Adakarası, Papazkarası, Kalecikkarası üzüm çeşitleri kullanılarak üretilen hardaliyelerin kalitesinin ve duyusal özelliklerinin araştırılması
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Date
2014-11-13
Authors
Faikoğlu, Fatma
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada ülkemizde doğal olarak yetişen Adakarası, Papazkarası ve Kalecikkarası üzümlerinden üretilen hardaliyenin genel kimyasal kompozisyonları, antioksidan kapasiteleri, fenolik maddeleri ile duyusal kalitesi araştırılmıştır. Tekirdağ Mürefte bölgesinden hasat edilen üzümler, şıraları elde edildikten sonra alkol fermentasyonuna tabi tutulmuştur. Deney grubuna, kontrol grubundan farklı olarak Leuconostoc mesenteroides ve Leuconostoc mesenteroides subsp. dextranicum laktik asit bakterileri ilave edilerek malolaktik fermentasyon gerçekleştirilmiştir. Aroma vermesi için hardal tohumu (0,05 mg/L) ve vişne yaprağı, maya ve küf oluşumunu engellemek için de K-metabisülfit (50 mg/L) ilave edilmiş ve kontrollü koşullarda hardaliye üretilmiştir. Üretilen altı çeşit hardaliyede, gallik asit, kafeik asit, p-kumarik asit, ferulik asit, resveratrol, mirisetin, vanilik asit, siringik asit, naringin, (-)-epikateşin gibi fenolik bileşikler, HPLC-DAD tekniği kullanılarak kantitatif olarak analiz edilmiş ve ABTS, DPPH ve CUPRAC teknikleri ile antioksidan kapasiteleri belirlenmiştir.
This study investigated the general chemical composition, antioxidant capacity, phenolic compounds, and sensory quality of hardaliye produced from Adakarasi, Papazkarasi and Kalecikkarasi grapes grown in the Tekirdag region of Turkey. The musts obtained from the harvested grapes were subjected to alcoholic fermentation. Malolactic fermentation was performed by the addition of lactic acid bacteria (Leuconostoc mesenteroides and Leuconostoc mesenteroides subsp. Dextranicum) in the experimental group but was not added to the control group. Mustard seed (0,05 mg/L) and cherry leaves were added to give aroma, K-metabisulfite (50 mg/L) to prevent yeast and mold. Hardaliye was produced under controlled conditions. Phenolic compounds such as gallic acid, caffeic acid, p-coumaric acid, ferulic acid, resveratrol, myricetin, vanillic acid, syringic acid, naringin, (-)-epicatechin were analyzed quantitatively by use of a HPLC-DAD technique and the antioxidant capacity was determined by ABTS, DPPH and CUPRAC techniques in the six varieties of Hardaliye produced (3 experimental and 3 control).
This study investigated the general chemical composition, antioxidant capacity, phenolic compounds, and sensory quality of hardaliye produced from Adakarasi, Papazkarasi and Kalecikkarasi grapes grown in the Tekirdag region of Turkey. The musts obtained from the harvested grapes were subjected to alcoholic fermentation. Malolactic fermentation was performed by the addition of lactic acid bacteria (Leuconostoc mesenteroides and Leuconostoc mesenteroides subsp. Dextranicum) in the experimental group but was not added to the control group. Mustard seed (0,05 mg/L) and cherry leaves were added to give aroma, K-metabisulfite (50 mg/L) to prevent yeast and mold. Hardaliye was produced under controlled conditions. Phenolic compounds such as gallic acid, caffeic acid, p-coumaric acid, ferulic acid, resveratrol, myricetin, vanillic acid, syringic acid, naringin, (-)-epicatechin were analyzed quantitatively by use of a HPLC-DAD technique and the antioxidant capacity was determined by ABTS, DPPH and CUPRAC techniques in the six varieties of Hardaliye produced (3 experimental and 3 control).
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Keywords
Hardaliye, Fenolik bileşikler, Antioksidan kapasite, HPLC-DAD, Phenolic compounds, Antioxidant capacity
Citation
Faikoğlu, F. (2014). Adakarası, Papazkarası, Kalecikkarası üzüm çeşitleri kullanılarak üretilen hardaliyelerin kalitesinin ve duyusal özelliklerinin araştırılması. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.