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The aim of the study is extraction of phenolic compounds from cranberry bush (Viburnum opulus L.) fruit using ultrasonic bath at 50 0C. High amount of phenolic compounds which is included in the cranberry bush fruit, are easily deteriorated because of theirs sensible structure. For this reason novel technologies that will fewest harm to phenolic compounds are growing importance. At the study, extraction operation is carried out by water using three different solid:solvent ratio (5:100, 10:100, 15:100) and six different process times (1 min, 10 min, 20 min, 30 min, 60 min, 120 min). Total phenolic contents, antioxidant capacity and color values were determined. The optimum solid solvent ratio and optimum extraction time according to the total phenolic compund values found as 5:100 and 60 minute, respectively. On the other hand L*, a*, b* and total color change values showed a highly possitive correlation with total phenolic contents.

GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU