KIRMIZI ÜZÜM SUYU ÜRETİM SÜRECİNDE RESVERATROL MİKTARI VE BİYOAKTİF ÖZELLİKLERDE MEYDANA GELEN DEĞİŞİMLER

Abstract

Bu araştırma kapsamında, kırmızı üzüm çeşitlerinden üzüm suyu üretim sürecinde biyoaktif özellikler (toplam fenolik madde, antiradikal aktivite, toplam antosiyanin) ve resveratrol miktarlarında meydana gelen stabilite veya değişimlerin belirlenmesi amaçlanmıştır. Bu kapsamda, Cabarnet Sauvignon ve Papazkarası üzüm çeşitleri kullanılarak kırmızı üzüm suyu üretimi gerçekleştirilmiş, işleme sürecinde belirlenen proses basamaklarında örnekler alınarak incelenmiştir. Örneklerdeki resveratrol miktarları, C18 ters faz kolon ve floresans dedektörle kombine edilmiş HPLC sistemi kullanılarak belirlenmiştir. Toplam fenolik madde, toplam antosiyanin, DPPH serbest radikal yakalama ve ABTS radikal yakalama kapasitesi değerleri spektrofotometrik yöntemlerle belirlenmiştir. Üzüm suyu üretim sürecinde, özellikle durultma ve kaba filtrasyon işlemlerinin biyoaktif özelliklerde kayıplara yol açtığı, genel olarak proses boyunca resveratrolde artışlar olurken, toplam fenolik madde ve antioksidan aktivite değerlerinin ise daha stabil kaldığı görülmüştür. İşleme sürecinde en fazla kayıp toplam antosiyanin miktarlarında meydana gelmiş, başlangıç değerlerine göre kayıp oranı %50’nin üzerinde olmuştur. 

Keywords

• Biyoaktif özellikler,Resveratrol,Antioksidan aktivite,Üzüm suyu

CHANGES IN RESVERATROL CONTENT AND BIOACTIVE PROPERTIES DURING PRODUCTION PROCESS OF RED GRAPE JUICE

Abstract

In this study, it was aimed to determine the stability and changes of bioactive properties (total phenolic content, antioxidant capacity, and total anthocyanin) and resveratrol contents during the production process of red grape juice. In this context, two red grape varieties (Cabarnet Sauvignon and Papazkarası) were used for grape juice production and juice samples were evaluated from each production step. Resveratrol contents of samples were determined using an HPLC system with C18 reverse phase column and fluorescence detector. Total phenolic content, total anthocyanin, DPPH free radical scavenging and ABTS radical scavenging capacities were determined by spectrophotometric methods. In grape juice production process, bioactive properties decreased particularly in clarification and coarse filtration operations. In the overall process, resveratrol content increased while the total phenolic content and antioxidant activity values remained stable. During processing, the maximum loss, over 50% compared to the initial values, occured in the total anthocyanins.

Keywords

• Bioactive properties,Resveratrol,Antioxidant capacity,Grape juice

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