Evaluation of Total Phenolic Content, Antioxidant Capacity and Microbial Load of Some Frozen Fruits and Vegetables

Yıl 2019, Cilt: 33 Sayı: 2, 273 - 292, 02.12.2019

Canan Dağdelen Buket Seyhan Bige İncedayı

Öz

Dondurulmuş Bazı Meyve ve Sebzelerin Toplam Fenolik Madde, Antioksidan Kapasite ve Mikrobiyal Yük Açısından Değerlendirilmesi

Öz

Bu
çalışmada piyasa koşullarından temin edilen farklı firmalara ait dondurulmuş
meyve (ahududu, böğürtlen, çilek, vişne) ve sebzeler (ıspanak, bezelye, mısır,
patates) fiziksel kalite parametrelerinin (hasarlı, kusurlu, lekeli,
çürük, kırık, yabancı madde, renk farklılığı ve bloklaşma durumu) yanı sıra, biyoaktif bileşenlerden fenolik maddeler ve
antioksidan kapasite yönünden değerlendirilmiştir. Ayrıca ürünlerde toplam
canlı, maya-küf, toplam koliform ve Escherichia
colisayısı saptanmış; patojenite
açısındanE.
coli O157:H7 ve Listeria monocytogenes varlığı ortaya konmuştur. Bireysel hızlı
dondurulmuş meyve ve sebzelerin fiziksel kusurları kabul edilebilir sınırlar
içinde bulunurken, yalnızca 1 numaralı firmaya ait ıspanakta ve ahudududa yüksek
miktarda bloklaşma görülmüştür. Toplam fenolik madde miktarı meyvelerde 8,88-37,36
mg GAE/g kurumadde, sebzelerde 0,75-11,34 mg GAE/g kurumadde arasında
saptanmıştır. Troloks eşdeğeri ve askorbik asit eşdeğeri cinsinden ortaya konan
antioksidan kapasite sonuçlarına göre meyve grubundan ahududu, sebze grubundan
ise ıspanak en yüksek değerleri vermiştir. Ürünler genel olarak toplam canlı, maya-küf, toplam koliform, E. coli sayısı ile E. coli O157:H7 ve L. monocytogenes
yönünden kodekse uygun bulunmuş, ancak 1 numaralı firmaya ait dondurulmuş
mısırlarda L. monocytogenes pozitif
çıkmıştır. Her ne kadar piyasada bulunan dondurulmuş ürünlerin çoğu
tüketilebilir özellikte bulunmuş olsa da, sonuçlar uygun nitelikte hammadde
kullanımının, hijyen koşullarının üretimin her aşamasında sağlanmasının ve
olası kontaminasyonların önüne geçilmesinin önemini bir kez daha ortaya
koymuştur. 

Anahtar Kelimeler

dondurulmuş meyve ve sebze, toplam fenolik madde, antioksidan kapasite

Kaynakça

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