FARKLI TİCARİ MEYVE SİRKELERİNİN TOPLAM FENOLİK BİLEŞİK, ANTİOKSİDAN AKTİVİTE VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışma Türkiye’de satışa sunulan ve piyasada yaygın olmayan farklı markalara ait meyve sirkelerinin (ananas, şeftali, muz, çilek, incir, böğürtlen, kayısı, gilaburu, vişne ve kuşburnu) toplam fenolik madde (TFM), toplam flavonoid (TFL), antioksidan aktivite (ABTS, DPPH, FRAP) ve bazı fizikokimyasal özelliklerini belirlemeyi amaçlamıştır. Bir markaya ait böğürtlen sirkesi hariç tüm örneklerin kabul edilebilir sınırın altında titrasyon asitliği değerlerine sahip olduğu belirlenmiştir. Sirkelerin pH, kuru madde ve renk değerleri açısından da dikkate değer farklılıklara sahip olduğu saptanmıştır. Ticari meyve sirkelerinin TFM ve TFL değerlerinin sırasıyla 63.08-4441.25 mg GAE/L ve 4.62-3023.08 KE/L aralığında; ABTS, DPPH ve FRAP değerlerinin ise sırasıyla 21.45-7710.91 mg TE/L, 3.40-2079.00 mg TE/L ve 10.27-5332.20 mg TE/L aralığında değiştiği belirlenmiştir. En yüksek TFM, TFL ve antioksidan aktivite değerleri kuşburnu sirkesi örneklerinde tespit edilmiştir. Hem farklı meyve sirkeleri hem de aynı meyve sirkesinin farklı markaları arasında TFM, TFL değerleri, antioksidan aktivite ve fizikokimyasal özellikler açısından önemli farklılıklar olduğu tespit edilmiştir.

Keywords

• Sirke
• fenolik
• flavonoid
• antioksidan aktivite

DETERMINATION OF TOTAL PHENOLIC COMPOUND, ANTIOXIDANT ACTIVITY, AND SOME PHYSICOCHEMICAL PROPERTIES OF DIFFERENT COMMERCIAL FRUIT VINEGARS

Abstract

This study aimed to determine the total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS, DPPH, FRAP), and some physicochemical properties of different uncommon fruit vinegars (pineapple, peach, banana, strawberry, fig, blackberry, apricot, gilaburu, sour cherry, and rosehip) of different brands sold in Türkiye. Except for one brand of blackberry vinegar, all samples exhibited titration acidity values below the acceptable limit. The vinegars showed notable differences in pH, dry matter, and color values. TPC and TFC values ranged between 63.08-4441.25 mg GAE/L and 4.62-3023.08 QE/L, respectively. ABTS, DPPH and FRAP values varied between 21.45-7710.91 mg TE/L, 3.40-2079.00 mg TE/L and 10.27-5332.20 mg TE/L, respectively. Rosehip vinegar samples exhibited the highest TPC, TFC, and antioxidant activity. Significant variations were determined not only among different types of fruit vinegars but also among different brands of the same fruit vinegar in terms of TPC, TFC, antioxidant activity, and physicochemical properties.

Keywords

• Vinegar
• phenolic
• flavonoid
• antioksidan aktivite

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