WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Citation - WoS: 7Influence of Drying Temperature on Total Phenolic Content and Antioxidant Capacity of Grape Seeds(Pamukkale Üniversitesi, 2015) Konuk, Dilara; Korel, FigenGrape seed, which is an organic waste arise from production of wine, juice and molasses, is considered as a functional food ingredient in food formulations because of its rich content of bioactive compounds. This study was performed in order to evaluate the effect of air-drying temperature on the bioactive compounds of grape seeds. In the study, total phenolic content and antioxidant activity of grape seeds that are dehydrated at different drying temperatures (40, 50 and 60 degrees C) were determined. When comparing the fresh grape seeds with the corresponding dehydrated samples, it was shown that the drying operation led to reduction of total phenolic contents and the total phenolic contents decreased with an increase of the drying temperature. According to ABTS radical scavenging method, Trolox Equivalent Antioxidant Capacity (TEAC) was found to be highest for fresh grape seeds and presented lower values for grape seeds dried at three different temperatures. As a result of the study, it was demonstrated that grape seed is a powerful antioxidant source and it has still high antioxidant activity after drying process. However, drying at low temperatures was put forward to be advantageous in order to reduce the losses of phenolic components.Article Citation - WoS: 2Citation - Scopus: 3Recovery of Proanthocyanidin From Waste of Turkish Traditional Product, Pekmez (molasses)(Japanese Society for Food Science and Technology, 2007) Altıok, Evren; Ülkü, Semra; Ülkü, Semra; Ülkü, Semra; Bayraktar, Oğuz; Bayraktar, Oğuz; Bayraktar, OğuzThe possibility of recovering of proanthocyanidin (PA) from the by-product of Turkish traditional product pekmez (molasses) industry, one of the agro industries, was investigated. In order to obtain optimum extraction conditions, the effects of different solvents and their aqueous forms were studied and the highest PA concentration was achieved as 31 (±0.68)g/L with acetone/water (30: 70, v/v) solution. The correlations between phenolic contents, PA concentrations and antioxidant capacities were shown. Antioxidant capacities of extracts were determined and the comparison of them with synthetic and commercial antioxidants was performed. The antioxidant capacity of PA extract from grape seed of molasses pomace was 93 (±1.43) TEAC values, which was relatively high compared with those of the synthetic antioxidants. Silk fibroin was used as a novel adsorbent to recover the PA from the grape seed extracts. Effect of parameters such as, solid-liquid ratio, pH and initial concentration of PA on the recovery performance was investigated. All parameters were found statistically significant parameters (P < 0.005) and the best adsorption conditions were found to be pH 5.5, initial concentration as 10 g/ml and solid-liquid ratio as 0.1 g/ml, which yielded the maximum percentage of adsorbed PA amount as 85.2%.