Meriç ŞİMŞEK, Özge SÜFER, Büşra GÜNDOĞDU

FARKLI KURUTMA YÖNTEMLERİNİN BALKABAĞI POSASINDAN FENOLİK EKSTRAKSİYONU ÜZERİNE ETKİSİ

Bu çalışmanın amacı, farklı kurutma metotlarının (dondurarak kurutma, sıcak hava, vakum ve mikrodalga kurutma) balkabağı posasının (BP) renk parametreleri, toplam fenolik (TF) içeriği, toplam flavonoid (TFl) içeriği ve antioksidan aktivite (AA) üzerindeki etkisini gözlemlemektir. Ek olarak, fenolik madde ekstraksiyon koşulları Yanıt Yüzey Yöntemi ile dondurularak kurutulmuş BP ekstraktı kullanılarak optimize edilmiştir. BP kurutma koşulları; sıcak hava ve vakum kurutma için 30 ve 60 °C ve mikrodalga kurutma için 120 ve 600 W olarak belirlenmiştir. Kurutulmuş BP için; TF içeriği, TFl içeriği ve AA sırasıyla 1.88 ± 0.01- 4.86 ± 0.27 mg gallik asit eşdeğeri/g kuru madde, 1.32 ± 0.05-3.09 ± 0.29 mg kateşin eşdeğeri/g kuru madde ve 1.45 ± 0.15-4.27 ± 0.27 mg askorbik asit eş değeri/g kuru madde arasında değişmiştir. Bu çalışma kurutulmuş BP’nin biyoaktif potansiyeline bağlı olarak fonksiyonel bir bileşen olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler:

Balkabağı posası, fenolik ekstraksiyonu, kurutma, Yüzey Yanıt Yöntemi

EFFECT OF DIFFERENT DRYING METHODS ON THE PHENOLIC EXTRACTION FROM BUTTERNUT SQUASH POMACE

Keywords:

Butternut squash pomace, drying, phenolic extraction, response surface methodology,

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