The Effects of Different Preservation Methods on the Amount of Aminoacids of Asphodelus aestivus L.

Fikret Karataş; Dursun Özer; Sinan Saydam

Makale detayları

The Effects of Different Preservation Methods on the Amount of Aminoacids of Asphodelus aestivus L.

Yazarlar:

Fikret Karataş | Dursun Özer | Sinan Saydam

Yayıncı:

Giresun University

Ana Başlıklar:

Kimya Mühendisliği (Diğer)

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.690-700

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291016

pISSN:

2564-7377

Anahtar kelimeler:

Özet:

 In this study, the amounts of essential and non-essential amino acids in fresh, frozen, sun-dried and microwave-dried in the Asphodelus aestivus L. were determined by High Performance Liquid Chromatography HPLC. The lowest amount of non-essential amino acids in fresh asphodelus was found to be serine, while the highest was asparagine. The lowest concentration of essential amino acids was found to be arginine, while the highest was histidine. The change in the amount of all amino acids as a result of the freezing process was found to be statistically insignificant p0.05. The decrease in the amounts of essential and non-essential amino acids as a result of sun and microwave drying was statistically significant p0.05. As a result of these findings, it is clear that freeze storage is the most suitable method in terms of preservation of aminoacid content. Microwave drying is more advantageous in terms of time than drying in the sun.

 In this study, the amounts of essential and non-essential amino acids in fresh, frozen, sun-dried and microwave-dried in the Asphodelus aestivus L. were determined by High Performance Liquid Chromatography HPLC. The lowest amount of non-essential amino acids in fresh asphodelus was found to be serine, while the highest was asparagine. The lowest concentration of essential amino acids was found to be arginine, while the highest was histidine. The change in the amount of all amino acids as a result of the freezing process was found to be statistically insignificant p0.05. The decrease in the amounts of essential and non-essential amino acids as a result of sun and microwave drying was statistically significant p0.05. As a result of these findings, it is clear that freeze storage is the most suitable method in terms of preservation of aminoacid content. Microwave drying is more advantageous in terms of time than drying in the sun.

 In this study, the amounts of essential and non-essential amino acids in fresh, frozen, sun-dried and microwave-dried in the Asphodelus aestivus L. were determined by High Performance Liquid Chromatography HPLC. The lowest amount of non-essential amino acids in fresh asphodelus was found to be serine, while the highest was asparagine. The lowest concentration of essential amino acids was found to be arginine, while the highest was histidine. The change in the amount of all amino acids as a result of the freezing process was found to be statistically insignificant p0.05. The decrease in the amounts of essential and non-essential amino acids as a result of sun and microwave drying was statistically significant p0.05. As a result of these findings, it is clear that freeze storage is the most suitable method in terms of preservation of aminoacid content. Microwave drying is more advantageous in terms of time than drying in the sun.

 Bu çalışmada, taze, dondurulmuş, güneşte ve mikrodalga ile kurutulmuş çiriş otundaki Asphodelus aestivus L. esansiyel ve esansiyel olmayan aminoasitlerin miktarı Yüksek Performanslı Sıvı Kromatografisi HPLC ile belirlenmiştir. Taze çiriş otunda esansiyel olmayan aminoasitlerden miktarı en az olan serin iken, en fazla olan ise asparajindir. Esansiyel aminoasitlerden konsantrasyonu en düşük olan arginin iken, en yüksek olan ise histidin olarak bulunmuştur. Koruma yöntemlerinden dondurma işlemi sonucu bütün aminoasit miktarlarındaki değişim taze çiriş otuna göre, istatiki olarak anlamsız bulunmuştur p0.05. Güneş ve mikrodalga ile kurutma işlemlerinin sonucu ise esansiyel ve esansiyel olmayan aminoasitlerin miktarlarındaki azalma istatistiki olarak anlamlı bulunmuştur p0.05. Bulgular neticesinde amino asit miktarı açısından, uygulanan yöntemlerden en uygun olanının dondurma işlemi olduğu söylenebilir. Mikrodalga ile kurutma güneşte kurutmaya göre zaman açısından daha avantajlıdır.

Makale detayları

The Effects of Different Preservation Methods on the Amount of Aminoacids of Asphodelus aestivus L.

Yazarlar:

Fikret Karataş | Dursun Özer | Sinan Saydam

Yayıncı:

Giresun University

Ana Başlıklar:

Kimya Mühendisliği (Diğer)

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.690-700

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291016

pISSN:

2564-7377

Asphodelus aestivus L.

Aminoacid

Freezing

Sun drying

Microwave dryingÇiriş otu

Asphodelus aestivus L

Aminoasit

Dondurma

Güneşte kurutma

Mikrodalga kurutma

Sayı

Makale detayları

Yazarlar: Fikret Karataş | Dursun Özer | Sinan Saydam

Yayıncı: Giresun University

Ana Başlıklar: Kimya Mühendisliği (Diğer)

Dergi: Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.690-700

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001291016

pISSN: 2564-7377

Sayı

Yazarlar:

Fikret Karataş | Dursun Özer | Sinan Saydam

Yayıncı:

Giresun University

Ana Başlıklar:

Kimya Mühendisliği (Diğer)

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.690-700

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291016

pISSN:

2564-7377