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Dergiler / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 13 Sayı: 3

Geleneksel yöntemle üretilen 15 farklı meyve sirkesinin toplam fenolik, flavonoid ve monomerik antosiyanin içerikleri ve antioksidan özelliklerinin belirlenmesi

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

Melih Güzel(GÜMÜŞHANE ÜNİVERSİTESİ)0000-0001-5374-8838
Sayfa
844–851
Yayın Tarihi
2024-07-15
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada 15 farklı meyveden (kuşburnu, armut, incir, yabani armut, elma, erik, alıç (sarı ve kırmızı), nar, üzüm (cimin, kardinal), şeftali, kızılcık, ayva ve muşmula) geleneksel yöntemle sirke üretilmiştir.
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Temel Bulgular & Veri:Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır.
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Sonuç & Katkı:Çalışma sonuçları, doğal yapısı nedeniyle kullanımı ve tüketimi sınırlı olan kuşburnu, ahlat, alıç, kızılcık, ayva ve muşmula gibi meyvelerden sağlıklı, aromatik ve katma değeri yüksek alternatif bir ürün olan sirke üretilerek alternatif bir tüketim yöntemi sağlanabileceğini ortaya koymuştur.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Sirke · Antioksidan · Fenolik

Özet

Bu çalışmada 15 farklı meyveden (kuşburnu, armut, incir, yabani armut, elma, erik, alıç (sarı ve kırmızı), nar, üzüm (cimin, kardinal), şeftali, kızılcık, ayva ve muşmula) geleneksel yöntemle sirke üretilmiştir. Sirkelerin toplam fenolik, toplam flavonoid ve toplam monomerik antosiyanin içerikleri ile antioksidan kapasitelerinin belirlenmesi amaçlanmıştır. Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır. Çalışma sonuçları, doğal yapısı nedeniyle kullanımı ve tüketimi sınırlı olan kuşburnu, ahlat, alıç, kızılcık, ayva ve muşmula gibi meyvelerden sağlıklı, aromatik ve katma değeri yüksek alternatif bir ürün olan sirke üretilerek alternatif bir tüketim yöntemi sağlanabileceğini ortaya koymuştur.

Abstract

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

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Bu Makaleye Atıf Yap

Güzel, M. (2024). Geleneksel yöntemle üretilen 15 farklı meyve sirkesinin toplam fenolik, flavonoid ve monomerik antosiyanin içerikleri ve antioksidan özelliklerinin belirlenmesi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 13 Sayı: 3, 844–851. https://doi.org/10.28948/ngumuh.1442055

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