Yıl 2018, Cilt 43, Sayı 5, Sayfalar 846 - 855 2018-10-01

ULTRASOUND ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CRANBERRY BUSH (VIBURNUM OPULUS L.) FRUIT
GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU

Özge Şakıyan Demirkol [1] , Aslı İşci Yakan [2] , Yaşar Özlem Alifakı [3]

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The aim of the study is extraction of phenolic compounds from cranberry bush (Viburnum opulus L.) fruit using ultrasonic bath at 50 0C. High amount of phenolic compounds which is included in the cranberry bush fruit, are easily deteriorated because of theirs sensible structure. For this reason novel technologies that will fewest harm to phenolic compounds are growing importance. At the study, extraction operation is carried out by water using three different solid:solvent ratio (5:100, 10:100, 15:100) and  six different process times (1 min, 10 min, 20 min, 30 min, 60 min, 120 min). Total phenolic contents, antioxidant capacity and color values were determined. The optimum solid solvent ratio and optimum extraction time according to the total phenolic compund values found as 5:100 and 60 minute, respectively. On the other hand L*, a*, b* and total color change values showed a highly possitive correlation with total phenolic contents. 

Bu çalışmanın amacı gilaburu (Viburnum opulus L.) meyvesinden fenolik bileşiklerin ultrason destekli ekstraksiyon sistemi ile elde edilmesidir. Gilaburu meyvesinde bulunan yüksek miktardaki fenolik bileşikler, hassas yapıları nedeniyle kolayca bozulabilmektedirler. Bu nedenle, ekstraksiyon yöntemi olarak fenolik bileşiklere en az düzeyde zarar verecek yenilikçi teknolojiler önem kazanmaktadır. Çalışmada, üç farklı katı:solvent oranı (5:100, 10:100, 15:100) ve 6 farklı işlem süresi  kullanılarak (1 dk , 10 dk, 20 dk, 30 dk, 60 dk, 120 dk) su ile ekstraksiyon işlemi gerçekleştirilmiştir. Bağımlı değişkenler olarak toplam fenolik madde miktarı, antioksidan aktivite ve renk değerleri belirlenmiştir. Toplam fenolik madde miktarı değerlerine göre optimum katı: solvent oranı ve optimum ekstraksiyon süresi sırasıyla 5:100 ve 60 dakika olarak bulunmuştur. Ek olarak L*, a*, b* ve toplam renk farkı değerleri toplam fenolik madde miktarlarıyla yüksek oranda pozitif korelasyon göstermiştir.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Özge Şakıyan Demirkol
Ülke: Turkey


Yazar: Aslı İşci Yakan

Yazar: Yaşar Özlem Alifakı (Sorumlu Yazar)

Bibtex @araştırma makalesi { gida432038, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {846 - 855}, doi = {10.15237/gida.GD18069}, title = {GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU}, key = {cite}, author = {Şakıyan Demirkol, Özge and Alifakı, Yaşar Özlem and İşci Yakan, Aslı} }
APA Şakıyan Demirkol, Ö , İşci Yakan, A , Alifakı, Y . (2018). GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU. GIDA / THE JOURNAL OF FOOD, 43 (5), 846-855. DOI: 10.15237/gida.GD18069
MLA Şakıyan Demirkol, Ö , İşci Yakan, A , Alifakı, Y . "GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU". GIDA / THE JOURNAL OF FOOD 43 (2018): 846-855 <http://dergipark.gov.tr/gida/issue/39146/432038>
Chicago Şakıyan Demirkol, Ö , İşci Yakan, A , Alifakı, Y . "GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU". GIDA / THE JOURNAL OF FOOD 43 (2018): 846-855
RIS TY - JOUR T1 - GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU AU - Özge Şakıyan Demirkol , Aslı İşci Yakan , Yaşar Özlem Alifakı Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18069 DO - 10.15237/gida.GD18069 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 846 EP - 855 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18069 UR - http://dx.doi.org/10.15237/gida.GD18069 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU %A Özge Şakıyan Demirkol , Aslı İşci Yakan , Yaşar Özlem Alifakı %T GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18069 %U 10.15237/gida.GD18069
ISNAD Şakıyan Demirkol, Özge , İşci Yakan, Aslı , Alifakı, Yaşar Özlem . "GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 846-855. http://dx.doi.org/10.15237/gida.GD18069