Barburi (Perpir) üzüm türü ve bu üzüm türünün endüstriyel ürünlerindeki fenolik madde içeriğinin tespiti
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Hatay bölgesinde yetişen ve şarap/sirke yapımında kullanılan barburi(perpir) üzüm türündeki toplam fenolik madde miktarı ve antioksidan aktivite tayini yapılmıştır. Üzüm örnekleri ağırlıklı olarak Samandağ ve Yayladağı bölgesinden 9 lokasyondan 24 adet olarak toplanmıştır. Bu üzümlerden beyaz ve kırmızı şarap üretilerek hem üzümün kendisinde hemde şaraplarında tayin yapılmıştır. Örneklerin toplam fenolik madde miktarının tespiti için Folin Metodu, toplam antioksidan aktivite özelliğinin belirlenmesi için FRAP metodu kullanılmıştır. Üzüm örneklerinde ki toplam fenolik madde miktarının 314-1390 mg GAE/100 g örnek aralığında olduğu, üretilen şarap örneklerinde ise 395-4385 mg GAE/100 g örnek aralığında olduğu tespit edilmiştir. FRAP metodu ile yapılan antioksidan aktivite tayininde üzüm örneklerinden koyu renkli olanların açık renkli olanlara göre daha yüksek aktivite gösterdiği görülmüştür. Üretilen şarap örneklerinde antioksidan aktivite üzüm örnekleri ile paralel olmakla birlikte bazı şarap örneklerinin sentetik antioksidanlardan bile daha yüksek aktivite gösterdiği tespit edilmiştir.
In this study, total phenolic content and antioxidant activity of barburi (perpir) grapes grown in Hatay region and used in wine / vinegar production were determined. Samples of grapes were collected mainly from 24 piece from 9 locations in Samandağ and Yayladağı regions. White and red wine was produced from these grapes and the grape itself and the wines were determined. Folin Method was used to determine the total phenolic content of the samples, FRAP method was used to determine the total antioxidant activity property. The total phenolic content of grape samples was found to be in the 314-1390 mg GAE / 100 g sample range and in the wine samples produced it was in the 395-4385 mg GAE / 100 g sample range. In the determination of antioxidant activity by FRAP method, it was seen that dark colored ones showed higher activity than light colored ones. Although the antioxidant activity of the wine samples was parallel to the grape samples, some wine samples showed higher activity than synthetic antioxidants.
In this study, total phenolic content and antioxidant activity of barburi (perpir) grapes grown in Hatay region and used in wine / vinegar production were determined. Samples of grapes were collected mainly from 24 piece from 9 locations in Samandağ and Yayladağı regions. White and red wine was produced from these grapes and the grape itself and the wines were determined. Folin Method was used to determine the total phenolic content of the samples, FRAP method was used to determine the total antioxidant activity property. The total phenolic content of grape samples was found to be in the 314-1390 mg GAE / 100 g sample range and in the wine samples produced it was in the 395-4385 mg GAE / 100 g sample range. In the determination of antioxidant activity by FRAP method, it was seen that dark colored ones showed higher activity than light colored ones. Although the antioxidant activity of the wine samples was parallel to the grape samples, some wine samples showed higher activity than synthetic antioxidants.
Açıklama
Anahtar Kelimeler
Kimya, Chemistry
