Andız (Juniperus drupacea) meyvesinden kahve üretim olanaklarının araştırılması: Taze meyve ve andız kahvesinin biyoaktif bileşenlerinin karakterizasyonu
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada andız (Juniperus drupacea) meyvelerinin ve bu meyvelerden üretilen kahvelerin biyoaktif bileşenleri araştırılmıştır. Andız meyvesi, termal fırında (120?, 160? ve 200?), (10, 32,50 ve 55 dakika) ve mikrodalga fırında (350W güç 4, 6 ve 8 dakika ve 600W güç 4 dakika ve 6 dakika) kavrulmuştur. Andız meyve ve kahvelerindeki aroma bileşiklerinin analizinde GC-MS-FID tekniği kullanılmış ve 24 adet aroma bileşiği saptanmıştır. Fenolik bileşikleri yüksek performanslı sıvı kromatografisi kullanılarak gerçekleştirilmiş ve 10 adet fenolik bileşik belirlenmiştir. Kahve ekstraktlarında belirlenen toplam fenolik bileşik içeriklerinin 13933-28865 mg gallik asit/kg kuru madde aralığında olduğu saptanmıştır. L*, a* ve b* renk değerlerinin uygulanan kavurma sıcaklık derecesi arttıkça azaldığı belirlenmiştir. Örneklerin antioksidan potansiyelleri ABTS ve DPPH metodları kullanılarak incelenmiştir. En yüksek antioksidan kapasite 120? sıcaklıkta 25 dakika kavrulmuş örnekte belirlenmiştir. Üretilen kahvelerin Staphylococcus aureus üzerinde antimikrobiyal aktivite gösterdiği saptanmıştır. In-vitro gastrointestinal sindirimin andız kahvesi üzerindeki fenolik madde ve antioksidan içeriğinin etkileri incelenmiştir. Çalışmada ayrıca kavrulmuş andız kahvelerinin HMF miktarı 0-0.432 mg HMF/kg kuru madde arasında değişim gösterdiği belirlenmiştir. Yapılan duyusal değerlendirmede termal fırında hazırlanan 22 numaralı örnek (120 ? 25 dakika) en çok beğenilen ve tercih edilen örnek olarak belirlenmiştir.
In this study, the bioactive compounds of juniper (Juniperus drupacea) fruits and the coffees produced from these fruits were investigated. Juniper fruits were roasted in a thermal oven (at 120°C, 160°C, and 200°C) for various durations (10, 32, 50, and 55 minutes) and in a microwave oven (at 350W power for 4, 6, and 8 minutes, and at 600W power for 4 and 6 minutes). The analysis of aroma and aroma compounds in juniper fruits and coffees was carried out using the GC-MS-FID technique, identifying 24 aroma compounds. Phenolic compounds were analyzed using high-performance liquid chromatography, revealing the presence of 10 phenolic compounds. The total phenolic compound content in coffee extracts was found to range from 13933 to 28865 mg gallic acid/kg dry matter. The L*, a*, and b* color values were observed to decrease as the roasting temperature increased. The antioxidant potentials of the samples were investigated using the ABTS and DPPH methods, with the highest antioxidant capacity observed in the sample roasted at 120°C for 25 minutes. The produced coffees exhibited antimicrobial activity against Staphylococcus aureus. The effects of in-vitro gastrointestinal digestion on the phenolic and antioxidant content of juniper coffee were examined. Furthermore, the study revealed that the amount of 5-hydroxymethylfurfural (HMF) in roasted juniper coffees ranged from 0 to 0.432 mg HMF/kg dry matter. In sensory evaluation, sample number 22 prepared in the thermal oven (120°C for 25 minutes) was identified as the most liked and preferred sample.
In this study, the bioactive compounds of juniper (Juniperus drupacea) fruits and the coffees produced from these fruits were investigated. Juniper fruits were roasted in a thermal oven (at 120°C, 160°C, and 200°C) for various durations (10, 32, 50, and 55 minutes) and in a microwave oven (at 350W power for 4, 6, and 8 minutes, and at 600W power for 4 and 6 minutes). The analysis of aroma and aroma compounds in juniper fruits and coffees was carried out using the GC-MS-FID technique, identifying 24 aroma compounds. Phenolic compounds were analyzed using high-performance liquid chromatography, revealing the presence of 10 phenolic compounds. The total phenolic compound content in coffee extracts was found to range from 13933 to 28865 mg gallic acid/kg dry matter. The L*, a*, and b* color values were observed to decrease as the roasting temperature increased. The antioxidant potentials of the samples were investigated using the ABTS and DPPH methods, with the highest antioxidant capacity observed in the sample roasted at 120°C for 25 minutes. The produced coffees exhibited antimicrobial activity against Staphylococcus aureus. The effects of in-vitro gastrointestinal digestion on the phenolic and antioxidant content of juniper coffee were examined. Furthermore, the study revealed that the amount of 5-hydroxymethylfurfural (HMF) in roasted juniper coffees ranged from 0 to 0.432 mg HMF/kg dry matter. In sensory evaluation, sample number 22 prepared in the thermal oven (120°C for 25 minutes) was identified as the most liked and preferred sample.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
