Farklı andız pekmezi üretim yöntemlerinin fenolik bileşikler ve bazı kalite parametreleri üzerine etkisinin belirlenmesi
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Tarih
2021
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 Juniperus drupacea Labill. meyvesinden elde edilen ekstrakt (şıra) ve üç farklı üretim tekniği ile üretilmiş (vakum evaporasyon (Vak), geleneksel yöntem (AKLab) ve piyasadan alınmış (AKTic)) pekmez örneklerinin HMF içeriği, fenolik bileşikleri, antioksidan etkileri ve diğer kalite parametreleri karşılaştırmalı olarak araştırılmıştır. Fenolik bileşikler yüksek performanslı sıvı kromatografisine bağlı elektrosprey izolasyon kütle spektrometresi (LC-DAD-ESI-MS/MS) kullanılarak belirlenmiştir. Analiz sonucunda toplamda 22 adet fenolik bileşik tanımlanmış ve miktarları belirlenmiştir. Belirlenen bileşikler arasında flavonoid bileşiklerden amentoflavon bileşiğinin piyasadan alınan (AKTic) örnekte, fenolik asit olan gallik asidin açık kazan yöntemi ile laboratuvarda üretilen örnekte (AKLab), flavonoid bileşiklerden izoramnetin-hekzosidin vakum evaporasyon yöntemi ile üretilen (Vak) örneğinde ve flavonoid bileşiklerden izoramnetin-hekzosit ile fenolik asit olan vanilik asidin ise şıra örneğinde baskın olduğu saptanmıştır. Örneklerin antioksidan potansiyelleri ABTS ve DPPH metodları kullanılarak ayrıntılı olarak ele alınmıştır. Antioksidan analiz sonucunda AKTic pekmezinin daha yüksek antioksidan kapasiteye sahip olduğu tespit edilmiştir. Çalışmada ayrıca, en düşük HMF değerine ve en yüksek protein içeriğine sahip olan andız pekmezinin Vak olduğu saptanmıştır. Yapılan duyusal değerlendirmelerde AKTic örnekleri görünüş, viskozite, pişmiş tat ve burukluk açısından en beğenilen pekmez olduğu değerlendirilmiştir. Koku ve lezzet açısından değerlendirildiğinde ise Vak ve AKLab pekmezlerinin benzer puan alarak en beğenilen pekmez oldukları belirtilmiştir.
In this study, HMF content, phenol compounds, antioxidant effects, and other quality parameters of the extract (şıra) obtained from Juniperus drupacea Labill. fruit and molasses produced by three different production techniques (vacuum evaporation (Vak), traditional method (AKLab), and taken from the market (AKTic)) were investigated comparatively. Phenolic compounds were determined using electrospray isolation mass spectrometry (LCDAD-ESI-MS/MS) based on high-performance liquid chromatography. As a result of the analysis, a total of 22 phenol compounds were identified and their quantities were determined. Among the compounds determined, it was determined that among the flavonoid compounds, amentoflavone compound in the AKTic sample, the gallic acid which is phenolic acid in the AKLab sample, the isorhamnetin-hexocide which is flavonoid compounds in the Vak sample, and two phenolic compounds in the extract the isorhamnetin-hexocide (flavonoid compounds) and vallinic acid (phenolic acid) were found to be dominant. The antioxidant potentials of the samples were discussed in detail using ABTS and DPPH methods. As a result of the antioxidant analysis, it was determined that AKTic molasses has a higher antioxidant capacity. Also in the study, it was determined that the andız molasses with the lowest HMF value, and the highest protein content was Vak. Based on the sensory analysis, AKTic; in terms of appearance, viscosity, cooked taste, and astringency, AKLab; it was evaluated as the most preferred molasses in terms of color and taste. When evaluated in terms of smell and taste, Vak and AKLab molasses were reported to be the most preferred molasses with similar points.
In this study, HMF content, phenol compounds, antioxidant effects, and other quality parameters of the extract (şıra) obtained from Juniperus drupacea Labill. fruit and molasses produced by three different production techniques (vacuum evaporation (Vak), traditional method (AKLab), and taken from the market (AKTic)) were investigated comparatively. Phenolic compounds were determined using electrospray isolation mass spectrometry (LCDAD-ESI-MS/MS) based on high-performance liquid chromatography. As a result of the analysis, a total of 22 phenol compounds were identified and their quantities were determined. Among the compounds determined, it was determined that among the flavonoid compounds, amentoflavone compound in the AKTic sample, the gallic acid which is phenolic acid in the AKLab sample, the isorhamnetin-hexocide which is flavonoid compounds in the Vak sample, and two phenolic compounds in the extract the isorhamnetin-hexocide (flavonoid compounds) and vallinic acid (phenolic acid) were found to be dominant. The antioxidant potentials of the samples were discussed in detail using ABTS and DPPH methods. As a result of the antioxidant analysis, it was determined that AKTic molasses has a higher antioxidant capacity. Also in the study, it was determined that the andız molasses with the lowest HMF value, and the highest protein content was Vak. Based on the sensory analysis, AKTic; in terms of appearance, viscosity, cooked taste, and astringency, AKLab; it was evaluated as the most preferred molasses in terms of color and taste. When evaluated in terms of smell and taste, Vak and AKLab molasses were reported to be the most preferred molasses with similar points.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
