Sofralık zeytinlerin toplam fenolik madde antioksidan kapasite ve biyoalınabilirlikler üzerine işleme yöntemlerinin etkisi
Loading...
Files
Date
2020-01-16
Authors
Uylaşer, Vildan
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Zeytin ağacı (Olea europea, L.) Dünyanın bilinen en eski meyve ağaçlarındandır. Akdeniz uygarlığının sembolü olan zeytin ağacı, tarih boyunca bu bölgede kurulan tüm uygarlıkların da temelini oluşturmuştur. Besin değeri oldukça yüksek olan zeytin, bu özelliğiyle insan sağlığına önemli yararlar sağlamaktadır. Yapılan bu tez çalışmasında, Bursa ilinin farklı yörelerinden (Mudanya, Gemlik, Orhangazi, İznik ) temin edilen ve farklı üretim yöntemleriyle işlenmiş zeytin örneklerinde toplam fenolik madde, antioksidan kapasite, biyoalınabilirlik analizleri ile bazı fizikokimyasal analizler yapılmıştır. Analizlerde salamura siyah zeytin, salamura yeşil zeytin ve sele zeytinleri kullanılmıştır. Biyoalınabilirliğin belirlenmesi için, mide-bağırsak sistemi koşullarını taklit eden invitro enzimatik ekstraksiyon yöntemi kullanılmıştır. Bu amaçla insan sindirim sistemine karşılık gelen yapay bir ortam hazırlanmış ve zeytin örnekleri bu yapay ortama alınarak bileşenlerin seviyeleri ölçülmüştür. Toplam fenolik madde miktarı Folin Ciocalteau, antioksidan kapasite ise CUPRAC, ABTS, FRAP ve DPPH yöntemleri ile belirlenmiştir. Örneklerin antioksidan kapasite (ABTS, CUPRAC, FRAP ve DPPH) ve toplam fenolik madde miktarı, ekstrakte edilebilir ve hidrolize edilebilir bölümlerinde ayrı ayrı belirlenmiştir. Elde edilen analiz sonuçlarına göre; ekstrakte edilebilir bileşiklerin toplam fenolik madde miktarı 1410-185 mgGAE/100 g arasında, hidrolize edilebilir bileşiklerin toplam fenol içeriği ise 257-1578 mg GAE /100g arasında değişmiştir. Örneklerin antioksidan kapasiteleri kullanılan analiz yöntemine göre değişiklik göstermiştir. ABTS ve DPPH yöntemlerinin FRAP VE CUPRAC yöntemlerine göre daha yüksek sonuçlar verdiği gözlenmiştir.
Olive tree (Olea europea, L.) is one of the oldest known fruit tree in the World. The olive trees have been symbollized many Mediterranean civilizations, and served as a basis of all the civilizations that were established in this region throughout history. Olive provides important benefits to human health with high nutritional value. In this thesis, olive samples obtained from different regions of Bursa province (e.g., Mudanya, Gemlik, Orhangazi, Iznik) and processed by different production methods were analyzed in terms of total phenolic substance, antioxidant capacity, bioavailability and some physicochemical properties. In the analyses, brined black olives, brined green olives and sele (dry-salted) olives were used. Bioavailability of the samples were determined using the vitro enzymatic extraction method that mimicks gastrointestinal system conditions. For this purpose, an artificial environment corresponding to the human digestive system was prepared for the olive samples and the levels of the components passed into the structure were measured. Total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu method and CUPRAC, ABTS, FRAP and DPPH methods, respectively. Antioxidant capacity (ABTS, CUPRAC, FRAP and DPPH) and total phenolic content of the samples were determined separately in the extractable and hydrolysable portions. According to the analysis results, the total phenolic content of extractable compounds ranged from 185 to1410 mg GAE/100 g, and the total phenol content of hydrolyzable compounds ranged from 257 to 1578 mg GAE/100 g. The antioxidant capacity of the samples varied based on the analysis method chosen. ABTS and DPPH methods showed higher results than FRAP and CUPRAC methods.
Olive tree (Olea europea, L.) is one of the oldest known fruit tree in the World. The olive trees have been symbollized many Mediterranean civilizations, and served as a basis of all the civilizations that were established in this region throughout history. Olive provides important benefits to human health with high nutritional value. In this thesis, olive samples obtained from different regions of Bursa province (e.g., Mudanya, Gemlik, Orhangazi, Iznik) and processed by different production methods were analyzed in terms of total phenolic substance, antioxidant capacity, bioavailability and some physicochemical properties. In the analyses, brined black olives, brined green olives and sele (dry-salted) olives were used. Bioavailability of the samples were determined using the vitro enzymatic extraction method that mimicks gastrointestinal system conditions. For this purpose, an artificial environment corresponding to the human digestive system was prepared for the olive samples and the levels of the components passed into the structure were measured. Total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu method and CUPRAC, ABTS, FRAP and DPPH methods, respectively. Antioxidant capacity (ABTS, CUPRAC, FRAP and DPPH) and total phenolic content of the samples were determined separately in the extractable and hydrolysable portions. According to the analysis results, the total phenolic content of extractable compounds ranged from 185 to1410 mg GAE/100 g, and the total phenol content of hydrolyzable compounds ranged from 257 to 1578 mg GAE/100 g. The antioxidant capacity of the samples varied based on the analysis method chosen. ABTS and DPPH methods showed higher results than FRAP and CUPRAC methods.
Description
Keywords
Biyoalınabilirlik, Bioavailability, Toplam fenolik madde, CUPRAC, DPPH, Zeytin, Total fenolic content, ABTS, FRAP, Olive
Citation
Atlı, C. S. (2020). Sofralık zeytinlerin toplam fenolik madde antioksidan kapasite ve biyoalınabilirlikler üzerine işleme yöntemlerinin etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.