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T.C. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Elma Ve Üzümden Üretilen Sirkelerin Bileşenleri

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T.C. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Elma Ve Üzümden Üretilen Sirkelerin Bileşenleri T.C. SÜLEYMAN DEMİREL ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ ELMA VE ÜZÜMDEN ÜRETİLEN SİRKELERİN BİLEŞENLERİ VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ARAŞTIRMA Havva Nilgün BUDAK Danışman: Doç. Dr. Zeynep Banu SEYDİM DOKTORA TEZİ GIDA MÜHENDİSLİĞİ ANABİLİM DALI ISPARTA-2010 TEZ ONAYI Havva Nilgün BUDAK tarafından hazırlanan “Elma ve Üzümden Üretilen Sirkelerin Bileşenleri ve Fonksiyonel Özellikleri Üzerine Araştırma” adlı tez çalışması aşağıdaki jüri tarafından oy birliği/oy çokluğu ile Süleyman Demirel Üniversitesi Gıda Mühendisliği Anabilim Dalı’nda DOKTORA TEZİ olarak kabul edilmiştir. Danışman: Doç. Dr. Zeynep Banu SEYDİM (İmza) Süleyman Demirel Üniversitesi Gıda Mühendisliği Anabilim Dalı Jüri Üyeleri: Prof. Dr. Filiz ÖZÇELİK (İmza) Ankara Üniversitesi Gıda Mühendisliği Anabilim Dalı Doç. Dr. Atıf Can SEYDİM (İmza) Süleyman Demirel Üniversitesi Gıda Mühendisliği Anabilim Dalı Prof. Dr. Turgut CABAROĞLU (İmza) Çukurova Üniversitesi Gıda Mühendisliği Anabilim Dalı Prof. Dr. Çağrı SAVAŞ (İmza) Süleyman Demirel Üniversitesi Çocuk Cerrahisi Anabilim Dalı Prof. Dr. Mustafa KUŞCU Enstitü Müdürü Not: Bu tezde kullanılan özgün ve başka kaynaktan yapılan bildirilerin, çizelge, şekil ve fotoğrafların kaynak gösterilmeden kullanımı, 5846 sayılı Fikir ve Sanat Eserleri Kanunundaki hükümlere tabidir. İÇİNDEKİLER Sayfa İÇİNDEKİLER ............................................................................................................. i ÖZET .......................................................................................................................... iv ABSTRACT ............................................................................................................... vii TEŞEKKÜR ................................................................................................................ x ŞEKİLLER DİZİNİ .................................................................................................... xii ÇİZELGELER DİZİNİ ............................................................................................. xiv SİMGELER VE KISALTMALAR DİZİNİ.............................................................. xvi 1. GİRİŞ ....................................................................................................................... 1 2. KAYNAK ÖZETLERİ ............................................................................................ 5 2.1. Sirke Üretimini Etkileyen Faktörler ...................................................................... 5 2.1.1. Hammadde ......................................................................................................... 5 2.1.1.1. Üzüm şarabı .................................................................................................... 5 2.1.1.2. Elma şarabı ...................................................................................................... 7 2.1.2. Sirke üretim yöntemleri...................................................................................... 8 2.1.2.1. Yüzey kültür fermentasyonu (geleneksel) yöntem ......................................... 8 2.1.2.2. Çabuk usul (jenaratör) yöntemi ....................................................................... 8 2.1.2.3. Derin kültür (submers) yöntemi ...................................................................... 8 2.1.3. Sirke üretiminde kullanılan mikroorganizmalar .............................................. 10 2.1.3.1. Maya .............................................................................................................. 10 2.1.3.2. Asetik asit bakterisi ....................................................................................... 10 2.1.4. Sirkenin kimyasal bileşimi ............................................................................... 11 2.1.4.1. Asetik asit ...................................................................................................... 12 2.1.4.2. Organik asitler… ........................................................................................... 12 2.1.4.3. Sirkedeki aroma maddeleri… ....................................................................... 16 2.2. Gıdaların Biyoaktif Bileşenleri… ....................................................................... 22 2.2.1. Gıdaların antioksidan kapasitesinin belirlenmesi............................................ .35 2.2.1.1. Demir+3 iyonunun indirgenmesine dayanan antioksidan testi (FRAP) .35 2.2.1.2. 2,2-difenil-1-pikril-hidrazil radikali yakalama aktivitesi (DPPH) ................ 36 2.2.1.3. Troloks eşdeğeri antioksidan kapasitesi (TEAC-ABTS) ............................. .38 2.2.1.4. Oksijen radikal absorbans kapasitesi (ORAC). ............................................. 40 i 2.3. Sirkenin Sağlık Üzerine Etkisi ........................................................................... .43 3. MATERYAL ve YÖNTEM ................................................................................... 58 3.1. Materyal ............................................................................................................. .58 3.1.1. Hammadde… ................................................................................................... 58 3.1.2. Üzüm şarabı üretimi ........................................................................................ .58 3.1.3.Elma şarabı üretimi ........................................................................................... 58 3.1.3.Kullanılan kimyasallar ..................................................................................... .59 3.2.Yöntem ................................................................................................................. 60 3.2.1. Sirke üretimi ..................................................................................................... 60 3.2.2. Kimyasal analizler ............................................................................................ 65 3.2.2.1. Titrasyon asitliği ........................................................................................... 65 3.2.2.2. pH… .............................................................................................................. 65 3.2.2.3. Yoğunluk tayini ............................................................................................ 65 3.2.2.4. Çözünür kuru madde ..................................................................................... 66 3.2.2.5. Kuru madde .................................................................................................. 66 3.2.2.6. Toplam şeker tayini ....................................................................................... 66 3.2.2.7. Kül ................................................................................................................. 67 3.2.2.8. Alkol tayini ................................................................................................... 67 3.2.2.9. Organik asitlerin belirlenmesi ....................................................................... 68 3.2.2.10. Bazı uçucu bileşenlerin belirlenmesi. ......................................................... 70 3.2.2.11. Antioksidan kapasitenin belirlenmesi ......................................................... 73 3.2.2.11.1. TEAC (ABTS) yöntemi ........................................................................... 73 3.2.2.11.2.ORAC yöntemi ......................................................................................... 74 3.2.2.12. Toplam fenolik madde tayini ...................................................................... 77 3.2.2.13. Fenolik maddelerin belirlenmesi ................................................................. 78 3.2.3. Mikrobiyolojik analiz ....................................................................................... 80 3.2.4. Farklı yöntemlerle üretilen sirkelerin metaboliketkilerinin belirlenmesi......... 81 3.2.5. Duyusal analiz .................................................................................................. 83 3.2.6. İstatistiksel analiz… ......................................................................................... 91 4. ARAŞTIRMA BULGULARI VE TARTIŞMA… ................................................ 92 4.1. Üzüm ve Elma Sirkesi Üretim Aşamaları Kimyasal Bileşimleri ........................ 92 4.2. Üzüm ve Elma Sirkesi Üretim Aşamaları Organik Asit İçerikleri ..................... 96 ii 4.3. Üzüm ve Elma Sirkesi Üretim Aşamalarının Bazı Uçucu Bileşen İçerikleri ... 101 4.4. Üzüm ve Elma Sirkesi Üretim Aşamaları Antioksidan Kapasite Bulguları ..... 104 4.5. Üzüm ve Elma Sirkesi Üretim Aşamaları Fenolik Madde İçerikleri……….… 107 4.6. Sirkelerin Mikrobiyal İçerikleri ........................................................................ 118 4.7. Farklı Yöntemlerle Üretilen Sirkelerin Metabolik Etkilerinin Belirlenmesi .... 119 4.8. Sirke İçeceği Geliştirilmesi ve Sirkelerin Duyusal Özellikleri ......................... 129 5. SONUÇ ................................................................................................................ 135 6. KAYNAKLAR .................................................................................................... 139 ÖZGEÇMİŞ ............................................................................................................. 165 iii ÖZET Doktora Tezi ELMA VE ÜZÜMDEN ÜRETİLEN SİRKELERİN BİLEŞENLERİ VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ARAŞTIRMA Havva Nilgün BUDAK Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı
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