UNVEILING THE QUALITY AND HEALTH POTENTIAL OF BRINED GRAPE LEAVES (VITIS VINIFERA L.): MICROBIOLOGICAL, PHYSICOCHEMICAL AND BIOFUNCTIONAL PROPERTIES

Abstract

The grapevine and its brined leaves are important products in various regions of our country, both for their use in traditional dishes and nutritional value. This study investigated the microbiological and physicochemical properties, total phenolic, antioxidant capacity and chromatographic characteristics of unpackaged and packaged brined grape leaves sold in the Erzurum province of Turkey. Yeasts were the dominant microorganisms, ranging <1-7.20 log cfu/mL, although total viable count, mould, lactobacilli and lactococci were determined in some samples. The pH, acidity (% lactic acid) and salt content (%) of the samples ranged 2.55-3.47, 0.20-1.29 and 6.14-32.76, respectively. The total phenolic content and IC50 were found to be in the range of 509.12-1870.59 mg GAE/L and 0.054-0.249 mg/mL, respectively. The samples were found to contain different ratios of organic acids, glutamic acid, gamma-aminobutyric acid, benzoic/sorbic acid. Further analysis is required to determine the microbial content (microbiota), ingredients, and pesticide residues in the samples.

Keywords

• Vitis vinifera L.
• brined grape leaves
• microbiological properties
• phenolic/antioxidant capability
• organic acid profile
• gamma-aminobutyric acid content

SALAMURA ÜZÜM YAPRAKLARININ (Vitis vinifera L.) KALİTE VE SAĞLIK POTANSİYELİNİN ORTAYA ÇIKARILMASI: MİKROBİYOLOJİK, FİZİKOKİMYASAL VE BİYOFONKSİYONEL ÖZELLİKLER

Abstract

Asma üzümü ve salamura yaprakları hem geleneksel yemeklerde kullanımı hem de besin değeri açısından ülkemizde çeşitli yörelerde üretilen önemli ürünlerdendir. Bu çalışmada, Türkiye'nin Erzurum ilinde ambalajsız ve ambalajlı şekilde satılan salamura üzüm yapraklarının mikrobiyolojik ve fizikokimyasal özellikleri, toplam fenolik, antioksidan kapasitesi ve kromatografik özellikleri araştırılmıştır. Bazı örneklerde toplam canlı sayısı, küf, laktobasil ve laktokok tespit edilmesine rağmen, <1-7.20 log kob/mL arasında değişen yoğunlukta mayalar baskın mikroorganizma grubunu oluşturduğu tespit edilmiştir. Örneklerin pH, asitlik (% laktik asit) ve tuz içeriğinin (%) sırasıyla 2.55-3.47, 0.20-1.29 ve 6.14-32.76 arasında değiştiği belirlenmiştir. Toplam fenolik içerik ve IC50 değeri sırasıyla 509.12-1870.59 mg GAE/L ve 0.054-0.249 mg/mL aralığında bulunmuştur. Örneklerin farklı oranlarda organik asit, glutamik asit, gama-aminobütirik asit, benzoik/sorbik asit içerdiği tespit edilmiştir. Bu örneklerde mikrobiyal içeriğin (mikrobiyota), bileşenlerin ve pestisit kalıntılarının belirlenmesi için daha fazla analiz yapılması gerekmektedir.

Keywords

• Vitis vinifera L.
• salamura üzüm yaprakları
• mikrobiyolojik özellikler
• fenolik/antioksidan kapasite
• organik asit profili
• gama-aminobütirik asit içeriği

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