Propolis etanol ekstraktının depolama süresince meyveli yoğurtların bazı özellikleri üzerine etkilerinin belirlenmesi

Yıl 2020, Cilt: 25 Sayı: 2, 145 - 152, 21.08.2020

Fazıl Güney , Ömer Ertürk

https://doi.org/10.37908/mkutbd.694712

Cited By: 6

Öz

Amaç: Bu çalışmanın amacı farklı oranlarda propolis etanol ekstraktı (PEE) katılan meyveli yoğurtların depolama boyunca kimyasal ve mikrobiyolojik özelliklerini belirlemektir.

Yöntem ve Bulgular: Farklı oranlarda PEE katılan meyveli yoğurtlar +4 °C’de 28 gün depolanmıştır. Depolamanın birinci ve 28. günlerinde kuru madde, protein, pH, titrasyon asitliği, DPPH inhibisyonu ve toplam fenol içeriği analiz edilmiştir. Ayrıca depolamanın birinci ve 7. günlerinde mikrobiyolojik analizler de gerçekleştirilmiştir. Depolama sonunda tüm yoğurtlarda titrasyon asitliği artarken, pH değeri düşmüştür. DPPH inhibisyonu ve toplam fenol miktarı yoğurtlara katılan propolis miktarı ile bağlı olarak artmıştır. Propolis miktarının aerobik mezofilik toplam flora üzerinde etkisi olmadığı görülmüştür. Depolama süresince laktik asit bakterileri tüm gruplarda artmış ve en yüksek bakteri sayısı kontrol grubunda görülmüştür. Maya ve küf sayısı ise tüm gruplarda artmıştır.

Genel Yorum: Yaptığımız çalışmada katılan propolisin yogurt oluşum mekanizmasını olumsuz etkilemediği görülmüştür. Ayrıca propolis yoğurtların besleyici özelliklerini ve antioksidan etkisini arttırmıştır.

Çalışmanın Önemi ve Etkisi: Bu çalışmada çok değerli bir arı ürünü olan propolisin farklı oranlardaki etanol çözeltisi meyveli yoğurtlara katılmış ve yoğurtların besleyici özelliklerinin ve antioksidan içeriğinin arttığı görülmüştür. Doğal ürünlere ilginin arttığı günümüzde propolisin doğal bir gıda katkı maddesi olarak kullanılabileceği düşünülmektedir.

Anahtar Kelimeler

propolis, yoghurt, antioxidant effect

Destekleyen Kurum

Ordu Üniversitesi BAP Birimi

Proje Numarası

TF-1443

Teşekkür

Bu araştırma, Ordu Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Dairesi tarafından TF-1443 numaralı projeyle desteklenmiştir. Ayrıca analizler Ordu Arıcılık Araştırma Enstitüsü Müdürlüğü Laboratuvarlarında gerçekleştirilmiştir. Ordu Üniversitesi'ne ve Ordu Arıcılık Araştırma Enstitüsü Müdürlüğü'ne destekleri için teşekkür ederiz

Determination of the effects of propolis ethanolic extract on some properties of fruit yoghurt during storage

Öz

Aims: The aim of this study was to determine the chemical and microbiological properties of propolis ethanolic (PEE) extract added fruit yoghurt during a storage period.

Methods and Results: PEE (in different ratios: 0.01%, 0.03%, 0.10%, 0.20% and control=0.00%) added fruit yoghurt was stored at +4 °C for 28 days. Dry matter, protein content, pH, titratable acidity, DPPH inhibition and total phenols were analysed on the first and 28th days of storage. Microbiological analyses of yoghurts were also carried in first and seventh days. Titratable acidity values were increased while pH values decreased at the end of the storage period in all samples. DPPH inhibition and total phenols amounts were increased in line with the amount of added PEE. It was observed that added propolis amount did not affect total aerobic mesophilic flora (p>0.05). During the storage period, lactic acid bacteria (LAB) increased in all the groups and the control group had the highest bacteria count. The number of yeast and mould increased in all the groups.

Conclusions: Our results indicated that PEE does not adversely influence the mechanism of yoghurt formation. We also found that propolis increased the nutritional benefits by increasing the antioxidant capacity of yoghurt.

Significance and Impact of the Study: In this study PEE has been added to fruit yoghurts in different proportions. It has been observed that the nutritional properties and antioxidant content of yoghurts have increased. It was considered that propolis can be used as a natural food additive.

Anahtar Kelimeler

yoghurt, propolis, antioxidant effect

Proje Numarası

TF-1443

Kaynakça

• Alirezalu K, Inácio RS, Hesari J, Remize F, Nemati Z, Saraiva JA, Barba FJ, Sant'ana AS, Lorenzo JM (2019) Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage. LWT-Food Science and Technology 114:108417.
• Almutairi S, Edrada-Ebel R, Fearnley J, Igoli JO, Alotaibi W, Clements CJ, Watson DG (2014) Isolation of diterpenes and flavonoids from a new type of propolis from Saudi Arabia. Phytochemistry Letters 10: 160-163.
• Anonymous (2002) Routine method using combustion according to the Dumas principle. IDF, Standard No:185, Brussels.
• Atasever M (2004) Use of Some Stablizers in Yoghurt Manufacture. YYÜ Vet Fak Derg. 15(1-2): 1-4.
• Atasoy AF, Türkoğlu H, Özer BH (2003) Şanlıurfa ilinde üretilen ve satışa sunulan süt,yoğurt ve Urfa peynirlerinin bazı mikrobiyolojik özellikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi 7(3-4): 77-83.
• Bankova VS, Castro SL, Marcucci MC (2000) Propolis. Recent advances in chemistry and plant origin. Apidologie 31(200): 3-15.
• Banskota AH, Nagaoka T, Sumioka LY, Tezuka Y, Awale S, Midorikawa K, Matsushige K, Kadota S (2002) Antiproliferative activity of the Netherlands propolis and its active principles in cancer cell lines. Journal of Ethnopharmacology 80(1): 67-73.
• Biberoğlu Ö, Ceylan ZG (2013) Some Chemical Properties of Traditionally Produced Yoghurt. Atatürk Üniversitesi Vet. Bil. Derg. 8(1): 43-51.
• Bittencourt ML, Ribeiro PR, Franco RL, Hilhorst HW, Castro RD, Fernandez LG (2015) Metabolite profiling, antioxidant and antibacterial activities of Brazilian propolis: Use of correlation and multivariate analyses to identify potential bioactive compounds. Food Research International 76: 449-457.
• Bradley R, Arnold E, Barbano D, Semerad R, Smith D, Vines B (1992) Chemical and physical methods. In Standard methods for the examination of dairy products. 16: 433-531. Caleja C, Barros L, Antonio AL, Carocho M, Oliveira MB, Ferreira IC (2016) Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry 210: 262-268.
• Castaldo S, Capasso F (2002) Propolis, an old remedy used in modern medicine. Fitoterapia 73 (1): S1-S6.
• Demirkaya AK, Ceylan ZG (2013) Investigation of Chemical and Microbiological Quality of Yoghurts Marketed in Bilecik Province. Atatürk Üniversitesi Vet. Bil. Derg. 8(3): 202-209.
• Dublin-Green M, Ibe SN (2008) Quality evaluation of yogurts produced commercially In Lagos, Nigeria. African Journal of Applied Zoology and Environmental Biology 7: 78-82.
• Duman M, Ozpolat E (2015) Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage. Food Chemistry 189: 80-85.
• Freires IA, Queiroz VCPP, Furletti VF, Ikegaki M, Alencar SM, Duarte MCT, Rosalen PL (2016) Chemical composition and antifungal potential of Brazilian propolis against Candida spp. Journal de mycologie medicale 26(2): 122-132.
• Gao J, Chen H, Lu Z (2011) The Influence of Propolis on Bifidobacteria and Lactobacillus in Yogurt. Chinese Journal of Disinfection 2: 21.
• Gökmen S, Çağlar A, Yetim H (2013) A Study on the Reliability of Some Milk and Milk Products in Muş Province. Cumhuriyet University Faculty of Science Journal (CSJ) 34(2): 36-48.
• Gutiérrez-Cortés C, Suarez Mahecha H (2014) Antimicrobial activity of propolis and its effect on the physicochemical and sensoral characteristics in sausages. Vitae 21(2): 90-96.
• Gyawali R, Ibrahim SA (2016) Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends in Food Science & Technology 56: 61-76.
• Helrich K (1990) Official methods of analysis of the Association of Official Analytical Chemists (15th ed.). Arlington, VA: Association of Official Analytical Chemists.
• Kosse D, Seiler H, Amann R, Ludwig W, Scherer S (1997) Identification of Yoghurt-spoiling Yeasts with 18S rRNA-targeted Oligonucleotide Probes. Systematic and Applied Microbiology 20(3): 468-480.
• Kucuker E, Ozturk B, Celik SM, Aksit H (2014) Pre-harvest spray application of methyl jasmonate plays an important role in fruit ripening, fruit quality and bioactive compounds of Japanese plums. Scientia Horticulturae 176: 162-169.
• Kumazawa S, Hamasaka T, Nakayama T (2004) Antioxidant activity of propolis of various geographic origins. Food Chemistry 84(3): 329-339.
• Kunicka A (2007) Tempo® System in Microbiological Analysis of Spices and Food Additives. Pol. J. Food Nutr. Sci. 57(3A): 67-69.
• Lee WJ, Lucey JA (2010) Formation and Physical Properties of Yogurt. Asian-Aust. J. Anim. Sci. 23(9): 1127-1136.
• Marhamatizadeh MH, Sayyadi S (2019) Mining of lactic acid bacteria from traditional yogurt (Mast) of Iran for possible industrial probiotic use. Italian Journal of Animal Science 18(1): 663–667.
• Mataragas M, Dimitriou V, Skandamis PN, Drosinos EH (2011) Quantifying the spoilage and shelf-life of yoghurt with fruits. Food microbiology 28(3): 611-616.
• Miocinovic J, Miloradovic Z, Josipovic M, Nedeljkovic A, Radovanovic M, Pudja P (2016) Rheological and textural properties of goat and cow milk set type yoghurts. International Dairy Journal. 58: 43-45.
• Misirlilar F, Kınık Ö, Yerlikaya O (2012) Effect of protective culture and biopreservatives on strained yoghurt quality. African Journal of Microbiology Research 6(22): 4696-4701.
• Mohameed HA, Abu-Jdayil B, Al-Shawabkeh A (2004) Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering 61(3): 347-352.
• Mouse HA, Tilaoui M, Jaafari A, M'barek LA, Aboufatima R, Chait A, Zyad A (2012) Evaluation of the in vitro and in vivo anticancer properties of Moroccan propolis extracts. Revista Brasileira de Farmacognosia 22(3): 558-567.
• Najgebauer-Lejko D, Grega T, Tabaszewska M (2015) Yoghurts with addition of selected vegetables: Acidity, antioxidant properties and sensory quality. Acta Scientiarum Polonorum Technologia Alimentaria 13(1): 35-42.
• Oses SM, Pascual-Mate A, Fernandez-Muino MA, Lopez-Diaz TM, Sancho MT (2016) Bioactive properties of honey with propolis. Food Chemistry 196: 1215-1223.
• Özdemir S, Bodur AE (1994) Yoğurt Üretimi Sırasında Oluşan Fiziksel, Kimyasal ve Biyokimyasal Olaylar. Atatürk Ü.Zir.Fak.Der. 25(3): 479-487.
• Penney V, Henderson G, Blum C, Johnson-Green P (2004) The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts. Innovative Food Science & Emerging Technologies 5(3): 369-375.
• Popova M, Silici S, Kaftanoglu O, Bankova V (2005) Antibacterial activity of Turkish propolis and its qualitative and quantitative chemical composition. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology 12(3): 221-228.
• Sahan N, Yasar K, Hayaloglu AA (2008) Physical, chemical and flavour quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22(7): 1291-1297.
• Shori AB, Baba AS (2013) Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt. Journal of Saudi Chemical Society 17(3): 295-301.
• Silici S, Kutluca S (2005) Chemical composition and antibacterial activity of propolis collected by three different races of honeybees in the same region. Journal of Ethnopharmacology 99(1): 69-73.
• Şenel E, Kocabaş Z, Oztekin S, Atamer M (2009) An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk. Tarım Bilimleri Dergisi 15(4): 363-370.
• Tonguc IE, Kinik O, Kesenkas H, Acu M (2013) Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition 12(6): 549-554.
• Tseng A, Zhao Y (2013) Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138(1): 356-365.
• Ye M, Ren L, Wu Y, Wang Y, Liu Y (2013) Quality characteristics and antioxidant activity of hickory-black soybean yogurt. LWT - Food Science and Technology 51(1): 314-318.
• Zare F, Boye JI, Orsat V, Champagne C, Simpson BK (2011) Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Research International. 44(8): 2482-2488.