Malatya ekolojik koşullarında yetiştirilen nane (Mentha piperita L.) bitkisinden elde edilen uçucu yağın kimyasal bileşimi ve antimikrobiyal etkisi
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2021
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info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, Malatya ili ekolojik koşullarında yetiştirilen, nanenin (Mentha piperita) yaprakları gölgede ve etüvde iki farklı yöntemle kurutularak, kurutma kinetiği incelenmiştir. Deneysel olarak elde edilen veriler, dokuz farklı ince tabaka kurutma modeline uyarlanmış ve Midilli modelinin en iyi uyum gösterdiği belirlenmiştir. Ayrıca, kurutma verileri kullanılarak, üç katmanlı ileri beslemeli, geri yayılımlı ağ yapısına sahip bir yapay sinir ağı kurutma modeli geliştirilmiştir. Geliştirilen yapay sinir ağı modelinin bu çalışmada kullanılan diğer tüm modellerden çok daha iyi sonuçlar ürettiği tespit edilmiştir. Kurutma eğrileri oluşturulmuş, kurutulan nane örneklerinin nem içeriği ve nem oranı, kuruma hızı ve kuruma süresi, etkin difüzyon katsayısı ve aktivasyon enerjisi değerleri belirlenmiştir. Farklı metotlar ile kurutulan örneklerden uçucu yağın çıkarılması clevenger cihazı yardımıyla ve su destilasyonu yöntemiyle sağlanmıştır. Uçucu yağların içeriğini ve bileşimini tayin etmek için GC–MS analizleri gerçekleştirilmiştir. Kurutma yönteminin uçucu yağ bileşimine etkisi araştırılmış, temel bileşen olan mentol içeriğine göre deneyler yapılmış ve gölgede kurutulan örneklerden elde edilen uçucu yağın mentol içeriğinin (%41.21) en yüksek yüzdeye sahip olduğu görülmüştür. 2019 yılı Ağustos, Ekim ve Kasım aylarında yapılan hasat sonrası ürünlerden elde edilen uçucu yağlarda en yüksek mentol içeriği Kasım ayında (%49) yapılan hasat örneklerinden elde edilmiştir. Ekim ayında ilk hasadı yapıldıktan sonra yeniden büyüyen bitkiden yapılan Kasım ayındaki ikinci hasat sonrası elde edilen örneklerin GC–MS analizi sonucunda; ikinci hasat örneklerinin mentol oranının, ilk hasat örneklerinden daha yüksek çıktığı tespit edilmiştir. Nane uçucu yağının antimikrobiyal aktivitesi incelenmiş ve uçucu yağın gram pozitif bakteriler ile gram negatif bakterilere etkisinin farklı seviyede olduğu belirlenmiştir. Anahtar Kelimeler: Mentha piperita, uçucu yağlar, ince tabaka kurutma, su destilasyonu, GC–MS, YSA, antimikrobiyal aktivite.
In this study, it was investigated that the drying kinetics of Mentha piperita leaves grown under the ecological conditions of Malatya province were dried in the shade and in the oven. The obtained data were fitted to nine different thin-layer drying models, and it was determined that the Midilli model was the best fit. An artificial neural network drying model with a three-layer feed-forward back propagation network structure was also developed. The developed artificial neural network model produced much better results than all other models used in this study. The values peculiar to dried peppermint samples such as moisture content, moisture rate, drying rate, drying time, effective diffusion coefficient and activation energy were determined. The essential oil was obtained from peppermint samples by water distillation method. The effect of the drying method on the essential oil composition was investigated, experiments were carried out according to the menthol content, which is the main component, and it was observed that the menthol content of the essential oil obtained from the samples dried in the shade had the highest percentage. The highest menthol ratio in essential oils obtained after the harvest in August, October and November 2019 was obtained from the harvest samples made in November. As a result of the GC–MS analysis of the samples obtained after the second harvest, it was determined that the menthol ratio of the second harvest samples was higher than the first harvest samples. The antimicrobial activity of essential oil was investigated, and it was determined that the effect of essential oil on gram-positive and gram-negative bacteria was at different levels. Keywords: Mentha piperita, essential oils, thin layer drying, hydrodistillation, GC-MS, ANN, antimicrobial activity.
In this study, it was investigated that the drying kinetics of Mentha piperita leaves grown under the ecological conditions of Malatya province were dried in the shade and in the oven. The obtained data were fitted to nine different thin-layer drying models, and it was determined that the Midilli model was the best fit. An artificial neural network drying model with a three-layer feed-forward back propagation network structure was also developed. The developed artificial neural network model produced much better results than all other models used in this study. The values peculiar to dried peppermint samples such as moisture content, moisture rate, drying rate, drying time, effective diffusion coefficient and activation energy were determined. The essential oil was obtained from peppermint samples by water distillation method. The effect of the drying method on the essential oil composition was investigated, experiments were carried out according to the menthol content, which is the main component, and it was observed that the menthol content of the essential oil obtained from the samples dried in the shade had the highest percentage. The highest menthol ratio in essential oils obtained after the harvest in August, October and November 2019 was obtained from the harvest samples made in November. As a result of the GC–MS analysis of the samples obtained after the second harvest, it was determined that the menthol ratio of the second harvest samples was higher than the first harvest samples. The antimicrobial activity of essential oil was investigated, and it was determined that the effect of essential oil on gram-positive and gram-negative bacteria was at different levels. Keywords: Mentha piperita, essential oils, thin layer drying, hydrodistillation, GC-MS, ANN, antimicrobial activity.
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İnönü Üniversitesi Fen Bilimleri Enstitüsü
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TAŞTAN ONAY, B. (2021). Malatya ekolojik koşullarında yetiştirilen nane (Mentha piperita L.) bitkisinden elde edilen uçucu yağın kimyasal bileşimi ve antimikrobiyal etkisi.
İnönü Üniversitesi, Yayınlanmış Yüksek Lisans Tezi.
