Buradasınız

SÜPERKRİTİK AKIŞKAN ÖZÜTLEMESİYLE BÖĞÜRTLENDE (RUBUS FRUCTICOSUS) DOĞAL ANTİOKSİDAN TESPİTİ

DETERMINATION OF NATURAL ANTIOXIDANT IN BLACKBERRY FRUITS(RUBUS FRUCTICOSUS) BY SUPERCRITICAL FLUID EXTRACTION

Journal Name:

Publication Year:

Keywords (Original Language):

Abstract (2. Language): 
In this study, supercritical CO2 extraction of frozen blackberry fruits was investigated at 75, 85 and 90 bar pressure and 35ºC temperature. The reason of low temperature is to prevent of decomposition of the antioxidant material. It was found 14.06 mg extract/100g blackberry in 90 bar pressure as maximum extraction yield and supercritical CO2 extraction yields were too high according to soxhlet extraction and cyanidin was determined as active material in the 13C -NMR analysis. Also, oxidative induction temperature experiments of extract obtained at 90 bar pressure was studied in DSC for the investigation of antioxidant effectiveness. In DSC analysis, this parameter was 138.2 ºC in supercritical extract, and this value was increased to 146.2 ºC in supercritical extract together with alpha-tocopherol, for this reason, it was obtained antioxidant effectiveness by increasing of oxidative induction temperature.
Abstract (Original Language): 
Bu çalışmada dondurulmuş böğürtlen meyvesinin 75, 85 ve 90 bar basınçlarda ve 35 oC sıcaklıkta süperkritik karbondioksit özütlemesi araştırıldı. Sıcaklığın düşük tutulma nedeni antioksidan maddenin bozunurluğunu önlemedir. En yüksek özütleme verimi 90 bar’da 14,06 mg özüt/100g böğürtlen olarak bulunurken süperkritik karbondioksit özütleme verimlerinin soksile özütlemesine göre oldukça yüksek olduğu ve 13C -NMR analizinde etken maddenin siyanidin olduğu tespit edildi. Ayrıca 90 bar’da elde edilen özütün antioksidan etkinliğini tespit için oksidatif indükleme sıcaklığı deneyleri diferansiyel taramalı kalorimetrede çalışıldı. Bu parametrenin DSC analizi sonucunda doğrudan süperkritik özütün kullanılması halinde 138,2 0 C olduğu, bir doğal antioksidan olan alfa-tokoferol ile birlikte kullanılması halinde ise 146,2 0 C’ ye yükseldiği tespit edildiğinden oksidatif indükleme sıcaklığının artırılmasıyla antioksidan etki elde edildi.
801
805

REFERENCES

References: 

1. Smith, J.M., Van Ness, H.V.C., Abbott, M.M.,
Introduction to Chem. Eng. Thermodynamics,
McGraw Hill Comp., Int. Editions, fifth ed.,
Appendix B, Table B1, 636,1996.
2. Fernandez et al., Kinetics study of a
dichlorotriazine reactive dye in super- critical
carbon dioxide, J. of Supercritical Fluids, Cilt
32,. 147-152, 2004..
3. Lee et al., Measurement and correlation of dye
solubility in supercritical carbon dioxide, Fluid
Phase Equilibria, Cilt 173,. 277-285, 2000..
4. Cadoni et al., Supercritical carbon dioxide
extraction of lycopene and β- carotene from ripe
tomatoes, Dyes and Pigments, Cilt 44,27-32,
2000.
5. Pantelidis et al., Antioxidant capacity, phenol,
anthocyanin and ascorbic acid contents in
raspberries, blackberries, red currants,
gooseberries and cornelian cherries, Food
Chemistry, Cilt 102, 777-783,2007.
6. Kähkönen et al., Berry anthocyanins: Isolation,
identification and antioxidant activities. J.of Sci.
Food Agric. Cilt 83,1403-1411,2003.
7. Louli et al., Recovery of phenolic antioxidants
from wine industry by-products, Bioresource
Technology, Cilt 92, 201-208,2004.
8. Dunn, R. O., Effect of antioxidants on the
oxidative stability of methyl soyate biodiesel,
Fuel Processing Technology, Cilt 86,1071-1085,
2005.
9. Maróstica,M.R., et al., Supercritical Fluid
Extraction and Stabilization of Phenolic
Compounds From Natural Sources – Review
(Supercritical Extraction and Stabilization of
Phenolic Compounds),The Open Chemical
Engineering Journal, 4, 51-60, 2010
10. Carvalho, R.N.,et al., Supercritical fluid
extraction from rosemary (Rosmarinus
officinalis): Kinetic data, extract's global yield,
composition, and antioxidant activity The
Journal of Supercritical Fluids, Volume 35,
Issue 3, 197-204, 2005.
11. Bozkırlı D.O., Aspir çiçeğinden (carthamous
tinctorius) süperkritik karbondioksit
ekstraksiyonu ile doğal boya eldesi ve
uygulanabilirliği, Gazi Üniversitesi Fen
Bilimleri Enstitüsü, İleri Teknolojiler Anabilim
Dalı, 2007.
12. Şensoy N.D., Adaçayı (Salvia officinalis)
yapraklarından süperkritik karbondioksit
ekstraksiyonu ile doğal antioksidan eldesi ve
tayini, Gazi Üniversitesi Fen Bilimleri Enstitüsü,
Kimya Mühendisliği Anabilim Dalı, 2007.
13. Maccarone et al., Stabilization of anthocyanins
of blood orange fruit juice, J.Food Sci. Cilt 50
901-904, 1985.
14. Wawer, I. ve Witkowski, S., Analysis of solid
state 13C NMR spectra of biologically active
compounds, Current Organic Chemistry, Cilt
5, 987-999,2001..
15. Wada, S., Fang, X., The synergestic antioxidant
effect of rosemary extract and tocopherol in
sardine oil model system and frozen fish meat, J.
of Food Process Preservation, Cilt 16, 263-274,
1992.
16. Akgün, M., Akgün, N. A., Baran, N., Deniz, S.,
Dinçer, S., “Süperkritik akışkanlar ve
uygulama alanları”, Kimya Teknolojileri, Cilt
3, 58-67, 2001.

Thank you for copying data from http://www.arastirmax.com