Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu

Abstract

Bu çalışmada, uzun yıllardan beri değişik şekillerde tüketilen karadut, ekmek formülüne eklenmiş ve karadutun ekmeğin toplam fenolik madde konsantrasyonu, antioksidan özellikleri ve fenolik kompozisyonu üzerine etkileri incelenmiştir. Çalışma sonucunda elde edilen verilere göre, ekmek formülüne eklenen karadut ekmeğin toplam fenolik madde konsantrasyonunu arttırmıştır. Ekmeğe ilave edilen karadutun antioksidan aktivite üzerine olumlu etkiye sahip olduğu belirlenmiştir. Karadut ekmeğe ilave edildiği en düşük seviyede dahi serbest radikallerin inhibisyonunu sağlayarak ekmeğin fonksiyonelliğini arttırmıştır. HPLC analizleri sonucunda, karadut içeren ekmeklerde gallik asit ve kateşin miktarının artığı saptanmıştır

Keywords

• Antioksidan aktivite, ekmek, karadut, fenolik kompozisyon

Antioxidant Activity and Phenolic Composition of Bread Including Morus nigra

Abstract

In this study, Morus nigra that have been consumed in various forms for many years were added

to bread formula and the effects of it on total phenolic content, antioxidant activity and phenolic composition of

bread were investigated. According to the results obtained from the study Morus nigra increased the total phenolic

content and antioxidant activity of the bread. Morus nigra was added to the bread increased the functionality of

bread by increasing the inhibition of free radicals. As a result of HPLC analysis, it was determined that gallic acid

and catechin amount increased in the bread. including Morus nigra.

Keywords

• Antioxidant activity,bread,Morus nigra,phenolic composition

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