Üzüm cibresinden geri kazanılan biyoaktif ekstraktların bazı meyve sularının zenginleştirilmesinde kullanımı
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Date
2021
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Tekirdağ Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu araştırma kapsamında, hammadde olarak üzümün sadece suyunu kullanarak üretim yapan işletmelerde ortaya çıkan bir tarımsal atık olan cibrenin fenolik bileşiklerinin geri kazanılarak, fonksiyonel zenginleştirici olarak meyve sularında kullanım olanakları incelenmiştir. Ekstraksiyon uygulaması olarak, yeni nesil yeşil ekstraksiyon tekniklerinden olan ultrasonik destekli ekstraksiyon tercih edilmiştir. Ekstraksiyon parametreleri incelenen optimizasyon çalışmalarına göre belirlenmiştir. Araştırma kapsamında hem cibre hem de cibreyi oluşturan kabuk ve çekirdek kısımlarında ayrı ayrı ekstraksiyon yapılmıştır. Elde edilen ekstraktlar vişne suyu, karışık meyve suyu ve üzüm suyuna %2,5, %5, %7,5 ve %10 oranlarında ilave edilerek fenolik bileşiklerce zenginleştirilmiş meyve suları elde edilmiştir. Elde edilen meyve sularında fenolik bileşik içeriği ve duyusal özellikleri bakımından hangi ekstrakt çeşidinin, hangi oranda ilave edilmesinin daha uygun olacağının değerlendirilmesi yapılmıştır. Elde edilen analiz sonuçlarına göre cibre, kabuk ve çekirdek ekstraktlarında toplam fenolik bileşik içeriği sırasıyla çekirdek 139,233 mg GAE/mL, cibre 115,167 mg GAE/mL ve kabuk 85,500 mg GAE/mL olarak belirlenmiştir. Analiz sonuçlarına göre tüm meyve suyu çeşitlerinde %7,5 cibre ve %10 kabuk ekstraktı oranına kadar tüm konsantrasyonlarda fonksiyonel olarak zenginleştirilmiş bir meyve suyu üretim potansiyeli olduğu belirlenmiştir. İlaveten, üzüm suyu ise aroma profili bakımından ekstraktlarla daha uyumlu olduğu için çekirdek ekstraktı olan örneklerde %5e kadar ilave edildiğinde kabul sınırlarının içinde kalmıştır.
Within the content of this research, the possibilities of using the phenolic compounds of the grape pomace, which is an agricultural waste produced by the plants that use only the juice of the grape as raw material, in fruit juices as functional enricher were examined. As the extraction application, ultrasonic-assisted extraction, which is one of the new generation gren extraction techniques, has been preferred. Extraction parameters were determined according to the optimization studies examined.Within the scope of there search, grape pomaces and the parts of forming pomace both the skin and the seeds were extracted separately. The extracts were added to sour cherry juice, mixed fruit juice and grape juice at 2.5%, 5%, 7.5% and 10%, and fruit juices enriched with phenolic compounds were obtained. In terms of phenolic compound content and sensory properties of the fruit juices was evaluated which type of extract and what proportions would be more appropriate to add. According to the analysis results, the total phenolic compound content in grape pomace, skin and seed extracts was determined as 139.233 mg GAE/mL for seed, 115.167 mg GAE/mL for grape pomace and 85,500 mg GAE/mL for skin. According to the analysis results, in all fruit juices in all concentrations up to 7.5% grape pomace and 10% skin extract there is a fruit juice production potential that is enriched functionally. In addition, since grape juice is more compatible with extracts in terms of aroma profile, it remained within the acceptance limits when added up to 5% in samples with seed extracts.
Within the content of this research, the possibilities of using the phenolic compounds of the grape pomace, which is an agricultural waste produced by the plants that use only the juice of the grape as raw material, in fruit juices as functional enricher were examined. As the extraction application, ultrasonic-assisted extraction, which is one of the new generation gren extraction techniques, has been preferred. Extraction parameters were determined according to the optimization studies examined.Within the scope of there search, grape pomaces and the parts of forming pomace both the skin and the seeds were extracted separately. The extracts were added to sour cherry juice, mixed fruit juice and grape juice at 2.5%, 5%, 7.5% and 10%, and fruit juices enriched with phenolic compounds were obtained. In terms of phenolic compound content and sensory properties of the fruit juices was evaluated which type of extract and what proportions would be more appropriate to add. According to the analysis results, the total phenolic compound content in grape pomace, skin and seed extracts was determined as 139.233 mg GAE/mL for seed, 115.167 mg GAE/mL for grape pomace and 85,500 mg GAE/mL for skin. According to the analysis results, in all fruit juices in all concentrations up to 7.5% grape pomace and 10% skin extract there is a fruit juice production potential that is enriched functionally. In addition, since grape juice is more compatible with extracts in terms of aroma profile, it remained within the acceptance limits when added up to 5% in samples with seed extracts.
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Keywords
Gıda Mühendisliği, Food Engineering, Üzüm, Cibre, Fenolik bileşik, Ekstraksiyon, Grape, Grape pomace, Phenolic compound, Extraction
