ÖZTAŞ, Elif Gazi Üniversitesi - Müh Fak - Kimya Mühendisliği, Turkey , GALİP, Fatma Gazi Üniversitesi - Müh Fak - Kimya Mühendisliği, Turkey , MURATHAN, Ayşe Gazi Üniversitesi - Müh Fak - Kimya Mühendisliği, Turkey

DETERMINATION OF NATURAL ANTIOXIDANT IN BLACKBERRY FRUITS(RUBUS FRUCTICOSUS) BY SUPERCRITICAL FLUID EXTRACTION

16483

In this study, supercritical CO2 extraction of frozen blackberry fruits was investigated at 75, 85 and 90 bar pressure and 35°C temperature. The reason of low temperature is to prevent of decomposition of the antioxidant material. It was found 14.06 mg extract/100g blackberry in 90 bar pressure as maximum extraction yield and supercritical CO2 extraction yields were too high according to soxhlet extraction and cyanidin was determined as active material in the 13C -NMR analysis. Also, oxidative induction temperature experiments of extract obtained at 90 bar pressure was studied in DSC for the investigation of antioxidant effectiveness. In DSC analysis, this parameter was 138.2 °C in supercritical extract, and this value was increased to 146.2 °C in supercritical extract together with alpha-tocopherol, for this reason, it was obtained antioxidant effectiveness by increasing of oxidative induction temperature.

801

SC CO2 , blackberry , NMR , antioxidant , DSC analysis

Journal Of The Faculty Of Engineering an‎d Architecture Of Gazi University

805