Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi

Abstract

In this study, evaluation of sour cherry seed generated as a waste material during processing of sour cherries into processed products such as juice and jam was investigated. A juice processing plant located in Mersin supplied sour cherry seeds used in this thesis. When chemical composition of sour cherry kernel was determined, it was concluded that sour cherry kernel was a valuable by-product due to containing high proportion of dietary fiber (% 30), protein (% 29) and oil (% 17). Moreover containing high amount of oil caused more detailed investigation of sour cherry kenel oil. Therefore, sour cherry kernel oil was obtained by using organic solvent (hexane and ethanol modified hexane) and supercritical fluid (supercritical carbon dioxide and ethanol modified supercritical carbon dioxide) to determine effect of different extraction methods on sour cherry kernel oil. When supercritical carbon dioxide and hexane extraction were compared, supercritical carbon dioxide was more effective in terms of delivering polyphenols from kernel to oil. However, total carotene content in oil obtained by hexane extraction was more higher than that obtained by supercritical carbon dioxide. Using ethanol as a co-solvent with both hexane and supercritical carbon dioxide increased total phenolic content, antioxidant activity and total carotene content of sour cherry kernel oil. Moreover, roasting sour cherry kernels at 160 o C for different times before oil extraction affected chemical composition of oil. Roasting was found to cause increase of hydroxmethylfurfural and total phenolic contents whereas total tocopherol content decreased as roasting times increased.