BURUK, BURUK OLMAYAN ve YABANİ (ANAÇ) HURMALARIN TOPLAM FENOLİK BİLEŞEN, ANTİOKSİDANT KAPASİTE ve IN-VITRO SİMULE EDİLMİŞ BİYOALINABİLİRLİK ÖZELLİKLERİ

Abstract

Parlak turuncu renge sahip olan hurma, Türkiye’de daha çok “Trabzon Hurması” ve “Cennet Meyvesi” olarak bilinmektedir. Bu çalışmada üç farklı çeşitte (buruk, buruk olmayan ve yabani) Trabzon hurmasının; ekstrakte, ekstrakte olmayan, toplam fenolik bileşen, antioksidan kapasite ve biyoalınabilirlikleri araştırılmıştır. Bu çalışmanın sonuçlarına göre, bütün hurma çeşitlerinde toplam fenolik bileşen, antioksidan kapasite ve biyoalınabilirlik büyük öneme sahiptir. Buruk ve buruk olmayan hurma çeşitleri ile karşılaştırıldığında, yabani hurma çeşidinin daha fazla toplam fenolik bileşen (864.85 mg GAE/100 g) içerdiği tespit edilmiştir. Bu çalışmadan elde edilen bir başka ilgi çekici sonuçta ise her ne kadar tüketim için tercih edilmese de yabani hurma çeşidinin buruk olmayan hurma çeşidinden 6.7 kat, buruk hurma çeşidinden ise 4.7 kat daha yüksek biyoalınabilirliğe sahip olduğu tespit edilmiştir. Özellikle yabani hurma iyi bir doğal antioksidan kaynağıdır ve üzerinde daha fazla çalışma yapılmalıdır.

Keywords

• hurma
• toplam fenolik
• antioksidan kapasite
• in-vitro biyoalınabilirlik

ATTRIBUTES of TOTAL PHENOLIC CONTENT, ANTIOXIDANT CAPACITY and IN-VITRO SIMULATED BIOACCESSIBILITY of ASTRINGENT, NON-ASTRINGENT and WILD (ROOTSTOCK) PERSIMMONS

Abstract

Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit with bright orange color. In the presented study, extractable, non-extractable, total phenolic content (TPC), antioxidant capacity (AC) and bioaccessibility of Trabzon persimmons (astringent, non-astringent and wild persimmon) were determined. The results of this study indicated that all types of persimmons have great importance both on TPC, AC and bioaccessibility. Compared to astringent and non-astringent types, the wild persimmon type had the highest TPC. Another attractive result from this study, although the wild persimmons do not prefer for consumption, the results demonstrated that the bioaccessible phenolics of this type of persimmons were found to be 6.7 fold higher than the non-astringent types and 4.7 fold higher than the astringent types. Especially the wild type of persimmon is a good source of natural antioxidant and further studies should be carried out for wild type persimmon.

Keywords

• persimmon
• total phenolic
• antioxidant capacity
• in-vitro bioaccessibility

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