Cuma Nur KILIÇ, Adnan YILDIRIM, Civan ÇELİK

Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri

Çalışmada endüstriyel kurutma tekniği ile 4 farklı trabzon hurması çeşidine ait taze ve kurutulmuş meyvelerin biyokimyasal içeriklerinde meydana gelen değişiklikler araştırılmıştır. Bu amaçla, trabzon hurması meyveleri 65°C kurutma havası ile bağıl nemi %10 ve ürün nihai nem değeri olarak %10 nem içeriği olacak şekilde kurutulmuştur. Daha sonra taze ve kurutulmuş meyvelerde biyokimyasal analizler yürütülmüştür. Trabzon hurması meyvelerinde kurutma işlemi sonrası, toplam flavonoid içeriğinde artış gözlenirken, toplam fenolik madde, toplam antioksidan kapasite, çözünebilir tanen içeriği ve fenolik bileşenlerde azalmanın olduğu saptanmıştır. Dolayısıyla tüketicilerin bu hususu göz önünde bulundurmaları önerilmektedir.

Anahtar Kelimeler:

Antioksidan kapasite, Fenolik bileşen, Flavonoid içerik, Toplam fenolik madde

Biochemical contents of some fresh and dried persimmon cultivars (Diospyros kaki L.)

In the study, changes in the biochemical contents of fresh and dried fruits of 4 different persimmons cultivars were investigated with an industrial drying technique. For this purpose, persimmon fruits were dried with 65 °C drying air with a relative humidity of 10% and a final moisture content of 10% of the product. Then, biochemical analyzes were carried out in fresh and dried fruits. After drying, an increase was observed in the total flavonoid content of persimmon fruits, while a decrease was observed in total phenolic substance, total antioxidant capacity, soluble tannin content and phenolic components. Therefore, it is recommended that consumers take this into consideration.

Keywords:

Antioxidant capacity, Phenolic compounds, Floavonoid content, Total phenolic content,

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