Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1148 - 1160 2019-10-06

ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ
CORRELATION OF PHENOLIC CONTENT OF HONEYS FROM ÇORUM REGION WITH COLOUR AND ANTIOXIDANT CAPACITY

Nihal Güzel [1] , Kazim Savaş Bahçeci [2]


Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri Folin-Ciocalteu yöntemi, flavonoid içeriği ise alüminyum klorür yöntemiyle analiz edilmiştir. Antioksidan kapasitesinin belirlenmesi için iki farklı yöntem (ABTS, DPPH) kullanılmış ve antioksidan kapasitenin ABTS yöntemi için 0.466-1.353 mM TEAC, DPPH yöntemi için 0.170-0.605 mM TEAC aralığında değiştiği belirlenmiştir. Toplam fenolik ve toplam flavonoid içerikleri sırasıyla 243-546 mg GAE/kg ve 30.8-87.0 mg CE/kg aralığında değişmektedir. Bal örneklerinin CIE renk parametreleri olan L*, a* ve b* değerleri sırasıyla 32.02-41.48, 0.20-6.82 ve 10.76-20.58 aralığında belirlenmiştir. Pfund değerleri 1.0-111.2 aralığında olup bal örneklerinin çoğu beyaz ile açık amber arasında renge sahiptir. Örneklerin fenolik madde içerikleri ile renk değerleri ve antioksidan kapasiteleri arasında güçlü korelasyonlar olduğu gözlenmiştir. 

The objective of this study was to evaluate the correlations between total phenolics, total flavonoids and colour and antioxidant capacities of honeys from Çorum region. Forty seven honey samples were analyzed for their total phenolic and flavonoid contents by using Folin-Ciocalteu reagent and aluminum chloride method. ABTS and DPPH assays were used for determination of antioxidant capacity, and the values were varied between 0.466-1.353 mM TEAC for ABTS, and 0.170-0.605 mM TEAC for DPPH. Total phenolics and flavonoids were ranged from 243 to 546 mg GAE/kg and from 30.8 to 87.0 mg CE/kg, respectively. The CIE colour parameters were determined between 32.02-41.48, 0.20-6.82 and 10.76-20.58 for L*, a* and b*, respectively. Pfund values were in the range of 1.0-111.2, and most of the honeys had colour ranged from white to light amber. Strong correlations were observed between phenolic contents, colour and antioxidant capacities of the samples.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: Nihal Güzel
Kurum: Hitit Üniversitesi
Ülke: Turkey


Orcid: 0000-0001-8259-4786
Yazar: Kazim Savaş Bahçeci (Sorumlu Yazar)
Kurum: Hitit Üniversitesi
Ülke: Turkey


Destekleyen Kurum Hitit Üniversitesi
Proje Numarası 19004.15.004
Teşekkür 19004.15.004 numaralı proje kapsamında vermiş oldukları maddi destekten dolayı Hitit Üniversitesi Bilimsel Araştırma Projeleri Birimine ve bal örneklerinin temin edilmesini sağlayan Çorum İli Arı Yetiştiricileri Birliği yönetimi ve üyelerine teşekkür ederiz.
Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida580430, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1148 - 1160}, doi = {10.15237/gida.GD19095}, title = {ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ}, key = {cite}, author = {Güzel, Nihal and Bahçeci, Kazim Savaş} }
APA Güzel, N , Bahçeci, K . (2019). ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. Gıda , 44 (6) , 1148-1160 . DOI: 10.15237/gida.GD19095
MLA Güzel, N , Bahçeci, K . "ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ". Gıda 44 (2019 ): 1148-1160 <https://dergipark.org.tr/tr/pub/gida/issue/49361/580430>
Chicago Güzel, N , Bahçeci, K . "ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ". Gıda 44 (2019 ): 1148-1160
RIS TY - JOUR T1 - ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ AU - Nihal Güzel , Kazim Savaş Bahçeci Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19095 DO - 10.15237/gida.GD19095 T2 - Gıda JF - Journal JO - JOR SP - 1148 EP - 1160 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19095 UR - https://doi.org/10.15237/gida.GD19095 Y2 - 2019 ER -
EndNote %0 Gıda ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ %A Nihal Güzel , Kazim Savaş Bahçeci %T ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19095 %U 10.15237/gida.GD19095
ISNAD Güzel, Nihal , Bahçeci, Kazim Savaş . "ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ". Gıda 44 / 6 (Ekim 2019): 1148-1160 . https://doi.org/10.15237/gida.GD19095
AMA Güzel N , Bahçeci K . ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. GIDA. 2019; 44(6): 1148-1160.
Vancouver Güzel N , Bahçeci K . ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. Gıda. 2019; 44(6): 1160-1148.