Karadut (Morus nigra) suyunda rutin ve toplam fenolik bileşiklerin ısıl parçalanma kinetiği

Bu çalışmada, karadut suyunun 70-95 °C sıcaklık aralığında ve farklı ısıtma periyotlarında (0, 5, 10, 15, 20 ve 30 dk.) ısıl işleme tabi tutulmasıyla karadut suyunun rutin ve toplam fenolik içeriğinde meydana gelen değişimler belirlenmiştir. Bu amaçla taze karadut meyveleri öncelikle meyve suyunu işlenmiş ardından ısıl işlem uygulaması yapılmıştır. Karadut suyunda rutin tayini sıvı kromatografik, toplam fenolik tayini ise spektrofotometrik yöntemle belirlenmiştir. Isıl işlem sırasında, karadut suyunda ısıl işlem uygulamasına bağlı olarak rutin ve toplam fenolik içeriğindeki bozunmalar birinci dereceden kinetik modele uymuştur. Rutin ve toplam fenolik reaksiyonların sıcaklık bağımlılığı Arrhenius ilişkisi ile tanımlanmıştır. Rutin ve toplam fenolik içeriğinin 70-95 °C sıcaklık aralığındaki aktivasyon enerjileri sırasıyla 50.53 ve 34.89 kJ mol-1 bulunmuştur.

Anahtar Kelimeler:

Fenolik, Karadut, Meyve suyu, Parçalanma kinetiği, Rutin

Thermal degradation kinetics of rutin and total phenolic compounds in black mulberry (Morus nigra) juice

In this paper, the effect of heat treatment on rutin and total phenolic compounds in black mulberry juice with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, fresh black mulberry fruits were processed to black mulberry juice and then thermal treatment is performed. Liquid chromatographic and spectrophotometric methods were used for the analysis of rutin and total phenolic compounds, respectively. During thermal processing, degradation of rutin and total phenolic compounds in black mulberry juice were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence of reaction. Activation energies for rutin and total phenolic compounds between 70 to 95 °C were found as 50.53 and 34.89 kJ mol-1, respectively.

Keywords:

Phenolic, Black mulberry, Juice, Degradation kinetics, Rutin,

PDF

___

AOAC. (1990). Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
Arabshahi, A., & Lund, D. B. (1985). Considerations in calculating kinetic parameters from experimental data. Journal of Food Process Engineering, 7(4), 239-251.
Attia, T. Z. (2016). Simultaneous determination of rutin and ascorbic acid mixture in their pure forms and combined dosage form. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 169, 82-86.
Avila, I. M. L. B., & Silva, C. L. M. (1999). Modelling kinetics of thermal degradation of colour in peach puree. Journal of food engineering, 39(2), 161-166. 0 Boranbayeva, T., Karadeniz, F., & Yılmaz, E. (2014). Effect of storage on anthocyanin degradation in black mulberry juice and concentrates. Food and bioprocess technology, 7(7), 1894-1902.
Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları (Basic analysis methods in fruit and vegetable processing industry). Biltav Üniversite Kitapları Serisi (University Book Series,. Biltav edition) No, 02-2.
Cho, C. M., Ko, J. H., & Cheong, W. J. (2000). Simultaneous determination of water-soluble vitamins excreted in human urine after eating an overdose of vitamin pills by a HPLC method coupled with a solid phase extraction. Talanta, 51(4), 799-806.
Daigle, D. J., & Conkerton, E. J. (1988). Analysis of flavonoids by HPLC: an update. Journal of liquid chromatography, 11(2), 309-325.
Davis, P. H. (1970). Flora of Turkey and the East Aegean Islands. Vol. 3. Flora of Turkey and the East Aegean Islands. Vol. 3.
Dincer, C., Tontul, I., & Topuz, A. (2016). A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. Innovative Food Science & Emerging Technologies, 38, 57-64.
Ercisli, S., & Orhan, E. (2008). Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Scientia Horticulturae, 116(1), 41-46.
Erkaleli, Z.Ö., Dalkiliç, Z. (2006). Uşak ili Ulubey ilçesinde yetişen karadutlarin (Morus nigra L.) Morfolojik, Fenolojik ve Pomolojik Özelliklerinin Belirlenmesi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 13(1), 89-106.
Fazaeli, M., Hojjatpanah, G., & Emam-Djomeh, Z. (2013). Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate. Journal of food science and technology, 50(1), 35-43.
Gecer, M. K., Akin, M., Gundogdu, M., Eyduran, S. P., Ercisli, S., & Eyduran, E. (2016). Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia. Canadian journal of plant science, 96(1), 27-33.
Gerasopoulos, D., & Stavroulakis, G. (1997). Quality characteristics of four mulberry (Morus sp) cultivars in the area of Chania, Greece. Journal of the Science of Food and Agriculture, 73(2), 261-264.
Gökalp, H. Y., Certel, M., & Nas, S. (1992). Biyokimya: Temel yapılar ve kavramlar.
Güngor, N., & Sengul, M. (2008). Antioxidant activity, total phenolic content and selected physicochemical properties of white mulberry (Morus alba L.) fruits. International Journal of Food Properties, 11(1), 44-52.
Kadakal, Ç., & Artik, N. (2008). Degradation kinetics of ergosterol in tomato paste serum. European Food Research and Technology, 227(3), 683-688.
Kamalakkannan, N., & Prince, P. S. M. (2006). Antihyperglycaemic and antioxidant effect of rutin, a polyphenolic flavonoid, in streptozotocin‐induced diabetic wistar rats. Basic & clinical pharmacology & toxicology, 98(1), 97-103.
Khalid, N., Fawad, S. A., & Ahmed, I. (2011). Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pak. J. Bot, 43(6), 91-96.
Kicel, A., Owczarek, A., Michel, P., Skalicka-Woźniak, K., Kiss, A. K., & Olszewska, M. A. (2015). Application of HPCCC, UHPLC-PDA-ESI-MS3 and HPLC-PDA methods for rapid, one-step preparative separation and quantification of rutin in Forsythia flowers. Industrial Crops and Products, 76, 86-94.
Korkmaz, A., & Kolankaya, D. (2010). Protective effect of rutin on the ischemia/reperfusion induced damage in rat kidney. Journal of surgical research, 164(2), 309-315.
Kuntić, V., Malesěev, D., Radović, Z., & Vukojević, V. (2000). Spectrophotometric investigation of the complexing reaction between rutin and titanyloxalate anion in 50% ethanol. Monatshefte für Chemie/Chemical Monthly, 131(7), 769-777.
Kuntić, V., Pejić, N., Ivković, B., Vujić, Z., Ilić, K., Mićić, S., & Vukojević, V. (2007). Isocratic RP-HPLC method for rutin determination in solid oral dosage forms. Journal of pharmaceutical and biomedical analysis, 43(2), 718-721.
Labuza, T. P., & TP, L. (1982). Theory and application of Arrhenius kinetics to the predication of nutrient losses in foods.
Labuza, T.P. (1984). Application of chemical kinetics to deterioration of foods. Journal of Chemical Education, 61, 348-358
Labuza, T. P., & Schmidl, M. K. (1985). Accelerated shelf-life testing of foods”. Food Technology, 39(9), 57-62, 64.
Lee, W., Ku, S. K., & Bae, J. S. (2012). Barrier protective effects of rutin in LPS-induced inflammation in vitro and in vivo. Food and chemical toxicology, 50(9), 3048-3055.
Leite, J. P. V., Rastrelli, L., Romussi, G., Oliveira, A. B., Vilegas, J. H., Vilegas, W., & Pizza, C. (2001). Isolation and HPLC quantitative analysis of flavonoid glycosides from Brazilian beverages (Maytenus ilicifolia and M. aquifolium). Journal of agricultural and food chemistry, 49(8), 3796-3801.
Li, W., & Fitzloff, J. F. (2001). High performance liquid chromatographic analysis of St. John’s wort with photodiode array detection. Journal of Chromatography B: Biomedical Sciences and Applications, 765(1), 99-105.
Maskan, A., Kaya, S., & Maskan, M. (2002). Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering, 54(1), 75-80.
Menghinello, P., Cucchiarini, L., Palma, F., Agostini, D., Dacha, M., & Stocchi, V. (1999). Simultaneous analysis of flavonoid aglycones in natural products using an RP-HPLC method. Journal of liquid chromatography & related technologies, 22(19), 3007-3018.
Nakamura, Y., Watanabe, S., Miyake, N., Kohno, H., & Osawa, T. (2003). Dihydrochalcones: evaluation as novel radical scavenging antioxidants. Journal of Agricultural and Food Chemistry, 51(11), 3309-3312.
Nizamlıoğlu, N., & Nas, S. (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies, 5(1), 20-35.
Pang, N., Malike, D., & Liu, H. (2009). Simultaneous determination of main bioactive components in Rosa multiflora Thunb. and their fragmentation study by LC–MS. Chromatographia, 70(7-8), 1253.
Sánchez-Salcedo, E. M., Mena, P., García-Viguera, C., Hernández, F., & Martínez, J. J. (2015). (Poly) phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves: Their potential for new products rich in phytochemicals. Journal of Functional Foods, 18, 1039-1046.
SAS Institute. (1985). SAS user's guide: Statistics (Vol. 2). Sas Inst.
Tanner, H., & Brunner, H. R. (1979). Getränke-Analytik: Untersuchungsmethoden für die Labor-und Betriebspraxis. Verlag Heller Chemie-und Verwaltungsgesellschaft, $ c1987.
Tarko, T., Duda-Chodak, A., Satora, P., Sroka, P., Pogoń, P., & Machalica, J. (2014). Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential. Journal of food science and technology, 51(12), 3934-3941.
Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R., Beekwilder, J., & Capanoglu, E. (2015). The effects of juice processing on black mulberry antioxidants. Food chemistry, 186, 277-284.
Tongjaroenbuangam, W., Ruksee, N., Chantiratikul, P., Pakdeenarong, N., Kongbuntad, W., & Govitrapong, P. (2011). Neuroprotective effects of quercetin, rutin and okra (Abelmoschus esculentus Linn.) in dexamethasone-treated mice. Neurochemistry international, 59(5), 677-685.
Van Boekel, M. A. (2008). Kinetic modeling of reactions in foods. CRC press.
Venkatesh Kumar, R., & Chauhan, S. (2008). Mulberry: life enhancer. Journal of Medicinal Plants Research, 2(10), 271-278.
Yıldırım, S., Kadıoğlu, A., Sağlam, A., & Yaşar, A. (2017). Determination of phenolic acids and rutin in Heliotropium thermophilum by high-performance liquid chromatography with photodiode array detection. Instrumentation Science & Technology, 45(1), 35-48.