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Gelincik Çiçeği (Papaver rhoeas L.) Ekstraktının Karakterizasyonu: Alternatif Bir Gıda Boyası

Yıl 2025, Cilt: 28 Sayı: 4, 1103 - 1121, 04.07.2028

Gülce Bedis Kaynarca , Şeyda Yanardağ Karabulut , Hacı Ali Güleç , Deniz Damla Altan Kamer

https://doi.org/10.18016/ksutarimdoga.vi.1585256

Öz

Doğal içerikli ürünlere olan ilginin günümüzde artması, araştırmacıları ve gıda endüstrisini temiz katkı maddeleri bulmaya yönlendirmektedir. Gelincik bitkisinin kırmızı taç yaprakları, biyoaktif bileşenleri ve rengi sayesinde sentetik katkı maddelerine güçlü bir alternatif sunar. Bu çalışmada, gelincik yapraklarından asit:etanol:su karışımı ile antosiyaninler ekstrakte edilmiş ve elde edilen renk maddesinin besleyici özellikleri ile renk stabilitesi incelenmiştir. Gelincik ekstraktının (GE) sodyum ve potasyum mineralleri açısından zengin olduğu, ayrıca majör fenolik bileşenler olarak kuarsetin ve kamferol içerdiği tespit edilmiştir. Toplam antosiyanin miktarı 17.11 ± 0.60 mg siyanidin-3-glukozid g-1 olarak belirlenmiştir. GE’nin antioksidan aktivitesi DPPH, CUPRAC ve FRAP testleri ile değerlendirilmiş olup, sonuçlar sırasıyla 0.92 ± 0.08 µg mL-1, 155.98 ± 8.73 mM TE g-1 ve 581.94 ± 12.09 µmol TE g-1 olarak bulunmuştur. GE'nin antimikrobiyel aktivitesi 4 patojen mikroorganizma üzerinde incelenmiş ve en yüksek inhibisyon sırasıyla Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 ve Staphylococcus aureus olarak tespit edilmiştir. Antosiyaninlerin 100°C’de 60 dakikalık bir sıcaklık uygulaması sonucunda yaklaşık %15 oranında azaldığı, oksidatif bozulmanın (H2O2) zamanla arttığı fakat maksimum %13 olduğu belirlenmiştir. Farklı pH değerlerinde ise antosiyaninler karakteristik davranışını göstererek kırmızıdan mora, ardından sarımsı bir yeşile doğru renk değişimi sergilemiştir. Sonuç olarak, gelincik ekstraktı, ısıl işlem gören ve oksijen maruziyetine uğrayan gıda ürünlerinde fonksiyonel bir renk maddesi olarak kullanılma potansiyeline sahiptir. Ayrıca pH ile renk değiştirme özelliği, bu renk maddesinin akıllı ambalajların geliştirilmesinde kullanımının önünü açmaktadır.

Anahtar Kelimeler

Gelincik çiçeği Antosiyanin Doğal renklendirici Renk kararlılığı Fenolik bileşik

Etik Beyan

Bu çalışma herhangi bir insan veya hayvan testi içermemektedir.

Kaynakça

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Characterization of Red Poppy (Papaver rhoeas L.) Extract: An Alternative Food Colorant

Yıl 2025, Cilt: 28 Sayı: 4, 1103 - 1121, 04.07.2028

Gülce Bedis Kaynarca , Şeyda Yanardağ Karabulut , Hacı Ali Güleç , Deniz Damla Altan Kamer

https://doi.org/10.18016/ksutarimdoga.vi.1585256

Öz

The growing interest in natural products has prompted researchers and the food industry to seek out clean additives. The red petals of the poppy plant offer a strong alternative to synthetic additives, thanks to their bioactive compounds and vibrant color. This study extracted anthocyanins from poppy petals using an acid-ethanol-water mixture and examined the nutritional properties and color stability of the resulting pigment. It was found that the poppy extract (PE) is rich in sodium and potassium minerals and contains major phenolic compounds, such as quercetin and kaempferol. The total anthocyanin content was determined to be 17.11 ± 0.60 mg cyanidin-3-glucoside g-1. The antioxidant activity of PE was evaluated using DPPH, CUPRAC, and FRAP assays, with results of 0.92 ± 0.08 µg mL-1, 155.98 ± 8.73 mM TE g-1, and 581.94 ± 12.09 µmol TE g-1, respectively. Antimicrobial activity of PE was determined on 4 pathogenic microorganisms, Salmonella enteridis, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus, with the highest inhibition order. The anthocyanins were found to decrease by approximately 15% after 60 minutes of heat treatment at 100°C, and oxidative degradation (H2O2) increased over time but did not exceed 13%. Additionally, under different pH levels, the anthocyanins exhibited characteristic behavior, shifting in color from red to purple and then to a yellowish green. In conclusion, poppy extract has the potential to be used as a functional colorant in food products subjected to heat treatment and oxygen exposure. Furthermore, its ability to change color with pH paves the way for its application in the development of smart packaging.

Anahtar Kelimeler

Red poppy Anthocyanin Natural colorant Color stability Phenolic compound

Etik Beyan

This study does not involve any human or animal testing.

Kaynakça

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  • Yüksel, M., Acar, A., Gögen, F., Arslantaş, N. M., Berktaş, S., & Çam, M. (2022). Gelincik Çiçeği (Papaver rhoaes L.) Ekstraktından Soğuk Çay Üretimi. Akademik Gıda, 20(3), 263-273. doi:10.24323/akademik-gida.1187023
  • Yüksel Küskü, D., & Tahmaz Karaman, H., (2023). Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines. KSU Journal of Agriculture and Nature 26(4), 743-753. https://doi.org/10.18016/ksutarimdoga.vi.1098837
  • Zhang, G., Hu, M., He, L., Fu, P., Wang, L., & Zhou, J. (2013). Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and Bioproducts Processing, 91(2), 158-168. https://doi.org/10.1016/j.fbp.2012.09.003
Toplam 78 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Gülce Bedis Kaynarca 0000-0001-7896-457X

Şeyda Yanardağ Karabulut 0000-0002-9649-5874

Hacı Ali Güleç 0000-0002-9525-6206

Deniz Damla Altan Kamer 0000-0002-9119-5979

Erken Görünüm Tarihi 10 Haziran 2025
Yayımlanma Tarihi 4 Temmuz 2028
Gönderilme Tarihi 15 Kasım 2024
Kabul Tarihi 15 Nisan 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 28 Sayı: 4

Kaynak Göster

APA Kaynarca, G. B., Yanardağ Karabulut, Ş., Güleç, H. A., Altan Kamer, D. D. (2028). Characterization of Red Poppy (Papaver rhoeas L.) Extract: An Alternative Food Colorant. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 28(4), 1103-1121. https://doi.org/10.18016/ksutarimdoga.vi.1585256
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

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