Araştırma Makalesi
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Üzüm (Vitis vinifera L.) Çekirdeği Ekstraktı ile Zenginleştirilmiş Geleneksel Yoğurdun Fizikokimyasal Özellikleri ve Antioksidan Kapasitesi

Yıl 2019, Cilt: 12 Sayı: 4, 398 - 395, 31.12.2019
https://doi.org/10.30607/kvj.596784

Öz

Bu çalışmanın amacı,
antioksidan aktivitesi yüksek üzüm çekirdeği ekstraktı elde etmek ve farklı
konsantrasyonlardaki çekirdek ekstraktları ile takviye edilmiş geleneksel
yoğurtların kalite özelliklerini araştırılmasıdır. Bu amaçla ilk olarak sıcak
su ekstraksiyonu uygulanarak en yüksek antioksidan aktiviteye sahip Vitis vinifera L. üzüm çekirdeği
ekstraktı üretmek için ekstraksiyon koşulları optimize edilmiştir. Yoğurtların
zenginleştirilmesi 0.1 - 0.15 ve 0.2 g/100g ekstrakt düzeyinde yapılmıştır.
Yoğurt numunelerinin antioksidan, fizikokimyasal, mikrobiyal ve duyusal
özellikleri analiz edilmiştir. Sonuçlara göre, zenginleştirilmiş yoğurt
numunelerinin antioksidan aktivitesinin daha yüksek olduğunu ve kontrol
numunelerine kıyasla % 14'e kadar daha fazla antioksidan aktivite gösterdikleri
tespit edilmiştir. Yoğurt numunelerinin ise fizikokimyasal özelliklerini
korunmuştur. Duyusal analizlerde 0.1 g / 100 g ekstrakt içeren örnekler genel
kabul görmede en yüksek puana sahip olmasına rağmen, 0.2 g / 100 g içeren
örnekler panelistlerce olumsuz algılanmıştır. Sonuç olarak, üzüm çekirdeği
ekstraktı geleneksel yoğurt üretiminde tat ve antioksidan özelliğini arttırmak
için kullanılabilir. 0.1-0.15 g / 100 g düzeyinde üzüm çekirdeği ekstraktı ile
zenginleştirme, fonksiyonel yoğurt üretiminde makul olmakta ve olumlu sağlık
etkileri açısından tüketicilerin beğenisine daha fazla hitap etmektedir.

Kaynakça

  • Akdeniz DB. Researches about amphelograpy and quality characteristics of some native grape varieties (Vitis vinifera sp.) and investigation of chemical and organoleptic quality properties, colour index and total phenolic compound contents of wines made from these varieties in Afyonkarahisar region. PhD thesis, Ege Üniversity Graduate School of Natural and Applied Sciences, İzmir, 2010.
  • Altug, T. Sensory Test Techniques, Ege University Publication No. 28 Izmir, Turkey, 1993 (in Turkish).
  • Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology. 2000; 148:187-197.
  • Cacace JE, Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering. 2003; 59(4):379–389.
  • Con AH, Cakmakci S, Caglar A, Gokalp HY. Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. Journal of Food Protection. 1996; 59:402-406.
  • Dabija A, Codina GG, Ropciuc S, Gatlan A, Rusu L. Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts. Hindawi Journal of Food Quality. 2018; 2018:1-12., Doi: https://doi.org/10.1155/2018/5329386
  • Granato D, Branco GF, Cruz AG, Faria JAF, Shah NP. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety. 2010; 9: 455-470.
  • Harrigan WF, McCance ME. Laboratory Methods in Food and Dairy Microbiology. Academic Press Inc. London, UK. 1976; 452p.
  • Jang, MS, Cai EN, Udeani GO, Slowing KV, Thomas CF, Beecher CW, Fong HH, Farnsworth NR, Kinghorn AD, Mehta RG, Moon RC, Pezzuto JM. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science. 1997; 275(5297): 218–220.
  • Jayaprakash GK, Selvi T, Sakariah KK. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International. 2003; 36:117–122.
  • Jayaprakash GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Journal of Food Science. 2001; 73:285–290.
  • Kavak DD, Akdeniz B. Potential Application of Casein for the Inhibition of β‐Glucuronidase Activity. Afyon Kocatepe University Journal of Science and Engineering. 2016; 16(special issue 1):74‐78.
  • Kavak DD, Akdeniz B. Sorbus umbellata (Desf.) Fritsch var. umbellata Leaves: Optimization of extraction conditions and investigation antimicrobial, cytotoxic, and β-Glucuronidase inhibitory potential. Plant Foods for Human Nutrition. (2019). Doi: https://doi.org/10.1007/s11130-019-00743-9
  • Kavak DD, Kececi S. Extraction of phenolic antioxidants from Pyrus elaeagrifolia Pallas: process optimization, investigation of the bioactivity and β-glucuronidase inhibitory potential. Food Measurement and Characterization (2019). Doi: https://doi.org/10.1007/s11694-019-00210-8
  • Kavak DD, Ülkü S. Kinetic and equilibrium studies of adsorption of β-glucuronidase by clinoptilolite-rich minerals. Process Biochemistry. 2015; 50:221–229.
  • Kavak DD. Optimization of extraction time, temperature and solvent concentration for the antioxidant activity and total phenolic content of the Cydonia oblonga mill. Leaves. American-Eurasian Journal of Sustainable Agriculture 2017; 11(6): 1-6.
  • Kim SY, Jeong SM, Park WP, Nam K.C, Ahn DU, Lee SC. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry. 2006; 97:472–479.
  • Majd MH, Rajaei A, Bashi DS, Mortazavi SA, Bolourian S. Optimization of ultrasonic-assisted extraction of phenolic compounds from bovine pennyroyal (Phlomidoschema parviflorum) leaves using response surface methodology. Industrial Crops and Products. 2014; 57:195–202.
  • Mandić AI, Djilas SM, Čanadanović-Brunet JM, Ćetković GS, Vulić JJ. Antioxidant activity of white grape seed extracts on DPPH radicals. Acta Periodica Technologica. 2009; 40:53-61.
  • Nguyen L, Hwang ES. Quality characteristics and antioxidant activity of yogurt supplemented with aronia (Aronia melanocarpa) juice. Preventive Nutrition and Food Science. 2016; 21(4):330-337.
  • Nile SH, Park SW. Edible berries: bioactive components and their effect on human health. Nutrition. 2014; 30(2):134–144.
  • Pelaes Vital AC, Goto PS, Hanai LN, Gomes-da-Costa SM, Filho BA, Nakamura CV, Matumoto-Pintro PT. Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT-Food Science and Technology. 2015; 64(2):1028–1035.
  • Ranjitha CY, Priyanka S, Deepika R, Smitha Rani GP, Sahana J, Prashith Kekuda TR. Antimicrobial activity of grape seed extract. World Journal of Pharmacy and Pharmaceutical Sciences. 2014; 3(8):1483-1488.
  • Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. Antiulcer activity of grape seed extract and procyanidins. Journal of Agricultural and Food Chemistry. 1998; 46:1460–1464.
  • Sato M, Maulik G, Ray PS, Bagchi D, Das DK. Cardioprotective effects of grape seed proanthocyanidin against ischemic reperfusion injury. Journal of Molecular and Cellular Cardiology. 1999; 31:1289–1297.
  • Shi J, Yu J, Pohorly JE, Kakuda YJ. Polyphenolics in grape seeds-biochemistry and functionality. Journal of Medicinal Food. 2003; 6(4):291-299.
  • Shyamala BN, Gupta S, Jyothi A, Prakas LJ. Leafy vegetable extracts-antioxidant activity and effect on storage stability of heated oils. Innovative Food Science and Emerging Technologies. 2005; 6(2): 239–245.
  • Silva SV, Malcata FX. Caseins as source of bioactive peptides. International Dairy Journal. 2005; 15(1):1‐15.
  • Tamime AY, Deeth HC. Yogurt: technology and biochemistry. Journal of Food Protection. 1980; 43(12):939-977.
  • Tekinşen C, Atasever M, Keleş A., Tekinşen KK. Süt, yoğurt, tereyağı, peynir: üretim ve kontrol. Selçuk Üniversitesi Basımevi, Konya, 2002.
  • Tomovska J, Gjorgievski N, Makarijoski B. Examination of pH, titratable acidity and antioxidant activity in fermented milk. Journal of Materials Science and Engineering A. 2016; 6(11-12):326-333. doi: https://doi.org/10.17265/2161-6213/2016.11-12.006
  • Wallace TC, Giusti MM. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science. 2008; 73(4): 241-248.

Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels

Yıl 2019, Cilt: 12 Sayı: 4, 398 - 395, 31.12.2019
https://doi.org/10.30607/kvj.596784

Öz

The aim of this study is to obtain the grape seed extract with high
antioxidant activity and to investigate the quality characteristics of
traditional yogurts fortified with seed extracts at different concentrations.
For this aim, batch hot water extraction was conducted and extraction
conditions were optimized to produce Vitis
vinifera
L. grape seed
extract using with the highest antioxidant activity. The fortification of yogurts was conducted at 0.1-0.15 and 0.2 g/ 100g
extract level and antioxidant, physicochemical, microbial and sensory
characteristics of the yogurt samples were analyzed. Results showed that
antioxidant activity of fortified yogurts were higher and up to 14 % more
antioxidant activity was detected compared to the control samples. Yogurt
samples preserved their physicochemical characteristics.  Although sample with 0.1 g/100 g extract had
highest scores in overall acceptance, the sample containing the highest extract
concentration of 0.2 g/100 g, exhibited negative perceptions by panelists in
sensorial analysis. In conclusion, grape seed may be used in traditional yogurt
production by improving the taste and antioxidant potential. The fortification levels of 0.1-0.15
g/100 g grape seed extract might be more feasible in functional yogurt
production and might be more recommended for consumer’s appreciation in terms
of positive health effects.

Kaynakça

  • Akdeniz DB. Researches about amphelograpy and quality characteristics of some native grape varieties (Vitis vinifera sp.) and investigation of chemical and organoleptic quality properties, colour index and total phenolic compound contents of wines made from these varieties in Afyonkarahisar region. PhD thesis, Ege Üniversity Graduate School of Natural and Applied Sciences, İzmir, 2010.
  • Altug, T. Sensory Test Techniques, Ege University Publication No. 28 Izmir, Turkey, 1993 (in Turkish).
  • Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology. 2000; 148:187-197.
  • Cacace JE, Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering. 2003; 59(4):379–389.
  • Con AH, Cakmakci S, Caglar A, Gokalp HY. Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. Journal of Food Protection. 1996; 59:402-406.
  • Dabija A, Codina GG, Ropciuc S, Gatlan A, Rusu L. Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts. Hindawi Journal of Food Quality. 2018; 2018:1-12., Doi: https://doi.org/10.1155/2018/5329386
  • Granato D, Branco GF, Cruz AG, Faria JAF, Shah NP. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety. 2010; 9: 455-470.
  • Harrigan WF, McCance ME. Laboratory Methods in Food and Dairy Microbiology. Academic Press Inc. London, UK. 1976; 452p.
  • Jang, MS, Cai EN, Udeani GO, Slowing KV, Thomas CF, Beecher CW, Fong HH, Farnsworth NR, Kinghorn AD, Mehta RG, Moon RC, Pezzuto JM. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science. 1997; 275(5297): 218–220.
  • Jayaprakash GK, Selvi T, Sakariah KK. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International. 2003; 36:117–122.
  • Jayaprakash GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Journal of Food Science. 2001; 73:285–290.
  • Kavak DD, Akdeniz B. Potential Application of Casein for the Inhibition of β‐Glucuronidase Activity. Afyon Kocatepe University Journal of Science and Engineering. 2016; 16(special issue 1):74‐78.
  • Kavak DD, Akdeniz B. Sorbus umbellata (Desf.) Fritsch var. umbellata Leaves: Optimization of extraction conditions and investigation antimicrobial, cytotoxic, and β-Glucuronidase inhibitory potential. Plant Foods for Human Nutrition. (2019). Doi: https://doi.org/10.1007/s11130-019-00743-9
  • Kavak DD, Kececi S. Extraction of phenolic antioxidants from Pyrus elaeagrifolia Pallas: process optimization, investigation of the bioactivity and β-glucuronidase inhibitory potential. Food Measurement and Characterization (2019). Doi: https://doi.org/10.1007/s11694-019-00210-8
  • Kavak DD, Ülkü S. Kinetic and equilibrium studies of adsorption of β-glucuronidase by clinoptilolite-rich minerals. Process Biochemistry. 2015; 50:221–229.
  • Kavak DD. Optimization of extraction time, temperature and solvent concentration for the antioxidant activity and total phenolic content of the Cydonia oblonga mill. Leaves. American-Eurasian Journal of Sustainable Agriculture 2017; 11(6): 1-6.
  • Kim SY, Jeong SM, Park WP, Nam K.C, Ahn DU, Lee SC. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry. 2006; 97:472–479.
  • Majd MH, Rajaei A, Bashi DS, Mortazavi SA, Bolourian S. Optimization of ultrasonic-assisted extraction of phenolic compounds from bovine pennyroyal (Phlomidoschema parviflorum) leaves using response surface methodology. Industrial Crops and Products. 2014; 57:195–202.
  • Mandić AI, Djilas SM, Čanadanović-Brunet JM, Ćetković GS, Vulić JJ. Antioxidant activity of white grape seed extracts on DPPH radicals. Acta Periodica Technologica. 2009; 40:53-61.
  • Nguyen L, Hwang ES. Quality characteristics and antioxidant activity of yogurt supplemented with aronia (Aronia melanocarpa) juice. Preventive Nutrition and Food Science. 2016; 21(4):330-337.
  • Nile SH, Park SW. Edible berries: bioactive components and their effect on human health. Nutrition. 2014; 30(2):134–144.
  • Pelaes Vital AC, Goto PS, Hanai LN, Gomes-da-Costa SM, Filho BA, Nakamura CV, Matumoto-Pintro PT. Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT-Food Science and Technology. 2015; 64(2):1028–1035.
  • Ranjitha CY, Priyanka S, Deepika R, Smitha Rani GP, Sahana J, Prashith Kekuda TR. Antimicrobial activity of grape seed extract. World Journal of Pharmacy and Pharmaceutical Sciences. 2014; 3(8):1483-1488.
  • Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. Antiulcer activity of grape seed extract and procyanidins. Journal of Agricultural and Food Chemistry. 1998; 46:1460–1464.
  • Sato M, Maulik G, Ray PS, Bagchi D, Das DK. Cardioprotective effects of grape seed proanthocyanidin against ischemic reperfusion injury. Journal of Molecular and Cellular Cardiology. 1999; 31:1289–1297.
  • Shi J, Yu J, Pohorly JE, Kakuda YJ. Polyphenolics in grape seeds-biochemistry and functionality. Journal of Medicinal Food. 2003; 6(4):291-299.
  • Shyamala BN, Gupta S, Jyothi A, Prakas LJ. Leafy vegetable extracts-antioxidant activity and effect on storage stability of heated oils. Innovative Food Science and Emerging Technologies. 2005; 6(2): 239–245.
  • Silva SV, Malcata FX. Caseins as source of bioactive peptides. International Dairy Journal. 2005; 15(1):1‐15.
  • Tamime AY, Deeth HC. Yogurt: technology and biochemistry. Journal of Food Protection. 1980; 43(12):939-977.
  • Tekinşen C, Atasever M, Keleş A., Tekinşen KK. Süt, yoğurt, tereyağı, peynir: üretim ve kontrol. Selçuk Üniversitesi Basımevi, Konya, 2002.
  • Tomovska J, Gjorgievski N, Makarijoski B. Examination of pH, titratable acidity and antioxidant activity in fermented milk. Journal of Materials Science and Engineering A. 2016; 6(11-12):326-333. doi: https://doi.org/10.17265/2161-6213/2016.11-12.006
  • Wallace TC, Giusti MM. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science. 2008; 73(4): 241-248.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Dilek Demirbüker Kavak 0000-0001-5914-3901

Bilge Akdeniz 0000-0003-2912-451X

Yayımlanma Tarihi 31 Aralık 2019
Kabul Tarihi 17 Eylül 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 12 Sayı: 4

Kaynak Göster

APA Demirbüker Kavak, D., & Akdeniz, B. (2019). Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels. Kocatepe Veterinary Journal, 12(4), 398-395. https://doi.org/10.30607/kvj.596784
AMA Demirbüker Kavak D, Akdeniz B. Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels. kvj. Aralık 2019;12(4):398-395. doi:10.30607/kvj.596784
Chicago Demirbüker Kavak, Dilek, ve Bilge Akdeniz. “Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified With Grape (Vitis Vinifera L.) Seed Extract at Different Levels”. Kocatepe Veterinary Journal 12, sy. 4 (Aralık 2019): 398-95. https://doi.org/10.30607/kvj.596784.
EndNote Demirbüker Kavak D, Akdeniz B (01 Aralık 2019) Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels. Kocatepe Veterinary Journal 12 4 398–395.
IEEE D. Demirbüker Kavak ve B. Akdeniz, “Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels”, kvj, c. 12, sy. 4, ss. 398–395, 2019, doi: 10.30607/kvj.596784.
ISNAD Demirbüker Kavak, Dilek - Akdeniz, Bilge. “Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified With Grape (Vitis Vinifera L.) Seed Extract at Different Levels”. Kocatepe Veterinary Journal 12/4 (Aralık 2019), 398-395. https://doi.org/10.30607/kvj.596784.
JAMA Demirbüker Kavak D, Akdeniz B. Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels. kvj. 2019;12:398–395.
MLA Demirbüker Kavak, Dilek ve Bilge Akdeniz. “Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified With Grape (Vitis Vinifera L.) Seed Extract at Different Levels”. Kocatepe Veterinary Journal, c. 12, sy. 4, 2019, ss. 398-5, doi:10.30607/kvj.596784.
Vancouver Demirbüker Kavak D, Akdeniz B. Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels. kvj. 2019;12(4):398-5.

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