Ardıç Meyve ve Yağının Kullanım Alanları

Year 2018, Volume: 2 Issue: 2, 45 - 60, 01.07.2018

Ayla Ünver Alçay , Cansu Akgül Meryem Badayman Ekin Dinçel

Abstract

Ardıç Ağacı (Juniperus L.), güzel kokulu, sivri ve uzun yaprakları; parlak siyah, kozalak şeklinde meyveleri olan, ortalama 8-9 metreye kadar uzayabilen, yüzlerce yıl yaşayabilen bir ağaçtır. Binlerce yıldan beri Türk kültürünün sembol ağaçlarından biri olmuştur. Ardıç ağaçları, yapraklarında ve tohumlarında bulunan kimyasal bileşikler sebebiyle tıp, eczacılık ve gıda sektöründe kullanılmaktadır. Dünya mutfağında, özellikle bazı Kuzey Avrupa ve İskandinavya ülkelerinde, ardıç meyveleri yemeklerde, aperatiflerde ya da değişik mezelerde farklı bir aroma kazandırmak ve birçok alkollü içkiyi lezzetlendirmek için kullanılmaktadır. Ancak Türk mutfağında kullanımı fazla bilinmemektedir. Aroması oldukça kuvvetli ve keskindir. Antibakteriyel, analjezik, hepatoprotektif, antidiyabetik ve antihiperlipidemik, antimikrobiyal, anti-inflamatuvar, diüretik, antioksidan, antihiperkolesterolemik, antikataleptik aktiviteler ve Parkinson hastalığında nöroprotektif aktiviteleri bildirilmiştir. J. communis L.’ de bildirilen başlıca kimyasal bileşenler α-pinen, β-pinen, apigenin, sabinen, β-sitosterol, kampesterol, limonen, cupressuflavone, flavonoidler, lignanlar ve tanninlerdir. Bu makalede ardıç hakkında genel bilgiler verilmiş; ardıç meyve ve yağının kullanım alanlarından bahsedilmiştir

Keywords

Ardıç, tıbbi aromatik bitkiler, baharat, gastronomi

Usage Areas of Juniper Berries and Oils

Abstract

Juniper (Juniperus L.) is a fragrant tree and has got long and needle-like leaves with a bright black, conifer-like fruit. For thousands of years, juniper was one of the symbolic trees in Turkish culture. Junipers are used in abundance in the medical, pharmaceutical and food sectors due to the chemical compounds found in their leaves and seeds. The seeds are used for giving a different smell to meals, snacks or different foods. It is used for flavoring many alcoholic beverages. In the world cuisine, especially in some Nordic and Scandinavian countries, it has been used for adding a different smell to meals, snacks or food and giving a different aroma and taste to many alcoholic drinks. The use of juniper is not well known in Turkish cuisine. Its aroma is very strong and sharp. Antibiotic, analgesic, hepato-protective, antidiabetic and anti-hyperlipidemic, antimicrobial, anti-inflammatory, diuretic, antioxidant, anti-hypercholesterolemic, anti-cathaleptic activity and neuroprotective activities in Parkinson’s disease have been reported for this plant. The major chemical components of J. communis L. are α-pinene, β-pinene, apigenin, sabinene, β-sitosterol, campesterol, limonene, cupress flavone, flavonoids, lignans, tannins. In this article, general information about the general characteristics of juniper is included and the areas of use of juniper seed and oil have been mentioned. 

Keywords

Juniper, medical aromatic herbs, spice, gastronomy

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