António Maximiano FERNANDES, Kingsley MASAMBA, Xu XUEMİNG

Vanilla 4-Hidroksi-3-metoksibenzaldehit’in Vanilya Tanesinden Ultrason Destekli Ekstraksiyon Yöntemiyle Geliştirilmiş Ekstraksiyonu: Ultrason Destekli ve Sıcak Su Banyosu Ekstraksiyonun Karşılaştırılması

Bu çalışma vanilya tanesinden vanilin ekstraksiyonu sırasında etanol konsantrasyonu, zaman, sıcaklık, tane boyutu ve vanilya tane boyutu ile miktarı/çözücü oranı, ultrasonik uygulama gibi çalışma koşullarının optimizasyonu amacıyla yapılmıştır. Sıcak su banyosu ile ultrason banyosunda ekstraksiyon da karşılaştırılmıştır. Sonuçlar 30°C’de %40 etanol içinde 1 saat ultrasonik uygulamanın 56°C'de su banyosundaki 15 saat ekstraksiyonla kıyaslanabilir olduğunu göstermiştir. Ancak, sıcak su banyosunda vanilin ekstraksiyonu uzun bir zaman almış olup, sıcak su banyolu ekstraksiyon için daha yüksek etanol konsantrasyonu %50 sıcak su banyolu ekstraksiyonda 600ppm ve ultrasonik su banyolu ekstraksiyonda 400ppm gerekli olmuştur. Ultrasonik uygulamada benzer vanilin konsantrasyonuna 560ppm ulaşmak için gerekli zaman sadece bir saat olmuştur. Sonuç olarak, vanilya tanesinden vanilin ekstraksiyonu için 30°C’de %40 etanol konsantrasyonunda bir saatlik ultrasonik uygulama ve

Anahtar Kelimeler:

Vanilya, Ultrasonik destekli ekstraksiyon, Ultrasonikasyon, Etanol

Improved Extraction of Vanillin 4-Hydroxy-3-methoxybenzaldehyde from Cured Vanilla Beans Using Ultrasound-Assisted Extraction: A Comparison of Ultrasound-Assisted and Hot Water Bath Extraction

This work was carried out to improve the extraction of vanillin from cured vanilla beans through optimizing operating conditions namely ethanol concentration, time, temperature, bean size and ratio of vanilla/solvent using ultrasonic extraction. Hot water bath and ultrasound bath extractions were also compared. Results showed that the optimization of vanillin extraction by ultrasonic horn with 40% ethanol for 1h at 30°C was comparative to water bath extraction at 56°C for 15h. However, optimization for vanillin extraction in hot water bath took a long time and was also at higher ethanol concentration 50% i.e. 600ppm for hot water bath extraction, and 400ppm ultrasonic bath. Ultrasonic horn required only an hour to release similar vanillin concentration 560ppm. It can therefore be concluded that to extract vanillin from cured vanilla beans, ultrasonic application at 40% ethanol concentration for 1h at 30°C and size of bean

Keywords:

Vanilla Ultrasonic assisted extraction USAE, USAE horn, USAE bath, Ethanol,

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