Filiz TEZCAN, Sesil UZAŞÇI, Güler UYAR, Zeynep KALAYCIOĞLU, F. Bedia ERİM

Meyve Sularında Tağşişin Saptanmasında Bir Yöntem Olarak Türkiye’de Üretilen Bazı Nar ve Üzüm Sularındaki Prolin ve Arginin Miktarlarının Karşılaştırılması

N ar, sağlığa olan faydaları ile son zamanlarda popüler hale gelmiş bir meyvedir. Artan tüketici talepleri %100 nar suları yönündedir. Nar suyu, pahalı olması nedeniyle gıda hilelendirmesine maruz kalmaktadır. Üzüm suları, nar suyu hilelendirmesinde kullanılan meyve sularından biridir. Bu çalışmada, üzümün başlıca aminoasitlerinden olan prolin ve arjinin miktarları, bu aminoasitlerin nardaki karşılıkları ile lazer indüklenmiş floresans detektör ile birleştirilmiş misel elektrokinetik kromatografi tekniği kullanılarak karşılaştırılmıştır. Üzüm sularındaki arjinin miktarı, nar sularındakine nazaran anlamlı derecede p

Anahtar Kelimeler:

Nar, üzüm, tağşiş, MEKC-LIF

Comparison of Proline and Arginine Contents of Pomegranate and Grape Juices in Turkey for the Detection of Juice Adulteration

Pomegranate is a fruit that is very popular at the moment due to its many reported health benefit effects. Consumer demands increased to 100% pomegranate juices. Pomegranate juice is subject to adulteration due to its high price. Grape juices are one of the juices used for the pomegranate adulteration. In this study, the contents of major amino acids of grape, i.e. proline and arginine were compared to corresponding amino acids of pomegranate using a micellar electrokinetic chromatographic analysis method coupled with laser induced fluorescence detection. Arginine was found significantly p 0.001 higher in grape juices compared to pomegranate juices. This amino acid was proposed a possible grape adulteration marker for pomegranate juices.

Keywords:

Pomegranate, grape, adulteration, MEKC-LIF,

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