Dut sirkesi oluþum sürecinde ileri analitik tekniklerle toplam antioksidan aktivitesi ve fenolik bileþenleri | Total antioxidant activity and phenolic contents with advanced analytical techniques in the mulberry vinegar formation process

2 tablers

English. 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 con-sumed 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 antioxi-dant 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.

Summaries (En, Tr)

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Turkish. Ülkemizin sahip olduðu ekolojik koþullar sayesinde meyve çeþitliliði fazladýr. Farklý iklim ve top-rak koþullarýna adaptasyon yeteneðinin yüksek olmasý nedeniyle, ýlýman, tropik ve subtropik iklim bölgelerinde yetiþebilen beyaz dut (Morus alba) taze tüketiminin yaný sýra pekmez, reçel, pestil, dut ezmesi, meyveli dondurma, cevizli sucuk ve meyve suyu konsantresi gibi ürünlere de iþlen-mektedir. Dut meyvesinden sirke üretimi ve üretim aþamalarýnýn antioksidan ve fenolik bileþen özelliklerinin belirlenmesi bu çalýþmanýn hedefi olmuþtur. Isparta ilinden mevsiminde toplanan beyaz dut mey-vesinden sirke üretilmiþtir. Sirke üretim aþamalarýndaki dut suyu, dut þarabý ve dut sirkesinden örnek alýnmýþtýr. Örneklerde ORAC (Oksijen Radikal Absorbans Kapasitesi) ve TEAC (Troloks Eþdeðeri Antioksidan Kapasite) yöntemleri ile antioksidan aktiviteleri ve Folin–Ciocalteu yöntemi ile toplam fenolik bileþen ve HPLC kullanýlarak fenolik bileþenler tespit edilmiþtir. Dut sirkesinin titrasyon asitliði, pH ve briks deðerleri sýrasýyla %5.72, 3.08, %3.10 bulunmuþtur. ORAC deðer-leri dut suyunda 17.01 μmol/ml; dut þarabýnda 18.04 μmol/ml ve dut sirkesinde 1.068 μmol/ml olarak tespit edilmiþtir. Dut sirkesinin TEAC deðeri 7.72 mM iken toplam fenolik madde deðeri 972.708 mg GAE/L olarak bulunmuþtur. Dut sirkesinde gallik ve klorojenik asit önemli fenolik bileþenlerdendir.