Soğuk pres üzüm çekirdeği yağı üretiminde ön işlem olarak enzim, asit ve kombinasyon uygulamalarının etkisi
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Tarih
2023
Yazarlar
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Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Ülkemizde yıllardır yapılan üzüm yetiştiriciliği çok önemli bir noktaya ulaşmış olup, üzümün işlendiği işletmelerde atık şeklindeki tonlarca üzüm çekirdeğinin ekonomimize geri kazandırılması büyük öneme sahiptir. Üzüm çekirdeği yağının, içeriğinde bulunan zengin biyoaktif bileşikler sebebiyle gıdada, eczacılık ve kozmetik alanlarında çokça tercih edilen bir ürün haline gelmiştir. Bu çalışmada üzüm çekirdeğine çeşitli oranlarda (%1-4) ticari enzim preparatı, asit ve her ikisinin de birlikte uygulaması 12, 24 ve 36 saat olmak üzere üç inkübasyon süresi ile uygulanmış, ardından soğuk presleme metoduyla yağ elde edilmiştir. Asit ve/veya enzim uygulanmadan preslenen kontrol numunesinden ortalama %8.13 yağ verimi elde edilirken, asit ve enzim uygulamaları sonrasında, 36 saat inkübe edilen asit (%4) %9.68 ve enzim (%1) %9.51 uygulamalarında ise en yüksek yağ verimi sağlanmıştır. Bu uygulamalarda yağ veriminde kontrole kıyasla %16.5-19 arasında artış görülmüştür. Asit ve enzimin birlikte kullanımı, tek başlarına kullanımları kadar yüksek seviyelerde verim artışı sağlamamıştır. Enzimin, %4 seviyesinde ve 36 saat süreyle yapılan inkübasyonda, verim, oksidatif stabilite ve biyoaktif bileşen içeriği bakımından olumsuz etkiler görülmüştür. Asit uygulaması, serbest asitlik açısından enzim ve asit +enzim uygulamalarına göre düşük değerlerle sonuçlanmıştır. Enzim ilavesi 12 ve 24 saatlik muamelelerde yüksek indüksiyon süreleri sağlamıştır. Asit, enzim ve asit+enzim ön işlemlerinin tüm seviyelerinde 12 ve 24 saat süreli inkübasyonlarda daha yüksek toplam fenolik bileşen içeriği ve DPPH radikal tutucu aktivite elde edilmiştir. 12 saat inkübe edilen %2.5 asit ve %2.5 asit-enzim uygulanan örneklerde fenolik bileşen içeriğinde kontrole kıyasla sırasıyla %65 ve 62 artış olmuştur. Üzüm ülkemizde yaygın olarak üretildiği ve soğuk pres ekstraksiyonunun maliyeti düşük, kullanımı kolay, tüketcilerin son yıllarda güvenini ve popüleritesini kazandığı için gıda sanayisinde kullanım avantajı sağlamıştır.
Grape cultivation, which has been going on for years in our country, has reached an advanced point, and it is of great importance to return to our economy tons of grape seeds that are released as waste in the plants where grapes are processed. Grape seed oil has become a widely preferred product in food, pharmacy and cosmetic fields due to the bioactive compounds it contains. In this study, various amounts (1-4%) of commercial enzyme preparate, acid and both of them were applied to grape seeds for three incubation periods of 12, 24 and 36 hours, and then the oil was obtained by cold pressing method. While an average of 8.13% oil yield was obtained from the control sample pressed without applying acid and/or enzyme, the highest oil yield was achieved in acid 4% 9.68% and enzyme 1% 9.51% treatments incubated for 36 hours after acid and enzyme treatments. In these treatments, an increase of 16.5-19% in oil yield was achieved compared to the control. The combined use of acid and enzyme did not provide as high a yield increase as when used alone. Negative effects of the enzyme in terms of yield, oxidative stability and bioactive component content were observed at 4% level and incubation for 36 hours. Acid application resulted in lower values in terms of free acidity compared to enzyme and acid + enzyme treatments. Enzyme addition provided high induction period in 12 and 24 hour treated samples. Higher total phenolics content and DPPH radical scavenging activity were obtained in 12 and 24 hour incubations at all levels of acid, enzyme and acid+enzyme pretreatments. In the 2.5% acid and 2.5% acid-enzyme treated samples incubated for 12 hours, there was an increase of 65 and 62% in the phenolic component content, respectively, compared to the control. Since grapes are widely produced in our country and cold press extraction has a low cost, is easy to use, and has gained the trust and popularity of consumers in recent years, it has provided an advantage of use in the food industry.
Grape cultivation, which has been going on for years in our country, has reached an advanced point, and it is of great importance to return to our economy tons of grape seeds that are released as waste in the plants where grapes are processed. Grape seed oil has become a widely preferred product in food, pharmacy and cosmetic fields due to the bioactive compounds it contains. In this study, various amounts (1-4%) of commercial enzyme preparate, acid and both of them were applied to grape seeds for three incubation periods of 12, 24 and 36 hours, and then the oil was obtained by cold pressing method. While an average of 8.13% oil yield was obtained from the control sample pressed without applying acid and/or enzyme, the highest oil yield was achieved in acid 4% 9.68% and enzyme 1% 9.51% treatments incubated for 36 hours after acid and enzyme treatments. In these treatments, an increase of 16.5-19% in oil yield was achieved compared to the control. The combined use of acid and enzyme did not provide as high a yield increase as when used alone. Negative effects of the enzyme in terms of yield, oxidative stability and bioactive component content were observed at 4% level and incubation for 36 hours. Acid application resulted in lower values in terms of free acidity compared to enzyme and acid + enzyme treatments. Enzyme addition provided high induction period in 12 and 24 hour treated samples. Higher total phenolics content and DPPH radical scavenging activity were obtained in 12 and 24 hour incubations at all levels of acid, enzyme and acid+enzyme pretreatments. In the 2.5% acid and 2.5% acid-enzyme treated samples incubated for 12 hours, there was an increase of 65 and 62% in the phenolic component content, respectively, compared to the control. Since grapes are widely produced in our country and cold press extraction has a low cost, is easy to use, and has gained the trust and popularity of consumers in recent years, it has provided an advantage of use in the food industry.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Üzüm Çekirdeği, Üzüm Çekirdeği Yağı, Soğuk Pres, Enzim, Asit, Grape Seed, Grape Seed Oil, Cold Press, Enzyme, Acid
Kaynak
WoS Q Değeri
Scopus Q Değeri
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Künye
Halıcı Demir, N. (2023). Soğuk pres üzüm çekirdeği yağı üretiminde ön işlem olarak enzim, asit ve kombinasyon uygulamalarının etkisi. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
