Meyveli barlar ve ekstraktlarının toplam fenolik içerikleri ve toplam antioksidan kapasitelerinin araştırılması

Öz

Meyveli barlar, tüketicilerin günlük nütrisyonel gereksinimlerini karşılamak amacı ile, farklı meyvelerin doğal şekerler, vitaminler ve mineraller ile bir araya getirildiği ürünlerdir. Bu çalışmada, meyveli barlar ve ekstraktlarının toplam fenolik içerikleri (TFİ) ve toplam antioksidan kapasitelerinin (TAK) araştırılması amaçlanmıştır. Bu bağlamda, 3 yerli markadan 5’er adet olmak üzere toplam 15 adet meyveli bar tedarik edilmiştir. Toplanan örneklerde ve ekstraktlarında, TFİ (mg GAE/100 g) ve TAK (mg TE/100 g) ortalama değerleri sırasıyla, Folin–Ciocalteu ve DPPH yöntemleri ile analiz edilmiştir. Elde edilen bulgulara göre, meyve barlarının TFİ ve TAK ortalamaları, 6.87 ±1.92 mg GAE/100g ve 14.45 ±0.55 mg TE/100g; ekstraktlarında ise 4.88 ±0.21 mg GAE/100g ve 4.92 ±0.53 mg TE/100g olarak tespit edilmiştir. İstatistik değerlendirmeye göre, ürünlerin ve ekstraktlarının TFİ ve TAK değerleri arasında anlamlı bir ilişki olduğu belirlenmiştir (p<0.05). Özetle, atıştırmalık meyveli bar ürünlerinin TFİ ve TAK biyoyararlanım akıbetleri ile sitotoksik etkilerinin in vitro ve moleküler tabanlı teknikler ile hücresel düzeyde daha ayrıntılı incelenmesi gerektiği sonucuna varılmıştır.

Anahtar Kelimeler

• Beslenme
• Meyveli bar
• Fenolik içerik
• Antioksidan kapasite

Investigation of total phenolic contents and total antioxidant capacities of fruit bars and their extracts

Abstract

Fruit bars are the products manufactured to meet the daily nutritional needs of consumers by combining various fruits with natural sugars, vitamins and minerals. The objective of this study was to investigate the total phenolic Contents (TPC) and total antioxidant capacities (TAC) of fruit-based bars and their extracts. Therefore, a total of 15 fruit bars, 5 each from 3 different domestic brands were collected. The collected samples and their extracts were analyzed for TPC (mg GAE/100 g) by Folin–Ciocalteu and TAC (mg TE/100g) by DPPH methods in pre- and post extracts, respectively. The results showed that the average TFI and TAC values of the samples were determined to be 6.87 ±1.92 mg GAE/100g and 14.45 ±0.55 mg TE/100g, while those of their extracts were found to be 4.88 ±0.21 mg GAE/100g and 4.92 ±0.53 mg TE/100g, respectively. The statistical evaluation revealed that there was a significant correlation between TIF and TAC values of the fruit bars and their extracts (p<0.05). Overall, we concluded that the bioavailability fate of TFC and TAC as well as their cytotoxic effects in the snack fruit bar products should be investigated in detail at cellular level by in vitro and molecular-based techniques.

Keywords

• Nutrition
• Fruit bar
• Phenolic content
• Antioxidant capacity

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