Kayseri bölgesinde tüketilen gilaburu (viburnum opulus) meyve suyunun organik asit ve fenolik bileşiklerinin yüksek basınç sıvı kromatografisi (HPLC) ile belirlenmesi
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tezde, gilaburu (Viburnum opulus L.) meyve suyunun organik asit ve fenolik bileşikleri Zıt-Faz Yüksek Basınç Sıvı Kromatografisi ile tayin edilmiştir. Organik asitlerden L-malik asit, okzalik asit, tartarik asit, L-askorbik asit belirlenmiştir. Gilaburu meyve suyundaki organik asitlerin miktarları; L-malik asit 9.422+0.032 g/L, okzalik asit 0.573+0.070 g/L, tartarik asit 0.095+0.010 g/L, L-askorbik asit 0.736+0.030 g/L dir. Organik asitlerin bu yöntemle geri kazanımları %88.4-%128.3 arasında bulunmuştur. Gilaburu suyunda fenolik bileşiklerden klorogenik asit, kafeik asit, p-kumarik asit, p-hidroksibenzoik asit ve mirisetin bileşikleri belirlenmiştir. Fenolik bileşiklerin miktarlarının; klorogenik asit 798.81+6.49 mg/L, kafeik asit 26.22+0.05 mg/L, p-hidroksibenzoik asit 92.10+0.059 mg/L, p-kumarik asit 3.38+0.04 mg/L, mirisetin 35.97+0.64 mg/L olduğu belirlenmiştir. Fenolik bileşiklerin bu yöntemle geri kazanımları %61.3-%89.4 arasında bulunmuştur. Anahtar kelimeler: Viburnum opulus L.,gilaburu, fenolik bileşikler, organik asit, klorogenik asit, L-malik asit, HPLC
In this thesis, organic acids and phenolic compounds of gilaburu (Viburnum opulus L.) fruit juice were determined by Reversed Phase High Pressure Liquid Chromatography (RP- HPLC). Organic acids such as L-malic, tartaric, oxalic and L- ascorbic acids were individually detected. 9.422+0.032 g/L of L- malic acid, 0.573+0.070 g/L of oxalic acid, 0.095+0.010 g/L of tartaric acid and 0.736+0.030 g/L of L-ascorbic acid were quantified in gilaburu fruit juice. The recoveries of organic acids were found within the range of 88.4-128.3 % by this method. Phenolic compounds identified in gilaburu fruit juice were chlorogenic acid, caffeic acid, p-coumaric acid, p-hydroxybenzoic acid and myricetin. 798.81+6.49 mg/L of chlorogenic acid, 26.22+0.05 mg/L of caffeic acid, 92.10+0.059 mg/L of p- hydroxybenzoic acid, 3.38+0.04 mg/L of p- coumaric acid, 35.97+0.64 mg/L of myricetin were quantified in gilaburu fruit juice. The recoveries of phenolic compounds were found within the range of 61.3-89.4 % by this method. Keywords: Viburnum opulus L., gilaburu, phenolic compounds, organic acids, chlorogenic acid, L-malic acid, HPLC
In this thesis, organic acids and phenolic compounds of gilaburu (Viburnum opulus L.) fruit juice were determined by Reversed Phase High Pressure Liquid Chromatography (RP- HPLC). Organic acids such as L-malic, tartaric, oxalic and L- ascorbic acids were individually detected. 9.422+0.032 g/L of L- malic acid, 0.573+0.070 g/L of oxalic acid, 0.095+0.010 g/L of tartaric acid and 0.736+0.030 g/L of L-ascorbic acid were quantified in gilaburu fruit juice. The recoveries of organic acids were found within the range of 88.4-128.3 % by this method. Phenolic compounds identified in gilaburu fruit juice were chlorogenic acid, caffeic acid, p-coumaric acid, p-hydroxybenzoic acid and myricetin. 798.81+6.49 mg/L of chlorogenic acid, 26.22+0.05 mg/L of caffeic acid, 92.10+0.059 mg/L of p- hydroxybenzoic acid, 3.38+0.04 mg/L of p- coumaric acid, 35.97+0.64 mg/L of myricetin were quantified in gilaburu fruit juice. The recoveries of phenolic compounds were found within the range of 61.3-89.4 % by this method. Keywords: Viburnum opulus L., gilaburu, phenolic compounds, organic acids, chlorogenic acid, L-malic acid, HPLC
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
