Farklı bölgelerden temin edilen ticari ekşi nar konsantrelerinin kimyasal karakterizasyonu ve tağşiş riskinin değerlendirilmesi

Yıl 2025, Cilt: 14 Sayı: 3, 1059 - 1070, 15.07.2025

Tuğba Gül Dikme , Sinem Güneş

https://doi.org/10.28948/ngumuh.1671262

Öz

Ekşi nar konsantresi, kendine özgü tadı ve potansiyel sağlık yararları nedeniyle değerli bir geleneksel gıda ürünüdür. Ancak tağşişe yönelik artan endişeler, ayrıntılı kimyasal karakterizasyonu gerekli kılmıştır. Bu çalışmada, farklı bölgelerden geleneksel yöntemlerle üretilmiş ekşi nar konsantresi örneklerinin kimyasal bileşimi analiz edilmiştir. Örnekler; °Brix, pH, titrasyon asitliği, şeker içeriği, amino asit profili ve Fourier Dönüşümlü Kızılötesi (FTIR) spektroskopisi açısından değerlendirilmiştir. Sonuçlar, örneklerin °Brix değerlerinin %70.46 ile %74.36 arasında değiştiğini, glikoz ve fruktoz seviyelerinin ise sırasıyla 2.32–2.99 g/L ve 2.09–2.73 g/L aralığında olduğunu göstermiştir. Bir örnekte °Brix değeri yüksek olmasına rağmen (72.7%) şeker içeriği düşük bulunmuştur (glikoz: 0.64 g/L, fruktoz: 0.43 g/L); bu durum olası tağşişi işaret etmektedir. FTIR analizleri de karbonhidrat parmak izi bölgesinde sapmalar göstererek bu bulguyu desteklemiştir. Ayrıca, amino asit profillemesi örnekler arasında belirgin farklılıklar göstermiştir. Suruç örneği toplam esansiyel amino asit açısından en yüksek değere sahipti (126.2 µM) ve özellikle valin (18.7 µM), lizin (17.4 µM) ve treonin (15.9 µM) konsantrasyonları dikkat çekmiştir. Elde edilen bulgular, geleneksel üretim süreçlerinin standardizasyonu ve tağşişin tespitinde ileri analitik tekniklerin kullanımının önemini ortaya koymaktadır. Genişletilmiş örnek gruplarıyla yapılacak ileri çalışmalar, gıda sahteciliğinin önlenmesine ve geleneksel ürünlerin korunmasına katkı sağlayacaktır.

Anahtar Kelimeler

Ekşi nar konsantresi , geleneksel üretim , kimyasal analiz , FTIR , sahtecilik tespiti

Chemical characterization and adulteration risk evaluation of commercially available sour pomegranate concentrates from different regions

Öz

Sour pomegranate concentrate is a traditional food product valued for its distinctive taste and potential health benefits. However, concerns about adulteration have necessitated detailed chemical characterization. This study analyzed the chemical composition of traditionally produced sour pomegranate concentrate samples from different regions. The samples were evaluated for °Brix, pH, titratable acidity, sugar content, amino acid profile, and Fourier Transform Infrared (FTIR) spectroscopy. The results revealed that most samples had a °Brix value between 70.46% and 74.36%, with corresponding glucose and fructose levels ranging from 2.32 to 2.99 g/L and 2.09 to 2.73 g/L, respectively. One sample exhibited an unusual °Brix value of 72.7% but had significantly lower glucose (0.64 g/L) and fructose (0.43 g/L) content, suggesting possible adulteration. FTIR spectra showed deviations in the carbohydrate fingerprint region, supporting this observation. Additionally, amino acid profiling revealed notable regional differences. The Suruç sample exhibited the highest total essential amino acid content (126.2 µM), including valine (18.7 µM), lysine (17.4 µM), and threonine (15.9 µM), while the Silifke sample had the lowest levels overall. These findings emphasize the importance of standardizing traditional production processes and implementing advanced analytical techniques to detect adulteration. Further studies incorporating a broader sample set and additional methods could enhance the detection of fraudulent practices and contribute to the protection of traditional food products.

Anahtar Kelimeler

Sour pomegranate concentrate , traditional production , chemical analysis , FTIR , adulteration detection

Teşekkür

The authors gratefully acknowledge the Harran University Center for Science and Technology Application and Research (HÜBTAM) for their provision of laboratory infrastructure and technical assistance throughout the analytical procedures of this study.

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