Niğde İlinde Üretilen Üzüm Pekmezi Örneklerinin Fenolik Madde İçeriğinin Belirlenmesi
Yükleniyor...
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Niğde yöresinde üretilen pekmezlerde, üzümden gelen fenolik maddelerin belirlenmesi amacıyla yapılan bu çalışmada il genelinden 50 adet örnek alınmıştır. Toplanan pekmez örneklerinde pH değerleri, HMF miktarları, Toplam Fenolik Madde Miktarları ve Fenolik Madde içerikleri belirlenmiştir. Araştırma sonucunda analizi yapılan 50 adet pekmez örneğinin pH değerleri ortalama 5.32±0.23, HMF miktarlarının belirlenmesi amacıyla yapılan çalışmalar sonucunda HMF miktarları ortalama 35,64±10,45 mg/kg olarak bulunmuştur. Pekmez örneklerinin toplam fenolik madde miktarları 3359.25±72.56 olarak tespit edilmiştir. Pekmez örneklerinin fenolik madde analizleri HPLC yöntemiyle gerçekleştirilmiş, fenolik içerikler incelendiğinde; pekmez örneklerinde gallik asit, kateşin, kafeik asit, epikateşin, p-kumarik asit ve ferulik aside rastlanmış, konsantrasyonları sırasıyla; 47.94±2.58, 148.69±11.17, 20.7±2.08, 101.25±5.8, 12.24±1.65 ve 18.26±2.58 mg/kg olarak bulunmuştur. Araştırma sonucunda pH değerleri, HMF miktarları Türk Gıda Kodeksi Pekmez Tebliği'ne uygun olarak bulunmuştur. Toplam fenolik madde ve fenolik madde içerikleri ise diğer çalışmalarla benzer sonuçlar göstermektedir.
This study was conducted Niğde region. The aim of this study was to determine the phenolic substances molasses samples. 50 samples were collected in Nigde city. Examples of molasses were collected city center, town centers, towns and villages pH values, the amount of HMF, total phenolic substance amount and phenolic contents were determined in the grape molasses samples. pH values : 5.32 ± 0.23 were found to be the average result of the research. As a result of studies for the purpose of quantifying the amount of HMF 35,64±10,45 mg / kg. Total phenolic contents of samples were determined as 3359.25 ± 72.56. HPLC analysis of phenolic compounds was carried out molasses samples. Molasses samples, gallic acid, catechin, caffeic acid, epicatechin, p-coumaric acid and ferulic acid were found, and concentrations, respectively; 47.94±2.58, 148.69±11.17, 20.7±2.08, 101.25±5.8, 12.24±1.65 ve 18.26±2.58 mg / kg respectively. PH values as a result of the research, the amount of HMF was found in accordance with the Turkish Food Codex. If the total phenolic content of phenolic compounds and other studies show similar results. …
This study was conducted Niğde region. The aim of this study was to determine the phenolic substances molasses samples. 50 samples were collected in Nigde city. Examples of molasses were collected city center, town centers, towns and villages pH values, the amount of HMF, total phenolic substance amount and phenolic contents were determined in the grape molasses samples. pH values : 5.32 ± 0.23 were found to be the average result of the research. As a result of studies for the purpose of quantifying the amount of HMF 35,64±10,45 mg / kg. Total phenolic contents of samples were determined as 3359.25 ± 72.56. HPLC analysis of phenolic compounds was carried out molasses samples. Molasses samples, gallic acid, catechin, caffeic acid, epicatechin, p-coumaric acid and ferulic acid were found, and concentrations, respectively; 47.94±2.58, 148.69±11.17, 20.7±2.08, 101.25±5.8, 12.24±1.65 ve 18.26±2.58 mg / kg respectively. PH values as a result of the research, the amount of HMF was found in accordance with the Turkish Food Codex. If the total phenolic content of phenolic compounds and other studies show similar results. …
Açıklama
Anahtar Kelimeler
Toplam Fenolik Madde,, Dalgalik Asit, Pekmez, Kateşin
