Asma Yaprağından Antioksidan Bileşiklerin Mikrodalga Destekli Ekstraksiyonunun Optimizasyonu

Bu çalışmada, asma yaprağından antioksidan bileşiklerin ekstraksiyonu için mikrodalga destekli ekstraksiyonun parametreleri (katı/sıvı oranı, süre ve güç) yüzey yanıt yönteminin box-behnken dizaynı (BBD) kullanılarak belirlenmiştir. BBD bağımsız değişkenlerin toplam fenolik madde içeriği(TPC), DPPH radikal süpürücü aktivite ve trolox eşdeğeri antioksidan kapasite(TEAC) üzerine etkisini belirlemek amaçlı kullanılmıştır. Asma yaprağının mikrodalga destekli ekstraksiyonu için optimum koşullar; 30g 100mL-1 katı/sıvı oranı, 300w güç ve 300 s süre olarak belirlenmiştir. Modelin tümü anlamlı bulunmuş ve bağımsız değişkenlerin önemi (R2) TPC, DPPH süpürücü aktivite ve TEAC, sırasıyla 0.9282, 0.9340 ve 0.9380 olarak ve dizaynın tahminlediği deneysel veriler ise 58.20 mg GAE/ mL ekstrakt, 95.91% ve 65.12% olarak bulunmuştur. Sonuçlar solvent ekstraksiyonu ile karşılaştırıldığında mikrodalga destekli üretilen asma yaprağı antioksidanlarının daha düşük sürede daha yüksek değerlere sahip olduğu görülmüştür.

Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction

In this study, the optimum microwave assisted extraction (MAE) parameters (solid/liquid ratio, time and power) determined by Box-Behnken Design (BBD) of Response Surface Methodology (RSM) for the extraction of antioxidant compounds from grapevine leaves. The BBD was used to define the effects of independent variables on Total Phenolic Content (TPC), DPPH radical scavenging activity and Trolox Equivalent Antioxidant Capacity (TEAC). Second-order polynomial model and regression analysis were used for prediction optimum point. The optimum conditions for MAE of grapevine leaves were determined as solid/liquid ratio of 30%, power of 300 W and time of 300 sec. All of the models was found valid and significant independent variables (R2) were found as 0.9282, 0.9340 and 0.9380 and the predicted experimental value of design 58.204 mg GAE/ mL extract, 95.905% and 65.123% for TPC, DPPH scavenging activity and TEAC, respectively. The results of the present showed that MAE of grapevine leaves produce the extracts with a higher antioxidant values in a shorter time when compared with solvent extraction.

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Kaynak Göster

Bibtex @araştırma makalesi { cutarim832507, journal = {Çukurova Tarım ve Gıda Bilimleri Dergisi}, issn = {2636-7874}, eissn = {2630-6034}, address = {Çukurova Tarım Gıda Bil. Der. Çukurova Üniversitesi Ziraat Fakültesi Yayın Ünitesi Balcalı-Sarıçam 01330 Adana}, publisher = {Çukurova Üniversitesi}, year = {2021}, volume = {36}, pages = {1 - 12}, doi = {}, title = {Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction}, key = {cite}, author = {Hayta, Mehmet and İşçimen, Elif Meltem} }
APA Hayta, M , İşçimen, E . (2021). Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction . Çukurova Tarım ve Gıda Bilimleri Dergisi , 36 (1) , 1-12 .
MLA Hayta, M , İşçimen, E . "Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction" . Çukurova Tarım ve Gıda Bilimleri Dergisi 36 (2021 ): 1-12 <
Chicago Hayta, M , İşçimen, E . "Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction". Çukurova Tarım ve Gıda Bilimleri Dergisi 36 (2021 ): 1-12
RIS TY - JOUR T1 - Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction AU - Mehmet Hayta , Elif Meltem İşçimen Y1 - 2021 PY - 2021 N1 - DO - T2 - Çukurova Tarım ve Gıda Bilimleri Dergisi JF - Journal JO - JOR SP - 1 EP - 12 VL - 36 IS - 1 SN - 2636-7874-2630-6034 M3 - UR - Y2 - 2021 ER -
EndNote %0 Çukurova Tarım ve Gıda Bilimleri Dergisi Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction %A Mehmet Hayta , Elif Meltem İşçimen %T Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction %D 2021 %J Çukurova Tarım ve Gıda Bilimleri Dergisi %P 2636-7874-2630-6034 %V 36 %N 1 %R %U
ISNAD Hayta, Mehmet , İşçimen, Elif Meltem . "Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction". Çukurova Tarım ve Gıda Bilimleri Dergisi 36 / 1 (Haziran 2021): 1-12 .
AMA Hayta M , İşçimen E . Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction. Çukurova Tarım Gıda Bil. Der.. 2021; 36(1): 1-12.
Vancouver Hayta M , İşçimen E . Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction. Çukurova Tarım ve Gıda Bilimleri Dergisi. 2021; 36(1): 1-12.
IEEE M. Hayta ve E. İşçimen , "Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction", Çukurova Tarım ve Gıda Bilimleri Dergisi, c. 36, sayı. 1, ss. 1-12, Haz. 2021
  • ISSN: 2636-7874
  • Yayın Aralığı: Yılda 2 Sayı
  • Yayıncı: Çukurova Üniversitesi

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