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KRİTİK ALTI SU İLE FINDIK ATIKLARINDAN ANTİOKSİDAN BİLEŞİKLERİN EKSTRAKSİYONU

Ece SÜREK
(İzmir Yüksek Teknoloji Enstitüsü, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, İzmir, Türkiye)
ALİ OĞUZ BÜYÜKKİLECİ
 (İzmir Yüksek Teknoloji Enstitüsü, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, İzmir, Türkiye)
Yıl: 2018Cilt: 42Sayı: 2ISSN: 1300-3070 / 1309-6273Sayfa Aralığı: 211 - 221Türkçe
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KRİTİK ALTI SU İLE FINDIK ATIKLARINDAN ANTİOKSİDAN BİLEŞİKLERİN EKSTRAKSİYONU
Türkiye fındık üretim ve ihracatında dünya lideridir. Fındığın tarımı ve işlenmesi sırasında büyük miktarda kabuk, zuruf ve dal gibi atıklar açığa çıkmaktadır. Bu atıkların çevre dostu bir teknoloji ile işlenmesi ve önemli ürünlerin üretilmesi katma değer sağlayabilir. Bu çalışmada, fındık atıklarının farklı sıcaklık (150-200?C) ve sürelerde (0-45 dk) kritik altı su ekstraksiyonu ile elde edilen likörlerinin toplam fenolik madde içeriği (TFİ) ve toplam antioksidan aktiviteleri (TAA) incelenmiştir. Genel olarak, kritik altı su ekstraksiyonu ile aseton ve metanol ekstraksiyonuna göre daha yüksek verim elde edilmiştir. Sıcaklık arttıkça fındık kabuğundan elde edilen TFİ ve TAA artmıştır. Süre artışı 180?C'de istatistiksel olarak önemli bir fark yaratmazken, 190?C'de TFİ süre arttıkça yükselmiştir (P <0.05). Bu iki koşulun fındık kabuğu üzerine etkisi şiddet faktörünün logaritmik değeri (log Ro) hesaplanarak tek bir parametrede de incelenmiştir. log Ro arttıkça TFİ (905.3-2115.7 mg GAE/100 g kabuk) ve TAA (8163.9-12261.5 mg TE/100 g kabuk) değerleri yükselmiştir
Fen > Mühendislik > Gıda Bilimi ve Teknolojisi
EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM HAZELNUT WASTES USING SUBCRITICAL WATER
Turkey is the world leader in hazelnut production and export. Large amount of wastes such as shell, husk and prunings are produced during the agriculture and processing of hazelnuts. Treatment of hazelnut wastes using an eco-friendly technology and production of valuable products can add value to those. In this study, total phenolic content (TPC) and total antioxidant activity (TAA) in the liquors of hazelnut wastes from subcritical water extraction at different temperature (150-200C) and time (0-45 min.) values were analyzed. Generally, higher yields were obtained by subcritical water extraction compared to solvent extraction. As temperature increased, TPC and TAA obtained from shells increased. Increase in time did not have a statistically significant effect at 180C; however, TPC increased significantly with time at 190C (P <0.05). The combined effect of temperature and time on hazelnut shells was examined in a single variable by calculating logarithmic value of severity factor (log Ro). TPC (905.3-2115.7 mg GAE/100 g shell) and TAA (8163.9-12261.5 mg TE/100 g shell) increased with log Ro
SCIENCE > ENGINEERING > FOOD SCIENCE & TECHNOLOGY
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