BETÜL GÜROY, ONUR KARADAL, SERHAN MANTOĞLU, OYA IRMAK CEBECİ

Farklı kurutma yöntemlerinin Spirulina platensis unundaki fikosiyanin içeriğine etkileri

Çalışmanın amacı, farklı kurutma yöntemlerinin Spirulina platensis mikroalginden elde edilen fikosiyanin üzerine etkilerinin belirlenmesidir. Çalışmada, freezedry tekniği ve fırın kurutma olmak üzere iki farklı yöntem denenmiştir. Freeze-dry tekniğinde fikosiyanin miktarı %27,3 olarak belirlenmiştir. Fırın kurutma yönteminde ise diğer gruba kıyasla %35,4 oranında fikosiyanin kaybı gözlenmiştir. Fikosiyanin saflık oranı (A620 / A280), freeze-dry tekniğinde 1,26 ve fırın kurutma tekniğinde 1,16 olarak bulunmuştur.

Effects of different drying methods on C-phycocyanin content of Spirulina platensis powder

The aim of this research was to determine the effects of different drying methods on C-phycocyanin extracted from Spirulina platensis. Two different drying techniques, including freeze-drying and oven-drying, were used in this research. 27.3% phycocyanin content was determined by freeze drying. Compared with that group, by oven drying method has been observed loss of 35.4% phycocyanin. The phycocyanin purity ratio (A620 / A280) was found 1.26 and 1.16 by using freeze drying method and oven drying method, respectively.

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