Özet:

Mandaline leather, which appears as an excessive amount of side product during fruit juice production, is an important source of antioxidant compounds that it contains in the food industry. The objective of this study is to investigate the effect of the water extract extracted from mandaline skin through the critical six-water extraction technique on the antioxidant activity and the content of phenolic compounds on the extraction temperature and the time of static extraction. The antioxidant activity of critical water extract is determined by the method of 1,1-difenil-2-pikrilhydrazil (DPPH)-IC50, the method of iron ion reducing antioxidant power (FRAP) and the method of the total antioxidant (CUPRAC) using baker (II) as an oxidant. With the elevation of the extraction temperature from 50°C to 180°C for a 5 minute static extraction period, the IC50 values of the critical six water extracts obtained from the mandaline shell declined 40.8 times, while the FRAP and CUPRAC values increased 66.9 and 34.2 times, respectively. Furthermore, the total phenolic substance (TPC) content of critical six water extracts increased 4.9 and 5.0 times, respectively, in 5 and 15 minutes of static extraction periods, with the elevation of the extraction temperature from 50°C to 180°C. Nevertheless, with the rise of the extraction temperature from 50°C to 180°C, a 9.6 and 9.9 times increase in the total flavonoid content (TFC) of critical six water extracts in 5 and 15 minutes of static extraction periods was achieved.

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