A Research on the Composition of Pomegranate Molasses

Yıl 2010, Cilt: 24 Sayı: 2, 37 - 47, 01.08.2010

Bige İncedayi Canan Ece Tamer Ömer Utku Çopur

Öz

Anahtar Kelimeler

-

Nar Ekşilerinin Bileşimi Üzerine Bir Araştırma

Öz

Bu çalışmada, Bursa piyasasındaki marketlerden temin edilen 7 farklı marka nar ekşisinin kimyasal bileşimi ve insan beslenmesi ve sağlığı açısından önem taşıyan bazı bileşenler analiz edilmiştir. Sonuçta, 4 farklı marka nar ekşisinin glikoz şurubu içerdiği; bunlardan birinin oldukça yüksek hidroksimetilfurfural içeriğine (1524.98 mg/kg) sahip olduğu ortaya konmuştur. Aynı zamanda nar ekşilerinin 0.08-1.54 g/100g arasında protein, 21.60-57.60 g/100 g arasında indirgen şeker, 44.80-65.3 g/100 g arasında toplam şeker, 551.61-9695.17 mg/kg arasında toplam polifenol içerdiği; % 0 - 46.31 arasında antioksidan aktiviteye sahip olduğu saptanmıştır. Nar ekşilerinde yüksek düzeyde mineral madde bulunmuş, örneklerin sırasıyla potasyum (450-4700 mg/100g), kalsiyum (71.88-1803.63 mg/100g), magnezyum (7.48-409.10 mg/100g) ve demir (1.05-22.99 mg/100g) yönünden zengin olduğu ortaya konmuştur. Bu çalışmadan elde edilen verilere göre, piyasada bulunan nar ekşilerinin bazı bileşenler bakımından ilgili standartta yer alan limitlere uygunluk göstermediği; dolayısıyla üretim tekniklerinin iyileştirilmesi ve optimize edilmesi gerektiği sonucuna varılmıştır

Anahtar Kelimeler

Nar, Nar Ekşisi, Polifenoller, Antioksidan Aktivite

Kaynakça

• Adams, L.S., N.P. Seeram, B.B. Aggarwal, Y. Takada, D. Sand and D. Heber. 2006. Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells. Journal of Agricultural and Food Chemistry, 54 (3): 980-985.
• Al-Maiman, S.A. and D. Ahmad. 2002. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76: 437-441.
• Alper. N., K.S. Bahçeci and J. Acar. 2005. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. Journal of Food Processing and Preservation, 29: 57-368.
• Altan, A. and M. Maskan. 2005. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate. Journal of Texture Studies, 36: 68-77.
• Anonymous, 1986. TS 4887. Meyve, sebze ve mamullerinde organik maddelerin parçalanması-yaş metot. Türk Standartları Enstitüsü. Necatibey Caddesi, 112, Bakanlıklar-Ankara.
• Anonymous, 2001. TSE 12720 Nar ekşisi standardı. Türk Standartları Enstitüsü. Necatibey Caddesi, 112, Bakanlıklar-Ankara.
• Anonymous, 2006. USDA National Nutrient Database for Standard Reference, Release 15 August 2002.
• Anonymous 2009. Türkiye İstatistik Kurumu; 2009 November; Available from: http://www.tuik.gov.tr/VeriBilgi.do?tb_id=45&ust_id=13
• AOAC, 1984. Official Methods of Analysis. 14th Ed., Virginia, USA: Association of Official Analytical Chemists.
• Babsky, N.E., J.L. Toribio and J.E. Lozano. 1986. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science, 51: 564-567.
• Bayındırlı, L, S. Şahin and N. Artık. 1994. The effects of clarification methods on pomegranate juice quality. Fruit Process, 3: 267-270.
• Cemeroğlu, B., N. Artık and O. Yüncüler. 1988. Nar suyu üzerinde araştırmalar. Doğa, 12 (3): 322-334.
• Cemeroğlu, B., N. Artık and S. Erbaş. 1992. Gewinnung von granatapfelsaft und seine zusammensetzung. Flüssiges Obst, 59: 335-340.
• Cemeroğlu, B. 1992. Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları, No:02-2, Arsa Ofset, Ankara. 381 p.
• De Nigris, F., S. Williams-Ignarro, L.O. Lerman, E. Crimi, C. Botti, G. Mansueto, F.P. D’Armiento, G. De Rosa, V. Sica, L.J. Ignarro and C. Napoli. 2005. Beneficial effects of pomegranate juice on oxidation-sensitive genes and eNos activity at sites of perturbed shear-stress. Proceedings of the National Academy of Sciences, 102 (13):4896-4901.
• Fadavi, A., M. Barzegar, M.H. Azizi and M. Bayat. 2005. Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International, 11(2):113–119.
• Gil, M.I., F.A. Tomas-Barberan, B. Hees-Pierce, D.M. Holcroft and A.A. Kader. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agriculture and Food Chemistry, 48:4581- 4589.
• Gökçen, J., S. Ömeroğlu and A. Ceritoğlu. 1982. Üzümlerden elde edilen pekmez bulama, jöle, cevizli sucuk gibi tipik Türk gıda maddelerinin yapım yöntemlerinin geliştirilmesi olanaklarının araştırılması. TÜBİTAK Marmara Bilimsel ve Endüstriyel Araştırma Ens. Gebze. Yayın No: 65.
• Hartman, R.E., A. Shah, A.M. Fagan, K.E. Schwetye, M. Parsadanian, R.N. Schulman, M.B. Finn and D.M. Holtzmanb. 2006. Pomegranate juice decreases amyloid load and improves behavior in a mouse model of Alzheimer's disease. Neurobiology of Disease, 24:506–515.
• Karaali, A., N. Şahin and M. Gültekin. 2006. A novel potential ingredient for functional foods: punicalagins of pomegranates. 2nd International Congress on Functional Foods and Nutraceuticals, 2006 4-6 May, İstanbul.
• Kaya, A. and N. Sözer. 2005. Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.). International Journal of Food Science and Technology, 40:223-227.
• Kus, S., F. Gogus and S. Eren. 2005. Hydroxymethyl furfural content of concentrated food products. International Journal of Food Properties, 8:2, 367-375.
• Malik, A., F. Afaq, S. Sarfaraz, V.M. Adhami, D.N. Syed and H. Mukhtar. 2005. Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer. Proceedings of the National Academy of Sciences of the United States of America. 102 (41): 14813-14818.
• Marcy, E.J. and R.L. Rouseff. 1984. High performance liquid chromatographic determination of furfural in orange juice. Journal of Agriculture and Food Chemistry, 32:979-981.
• Markh, A.T. and T.A. Lysoger. 1973. Izv. Vyssh. Uchebn. Pishch. Tekhnol., 2:36-38.
• Marti, N., A. Perez-Vicente and C. Garcia-Viguera. 2001. Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture, 82:217-221.
• Maskan, M. 2006. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering, 72: 218-224.
• Melgarejo, P, D.M. Salazar and F. Artes. 2000. Organic acids and sugars composition of harvested pomegranate fruits. European Food Research and Technology, 211(3):185- 190.
• Moon, J.H. and J. Terao. 1998. Antioxidant activity of caffeic acid and dihydrocaffeic acid in lard and human low-density lipoprotein. Journal of Agriculture and Food Chemistry, 46: 5062-5065.
• Mori-Okamato, J., Y. Otawara-Hamamato, H. Yamato and H. Yoshimura. 2004. Pomegranate extract improves a depressive menopausal syndrome model ovariectomized mice. Journal of Ethnopharmacology, 92:93-101.
• O’Brien, J. and P.A. Morrisey. 1989. Nutritional and toxicological aspects of the maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition, 28:211- 235.
• Orak, H. 2008. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation. International Journal of Food Sciences and Nutrition, 60:1, 1-11.
• Perez-Vicente, A., P. Serrano, P. Abellan and C. Garcia-Viguera. 2004. Influence of packaging material on pomegranate juice colour and bioactive compounds during storage. Journal of the Science of Food and Agriculture, 84: 639-644.
• Poyrazoğlu, E., V. Gökmen and N. Artık. 2002. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis, 15: 567-575.
• Rada-Mendoza, M., A. Olano and M. Villamiel. 2002. Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods. Food Chemistry, 79: 513-516.
• Ramirez-Jimenez, A., E. Guerra-Hernandez and B. Garcia-Villanova. 2000. Browning indicators in bread. Journal of Agriculture and Food Chemistry, 48: 4176-4181.
• Seeram, N.P., L.S. Adams, S.M. Henning, Y.T. Niu, Y.J. Zhang, M.G. Nair and D. Heber. 2005. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry, 16 (6): 360-367.
• Singh, R.P., K.N. Chidambara and G.K. Jayaprakasha. 2002. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agriculture and Food Chemistry, 50:81-87.
• Spanos, G.A. and R.E. Wrolstad. 1990. Influence of processing and storage on the phenolic composition of thompson seedless grape juice. Journal of Agriculture and Food Chemistry, 38 (3):817- 824.
• Sumner, M.D., M. Elliott-Eller, G. Weidner , J.J. Daubenmier , M.H. Chew, R. Marlin, C.J. Raisin and D. Ornish. 2005. Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease. American Journal of Cardiology, 96 (6):810-814.
• Tekeli, S.T. 1965. Ziraat Sanatları. Ziraat Fak. Yay. 237, A.Ü. Basımevi.
• Uylaşer, V. and F. Başoğlu. 2000. Gıda Analizleri I-II Uygulama Kılavuzu. Uludağ Üniversitesi Ziraat Fakültesi Uygulama Kılavuzu No: 9. Bursa. 116 p.
• Ünal, Ç., S. Velioğlu and B. Cemeroğlu. 1995. Türk nar sularının bileşim öğeleri. Gıda, 20 (6):339-345.
• Vardin, H. and M. Abbasoğlu. 2004. Nar ekşisi ve narın diğer değerlendirme olanakları. Geleneksel Gıdalar Sempozyumu. 2004, 23-24 Eylül; Van. 165-169.
• Vardin, H., A. Tay, B. Ozen and L. Mauer. 2008. Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics. Food Chemistry, 108:742- 748.
• Velioğlu, S., C. Ünal and B. Cemeroğlu. 1997. Chemical characterization of pomegranate juice. Fruit Processing, 8: 307-310.
• Yılmaz, Y., I. Çelik and F. Işık. 2007. Mineral composition and total phenolic content of pomegranate molasses. Journal of Food, Agriculture & Environment, Vol.5 (3&4):102- 104.