Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli

Elif Nisa Kurt; Hasim Kelebek

doi:10.55198/atujscience.1928864

EN TR

Production and Bioactive Potential of Traditional Fermented and Functional Beverage Hardaliye

Abstract

Hardaliye is a non-alcoholic fermented beverage obtained by traditional fermentation of grape must with crushed black mustard seeds, sour cherry leaves, and certain preservative components. The production process typically involves layering pomace-containing grape must with crushed black mustard seeds and sour cherry leaves in tanks, followed by lactic acid fermentation at 20–22 °C for approximately 4–5 weeks. This production method is consistent with various scientific publications and descriptions provided by local producers. The product has been registered with a geographical indication for the Kırklareli province since 2017 and is recognized as a traditional beverage specific to the Thrace region. Although its characteristics vary depending on the grape variety used, hardaliye is generally produced from aromatic black grapes, giving it a distinctive dark ruby-red color. The total phenolic content of hardaliye varies with grape variety, production conditions, and fermentation duration and has been reported in the literature to reach up to 2128 mg GAE/L. Phenolic compounds such as gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, and resveratrol are the predominant components detected in mustard; this is consistent with the description of mustard as a “phenol-rich beverage” found in web sources. Among the lactic acid bacteria involved in the fermentation of hardaliye, Lactobacillus plantarum, L. casei subsp. pseudoplantarum, and L. paracasei subsp. paracasei stand out; these species become active at different stages throughout the process, ensuring that fermentation proceeds in a stable manner. Studies on antioxidant capacity show that mustard has quite high biological activity. The antioxidant capacity measured by the ORAC method can reach 64 mmol TE/L; another study reported that antioxidant activity ranged from 30.24% to 93.15%. Many web-based sources also emphasize that hardaliye is a beverage that is “beneficial to health due to its high antioxidant content”. Scientific studies show that mustard seeds have a higher phenolic content than red wine, particularly in terms of flavonoids such as quercetin, catechin, and isorhamnetin. The sinigrin compound contained in black mustard seeds used in production, whose anticancer effect has been reported in the literature, adds an additional functional value to mustard. All these findings indicate that hardaliye can be considered a traditional yet functional beverage due to its high content of phenolic compounds, strong antioxidant potential, increased bioavailability associated with lactic acid fermentation, and its status as a non-alcoholic fermented beverage. This review systematically examines scientific research conducted on mustard seed production processes, fermentation conditions, and the product's bioactive properties, compiling the latest findings in the literature.

Keywords

Functional beverage, Hardaliye, Phenolic compounds.

Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli

Abstract

Hardaliye, üzüm şırasının siyah hardal tohumu, vişne yaprağı ve belirli koruyucu bileşenlerle birlikte gele-neksel yöntemle fermantasyona bırakılmasıyla elde edilen alkolsüz bir fermente içecektir. Üretim süreci ge-nellikle cibreli üzüm şırasının, ezilmiş siyah hardal tohumu ve vişne yaprağıyla birlikte tanklara tabakalar halinde yerleştirilmesi ve ardından 20–22 °C’de yaklaşık 4–5 hafta süren laktik asit fermantasyonu ile ger-çekleştirilir. Bu üretim yöntemi, çeşitli bilimsel yayınlar ve yerel üretici tanımlarının yer aldığı web kaynak-larıyla da uyum göstermektedir. Ürün, 2017 yılından bu yana Kırklareli ili adına coğrafi işaret tesciline sa-hip olup Trakya bölgesine özgü geleneksel bir içecek niteliğindedir. Hardaliye, üretimde kullanılan üzüm çeşidine bağlı olarak değişmekle birlikte, genellikle kokulu siyah üzümlerle üretildiğinden karakteristik ko-yu yakut kırmızısı bir renge sahiptir. Hardaliyenin toplam fenolik madde içeriği kullanılan üzüm çeşidi, üre-tim koşulları ve fermantasyon süresine bağlı olarak değişmekte olup literatürde 2128 mg GAE/L seviyeleri-ne kadar ulaşabildiği bildirilmektedir. Gallik asit, protokateşik asit, kafeik asit, p-kumarik asit ve resveratrol gibi fenolik bileşikler hardaliyede baskın olarak tespit edilen bileşenlerdir; bu durum web kaynaklarında be-lirtilen “fenolik açıdan zengin bir içecek” tanımlamalarıyla da uyumludur. Hardaliyenin fermantasyonunda rol alan laktik asit bakterileri arasında Lactobacillus plantarum, L. casei subsp. pseudoplantarum ve L. pa-racasei subsp. paracasei türleri öne çıkmakta; bu türler süreç boyunca farklı aşamalarda aktif hale gelerek fermantasyonun stabil şekilde ilerlemesini sağlamaktadır. Antioksidan kapasite üzerine yapılan çalışmalar, hardaliyenin oldukça yüksek biyolojik aktiviteye sahip olduğunu göstermektedir. ORAC yöntemiyle ölçülen antioksidan kapasitenin 64 mmol TE/L seviyesine ulaşabildiği; başka bir çalışmada ise antioksidan aktivite-nin %30,24–%93,15 aralığında olduğu bildirilmiştir. Hardaliyenin fenolik içeriğinin, özellikle kuersetin, ka-teşin ve isorhamnetin gibi flavonoidler bakımından kırmızı şaraptan daha zengin olduğunu gösteren bilimsel çalışmalar bulunmaktadır. Üretimde kullanılan siyah hardal tohumunun içerdiği ve antikanser etkisi litera-türde rapor edilmiş sinigrin bileşiği, hardaliyeye ek bir fonksiyonel değer katmaktadır. Tüm bu bulgular; yüksek fenolik bileşik içeriği, güçlü antioksidan potansiyeli, laktik asit fermantasyonuna bağlı biyoyararlılık artışı ve alkolsüz bir fermente içecek olması nedeniyle hardaliyenin geleneksel fakat aynı zamanda fonksi-yonel bir içecek olarak değerlendirilebileceğini göstermektedir. Bu derleme çalışmada, hardaliyenin üretim süreçleri, fermantasyon koşulları ve ürünün biyoaktif özellikleri üzerine gerçekleştirilen bilimsel araştırma-lar sistematik biçimde ele alınmış ve literatürdeki güncel bulgular derlenmiştir.

Keywords

Fenolik bileşikler, Fonksiyonel içecek, Hardaliye.

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Details

Primary Language

Turkish

Subjects

Fermentation Technology

Journal Section

Review

Authors

Elif Nisa Kurt
0009-0006-1155-9792
Türkiye

Hasim Kelebek ^*
0000-0002-8419-3019
Türkiye

Publication Date

August 17, 2026

Submission Date

April 13, 2026

Acceptance Date

July 9, 2026

Published in Issue

Year 2026 Number: 2

DOI

https://doi.org/10.55198/atujscience.1928864

IZ

https://izlik.org/JA58DF63PR

APA

Kurt, E. N., & Kelebek, H. (2026). Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi Bilim Dergisi, 2. https://doi.org/10.55198/atujscience.1928864

AMA

1.Kurt EN, Kelebek H. Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli. Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi. 2026;(2). doi:10.55198/atujscience.1928864

Chicago

Kurt, Elif Nisa, and Hasim Kelebek. 2026. “Fermente Ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi Ve Biyoaktif Potansiyeli”. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi Bilim Dergisi, nos. 2. https://doi.org/10.55198/atujscience.1928864.

EndNote

Kurt EN, Kelebek H (August 1, 2026) Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli. Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi 2

IEEE

[1]E. N. Kurt and H. Kelebek, “Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli”, Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi, no. 2, Aug. 2026, doi: 10.55198/atujscience.1928864.

ISNAD

Kurt, Elif Nisa - Kelebek, Hasim. “Fermente Ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi Ve Biyoaktif Potansiyeli”. Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi. 2 (August 1, 2026). https://doi.org/10.55198/atujscience.1928864.

JAMA

1.Kurt EN, Kelebek H. Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli. Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi. 2026. doi:10.55198/atujscience.1928864.

MLA

Kurt, Elif Nisa, and Hasim Kelebek. “Fermente Ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi Ve Biyoaktif Potansiyeli”. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi Bilim Dergisi, no. 2, Aug. 2026, doi:10.55198/atujscience.1928864.

Vancouver

1.Elif Nisa Kurt, Hasim Kelebek. Fermente ve Fonksiyonel Geleneksel İçecek Hardaliye’nin Üretimi ve Biyoaktif Potansiyeli. Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilim Dergisi. 2026 Aug. 1;(2). doi:10.55198/atujscience.1928864

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