Geleneksel yöntemle üretilen 15 farklı meyve sirkesinin toplam fenolik, flavonoid ve monomerik antosiyanin içerikleri ve antioksidan özelliklerinin belirlenmesi

Yıl 2024, Cilt: 13 Sayı: 3

Melih Güzel

https://doi.org/10.28948/ngumuh.1442055

Öz

Bu çalışmada 15 farklı meyveden (kuşburnu, armut, incir, yabani armut, elma, erik, alıç (sarı ve kırmızı), nar, üzüm (cimin, kardinal), şeftali, kızılcık, ayva ve muşmula) geleneksel yöntemle sirke üretilmiştir. Sirkelerin toplam fenolik, toplam flavonoid ve toplam monomerik antosiyanin içerikleri ile antioksidan kapasitelerinin belirlenmesi amaçlanmıştır. Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır. Çalışma sonuçları, doğal yapısı nedeniyle kullanımı ve tüketimi sınırlı olan kuşburnu, ahlat, alıç, kızılcık, ayva ve muşmula gibi meyvelerden sağlıklı, aromatik ve katma değeri yüksek alternatif bir ürün olan sirke üretilerek alternatif bir tüketim yöntemi sağlanabileceğini ortaya koymuştur.

Anahtar Kelimeler

Sirke, Antioksidan, Fenolik, Flanonoid, Monomerik antosiyanin

Destekleyen Kurum

Gümüşhane University Scientific Research Projects Coordination Department

Proje Numarası

20.B0433.02.01

Teşekkür

We thank the Gümüşhane University Scientific Research Projects Coordination Department for financial support of this manuscript. This work was supported by Gümüşhane University Scientific Research Projects Coordination Department (Project Number: 20.B0433.02.01).

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

Öz

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

Anahtar Kelimeler

Vinegar, Antioxidant, Phenolic, Flavonoid, Monomeric anthocyanin

Proje Numarası

20.B0433.02.01

Kaynakça

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