Dut Sirkesi Oluşum Sürecinde İleri Analitik Tekniklerle Toplam Antioksidan Aktivitesi ve Fenolik Bileşenleri

Nilgün Havva BUDAK
6.468 1.163

Öz


Ülkemizin sahip olduğu ekolojik koşullar sayesinde meyve çeşitliliği fazladır. Farklı iklim ve toprak koşullarına adaptasyon yeteneğinin yüksek olması nedeniyle, ılıman, tropik ve subtropik iklim bölgelerinde yetişebilen beyaz dut (Morus alba) taze tüketiminin yanı sıra pekmez, reçel, pestil, dut ezmesi, meyveli dondurma, cevizli sucuk ve meyve suyu konsantresi gibi ürünlere de işlenmektedir.

Dut meyvesinden sirke üretimi ve üretim aşamalarının antioksidan ve fenolik bileşen özelliklerinin belirlenmesi bu çalışmanın hedefi olmuştur. Isparta ilinden mevsiminde toplanan beyaz dut meyvesinden sirke üretilmiştir. Sirke üretim aşamalarındaki dut suyu, dut şarabı ve dut sirkesinden örnek alınmıştır. Örneklerde ORAC (Oksijen Radikal Absorbans Kapasitesi) ve TEAC (Troloks Eşdeğeri Antioksidan Kapasite) yöntemleri ile antioksidan aktiviteleri ve Folin–Ciocalteu yöntemi ile toplam fenolik bileşen ve HPLC kullanılarak fenolik bileşenler tespit edilmiştir. Dut sirkesinin titrasyon asitliği, pH ve briks değerleri sırasıyla %5.72, 3.08, %3.10 bulunmuştur. ORAC değerleri dut suyunda 17.01 µmol/ml; dut şarabında 18.04 µmol/ml ve dut sirkesinde 1.068 µmol/ml olarak tespit edilmiştir. Dut sirkesinin TEAC değeri 7.72 mM iken toplam fenolik madde değeri 972.708 mg GAE/L olarak bulunmuştur. Dut sirkesinde gallik ve klorojenik asit önemli fenolik bileşenlerdendir.

Anahtar Kelimeler: Beyaz dut (Morus alba), antioksidan aktivite, ORAC, fenolik bileşenler

Total Antioxidant Activity and Phenolic Contents with Advanced Analytical Techniques in the Mulberry Vinegar Formation Process

Abstract

Our country has more variety of fruit due to the ecological conditions. White mulberry (Morus alba) can be grown in temperate, tropical and subtropical climate region owing to its high adaptability to different climatic and soil conditions. White mulberry (Morus alba) can be consumed fresh as well as jams, fruit pulp, berry butters, fruit ice cream, walnut sausage, fruit juice.

This study has been target of the production of mulberry vinegar and determination of antioxidant properties and phenolic compounds in the fermentation production stage. Vinegar was made from season white mulberry fruit collected from Isparta. The sample was taken from mulberry juice, mulberry wine and mulberry vinegar in vinegar production stage.

It was identified antioxidant activity by ORAC and TEAC assays; total phenolic substances by Folin–Ciocalteu assay; phenolic compounds by using HPLC. Titratable acidity, pH and Brix° of mulberry vinegar was 5.72%, 3.08; 3.10%, respectively. ORAC values was determined 17.01 mmol/mL, 18.04 mmol/mL, 19.06 mmol/mL in mulberry juice, wine, vinegar, respectively. TEAC value of mulberry vinegar was 7.72 mM while the value of total phenolic compound was 972.71 mg GAE/L. Chlorogenic acid and gallic acid were the major phenolic components in mulberry vinegar.

Keywords: White mulberry (Morus alba), antioxidant activity, ORAC, phenolic compounds


Anahtar kelimeler


Beyaz dut (Morus alba), antioksidan aktivite, ORAC, fenolik bileşenler

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