Aktif kömür uygulamasının elma suyu konsantresindeki hidroksimetilfurfural (HMF) düzeyi üzerine etkisi

Abstract

Bu arastırmada elma suyu konsantresindeki hidroksimetilfurfural (HMF) vetoplam fenolik madde düzeyi üzerine farklı sıcaklık, süre ve aktif kömür dozununetkisi incelenmistir. HMF ve toplam fenolik madde içeriginin yanı sıra briks, pH,titrasyon asitligi, elektriksel kondüktivite (EC), toplam invert seker, viskozite,transmittans renk ve reflektans renkte meydana gelen degisim de belirlenmistir.Elma suyu konsantresine farklı sartlarda uygulanan aktif kömür sonucundaHMF miktarında % 5.0-46.3 arasında bir azalma oldugu gözlemlenmistir. HMF'ninyanı sıra aynı uygulamaların elma suyunun fenolik madde, briks, pH, titre edilebilirasitlik, EC, toplam invert seker, viskozite ve farklı renk parametreleri üzerinde deönemli degisikliklere neden oldugu tespit edilmistir. Aktif kömür uygulamalarındasıcaklık, doz ve sürenin belirlenen degerler üzerine etkili oldukları görülmüstür.Elma suyu konsantresi örneklerinde HMF miktarında maksimum azalma oranı 40oC'de 3 g/l aktif kömür dozunda 15 dak. uygulama süresinde minimum azalma ise 30o C'de 0.5 g/l aktif kömür dozunda 5 dak. uygulama süresinde elde edilmistir.Toplam fenolik madde miktarında maksimum azalma 30o C'de 3 g/l aktifkömür dozunda 15 dak. uygulama süresinde minimum azalma 22o C'de 0.5 g/l aktifkömür dozunda 5 dak. uygulama süresinde gerçeklesmistir.Aktif kömür uygulaması ile elma suyunun 440 nm'deki transmittansında artısgözlemlenmistir. Minimum transmittans 22o C'de 0.5 g/l aktif kömür dozunda 5 dak.uygulama süresinde maksimum transmittans ise 50o C'de 3 g/l aktif kömür dozunda15 dak. uygulama süresinde elde edilmistir.Anahtar Kelimeler: Elma suyu konsantresi, aktif kömür, hidroksimetilfurfural(HMF), adsorpsiyon, toplam fenolik madde

In this research, effects of different temperatures, times and activated carbonconcentrations on hydroxymethylfurfural (HMF) and total phenolic matter levels ofapple juice concentrate were examined. The changes in brix, pH, titratable acidity,electrical conductivity (EC), total reducing sugar, reflectans color ( L*, a*, b*, h, C ),transmittance color, clearness, viscosity and mineral contents were also determined.It was observed to be decreased between 5.0 % and 46.3 % ratio of the HMFcontent by using activated carbon. In addition, selected physical and chemicalproperties of apple juice such as total phenolic content, brix, pH, titratable acidity,electrical conductivity (EC), total reducing sugar, reflectans color ( L*, a*, b*, h, C ),spectrophotometric color, clearness and viscosity were significantly changed byusing activated carbon. Temperature, concentration of activated carbon and timeapplications affected considerably the determined parameters of apple juice. In theapple juice concentrate samples, the highest decrease ratio of the HMF content wasobtained by means of 3 gram activated carbon per liters level applied for 15 minutesat 40o C and the lowest decrease ratio of HMF content was obtained by means of 0.5gram activated carbon per liters level applied for 5 min. at 30o C.The highest decrease ratio of the total phenolic content was obtained by meansof 3 gram activated carbon per liters level applied for 15 minutes at 30o C and thelowest decrease ratio of the total phenolic content was obtained by means of 0.5gram activated carbon per liters level applied for 5 minutes at 22o C.Transmittans values at 440 nm of apple juice was increased by activatedcarbon applications. The lowest transmittans was obtained by means of 0.5 gramactivated carbon per liters level applied for 5 minutes at 22o C and the highesttransmittans at 440 nm was obtained by means of 3 gram activated carbon per literslevel applied for 15 minutes at 50o C.Key Words: Apple juice concentrate, activated carbon, hydroxymethylfurfural(HMF), adsorption, total phenolic matter