MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ

Bu çalışmada, mahlep püresi farklı sıcaklıklarda kızılötesi ışınım ile kurutularak toplam antosiyanin, toplam fenolik madde ve antioksidan kapasitenin kuruma işlemi sırasında değişim kinetiği belirlenmiştir. Toplam antosiyanin, fenolik madde ve antioksidan kapasite için birinci derece reaksiyon kinetiği oluşturularak reaksiyon hız sabitleri (k, dak-1) 50-90°C sıcaklık aralığında belirlenmiş, yarı ömür süreleri (t1/2) ve aktivasyon enerjileri (Ea) hesaplanmıştır. Ayrıca farklı koşullarda kurutulan örneklerin renk değişimleri belirlenerek toplam antosiyanin, fenolik madde ve antioksidan kapasitedeki değişim ile ilişkilendirilmiştir. Elde edilen verilere göre toplam antosiyanin, fenolik madde ve antioksidan kapasite için hız sabitleri sırasıyla 0.003-0.021, 0.001-0.006 ve 0.0009-0.005 dak-1 aralığında hesaplanmıştır. Toplam antosiyanin parçalanma reaksiyonlarının yarı ömür sürelerinin, fenolik madde ve antioksidan kapasite yarı ömür sürelerinden daha düşük olduğu belirlenmiştir. Aktivasyon enerjileri ise toplam antosiyanin, fenolik madde ve antioksidan kapasite için sırasıyla 48.46, 41.86 ve 37.42 kJ/mol olarak tespit edilmiştir.

Anahtar Kelimeler:

Mahlep püresi, antosiyanin, fenolik madde, antioksidan kapasite, kızılötesi ışınım

KINETICS OF ANTHOCYANINS, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY CHANGES OF MAHALEB PUREE IN INFRARED DRYING PROCESS

In this study, the kinetics of total anthocyanins, total phenolic compounds and antioxidant capacity changes in mahaleb puree were determined during an infrared drying process at different temperatures. Reaction rate constants, half-life times (t1/2) and activation energies (Ea) for total anthocyanins, phenolic compounds and antioxidant capacity were calculated using first order reaction kinetics at 50-90°C. Additionally, color changes of the samples dried at different conditions were determined and correlated with the total anthocyanins, phenolic compounds and antioxidant capacity changes. According to the results, the reaction rate constants (k, min-1) for total anthocyanins, phenolic compounds and antioxidant capacity were calculated in the range of 0.003-0.021, 0.001-0.006 and 0.0009-0.005 min-1, respectively. It was observed that the half-life times of anthocyanin degradation reactions were lower than that of the phenolic compounds and antioxidant capacity. Activation energies for the total anthocyanins, phenolic compounds and antioxidant capacity were determined as 48.46, 41.86 and 37.42 kJ/mol, respectively.

Keywords:

Mahaleb puree, anthocyanin, phenolic compounds, antioxidant capacity, infrared radiation,

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