KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ

Bu çalışmada, kırmızı pancarın (Beta vulgaris L.) betalainlerinin ultrasonik banyoda, farklı sıcalık ve sürelerde (40-800C, 5-210 dk) değişimi incelenmiştir. Sıcaklık derecesi (T), süre (t) ve Txt interaksiyonun betalainler, toplam fenolik madde (TFM), DPPH radikal süpürme aktivitesi (DPPH-RSA), Hunter L, a ve b değerleri üzerine etkisi önemli (P <0.001) bulunmuştur. Termal destekli ultrasonik ekstraksiyonun (TDUE), 600C-40 dk ve 800C-25 dk uygulamaları ile betalainlerin en yüksek değere ulaştığı, daha sonra artan sürelerin ise azalmalara neden olduğu belirlenmiştir. TDUE’nun 400C uygulamasında ise betalainlerin yavaş artış gösterdiği fakat bu artışın diğer proseslere (60-800C) ait değerlerin altında kaldığı tespit edilmiştir. Diğer taraftan, betalainlerin değişiminin TFM, DPPH-RSA ve Hunter L, a ve b değeri değişimi ile ilişkili olduğu ve TDUE koşullarında elde edilen matematiksel eşitliklerin (R2 =%84-87), betalainlerdeki değişime ait optimum koşulları belirlemede kullanılabileceği ortaya çıkmıştır.

Anahtar Kelimeler:

Kırmızı pancar, Beta vulgaris L., betalainler, doğal renk maddeleri, ultrasonik ekstraksiyon

THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS

In this study, the change of red beet (Beta vulgaris L.) betalains was investigated in ultrasonic bath at different temperature and times (40-800C, 5-210 min). The effect of temperature (T), time (t) and Txt interaction on betalaines, total phenolic matter (TPM), DPPH radical scavenging activity (DPPH-RSA), Hunter L, a and b values were significant (P <0.001). It was determined that maximum betalain values were reached at 600C-40 min and 800C-25 min of thermal assisted ultrasonic extraction (TAUE) then decreased with increasing time. In the 400C application of TAUE, betalaines increased slowly but remained below the values of other processes (60-800C). On the other hand, it has been found that the change of betalaines is related to TFM, DPPH-RSA and Hunter L, a and b value changes, and the mathematical equations (R2 = 84-87%) obtained in TDUE conditions can be used to determine the optimum conditions for betalains changes.

Keywords:

Red beetroot, Beta vulgaris L., betalains, natural colorants, ultrasonic extraction,

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