Üzüm (Vitis vinifera L.) Çekirdeği Ekstraktı ile Zenginleştirilmiş Geleneksel Yoğurdun Fizikokimyasal Özellikleri ve Antioksidan Kapasitesi

Bu çalışmanın amacı, antioksidan aktivitesi yüksek üzüm çekirdeği ekstraktı elde etmek ve farklı konsantrasyonlardaki çekirdek ekstraktları ile takviye edilmiş geleneksel yoğurtların kalite özelliklerini araştırılmasıdır. Bu amaçla ilk olarak sıcak su ekstraksiyonu uygulanarak en yüksek antioksidan aktiviteye sahip Vitis vinifera L. üzüm çekirdeği ekstraktı üretmek için ekstraksiyon koşulları optimize edilmiştir. Yoğurtların zenginleştirilmesi 0.1 - 0.15 ve 0.2 g/100g ekstrakt düzeyinde yapılmıştır. Yoğurt numunelerinin antioksidan, fizikokimyasal, mikrobiyal ve duyusal özellikleri analiz edilmiştir. Sonuçlara göre, zenginleştirilmiş yoğurt numunelerinin antioksidan aktivitesinin daha yüksek olduğunu ve kontrol numunelerine kıyasla % 14'e kadar daha fazla antioksidan aktivite gösterdikleri tespit edilmiştir. Yoğurt numunelerinin ise fizikokimyasal özelliklerini korunmuştur. Duyusal analizlerde 0.1 g / 100 g ekstrakt içeren örnekler genel kabul görmede en yüksek puana sahip olmasına rağmen, 0.2 g / 100 g içeren örnekler panelistlerce olumsuz algılanmıştır. Sonuç olarak, üzüm çekirdeği ekstraktı geleneksel yoğurt üretiminde tat ve antioksidan özelliğini arttırmak için kullanılabilir. 0.1-0.15 g / 100 g düzeyinde üzüm çekirdeği ekstraktı ile zenginleştirme, fonksiyonel yoğurt üretiminde makul olmakta ve olumlu sağlık etkileri açısından tüketicilerin beğenisine daha fazla hitap etmektedir.

Anahtar Kelimeler:

Üzüm Çekirdeği, Ekstraksiyon, Yoğurt, Fonksiyonel Gıda, Antioksidan

Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels

The aim of this study is to obtain the grape seed extract with high antioxidant activity and to investigate the quality characteristics of traditional yogurts fortified with seed extracts at different concentrations. For this aim, batch hot water extraction was conducted and extraction conditions were optimized to produce Vitis vinifera L. grape seed extract using with the highest antioxidant activity. The fortification of yogurts was conducted at 0.1-0.15 and 0.2 g/ 100g extract level and antioxidant, physicochemical, microbial and sensory characteristics of the yogurt samples were analyzed. Results showed that antioxidant activity of fortified yogurts were higher and up to 14 % more antioxidant activity was detected compared to the control samples. Yogurt samples preserved their physicochemical characteristics. Although sample with 0.1 g/100 g extract had highest scores in overall acceptance, the sample containing the highest extract concentration of 0.2 g/100 g, exhibited negative perceptions by panelists in sensorial analysis. In conclusion, grape seed may be used in traditional yogurt production by improving the taste and antioxidant potential. The fortification levels of 0.1-0.15 g/100 g grape seed extract might be more feasible in functional yogurt production and might be more recommended for consumer’s appreciation in terms of positive health effects.

Keywords:

Grape Seed, Extraction, Yogurt, Functional Food, Antioxidant,

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