Kırmızı Şaraplarda Antioksidan Kapasite ile Toplam Fenolik Bileşik ve Toplam Monomerik Antosiyanin Düzeylerinin İlişkileri

Yıl 2023, Cilt: 26 Sayı: 4, 743 - 753, 31.08.2023

Damla Yüksel Küskü Hande Tahmaz Karaman

https://doi.org/10.18016/ksutarimdoga.vi.1098837

Öz

Bu araştırmada üç farklı kırmızı şarabın toplam fenolik bileşik, toplam monomerik antosiyanin ve antioksidan kapasitelerinin belirlenmesi ve birbirleri ile ilişkilerinin incelenmesi amaçlanmıştır. Araştırmada fermantasyonlarını tamamlamış Merlot, Cabernet Franc, Cabernet Sauvignon şaraplarının toplam fenolik bileşik, toplam monomerik antosiyanin ve ABTS, DPPH, FRAP ve ORAC yöntemleri ile antioksidan kapasiteleri belirlenmiş, sonuçların birbirleri ile korelasyonları incelenmiştir. Kırmızı şarapların toplam fenolik bileşik düzeyleri 2874 ile 3451 mg GAE L-1, toplam monomerik antosiyanin düzeyleri 305-357 mg L-1 aralıklarında değişen seviyelerde ölçülmüştür. Antioksidan kapasite düzeylerinin sırası ile ABTS, DPPH, ORAC ve FRAP yöntemlerine göre 32.74-35.83 μmol troloksmL-1; 14.98-19.21 μmol troloks mL-1; 25.93-29.07 μmol troloks mL-1; 28.12-36.05 μmol troloksmL-1 düzeylerinde olduğu tespit edilmiştir. ORAC yöntemi dışında incelenen bütün parametreler birbirleri ile ilişkili bulunmuştur. Araştırmada incelenen kırmızı şarapların fenolik bileşik ve antioksidan kapasiteleri yüksek olmakla birlikte, antioksidan kapasite tayini amaçlı ORAC yöntemi dışındaki yöntemlerin birbirleri ile değişebilir ve karşılaştırılabilir oldukları sonucuna varılmıştır.

Anahtar Kelimeler

Antioksidan kapasite, Kırmızı şarap, Toplam fenolik bileşik, Toplam monomerik antosiyanin

Teşekkür

Şarapları temin ettiğimiz Chateau Kalpak firmasından Buket Yıldız ve Bülent Kalpak’a teşekkürlerimizi sunarız.

Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines

Öz

In this study, it was aimed to determine the total phenolic compound, total monomeric anthocyanin and antioxidant capacities of three different red wines and to examine their relationship with each other. The total phenolic compounds, total monomeric anthocyanins and antioxidant capacities of Merlot, Cabernet Franc and Cabernet Sauvignon wines that have completed their fermentation were determined by ABTS, DPPH, FRAP, and ORAC methods, and the correlation levels of the results were estimated. The total phenolic compound levels of red wines were measured at levels ranging from 2874 to 3451 mg GAE L-1, and total monomeric anthocyanin levels ranged between 305-357 mg L-1. Antioxidant capacity levels were 32.74-35.83 µmol troloxmL-1; 14.98-19.21 µmol trolox mL-1; 25.93-29.07 µmol troloxmL-1; 28.12-36.05 µmol trolox mL-1 according to ABTS, DPPH, ORAC, and FRAP methods, respectively. All the parameters studied were related to each other except the ORAC method. In addition to the phenolic compound and antioxidant capacities of the red wines examined in our study are high, it has been concluded that the methods other than the ORAC method for determining antioxidant capacity are different and comparable with each other.

Anahtar Kelimeler

Antioxidant capacity, Red wine, Total phenolic content, Total monomeric anthocyanin

Kaynakça

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