Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
Özet
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.
