The Effects of Different Preservation Methods on the Amount of Aminoacids of Asphodelus aestivus L.

Yıl 2023, , 690 - 700, 15.06.2023

Fikret Karataş , Dursun Özer , Sinan Saydam

https://doi.org/10.31466/kfbd.1271823

Öz

In this study, the amounts of essential and non-essential amino acids in fresh, frozen, sun-dried and microwave-dried in the Asphodelus aestivus L. were determined by High Performance Liquid Chromatography (HPLC). The lowest amount of non-essential amino acids in fresh asphodelus was found to be serine, while the highest was asparagine. The lowest concentration of essential amino acids was found to be arginine, while the highest was histidine. The change in the amount of all amino acids as a result of the freezing process was found to be statistically insignificant (p>0.05). The decrease in the amounts of essential and non-essential amino acids as a result of sun and microwave drying was statistically significant (p<0.05). As a result of these findings, it is clear that freeze storage is the most suitable method in terms of preservation of aminoacid content. Microwave drying is more advantageous in terms of time than drying in the sun.

Anahtar Kelimeler

Asphodelus aestivus L., Aminoacid, Freezing, Sun drying, Microwave drying

Farklı Muhafaza Yöntemlerinin Çiriş Otu (Asphodelus aestivus L.) Aminoasit Miktarına Etkileri

Öz

Bu çalışmada, taze, dondurulmuş, güneşte ve mikrodalga ile kurutulmuş çiriş otundaki (Asphodelus aestivus L.) esansiyel ve esansiyel olmayan aminoasitlerin miktarı Yüksek Performanslı Sıvı Kromatografisi (HPLC) ile belirlenmiştir. Taze çiriş otu’nda esansiyel olmayan aminoasitlerden miktarı en az olan serin iken, en fazla olan ise asparajindir. Esansiyel aminoasitlerden konsantrasyonu en düşük olan arginin iken, en yüksek olan ise histidin olarak bulunmuştur. Koruma yöntemlerinden dondurma işlemi sonucu bütün aminoasit miktarlarındaki değişim taze çiriş otuna göre, istatiki olarak anlamsız bulunmuştur (p>0.05). Güneş ve mikrodalga ile kurutma işlemlerinin sonucu ise esansiyel ve esansiyel olmayan aminoasitlerin miktarlarındaki azalma istatistiki olarak anlamlı bulunmuştur (p<0.05). Bulgular neticesinde amino asit miktarı açısından, uygulanan yöntemlerden en uygun olanının dondurma işlemi olduğu söylenebilir. Mikrodalga ile kurutma güneşte kurutmaya göre zaman açısından daha avantajlıdır.

Anahtar Kelimeler

Çiriş otu, Asphodelus aestivus L, Aminoasit, Dondurma, Güneşte kurutma, Mikrodalga kurutma

Kaynakça

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