Obtaining of natural dyestuff and applicability in supercritical extraction of blackberry (Rubus sp.) fruits with carbon dioxide

In this study, it was investigated supercritic carbondioxide extraction of blackberry fruits. In this system, temperature,time and carbondioxide flow rate were constant for obtaining of extraction yield but extraction pressure was variable. The reason of constant temperature was for not loosing of antioxidant effect of extracts. Soxhlet extraction yield was compared with supercritic carbondioxide extraction yield and it has been concluded that this value was less than the other one. Maximum absorption wavelength of extracts was done with a visible spectrophotometry instrument. Applicability of extracts were investigated in the dyeing of cotton and poliester fibres. Also, for food industry it was done peroxide analysis after oven stability test and differential scanning calorimetry tests . In the results of the tests, it has been concluded that obtaining extracts have high dyeing color fastness and peroxide value of extracts was found 15,5 meg/kg extract and in DSC analysis results oxidative induction temperature was found 134,2 ?C in unmodified supercritic extracts but was found 146,2 ?C in modified supercritic extracts with alpha-tocopherol.