Farklı oranlarda ekşi kara siyah üzüm posası kullanımının şalgam suyunun antosiyanin profili, monomerik antosiyanin miktarı ve antioksidan aktivitesi üzerine etkisi üzere bir araştırma
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Tarih
2017-11-09
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Üzüm suyu üretiminde atık olarak geride kalan üzüm posası yüksek miktarda fenolik bileşik içermesine rağmen genellikle hayvan yemi veya gübre olarak kullanılmaktadır. Bu araştırmada atık olarak kabul edilen üzüm posasının şalgam suyu üretiminde kullanılarak posanın katma değeri yüksek yeni bir ürüne dönüştürülmesi amaçlanmıştır. Şalgam suyu üretiminde siyah havuç ve 5 farklı oranda üzüm posası kullanılmıştır. Kontrol örneği % 100 siyah havuç içerirken diğer örneklere siyah havuçun miktarının belirli yüzdesinin yerine (%25, 50, 75, 100) üzüm posası ilave edilmiş ve fermentasyona bırakılmıştır. Şalgam sularında fermentasyon süresince farklı zamanlarında (9, 24, 37 ve 44. gün) örnekler alınarak antosiyanin profili, toplam monomerik antosiyanin miktarı ve antioksidan aktivite (ABTS) analizleri yapılmıştır. %100 havuç içeren örneklerde toplam monomerik antosiyanin miktarı 221,65 mg/L olarak bulunurken, %100 üzüm posası içeren örneklerde bu değerin 139,72 mg/L olduğu belirlenmiştir. Posa miktarı azaldıkça toplam monomerik antosiyanin miktarın da azalma olduğu tespit edilmiştir. ABTS değeri %100 havuç içeren örneklerde 5,01 mmol TE/L bulunurken %100 posa içeren örneklerde antioksidan aktivitenin 6,94 mmol TE/L'ye yükseldiği görülmüştür. Örneklerin üretim formülasyonda üzüm posası arttıkça antioksidan aktivitenin de arttığı belirlenmiştir. Antosiyanin profili analizi sonuçlarına göre üzüm posası ve havucu birlikte içeren şalgam sularında % 100 havuç veya % 100 posa içeren şalgam sularına göre antosiyanin profilinin arttığı görülmüştür. %100 havuç içeren örneklerde siyanidin-3-O-glukozit, petunidin-3-O-glukozit, malvidin-3-O-glukozit, delfinidin-3-O-glukozit ve peonidin-3-O-glukozit bulunmazken, üzüm posası içeren örneklerde bu antosiyaninler, tespit edilen antosiyaninlerin alansal miktarının % 0,47-36 'sini oluşturduğu tespit edilmiştir.
A valuable waste of black grape juice production is grape pomace. In spite of containing the most amounts of phenolic compounds of black grape, this valuable material is widely used as animal feeding stuff, fertilizer or is thrown away as natural waste. Ekşikara is a kind of black grape in which grows in Konya area. In this study pomace of Ekşikara was added to shalgam in different ratios and the effect of this adding on the profile of anthocyanins, total monomeric anthocyanin content and antioxidant activity of shalgam was investigated by using HPLC-DAD, pH differential and ABTS methods respectively. According to the black carrot and grape pomace ratios, five different formulations were used in shalgam production. While the control sample contained 100% black carrot (% 100) the other samples contained grape pomace instead of black carrots in increasing ratios (25, 50, 75 and 100 %) and then they were left to fermentation. The analyses were performed on samples at different timeouts during the fermentation period (9, 24, 37 and 44. days). According to the results, total monomeric anthocyanin content was found to be 221.65 mg/L in the samples which contained 100% black carrot and this value reduced to 139.72 mg/L in 100% grape pomace. It has been determined that the amount of total monomeric anthocyanin decreased as the ratio of grape pomace was increased. ABTS value was found to be 5.01 mmol TE/L in the samples which contained 100% carrot and this value increased to 6.94 mmol TE/L in samples which contained 100% grape pomace. Consequently there was an increase in antioxidant activity by increasing the percentage of grape pomace in shalgam samples. According to the results of profile analysis of anthocyanin, shalgam samples that containing grape pomace and carrots together had a more developed anthocyanin profile than the samples in which containing 100% carrot or 100% grape pomace. The profile of anthocyanin was found to be higher in turnip waters containing grape pomace and carrot than in turnip waters containing 100% carrot and 100% pulp. while delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, malvidin-3-O-glucoside and peonidin-3-O-glucoside were not found in samples with 100% of carrot, they were found from 0.47% to 36% of total monomeric anthocyanin content of samples which content pomace in different ratios.
A valuable waste of black grape juice production is grape pomace. In spite of containing the most amounts of phenolic compounds of black grape, this valuable material is widely used as animal feeding stuff, fertilizer or is thrown away as natural waste. Ekşikara is a kind of black grape in which grows in Konya area. In this study pomace of Ekşikara was added to shalgam in different ratios and the effect of this adding on the profile of anthocyanins, total monomeric anthocyanin content and antioxidant activity of shalgam was investigated by using HPLC-DAD, pH differential and ABTS methods respectively. According to the black carrot and grape pomace ratios, five different formulations were used in shalgam production. While the control sample contained 100% black carrot (% 100) the other samples contained grape pomace instead of black carrots in increasing ratios (25, 50, 75 and 100 %) and then they were left to fermentation. The analyses were performed on samples at different timeouts during the fermentation period (9, 24, 37 and 44. days). According to the results, total monomeric anthocyanin content was found to be 221.65 mg/L in the samples which contained 100% black carrot and this value reduced to 139.72 mg/L in 100% grape pomace. It has been determined that the amount of total monomeric anthocyanin decreased as the ratio of grape pomace was increased. ABTS value was found to be 5.01 mmol TE/L in the samples which contained 100% carrot and this value increased to 6.94 mmol TE/L in samples which contained 100% grape pomace. Consequently there was an increase in antioxidant activity by increasing the percentage of grape pomace in shalgam samples. According to the results of profile analysis of anthocyanin, shalgam samples that containing grape pomace and carrots together had a more developed anthocyanin profile than the samples in which containing 100% carrot or 100% grape pomace. The profile of anthocyanin was found to be higher in turnip waters containing grape pomace and carrot than in turnip waters containing 100% carrot and 100% pulp. while delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, malvidin-3-O-glucoside and peonidin-3-O-glucoside were not found in samples with 100% of carrot, they were found from 0.47% to 36% of total monomeric anthocyanin content of samples which content pomace in different ratios.
Açıklama
Anahtar Kelimeler
Üzüm posası, Şalgam suyu, Antosiyanin profili, Antioksidan aktivitesi, Fermentasyon, Shalgam juice, Black grape pomace, Anthocyanin profile, Antioxidant activity, Fermentation
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Hosseini, S. (2017). Farklı oranlarda ekşi kara siyah üzüm posası kullanımının şalgam suyunun antosiyanin profili, monomerik antosiyanin miktarı ve antioksidan aktivitesi üzerine etkisi üzere bir araştırma. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
