ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ

Year 2019, , 1148 - 1160, 06.10.2019

Nihal Güzel , Kazim Savaş Bahçeci

https://doi.org/10.15237/gida.GD19095

Cited By: 3

Abstract

Bu çalışmanın amacı Çorum yöresi ballarının toplam
fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri
arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam
fenolik içerikleri Folin-Ciocalteu yöntemi, flavonoid içeriği ise alüminyum
klorür yöntemiyle analiz edilmiştir. Antioksidan kapasitesinin belirlenmesi
için iki farklı yöntem (ABTS, DPPH) kullanılmış ve antioksidan kapasitenin ABTS
yöntemi için 0.466-1.353 mM TEAC, DPPH yöntemi için 0.170-0.605 mM TEAC aralığında
değiştiği belirlenmiştir. Toplam fenolik ve toplam flavonoid içerikleri
sırasıyla 243-546 mg GAE/kg ve 30.8-87.0 mg CE/kg aralığında değişmektedir. Bal
örneklerinin CIE renk parametreleri olan L*, a* ve b*
değerleri sırasıyla 32.02-41.48, 0.20-6.82 ve 10.76-20.58 aralığında
belirlenmiştir. Pfund değerleri 1.0-111.2 aralığında olup bal örneklerinin çoğu
beyaz ile açık amber arasında renge sahiptir. Örneklerin fenolik madde
içerikleri ile renk değerleri ve antioksidan kapasiteleri arasında güçlü korelasyonlar
olduğu gözlenmiştir. 

Keywords

Bal, antioksidan kapasite, fenolik bileşenler, flavonoidler, renk, Çorum

Supporting Institution

Hitit Üniversitesi

Project Number

19004.15.004

Thanks

19004.15.004 numaralı proje kapsamında vermiş oldukları maddi destekten dolayı Hitit Üniversitesi Bilimsel Araştırma Projeleri Birimine ve bal örneklerinin temin edilmesini sağlayan Çorum İli Arı Yetiştiricileri Birliği yönetimi ve üyelerine teşekkür ederiz.

CORRELATION OF PHENOLIC CONTENT OF HONEYS FROM ÇORUM REGION WITH COLOUR AND ANTIOXIDANT CAPACITY

Abstract

The objective of this study was
to evaluate the correlations between total phenolics, total flavonoids and
colour and antioxidant capacities of honeys from Çorum region. Forty seven
honey samples were analyzed for their total phenolic and flavonoid contents by
using Folin-Ciocalteu reagent and aluminum chloride method. ABTS and DPPH
assays were used for determination of antioxidant capacity, and the values were
varied between 0.466-1.353 mM TEAC for ABTS, and 0.170-0.605 mM TEAC for DPPH.
Total phenolics and flavonoids were ranged from 243 to 546 mg GAE/kg and from
30.8 to 87.0 mg CE/kg, respectively. The CIE colour parameters were determined
between 32.02-41.48, 0.20-6.82 and 10.76-20.58 for L*, a* and b*,
respectively. Pfund values were in the range of 1.0-111.2, and most of the
honeys had colour ranged from white to light amber. Strong correlations were observed between phenolic
contents, colour and antioxidant capacities of the samples.

Keywords

Honey, antioxidant capacity, phenolic compounds, flavonoids, colour, Çorum

Project Number

19004.15.004

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