Keçiboynuzu meyvesinin kalite özelliklerinin FTIR spektroskopisi ile tahmin edilmesi
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma ile keçiboynuzu meyvesinin toplam fenolik madde miktarı, antioksidan kapasitesi, antimikrobiyal aktivitesi gibi kalite özelliklerinin belirlenerek FTIR spektroskopisi ile bazı kalite özelliklerinin tahmin edilmesi hedef alınmıştır. Bu amaçla çalışmada keçiboynuzu örnekleri alınarak su, etanol, metanol ve bunların hacimce %50 oranlarıyla ekstraktlar hazırlanmıştır. Toplam fenolik madde miktarı en yüksek metanol ile ekstrakte edilen keçiboynuzu örneğinde (1,56±0,09 µg GA/g), onu takiben su ekstraktında tespit edilmiştir. En düşük antioksidan kapasitesi etanol ve metanol çözgenlerinin kullanıldığı örneklerde gözlenmiştir. En yüksek antioksidan kapasite su ile ekstrakte edilen keçiboynuzu örneğinde belirlenmiş, bu örneği %50 etanol ve %50 metanol ile ekstrakte edilen örnekler takip etmiştir. Çalışmada ayrıca farklı çözgenler kullanılarak ekstrakte edilen keçiboynuzu örneklerinin Staphylococcus aureus, Pseudomonas aeruginosa ve Escherichia coli mikroorganizmaları üzerine antimikrobiyal etkisi araştırılmıştır. Su ve %50 etanol ekstraktı (ES) Escherichia coli bakterisine karşı antimikrobiyal etki gösterirken diğer bakteriler üzerine antimikrobiyal etki gözlenmemiştir. %50 metanol (MS) ekstraktı ise Pseudomonas aeruginosa bakterisine karşı antibakteriyel etki göstermiştir. FTIR spektroskopisi ile elde edilen veriler kullanılarak kısmi en küçük kareler (PLS) regresyon analiz yöntemi ile toplam fenolik madde ve antioksidan kapasitesi değerleri tahmin edilmeye çalışılmış ve R² değerleri %97'den büyük bulunmuştur.
In this study it was aimed to determine the quality properties such as the total phenolic content, antioxidant capacity and antimicrobial activity of the carob fruit and to predict some of these quality parameters using the FTIR spectroscopy. For this purpose, extracts were prepared from carob samples with water, ethanol, methanol and 50-50 v/v mixture of these. The total phenolic content was determined to be the highest in the methanol extract and the second highest in the water extract. The lowest antioxidant capacity was observed in the samples extracted with ethanol and methanol solvents, respectively. The highest antioxidant capacity was observed in the samples extracted with water, followed by 50-50 v/v ethanol and methanol extracts, respectively. In addition, the antimicrobial activity of carob samples extracted with different solvents on Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli microorganisms was also investigated in this study. While the water and ethanol (50%) extract (EW) showed an antimicrobial effect on the Escherichia coli bacteria, no antimicrobial effect was observed on the other bacteria. Similarly, methanol (50%) extract (MW) showed an antimicrobial effect only on the Pseudomonas aeruginosa bacteria. Data obtained from the FTIR spectroscopy was analyzed with the partial least squares (PLS) regression analysis to predict total phenolic content and antioxidant capacity and R2 values were found to be greater than 97%.
In this study it was aimed to determine the quality properties such as the total phenolic content, antioxidant capacity and antimicrobial activity of the carob fruit and to predict some of these quality parameters using the FTIR spectroscopy. For this purpose, extracts were prepared from carob samples with water, ethanol, methanol and 50-50 v/v mixture of these. The total phenolic content was determined to be the highest in the methanol extract and the second highest in the water extract. The lowest antioxidant capacity was observed in the samples extracted with ethanol and methanol solvents, respectively. The highest antioxidant capacity was observed in the samples extracted with water, followed by 50-50 v/v ethanol and methanol extracts, respectively. In addition, the antimicrobial activity of carob samples extracted with different solvents on Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli microorganisms was also investigated in this study. While the water and ethanol (50%) extract (EW) showed an antimicrobial effect on the Escherichia coli bacteria, no antimicrobial effect was observed on the other bacteria. Similarly, methanol (50%) extract (MW) showed an antimicrobial effect only on the Pseudomonas aeruginosa bacteria. Data obtained from the FTIR spectroscopy was analyzed with the partial least squares (PLS) regression analysis to predict total phenolic content and antioxidant capacity and R2 values were found to be greater than 97%.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
