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Journals / Gıda / 2026 / Cilt: 45 Sayı: 3

INVESTIGATION OF THE EFFECT OF DIFFERENT EXTRACTION METHODS ON THE QUALITY PROPERTIES OF HIBISCUS EXTRACTS

FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Cüneyt Dinçer(Akdeniz Üniversitesi | Akdeniz University)
Timur Tongur(AKDENİZ ÜNİVERSİTESİ)
Taner Erkaymaz(SÜLEYMAN DEMİREL ÜNİVERSİTESİ)
Journal
Gıda
Pages
409–420
Publication Date
2020-06-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

When the effects of extractions on the quality characteristics were evaluated, it was determined that there was no statistically significant difference between the applications except turbidity values.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the effect of different extraction methods on the quality properties of hibiscus extracts was investigated.
📊
Key Findings & Data:Therefore, thermal extraction (40 and 75 ºC) and thermosonication (0.031 W/mL, 40 and 75 ºC) applications were performed.
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Conclusion & Impact:When the effects of extractions on the quality characteristics were evaluated, it was determined that there was no statistically significant difference between the applications except turbidity values.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Hibiscus sabdariffa L · Ekstraksiyon · termosonikasyon

Abstract

In this study, the effect of different extraction methods on the quality properties of hibiscus extracts was investigated. Therefore, thermal extraction (40 and 75 ºC) and thermosonication (0.031 W/mL, 40 and 75 ºC) applications were performed. In the samples taken at 1st, 5th, 15th, 30th, 60th and 120th minutes during the extraction, an increase in °Brix and anthocyanin content was determined depending on the temperature and time, while pH did not show a significant difference. The samples were then extracted up to 1.1 °Brix. In these samples, anthocyanin content was determined between 149.7-156.2 mg/L, while delphinidin-3-sambubioside and cyanidin-3-sambubioside were determined between 112.1-120.5 and 52.35-55.26 mg/L, respectively. Sucrose was determined as the highest amount of sugar while malic acid was found between 811.2-932.4 mg/L. When the effects of extractions on the quality characteristics were evaluated, it was determined that there was no statistically significant difference between the applications except turbidity values.

Özet

Bu çalışmada farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla termal ekstraksiyon (40 ve 75 ºC) ve termosonikasyon (0.031 W/mL, 40 ve 75 ºC) uygulamaları gerçekleştirilmiştir. Ekstraksiyon sürecinde 1., 5., 15. 30., 60. ve 120. dk’larda alınan örneklerde, sıcaklık ve süreye bağlı olarak °Brix ve antosiyanin içeriğinde artış belirlenirken, pH önemli bir değişim seyri göstermemiştir. Ardından örnekler 1.1 °Briks’e kadar ekstrakte edilmiştir. Bu örneklerde antosiyanin içeriği 149.7-156.2 mg/L arasında tespit edilirken, delfinidin-3-sambiosit ve siyanidin-3-sambiosit ise sırasıyla 112.1-120.5 ve 52.35-55.26 mg/L arasında belirlenmiştir. Sakaroz, en yüksek miktardaki şeker olarak belirlenirken, malik asit ise 811.2-932.4 mg/L arasında tespit edilmiştir. Ekstraksiyonların kalite özellikleri üzerine etkisi değerlendirildiğinde bulanıklık değerleri hariç, uygulamalar arasında istatistiki açıdan önemli bir fark olmadığı belirlenmiştir.

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Cite This Article

Dinçer, C., Tongur, T., Erkaymaz, T. (2020). INVESTIGATION OF THE EFFECT OF DIFFERENT EXTRACTION METHODS ON THE QUALITY PROPERTIES OF HIBISCUS EXTRACTS. Gıda, Cilt: 45 Sayı: 3, 409–420. https://doi.org/10.15237/gida.GD19155

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