Laktik asit fermentasyonunun kapari tomurcuğunun (Capparis spp.) fenolik kompozisyonuna ve antioksidan kapasitesine etkisi
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Date
2020
Authors
Giritlioğlu, Nihan
Journal Title
Journal ISSN
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Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada Artvin bölgesinden temin edilen Capparis ovata Desf. türüne ait kapari tomurcuğu örnekleri Kombu çayı üretiminde kullanılmıştır. Üretimi yapılan yeşil çaylı Kombu çayı (KC1), kaparili Kombu çayı (KC2) ile yeşil çay ve kaparili Kombu çayının (KC3) yanı sıra hammadde olarak kullanılan kapari meyvesinin (K) analizleri gerçekleştirilmiştir. Örneklerin fiziko-kimyasal içeriğinin yansıra, antioksidan kapasite (ABTS, CUPRAC, DPPH) ve toplam fenolik bileşen içeriği ekstrakte edilebilir, hidrolize edilebilir ve biyoalınabilir fenolikler cinsiden belirlenmiştir. Kombu çayı üretiminde kullanılan kapari tomurcuğunun kurumadde, suda çözünen kurumadde, kül ve toplam asitlik miktarları ile pH'sı sırasıyla; 25,99±1,12 (g/100g); 14,47±0,21; 1,74±0,06 (g/100 g); 0,57±0,06 (g/100 g); 5,30±0,12 olarak belirlenmiştir. Biyoalınabilir fenolik bileşenler TEACABTS, TEACCUPRAC ve TEACDPPH için sırasıyla 18,55±0,15; 15,68±0,65 ve 8,38±0,50 µmol troloks/mL bulunmuştur. Üretilen Kombu çayı örneklerinde, fermentasyon sonunda toplam asitlik 1,10±0,03 ile 2,89±0,06 (g/100g) arasında değişirken, pH ise 3,18±0,01 ile 3,19±0,01 değerleri arasında belirlenmiştir. Kapari tomurcuğunda antosiyanin içeriğine rastlanmamasına rağmen; KC1 örneğinin antosiyanin miktarı 2,30 mg/L (siyanidin-3-glikozit eşdeğeri) olarak bulunurken, KC3 örneğinde bu değer kapari tomurcuğunun da desteği ile %52 oranında artarak, 3,50 mg/L (siyanidin-3-glikozit eşdeğeri) olarak belirlenmiştir. Kombu çayı örneklerinin antioksidan kapasiteleri incelendiğinde, KC3 örneği ekstrakte edilebilir (TEACABTS: 7,06 µmol troloks/mL; TEACDPPH: 7,12 µmol troloks/mL), hidrolize edilebilir (TEACABTS: 7,59 µmol troloks/mL; TEACCUPRAC: 4,28 µmol troloks/mL; TEACDPPH: 3,03 µmol troloks/mL) ve biyoalınabilir fenolikler (TEACABTS: 5,70 µmol troloks/mL; TEACCUPRAC: 4,47 µmol troloks/mL; TEACDPPH: 2,36 µmol troloks/mL) açısından en yüksek değerleri göstermiştir. Ayrıca, duyusal değerlendirme sonuçlarına göre, KC3 panelistlerden 5,60 puan alarak (genel beğeni) en beğenilen örnek olmuştur. Analizlerin sonucunda, zengin bir substrat olan kapari tomurcuğu kullanılarak, antioksidan kapasite ve toplam fenolik bileşen içeriği zenginleştirilmiş, yeni sağlıklı bir fermente içecek üretilmiştir.
In this study, caper bud samples belongs to Capparis ovata Desf. species were utilized in Kombucha production. Analyzes of green tea Kombucha (KC1), caper Kombucha (KC2), green tea-caper Kombucha (KC3) and as a raw material caper samples were conducted. In addition to the physico-chemical properties, antioxidant capacity (ABTS, CUPRAC, DPPH) and total phenolic content of samples were determined in terms of extractable, hydrolyzable and bioalinable phenolics. The dry matter, water-soluble dry matter, ash and total acidity and pH of the caper buds used in the Kombucha production were determined respectively as 25,99±1,12 (g/100g); 14,47±0,21, 1,74±0,06 (g/100g); 0,57±0,06 (g/100g); 5,30±0,12. Bioaccessible phenolic content of caper buds were found as 18,55±0,15; 15,68±0,65 and 8,38±0,50 µmole troloks/mL in terms of TEACABTS, TEACCUPRAC and TEACDPPH. In Kombucha samples, at the end of fermentation, the total acidity ranged between 0,74±0,02 and 1,43±0,04 (g/100g), while the pH was between 3,18±0,01 and 3,19±0,01. Although, caper buds did not contain any anthocyanin, KC1 sample was determined to have 2,30 mg/L (cyanidin-3-glycoside equivalent) anthocyanin and it was increaesed 52% and determined as 3,50 mg/L (cyanidin-3-glycoside equivalent) in KC3 sample by the support of caper buds. When the antioxidant capacity of Kombucha samples are evaluated, KC3 sample had the highest values in extractable (TEACABTS: 7,06 µmole trolox/mL; TEACDPPH: 7,12 µmole trolox/mL), hydrolyzable (TEACABTS: 7,59 µmole trolox/mL; TEACCUPRAC: 4,28 µmole trolox/mL; TEACDPPH: 3,03 µmole trolox/mL) and bioaccessible phenolics (TEACABTS: 5,70 µmole trolox/mL; TEACCUPRAC: 4,47 µmole trolox/mL; TEACDPPH: 2,36 µmole trolox/mL). In addition, according to sensory evaluation results, KC3 sample was the most preferred one by the panelists with 5.60 points (Overall acceptability). As a result of the study, by using a rich substrate capers bud, antioxidant capacity and total phenolic component content enriched, new healthy fermented beverage was produced.
In this study, caper bud samples belongs to Capparis ovata Desf. species were utilized in Kombucha production. Analyzes of green tea Kombucha (KC1), caper Kombucha (KC2), green tea-caper Kombucha (KC3) and as a raw material caper samples were conducted. In addition to the physico-chemical properties, antioxidant capacity (ABTS, CUPRAC, DPPH) and total phenolic content of samples were determined in terms of extractable, hydrolyzable and bioalinable phenolics. The dry matter, water-soluble dry matter, ash and total acidity and pH of the caper buds used in the Kombucha production were determined respectively as 25,99±1,12 (g/100g); 14,47±0,21, 1,74±0,06 (g/100g); 0,57±0,06 (g/100g); 5,30±0,12. Bioaccessible phenolic content of caper buds were found as 18,55±0,15; 15,68±0,65 and 8,38±0,50 µmole troloks/mL in terms of TEACABTS, TEACCUPRAC and TEACDPPH. In Kombucha samples, at the end of fermentation, the total acidity ranged between 0,74±0,02 and 1,43±0,04 (g/100g), while the pH was between 3,18±0,01 and 3,19±0,01. Although, caper buds did not contain any anthocyanin, KC1 sample was determined to have 2,30 mg/L (cyanidin-3-glycoside equivalent) anthocyanin and it was increaesed 52% and determined as 3,50 mg/L (cyanidin-3-glycoside equivalent) in KC3 sample by the support of caper buds. When the antioxidant capacity of Kombucha samples are evaluated, KC3 sample had the highest values in extractable (TEACABTS: 7,06 µmole trolox/mL; TEACDPPH: 7,12 µmole trolox/mL), hydrolyzable (TEACABTS: 7,59 µmole trolox/mL; TEACCUPRAC: 4,28 µmole trolox/mL; TEACDPPH: 3,03 µmole trolox/mL) and bioaccessible phenolics (TEACABTS: 5,70 µmole trolox/mL; TEACCUPRAC: 4,47 µmole trolox/mL; TEACDPPH: 2,36 µmole trolox/mL). In addition, according to sensory evaluation results, KC3 sample was the most preferred one by the panelists with 5.60 points (Overall acceptability). As a result of the study, by using a rich substrate capers bud, antioxidant capacity and total phenolic component content enriched, new healthy fermented beverage was produced.
Description
Keywords
Kapari, Kombu çayı, Antioksidan kapasite, Antosiyanin, Biyoalınabilirlik, Caper, Kombucha, Antioxidant capacity, Phenolic compounds, Anthocyanin, Bioaccessibility
Citation
Giritlioğlu, N. (2020). Laktik asit fermentasyonunun kapari tomurcuğunun (Capparis spp.) fenolik kompozisyonuna ve antioksidan kapasitesine etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimler Enstitüsü.