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Dergiler / Gıda / 2026 / Cilt: 51 Sayı: 3

FARKLI SOLVENT SİSTEMLERİNİN KESTANE KABUKLARINDAN FENOLİK BİLEŞİKLERİN EKSTRAKSİYONU VE ANTİOKSİDAN AKTİVİTE ÜZERİNE ETKİSİ

IMPACT OF SOLVENT SYSTEM CHOICE ON THE RECOVERY OF PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES IN EXTRACTS OF CHESTNUT SHELL

Göktürk Öztürk(KIRŞEHİR AHİ EVRAN ÜNİVERSİTESİ)0000-0001-8749-803X
Dergi
Gıda
Sayfa
536–546
Yayın Tarihi
2026-05-31
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Elde edilen verilere göre; en yüksek toplam fenolik madde, flavonoid ve hidrolize tanen içerikleri sırasıyla %50 A-W ve %50 E-W ekstraktlarında belirlenmiş; saf aseton ekstraktı ise tüm parametreler bakımından en düşük değerleri vermiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Kestane kabukları genellikle atık olarak kabul edilmesine rağmen antioksidan kapasitesi yüksek fenolik bileşikler açısından zengindir.
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Temel Bulgular & Veri:Bu çalışmada çeşitli çözücü sistemlerinin kestane kabuklarının biyoaktif içeriği [toplam fenolik (TPC), toplam flavonoid, toplam hidrolize tanen içerikleri ve antioksidan aktivite (DPPH, EC50)] üzerine etkileri incelenmiştir.
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Sonuç & Katkı:Elde edilen verilere göre; en yüksek toplam fenolik madde, flavonoid ve hidrolize tanen içerikleri sırasıyla %50 A-W ve %50 E-W ekstraktlarında belirlenmiş; saf aseton ekstraktı ise tüm parametreler bakımından en düşük değerleri vermiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Kestane kabuğu · fenolik bileşikler · flavonoid

Özet

Kestane kabukları genellikle atık olarak kabul edilmesine rağmen antioksidan kapasitesi yüksek fenolik bileşikler açısından zengindir. Bu çalışmada çeşitli çözücü sistemlerinin kestane kabuklarının biyoaktif içeriği [toplam fenolik (TPC), toplam flavonoid, toplam hidrolize tanen içerikleri ve antioksidan aktivite (DPPH, EC50)] üzerine etkileri incelenmiştir. Ekstraksiyonda etanol (E), saf aseton (A), su (W), etanol–aseton karışımı (E-A), %50 aseton (%50 A-W) ve %50 etanol (%50 E-W) kullanılmıştır. Ayrıca kestane kabuğunun organik ve amino asit profili belirlenmiştir. Elde edilen verilere göre; en yüksek toplam fenolik madde, flavonoid ve hidrolize tanen içerikleri sırasıyla %50 A-W ve %50 E-W ekstraktlarında belirlenmiş; saf aseton ekstraktı ise tüm parametreler bakımından en düşük değerleri vermiştir. Antioksidan aktiviteyi temsil eden EC50 değerleri açısından, en düşük değer %50 A-W ekstraktına ait olup bunu %50 E-W ve W ekstraktları takip etmiştir. Saf aseton ekstraktı, yüksek EC50 değeriyle en zayıf antioksidan kapasiteyi sergilemiştir. Kestane kabuğunda tespit edilen en baskın organik asit propiyonik asittir (3370.45 mg/kg). Amino asit profili açısından glutamik asit (0.399 g/100 g) ve aspartik asit (0.381 g/100 g) başlıca esansiyel olmayan amino asitler iken histidin (0.319 g/100 g) ve lisin (0.178 g/100 g) baskın esansiyel amino asitler olarak bulunmuştur. Elde edilen bulgular, kestane kabuğu ekstraktlarının yüksek bir in vitro antioksidan kapasiteye sahip olduğunu ve gerçek gıda sistemlerinde doğrulanmak kaydıyla, sentetik antioksidanlara doğal bir alternatif olabileceğini göstermektedir.

Abstract

Chestnut shells, generally considered agricultural by-products, are rich in phenolic compounds with antioxidant properties. The current study investigates the influence of various solvent systems on bioactive contents [total phenolic content (TPC), total flavonoid content (TFC), total hydrolysable tannin content (TT), and antioxidant capacity (DPPH, EC50)]. Ethanol (E), acetone (A), water (W), ethanol-acetone (E-A), 50% acetone-water (50% A-W) and 50% ethanol-water (50% E-W) were used as extraction solvents. In addition, the organic and amino acid profiles of chestnut shells were determined. 50% A-W and 50% E-W extracts yielded the highest TPC, TFC and TT values, while pure acetone exhibited the lowest values for all three parameters. The lowest EC50 value was found in 50% A-W extract, followed by 50% E-W and W extracts. Among the quantified organic acids, propionic acid (3370.45 mg/kg) was the major compound in the chestnut shell. Regarding the amino acid profile, glutamic acid (0.399 g/100 g) and aspartic acid (0.381 g/100 g) were the major non-essential amino acids whereas histidine (0.319 g/100 g) and lysine (0.178 g/100 g) were predominant essential amino acids. The findings suggest that extracts from chestnut shells have a high in vitro antioxidant capacity and, subject to validation in real food systems, may serve as a natural alternative to synthetic antioxidants.

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Bu Makaleye Atıf Yap

Öztürk, G. (2026). FARKLI SOLVENT SİSTEMLERİNİN KESTANE KABUKLARINDAN FENOLİK BİLEŞİKLERİN EKSTRAKSİYONU VE ANTİOKSİDAN AKTİVİTE ÜZERİNE ETKİSİ. Gıda, Cilt: 51 Sayı: 3, 536–546. https://doi.org/10.15237/gida.GD26009

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