NARİNCE ÜZÜM ÇEŞİDİNE AİT ÜZÜM SUYU, GENÇ ŞARAP VE FIÇILANMIŞ ŞARAPLARDAKİ TYROSOL İÇERİKLERİNİN DEĞİŞİMİ

Kırmızı üzüm ve kırmızı şarapların yoğun fenolik bileşik içerikleri sebebiyle sahip oldukları antioksidatifözellikleri sayesinde sağlığa olan etkileri bilinmekte ve son dönemlerde bu konuda yoğun çalışmalaryapılmaktadır. Beyaz üzüm ve beyaz şaraplar ise kırmızı üzüm çeşitlerinde bulunan trans–resveratrolbenzeri antioksidan etki gösteren “tyrosol” isimli uçucu fenolik bileşik içeriğine sahiptirler. Bu araştırmadaNarince (Vitis vinifera L.) çeşidine ait üzümler üzüm suyu ve şaraba işlenmiş, elde edilen şarapların birkısmı meşe fıçılarda 12 ay olgunlaştırılarak örneklerde tyrosol, trans–resveratrol, toplam fenolik bileşik veantioksidan aktivite değişimleri gözlemlenmiştir. Değerlendirilen parametrelere göre en yüksek içerik 12ay süreyle fıçılanmış şaraplarda belirlenmiştir.

CHANGE OF TYROSOL CONTENTS IN GRAPE JUICE, YOUNG WINE AND OAKED WINE FROM NARİNCE GRAPE VARIETY

Due to the intense phenolic compound contents and antioxidative properties of red grapes and red wines, the health effects are known and intensive studies are being carried out in recent times. White grapes and white wines have a content of volatile phenolic compounds called "tyrosol" which has trans–resveratrol like antioxidant effect in red grape varieties. In this research, grape juice and wine of Narince (Vitis vinifera L.) variety were processed and some of the wine obtained was aged for 12 months in oak barrels, and tyrosol, trans–resveratrol, total phenolic compound and antioxidant activity changes were observed in the samples. According to the evaluated parameters, the highest content was determined in wines that had been oaked for 12 months.

PDF

___

Wink, M., 1999. Biochemistry, Role and Biotechnology of Secondary Metabolites. In: "Function of Plant Secondary Metabolites and Their Exploitation in Biotechnology". Annu Plant Rev, Vol:3, Sheffield Academic Press and CRC Press, pp:1–16.
Saldamlı, İ., 2007. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara, s:463–492
Bravo, L., 1998. Polyphenols: Chemistry, Dieatery Sources, Metabolism and Nutritional Significance. Nutrition Rewievs. 56(11):317–333.
Kafkas, E., Bozdoğan, A., Burgut, A., Türemiş, N., Paydaş Kargı, S., Cabaroğlu, T., 2006. Bazı Üzümsü Meyvelerde Toplam Fenol ve Antosiyanin İçerikleri. 2. Ulusal Üzümsü Meyveler Sempozyumu, Tokat, s:309–312.
Cemeroğlu, B., 2004. Meyve ve Sebze İşleme Teknolojisi 1. Cilt. Gıda Teknolojisi Derneği Yayınları No: 35, Ankara, s:77–88.
Gardner, P.T., McPhail, D.B., Crozier, A., Duthie, G.G., 1999. Electron Spin Resonance (ESR) Spectroscopic Assessment of the Contribution of Quercetin and Other Flavonols to the Antioxidant Capacity of Red Wines. Journal of the Science of Food and Agriculture 79:1011–1014.
Shirkande, A.J., 2000. Wine Byproducts with Health Benefits. Food Research International 33:469–474.
Fernández–Pachón, M.S., Villano, D., Garcı´a Parrilla, M.C., Troncoso, A.M., 2004. Antioxidant Activity of Wines and Relation with Their Polyphenolic Composition. Analytica Chimica Acta. 513:113–118.
De Beer, D., Joubert, E., Gelderblom, W.C.A., Manley, M., 2005. Antioxidant Activity of South African Red and White Cultivar Wines and Selected Phenolic Compounds: in vitro Inhibition of Microsomal Lipid Peroxidation. Food Chemistry. 90:569–577.
Waterhouse, AL., 2005. Determination of Total Fenolics, in Handbook of Food Analytical Chemistry, Ed. By Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P. John Wiley & Sons Inc; New Jersey, p:463−470.
Bourzeix, M., Weyland, D., Heredia, N., 1986. Etude des cat_echines et des Procyanidols de la Grappe de Raisin, du Vin et d’autres Derives de la vigne. Bulletin de l’ O.I.V. 59:1171–1254.
Sárdi, É., Korbuly, J., Királyné Véghely, Z.S. and Minsovics, E., 2000. Effect of Different Stresses on the Resveratrol Level in Various Parts of Vitis Genotypes. 7. International Symposium on Grapevine Genetics and Breeding ISHS Acta Horticulturae, 528:597–603.
Bavaresco, L. and C. Fregoni, 2001. Physiological Role and Molecular Aspects of Grapevine Stilbenic Compounds. p:153– 182. In: Molecular Biology and Biotechnology of the Grapevine. Ed. Roubelakis–Angelakis, K. A., Ed.: Kluwer Academy Publisher. Netherlands.
Simon, B.F., Hern_andez, T., Cadahía, E., Due~nas, M., Estrella, I., 2003. Phenolic Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French and American Oak Wood. Eur. Food Res. Technol. 216:150–156.
Sarni–Manchado, P. and V. Cheynier, 1999. Phenolic Structure and Astringency. Vigne et Vin Publications Internationales– Bordeaux, 111–118.
Di Benedetto, R., Varia, R., Scazzocchio, B., Filesi, C., Santangelo, C., Giovannini, C., Matarrese, P., D’archivio, M., Masella, R., 2007 Tyrosol, the Major Extra Virgin Olive Oil Compound, Restored Intracellular Antioxidant Defences in Spite of its Weak Antioxidative Effectiveness. Nutr. Metab. Cardiovasc. Dis., 17:535–545.
Ribéreau–Gayon, P., Dubourdieu, D., Doneche, B., Lanvoud, A., 2000. Handbook of Enology, Volume 1: The Microbiology of Wine and Vinification. John Wiley and Sons Ltd., England.
1Singleton, V.L. and E. Trousdale, 1983. White Wine Phenolics: Varietal and Processing Diferences as Shown by HPLC. American Journal of Enology and Viticulture, 34:27–34.
Tuck, K.L., Freeman, M.P., Hayball, P.J., Stretch, G.L., Stupans, I. The in vivo Fate of Hydroxytyrosol and Tyrosol, Antioxidant Phenolic Constituents of Olive Oil, After Intravenous and Oral Dosing of Labeled Compounds to Rats. J. Nutr. 2001, 131:1993–1996.
Garde–Cerdan, T, Ancin–Azpilicueta, C., 2008. Effect of the addition of Different Quantities of Amino Acids to Nitrogen– Deficient Must on the Formation of Esters, Alcohols, and Acids during Wine Alcoholic Fermentation. LWT 41:501–510
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. And Rice–Evans, C. 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Biol Med. 26:1231– 1237.
Singleton, V.L. and J.J.A. Ross, 1965. Colorimetric of Totalmphenolics with Phosphomolybdic–Phosphotungstic Acid Reagents. Am. J. Enol. Vitic 16(3):144– 158.
Waterhouse, AL., 2005. Determination of Total Fenolics, in Handbook of Food Analytical Chemistry, Ed. By Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P. John Wiley & Sons Inc; New Jersey, p:463−470.
M. Ibern–Ǵomez, C. Andŕes–Lacueva, R.M. Lamuela–Ravent́os, C. Lao–Luque, S. Buxaderas, M.C. de la Torre–Boronat, 2001. Am. J. Enol. Vitic. 52(2001):159.
Fernández de Simón, B., Cadahı́a, E., Conde, E., Garcı́a–Vallejo, M.C., 2003. Evolution of Phenolic Compounds in Spanish Oak Wood during Natural Seasoning. First Results. J. Agric. Food Chem. 47:1687–1694.