Siyah havuçtan antosiyaninlerin saflaştırılması ve gıda sanayisinde kullanılabilirliğinin araştırılması
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Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Antosiyaninler tüm bitki dokularında bulunan, pH'ya bağlı olarak kırmızı, mor veya mavi renkte olan ve suda çözünen pigmentlerdir. Siyah havuç yüksek düzeyde açilli antosiyaninleri içermesi nedeniyle diğer antosiyaninlere kıyasla ısı ve pH değişimine karşı daha kararlı olması nedeniyle değerli bir antosiyanin kaynağıdır. Antosiyanin içeriği zengin olan siyah havuçtan (Daucus carota ssp.) (102,94 mg/L), antosiyaninler sulu ikili faz ekstraksiyon (ATPE) sistemiyle ekstrakte edilerek saflaştırılmıştır. ATPE'de kullanılacak örnek, direkt homojenizasyon sonrası ısıl işlem uygulaması için çalışma sıcaklığı ve çalışma süresi optimize edilmiş ve 80°C ve 10 dk olarak belirlenmiştir. Antosiyaninlerin maksimum verimle ekstraksiyonu için; ekstraksiyon ortamına su ilave edilmesinin (1:1 v/v) etkisi araştırılmıştır. ATPE için hazırlanan ham ekstrakta toplam karbohidrat (2,81 mg/100 g), flavonoid (2,51 mg/100 g), toplam antosiyanin (5,62 mg/mL) ve fenolik bileşik (160,8 mg/100 g) içeriği belirlenmiştir. ATPE yöntemini oluşturan bileşenler, amonyum sülfat (%22, w/v), etanol (%26, v/v), pH 6 ve ham ekstrakt miktarı (%5, v/v) optimize edilerek optimum değerler bulunmuştur. Optimize edilen sistemin tekrarlanabilir olduğu belirlenmiş ve ATPE sisteminde ölçek büyütme çalışmaları yapılmıştır. Saflaştırılmış örnekte HPLC-MS yapılarak baskın siyanidin türevi Siyanidin-3-ksilosil-feruloil-glukosil-galaktozid olduğu bulunmuştur. Saflaştırılmış ekstrakt maltodextrin ile mikroenkapsüle (hava giriş sıcaklığı 150°C, hava çıkış sıcaklığı 127±5°C) edilerek toz örnek hazırlanmıştır. Toz örnek, taramalı elektron mikroskobu (1,5µm -24µm) ve Zetasizer ile partikül boyutu dağılımı (293,9 nm) ile tanımlanmış, mikroenkapsülasyon işleminin verimi (% 88,84) hesaplanmıştır. Toz örneğin depo (0. ve 60. gün), termal (40°C- 80°C) ve pH (1-6) kararlılıkları incelenmiş toz örnek ile dondurma renklendirme çalışmaları yapılmıştır. Renklendirilen örneklerin ?E değeri (%0,5?21,04, %1?36,88 ve %2?97,7) bulunmuş ve gıdaların renklendirilebileceği ortaya konulmuştur.
Anthocyanins are water-soluble pigments found in all plant tissues and are red, purple or blue in color depending on pH. Black carrot is a valuable source of anthocyanins because it contains high levels of acylated anthocyanins and is more stable against heat and pH changes compared to other anthocyanins. Anthocyanins from black carrot (Daucus carota ssp.) (102.94 mg/L), which is rich in anthocyanin content, were extracted and purified by aqueous binary phase extraction (ATPE) system. After direct homogenization of the sample to be used in ATPE, the working temperature and working time for heat treatment application were optimized and determined as 80°C and 10 min. For the extraction of anthocyanins with maximum efficiency; the effect of adding water (1:1 v/v) to the extraction medium was investigated. Total carbohydrate (2.81 mg/100 g), flavonoid (2.51 mg/100 g), total anthocyanin (5.62 mg/mL) and phenolic compound (160.8 mg/100 g) contents were determined in the crude extract prepared for ATPE. The optimum values were found by optimizing the components of the ATPE method, ammonium sulfate (22%, w/v), ethanol (26%, v/v), pH 6 and crude extract amount (5%, v/v). The optimized system was found to be reproducible and scale-up studies were performed in the ATPE system. HPLC-MS was performed on the purified sample and the dominant cyanidin derivative was found to be cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside. The purified extract was microencapsulated with maltodextrin (air inlet temperature 150°C, air outlet temperature 127±5°C) and powder sample was prepared. The powder sample was characterized by scanning electron microscopy (1.5µm-24µm) and particle size distribution (293.9 nm) with Zetasizer and the efficiency of the microencapsulation process (88.84%) was calculated. Storage (day 0 and 60), thermal (40°C- 80°C) and pH (1-6) stability of the powder sample were examined and freeze coloring studies were performed with the powder sample. The ?E values of the colored samples (0.5%?21.04, 1%?36.88 and 2%?97.7%) were found and it was revealed that foods can be colored.
Anthocyanins are water-soluble pigments found in all plant tissues and are red, purple or blue in color depending on pH. Black carrot is a valuable source of anthocyanins because it contains high levels of acylated anthocyanins and is more stable against heat and pH changes compared to other anthocyanins. Anthocyanins from black carrot (Daucus carota ssp.) (102.94 mg/L), which is rich in anthocyanin content, were extracted and purified by aqueous binary phase extraction (ATPE) system. After direct homogenization of the sample to be used in ATPE, the working temperature and working time for heat treatment application were optimized and determined as 80°C and 10 min. For the extraction of anthocyanins with maximum efficiency; the effect of adding water (1:1 v/v) to the extraction medium was investigated. Total carbohydrate (2.81 mg/100 g), flavonoid (2.51 mg/100 g), total anthocyanin (5.62 mg/mL) and phenolic compound (160.8 mg/100 g) contents were determined in the crude extract prepared for ATPE. The optimum values were found by optimizing the components of the ATPE method, ammonium sulfate (22%, w/v), ethanol (26%, v/v), pH 6 and crude extract amount (5%, v/v). The optimized system was found to be reproducible and scale-up studies were performed in the ATPE system. HPLC-MS was performed on the purified sample and the dominant cyanidin derivative was found to be cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside. The purified extract was microencapsulated with maltodextrin (air inlet temperature 150°C, air outlet temperature 127±5°C) and powder sample was prepared. The powder sample was characterized by scanning electron microscopy (1.5µm-24µm) and particle size distribution (293.9 nm) with Zetasizer and the efficiency of the microencapsulation process (88.84%) was calculated. Storage (day 0 and 60), thermal (40°C- 80°C) and pH (1-6) stability of the powder sample were examined and freeze coloring studies were performed with the powder sample. The ?E values of the colored samples (0.5%?21.04, 1%?36.88 and 2%?97.7%) were found and it was revealed that foods can be colored.
Açıklama
Anahtar Kelimeler
Biyokimya, Biochemistry
