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Yıl 2015, Cilt: 2 Sayı: 2, 27 - 31, 30.07.2015

Nilgün Budak

Öz

Our country has more variety of fruit due to the ecological conditions. White mulberry (Morus alba) can be grown in temperate, tropical and subtropical climate region owing to its high adaptability to different climatic and soil conditions. White mulberry (Morus alba) can be consumed fresh as well as jams, fruit pulp, berry butters, fruit ice cream, walnut sausage, fruit juice. This study has been target of the production of mulberry vinegar and determination of antioxidant properties and phenolic compounds in the fermentation production stage. Vinegar was made from season white mulberry fruit collected from Isparta. The sample was taken from mulberry juice, mulberry wine and mulberry vinegar in vinegar production stage. It was identified antioxidant activity by ORAC and TEAC assays; total phenolic substances by Folin–Ciocalteu assay; phenolic compounds by using HPLC. Titratable acidity, pH and Brix° of mulberry vinegar was 5.72%, 3.08; 3.10%, respectively. ORAC values was determined 17.01 mmol/mL, 18.04 mmol/mL, 19.06 mmol/mL in mulberry juice, wine, vinegar, respectively. TEAC value of mulberry vinegar was 7.72 mM while the value of total phenolic compound was 972.71 mg GAE/L. Chlorogenic acid and gallic acid were the major phenolic components in mulberry vinegar

Anahtar Kelimeler

White mulberry (Morus alba) antioxidant activity ORAC phenolic compounds

Kaynakça

  • Ames BN, Gold LS, Willett WC, 1995. The Causes and Prevention of Cancer. Proc. Natl. Acad. Sci. 92: 5258-5265.
  • AOAC, 1992. Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition. AOAC, Washington DC.
  • Aslan MM, 1998. Malatya, Elazığ, Erzincan ve Tunceli Bölgesinden Ümitvar Dut Genotiplerinin Seleksiyonu. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 69s, Adana.
  • Bae SH, Suh HJ, 2007. Antioxidant Activities of Five Different Mulberry Cultivars in Korea. LWT-Food Science and Technology 40: 955-962.
  • Budak HN, 2010. Elma ve Üzümden Üretilen Sirkelerin Bileşenleri ve Fonksiyonel Özellikleri Üzerine Araştırma. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 190s, Isparta.
  • Budak NH, 2015. Antioxidant Activity and Phenolic Contents Pomegranate Vinegar. Agro FOOD Industry Hi Tech (in press).
  • Budak NH, Doguc KD, Savaş ÇM, Seydim AC, Taş TK, Çiriş MI, Guzel-Seydim ZB, 2011. Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats. J Agr Food Chem. 59: 6638-6644.
  • Butkhup L, Samappito S, 2008. Analysis of Anthocyanin, flavonoids and Phenolic Acids in Tropical Bignay Berries. International Journal of Fruit Science, 8: 15-34.
  • Cam I, 2000. Edremit ve Gevaş Bölgelerinden Ümitvar Dut Genotiplerinin Seçilmesi. Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 53s, Van.
  • Cemeroğlu B, 2007. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları, Biltav Yayınları, Ankara.
  • Conte A, Pellegrini S, Tagliazucchi D, 2003. Synergistic Protection of PC12 Cells from b-amyloid Toxicity by Resveratrol and Catechin. Brain Research Bulletin 62: 29-38.
  • Crozier A, Jaganath IB, Clifford MN, 2009. Dietary Phenolics: Chemistry, Bioavailability and Effects on Health. Dietary Phenolics: Chemistry, Bioavailability and Effects on Health. Natural Product Reports 26 (8): 1001-1043.
  • De Ory I, Romeo LE, Cantero D, 2002. Optimum Starting-up Protocol of a Pilot Plant Scale Acetifier for Vinegar Production. Journal of Food Enginering 52: 31-37.
  • Ercişli S, Orhan E, 2007. Chemical Composition of White (Morus alba), Red (Morus rubra) and Black (Morus nigra) Mulberry Fruits. Food Chemistry 103: 1380-1384.
  • Ercisli S, Tosun M, Duralija B, Voca S, Sengul M, Turan M, 2010. Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes. Food Technology and Biotechnology 48 (1): 102-106.
  • Hojjatpanah G, Fazaeli M, Emam-Djomeh Z, 2011. Effects of Heating Method and Conditions on the Quality Attributes of Black Mulberry (Morus nigra) Juice Concentrate. International Journal of Food Science & Technology 46 (5): 956-962.
  • Huang D, Ou B, Hampsch-Woodill M, Flanagan J, Prior R, 2002. High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format. Journal of Agricultural and Food Chemistry 50: 4437-4444.
  • Huo Y, 2002. Mulberry Cultivation and Utilization in China: Mulberry for Animal Production. FAO Animal Production and Health Paper, 147: 11-44.
  • Karadeniz T, Şişman T, 2003. Beyaz ve Karadutun Meyve Özellikleri ve Çelikle Çoğaltılması. I. Ulusal Kivi ve Üzümsü Meyveler Sempozyumu, 23-25 Ekim 2003, 428-432, Ordu.
  • Kasai H, Fukada S, Yamaizumi Z, Sugie S, Mori H, 2000. Action of Chlorogenic Acid in Vegetables and Fruits as an Inhibitor of 8-hydroxydeoxyguanosine Formation In Vitro and in a Rat Carcinogenesis Model. Food and Chemical Toxicology 38: 467-471.
  • Kuroda Y, Hara Y, 1999. Antimutagenic and Anticarcinogenic Activity of Tea Polyphenols. Mutation Research 436: 69-97.
  • Lale H, Ozcagiran R, 1996. A Study on Pomological, Phenologic and Fruit Quality Characteristics of Mulberry (Morus sp.) Species. Derim 13 (4): 177-182.
  • Laranjinha JA, Almeida LM, Madeira VM, 1994. Reactivity of Dietary Phenolic Acids with Peroxyl Radicals: Antioxidant Activity upon Low Density Lipoprotein Peroxidation. Biochemical Pharmacology 48: 487-494.
  • Lin JY, Tang CY, 2007. Determination of Total Phenolic and Flavonoid Contents in Selected Fruits and Vegetables, as well as Their Stimulatory Effects on Mouse Splenocyte Proliferation. Food Chemistry 101 (1): 140-147.
  • Macheix JJ, Fleuriet A, Billot J, 1990. Fruit Phenolics. CRC, Boca Raton, FL, 1-25.
  • Nardini M, D’Aquino M, Tomassi G, Gentili V, Di-Felice M, Scaccini C, 1995. Inhibition of Human Low-Density Lipoprotein Oxidation by Caffeic Acid and other Hydroxycinnamic Acid Derivatives. Free Radical Biology and Medicine 19: 541-552.
  • Özdemir F, Topuz A, 1998. Some Chemical Composition of Mulberries Grown in Antalya. Derim 15 (1): 30-35.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans CA, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine 26: 1231-1237.
  • Shibata H, Sakamoto Y, Oka M, Kono Y, 1999. Natural Antioxidant, Chlorogenic Acid, Protects Against DNA Breakage Caused by Monochloramine. Bioscience Biotechnology and Biochemistry 63: 1295-1297.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of Total Phenols and other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteau Reagent. Methods in Enzymology 299: 152-178.
  • Subbaramaiah K, Chung WJ, Michaluart P, Telang N, Tanabe T, Inoue H, 1998. Resveratrol Inhibits Cyclooxygenase-2 Transcription and Activity in Phorbol Ester-Treated Human Mammary Epithelial Cells. Journal of Biological Chemistry 273: 21875-21882.
  • Sugihara N, Arakawa T, Ohnishi M, Furuno K, 1999. Anti- and Pro-oxidative Effects of Flavonoids on Metal-Induced Lipid Hydroperoxide-Dependent Lipid Peroxidation in Cultured Hepatocytes Loaded with Alpha-linolenic acid. Free Radical Biology & Medicine 27 (11-12): 1313-1323.
  • Treck J, Teuber M, 2002. Genetic and Restriction Analysis of the 16S-23S rDNA Internal Transcriped Spacer Regions of the Acetic acid bacteria. FEMS Microbiology Letters 208: 69-75.
  • Visioli F, Borsani L, Galli C, 2000. Diet and Prevention of Coronary Disease: The Potential Role of Phytochemicals. Cardiovascular Research 47: 419-425.

Dut Sirkesi Oluşum Sürecinde İleri Analitik Tekniklerle Toplam Antioksidan Aktivitesi ve Fenolik Bileşenleri

Yıl 2015, Cilt: 2 Sayı: 2, 27 - 31, 30.07.2015

Nilgün Budak

Öz

Ülkemizin sahip olduğu ekolojik koşullar sayesinde meyve çeşitliliği fazladır. Farklı iklim ve toprak
koşullarına adaptasyon yeteneğinin yüksek olması nedeniyle, ılıman, tropik ve subtropik iklim
bölgelerinde yetişebilen beyaz dut (Morus alba) taze tüketiminin yanı sıra pekmez, reçel, pestil,
dut ezmesi, meyveli dondurma, cevizli sucuk ve meyve suyu konsantresi gibi ürünlere de işlenmektedir.
Dut meyvesinden sirke üretimi ve üretim aşamalarının antioksidan ve fenolik bileşen özelliklerinin
belirlenmesi bu çalışmanın hedefi olmuştur. Isparta ilinden mevsiminde toplanan beyaz dut meyvesinden
sirke üretilmiştir. Sirke üretim aşamalarındaki dut suyu, dut şarabı ve dut sirkesinden
örnek alınmıştır. Örneklerde ORAC (Oksijen Radikal Absorbans Kapasitesi) ve TEAC (Troloks
Eşdeğeri Antioksidan Kapasite) yöntemleri ile antioksidan aktiviteleri ve Folin–Ciocalteu yöntemi
ile toplam fenolik bileşen ve HPLC kullanılarak fenolik bileşenler tespit edilmiştir. Dut sirkesinin
titrasyon asitliği, pH ve briks değerleri sırasıyla %5.72, 3.08, %3.10 bulunmuştur. ORAC değerleri
dut suyunda 17.01 µmol/ml; dut şarabında 18.04 µmol/ml ve dut sirkesinde 1.068 µmol/ml
olarak tespit edilmiştir. Dut sirkesinin TEAC değeri 7.72 mM iken toplam fenolik madde değeri
972.708 mg GAE/L olarak bulunmuştur. Dut sirkesinde gallik ve klorojenik asit önemli fenolik
bileşenlerdendir.

Anahtar Kelimeler

Beyaz dut (Morus alba) antioksidan aktivite ORAC fenolik bileşenler

Kaynakça

  • Ames BN, Gold LS, Willett WC, 1995. The Causes and Prevention of Cancer. Proc. Natl. Acad. Sci. 92: 5258-5265.
  • AOAC, 1992. Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition. AOAC, Washington DC.
  • Aslan MM, 1998. Malatya, Elazığ, Erzincan ve Tunceli Bölgesinden Ümitvar Dut Genotiplerinin Seleksiyonu. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 69s, Adana.
  • Bae SH, Suh HJ, 2007. Antioxidant Activities of Five Different Mulberry Cultivars in Korea. LWT-Food Science and Technology 40: 955-962.
  • Budak HN, 2010. Elma ve Üzümden Üretilen Sirkelerin Bileşenleri ve Fonksiyonel Özellikleri Üzerine Araştırma. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 190s, Isparta.
  • Budak NH, 2015. Antioxidant Activity and Phenolic Contents Pomegranate Vinegar. Agro FOOD Industry Hi Tech (in press).
  • Budak NH, Doguc KD, Savaş ÇM, Seydim AC, Taş TK, Çiriş MI, Guzel-Seydim ZB, 2011. Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats. J Agr Food Chem. 59: 6638-6644.
  • Butkhup L, Samappito S, 2008. Analysis of Anthocyanin, flavonoids and Phenolic Acids in Tropical Bignay Berries. International Journal of Fruit Science, 8: 15-34.
  • Cam I, 2000. Edremit ve Gevaş Bölgelerinden Ümitvar Dut Genotiplerinin Seçilmesi. Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 53s, Van.
  • Cemeroğlu B, 2007. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları, Biltav Yayınları, Ankara.
  • Conte A, Pellegrini S, Tagliazucchi D, 2003. Synergistic Protection of PC12 Cells from b-amyloid Toxicity by Resveratrol and Catechin. Brain Research Bulletin 62: 29-38.
  • Crozier A, Jaganath IB, Clifford MN, 2009. Dietary Phenolics: Chemistry, Bioavailability and Effects on Health. Dietary Phenolics: Chemistry, Bioavailability and Effects on Health. Natural Product Reports 26 (8): 1001-1043.
  • De Ory I, Romeo LE, Cantero D, 2002. Optimum Starting-up Protocol of a Pilot Plant Scale Acetifier for Vinegar Production. Journal of Food Enginering 52: 31-37.
  • Ercişli S, Orhan E, 2007. Chemical Composition of White (Morus alba), Red (Morus rubra) and Black (Morus nigra) Mulberry Fruits. Food Chemistry 103: 1380-1384.
  • Ercisli S, Tosun M, Duralija B, Voca S, Sengul M, Turan M, 2010. Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes. Food Technology and Biotechnology 48 (1): 102-106.
  • Hojjatpanah G, Fazaeli M, Emam-Djomeh Z, 2011. Effects of Heating Method and Conditions on the Quality Attributes of Black Mulberry (Morus nigra) Juice Concentrate. International Journal of Food Science & Technology 46 (5): 956-962.
  • Huang D, Ou B, Hampsch-Woodill M, Flanagan J, Prior R, 2002. High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format. Journal of Agricultural and Food Chemistry 50: 4437-4444.
  • Huo Y, 2002. Mulberry Cultivation and Utilization in China: Mulberry for Animal Production. FAO Animal Production and Health Paper, 147: 11-44.
  • Karadeniz T, Şişman T, 2003. Beyaz ve Karadutun Meyve Özellikleri ve Çelikle Çoğaltılması. I. Ulusal Kivi ve Üzümsü Meyveler Sempozyumu, 23-25 Ekim 2003, 428-432, Ordu.
  • Kasai H, Fukada S, Yamaizumi Z, Sugie S, Mori H, 2000. Action of Chlorogenic Acid in Vegetables and Fruits as an Inhibitor of 8-hydroxydeoxyguanosine Formation In Vitro and in a Rat Carcinogenesis Model. Food and Chemical Toxicology 38: 467-471.
  • Kuroda Y, Hara Y, 1999. Antimutagenic and Anticarcinogenic Activity of Tea Polyphenols. Mutation Research 436: 69-97.
  • Lale H, Ozcagiran R, 1996. A Study on Pomological, Phenologic and Fruit Quality Characteristics of Mulberry (Morus sp.) Species. Derim 13 (4): 177-182.
  • Laranjinha JA, Almeida LM, Madeira VM, 1994. Reactivity of Dietary Phenolic Acids with Peroxyl Radicals: Antioxidant Activity upon Low Density Lipoprotein Peroxidation. Biochemical Pharmacology 48: 487-494.
  • Lin JY, Tang CY, 2007. Determination of Total Phenolic and Flavonoid Contents in Selected Fruits and Vegetables, as well as Their Stimulatory Effects on Mouse Splenocyte Proliferation. Food Chemistry 101 (1): 140-147.
  • Macheix JJ, Fleuriet A, Billot J, 1990. Fruit Phenolics. CRC, Boca Raton, FL, 1-25.
  • Nardini M, D’Aquino M, Tomassi G, Gentili V, Di-Felice M, Scaccini C, 1995. Inhibition of Human Low-Density Lipoprotein Oxidation by Caffeic Acid and other Hydroxycinnamic Acid Derivatives. Free Radical Biology and Medicine 19: 541-552.
  • Özdemir F, Topuz A, 1998. Some Chemical Composition of Mulberries Grown in Antalya. Derim 15 (1): 30-35.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans CA, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine 26: 1231-1237.
  • Shibata H, Sakamoto Y, Oka M, Kono Y, 1999. Natural Antioxidant, Chlorogenic Acid, Protects Against DNA Breakage Caused by Monochloramine. Bioscience Biotechnology and Biochemistry 63: 1295-1297.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of Total Phenols and other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteau Reagent. Methods in Enzymology 299: 152-178.
  • Subbaramaiah K, Chung WJ, Michaluart P, Telang N, Tanabe T, Inoue H, 1998. Resveratrol Inhibits Cyclooxygenase-2 Transcription and Activity in Phorbol Ester-Treated Human Mammary Epithelial Cells. Journal of Biological Chemistry 273: 21875-21882.
  • Sugihara N, Arakawa T, Ohnishi M, Furuno K, 1999. Anti- and Pro-oxidative Effects of Flavonoids on Metal-Induced Lipid Hydroperoxide-Dependent Lipid Peroxidation in Cultured Hepatocytes Loaded with Alpha-linolenic acid. Free Radical Biology & Medicine 27 (11-12): 1313-1323.
  • Treck J, Teuber M, 2002. Genetic and Restriction Analysis of the 16S-23S rDNA Internal Transcriped Spacer Regions of the Acetic acid bacteria. FEMS Microbiology Letters 208: 69-75.
  • Visioli F, Borsani L, Galli C, 2000. Diet and Prevention of Coronary Disease: The Potential Role of Phytochemicals. Cardiovascular Research 47: 419-425.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nilgün Budak

Yayımlanma Tarihi 30 Temmuz 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 2 Sayı: 2

Kaynak Göster

 Kapak Resmi İndir