NEZAHAT TURFAN, ASLI KURNAZ, Mehtap ALAY, TEMEL SARIYILDIZ

Farklı Koşullarda Saklanan Taşköprü Sarımsağında Bazı Kimyasal Özelliklerin Belirlenmesi

Sarımsak, kükürtlü bileşikler (alisin, alliin), karbohidratlar (sakkaroz, glikoz), protein, lif ve serbest amino asitler, enzimler, fenolik bileşikler, flavonoitler, ?- karoten, vitaminler, makro ve mikro elementler açısından zengin bir bitkidir. Bu nedenle de yıllardır yemeklere lezzet vermek ve birçok hastalığın tedavisinde ilaç olarak kulanılmıştır. Çiğ olarak tüketildiği gibi kurutulmuş sarımsak, sarımsak tozu, sarımsak suyu, sarımsak püresi ve uçucu sarımsak yağı gibi sarımsaktan doğrudan elde edilen ürünler olarak da tüketilmektedir. Sarımsağın tadı, besin değeri, kimyasal kompozisyonu, rengi ve görüntüsü hasat öncesi ve sonrası yapılan uygulamalari depolama ömrü ve koşulları, muhafaza şekilleri gibi faktörlere bağlı olarak değişmektedir. Çalışmada farklı saklama koşullarının sarımsağın kalitesi üzerine etkileri, prolin, serbest amino asit, toplam çözünür protein,?-karoten, toplam fenolik bileşikler, flavonoitler, lipit peroksidasyonu seviyesi (malondialdehit), sakkaroz ve toplam çözünür karbohidrat, APx, CAT ve SOD enzim aktiviteleri gibi kimyasal bileşenlerin değişimleri belirlenerek değerlendirilmiştir. Analizler kontrol grup, -18 °C, saf zeytinyağı ve %2 NaCl içeren sirkede karanlık ve serin koşullarda 10 ay süresince bekletilen sarımsak dişlerinde gerçekleştirilmiştir. Bulgulara göre sirkede bekleyen sarımsak örneklerinde, prolin, amino asit, flavonoit, zeytinyağında bekleyen örneklerde protein, fenolik bileşik, APx ve SOD aktivitesi; -18 °C'de ?-karoten, sakkaroz ve toplam çözünür karbohidrat miktarı ve kontrol grubu sarımsak örneklerinde ise CAT aktivitesi yüksektir. Lipit peroksidasyonu seviyesi -18 °C ve sirkede bekletilen örneklerde düşüktür. Sonuç olarak sarımsağın kimyasal bileşenleri en iyi sirke ve zeytinyağında korunmuştur. En düşük değerler ise doğal koşullarda bekletilen ve -18 °C'de saklanan sarımsak örneklerinde saptanmıştır. Veriler doğrultusunda sarımsağın farklı konsantrasyonlardaki sirke ve zeytinyağı içerisinde bekletilmesi ile besin değeri ve antioksidant özellikleri yüksek sarımsak ürünlerinin elde edilebileceği söylenebilir

Determining of Some Chemical Properties in Taşköprü Gralic Stored in Different Conditions

Garlic (Allium sativum) is the most important plant species that richer for of sulphur-containing compounds (allysin, alliin), carbohydrates (saccharos, glycose), protein, fiber, free amino acids, enzymes, minerals, ?-caroten and vitamins. Because of those properties it has been used to treat many diseases as well as a food flavoring for many years. Garlic can be consumed as dried, powder, juice of garlic, pure, volatile oil forms which prooducted from garlic bulp directly as well as freshly. However, taste of garlic, nutrients, chemical composition, colour and shape can be changed according to pre and postharvest treatments, storage life and conductions and preservation types. In this presentstudy, the effect of different preservation condition on cloves quality in Taşköprü garlic was evaluated by analyzing the chemical composition of garlic such as proline, free amino acids, total soluble proteins, ?-caroten, total phenoloic compund and flavonoit, saccharose and total soluble carbohydrates amounts, level of lipid peroxadation (as malondialdehyde), APx, CAT and SOD activity. All analyses were performed in control group, stored in -18 °C and kept in pure oil, vinegar which contained 2% NaCl, and left for 10 mounths in dark and warm conduction. Based on the data, the proline, free amino acid, total flavonoit amount were the highest for the stored in vinegar, whereas total soluble protein, total phenoloic compound content and APx and SOD activity increased in the olive oil samples. The highest ?-caroten, saccharose and total soluble carbohydrate value obtained from the samples kept in -18 °C; the highest CAT activity was found in the control group. Level of lipit peroxadation was lower in the cloves belonged 18 °C and vinegar but it was higher in others garlic samples. Finaly, we have concluded that we can obtain different garlic products by using olive oil and vinegar in different concentrations. In addition, the results have shown that Taşköprü garlic have higher nutrients and antioxidant capacity

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