivitesi 1,1-difenil-2-pikrilhidrazil (DPPH)-IC₅₀ yöntemi, demir
iyonu indirgeyici antioksidan güç (FRAP) yöntemi ve oksidan olarak bakır (II)
kullanan toplam antioksidan (CUPRAC) yöntemi ile belirlenmiştir. 5 dakika
statik ekstraksiyon süresi için ekstraksiyon sıcaklığının 50°C’den 180°C’ye
yükselmesi ile mandalina kabuğundan elde edilen kritik altı su esktraktlarının IC₅₀ değerleri 40.8 kat düşmüş olup FRAP ve CUPRAC değerleri ise
sırası ile 66.9 and 34.2 kat
artmıştır. Ayrıca, kritik altı su esktraktlarının toplam fenolik madde
(TPC) içeriği ekstraksiyon sıcaklığının 50°C’den 180°C’ye yükselmesi ile 5 ve
15 dakika statik ekstraksiyon sürelerinde sırası ile 4.9 ve 5.0 kat artmıştır. Buna karşın, ekstraksiyon sıcaklığının
50°C’den 180°C’ye yükselmesi ile 5 ve 15 dakika statik ekstraksiyon sürelerinde
kritik altı su esktraktlarının toplam
flavonoit içeriklerinde (TFC) sırası ile 9.6 ve 9.9 kat artış elde edilmiştir.

Anahtar Kelimeler

Kritik altı su ekstraksiyonu, antioksidan aktivite, mandalina kabuğu, fenolikler, flavonoitler, basınçlı çözgen ekstraktörü

THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL

Öz

Mandarin peel, which
discarded as by-product at large amounts during fruit juice production, are a
valuable source of antioxidant compounds in the food industry. The aim of this
study was to investigate the effect of extraction temperature and static extraction time on
antioxidant activity and phenolic compounds during subcritical water
extraction. The antioxidant
activity of subcritical water extracts were determined by
1,1-diphenyl-2-picrylhydrazyl (DPPH) assay as IC₅₀, ferric ion
reducing antioxidant power (FRAP) and total antioxidant potential assay using
Cu(II) complex as an oxidant (CUPRAC). As the IC₅₀ value
of the subcritical water extracts obtained from mandarin peel decreased 40.8 times,
FRAP and CUPRAC values increased 66.9 and 34.2 times with increasing extraction
temperature from 50 to 180°C for 5 min, respectively. Besides, total phenolic
content (TPC) of subcritical water extracts increased 4.9 and 5.0 times from 50
to 180°C for 5 and 15 min whereas, 9.6 and 9.9 times increase was obtained for
total flavonoid content (TFC) in the subcritical water extracts, respectively.

Anahtar Kelimeler

Subcritical water extraction, antioxidant activity, mandarin peel, phenolics, flavonoids, accelerated solvent extractor

Kaynakça

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