Sinem HELVACIOĞLU, Mohammad CHAREHSAZ, Etil GÜZELMERİÇ, Ebru TÜRKÖZ ACAR, Erdem YEŞİLADA, Ahmet Hamdi AYDIN

Comparatively investigation of grape molasses produced by conventional and industrial techniques

In the present study, phenolic compounds compositions, antioxidant potentials and trace element contents of grape molasses produced by traditional and industrial techniques were comparatively investigated. The phenolic components (gallic acid, catechin, epigallocatechin, quercetin etc.) were evaluated using a high-performance liquid chromatographic (HPLC) method and also their total phenol and flavonoid contents were determined. Antioxidant activity of the samples were investigated by using total antioxidant capacity (TOAC), cupric reducing capacity (CUPRAC) and hydrogen peroxide scavenging activity techniques. Additionally, dietary element contents of the molasses and molasses soil samples were determined by atomic absorption and X-ray fluorescence spectroscopy, respectively. Consequently, the concentration of phenolic compounds, total phenol contents and antioxidant activity in grape molasses produced by traditional techniques were found to be higher than that produced by industrial techniques. On the other hand, iron and copper levels in some traditionally produced samples were found to be above the limits established by the international and Turkish standards. In conclusion, production method can influence the content of grape molasses but the type of the grape, growing conditions, soil etc. should also be considered as a quality factor for the final product on market.

PDF

___

[1] Xia EQ, Deng GF, Guo YJ, Li HB. Biological activities of polyphenols from grapes. Int J Mol Sci. 2010; 11:622-646.

[2] Yang Y, Xiao YY. Grape phytochemicals and associated health benefits. Crit Rev Food Sci Nutr. 2013; 53:1202–1225.

[3] Nassiri-Asl M, Hosseinzadeh H. Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive constituents. An Update Phytother Res. 2016; 30:1392-1403.

[4] Özcan M, Alpar Ş, Juhami-Al F. The effect of boiling on qualitative properties of grape juice produced by the traditional method. J Food Sci Technol. 2015; 52:5546-5556.

[5] Atabey E. Pekmez ve Pekmez Toprağı. Popüler Bilim Derg. 2011; 19:38-43.

[6] Rice-Evans C, Miller NJ, Paganga G.Antioxidant properties of phenolic. Trends Plant Sci. 1997; 2:152-159.

[7] Keser S, Celik S, Turkoglu S. Total phenolic contents and freeradical scavenging activities of grape (Vitis vinifera L.) and grape products. Int J Food Sci Nutr. 2013; 64:210-216.

[8] Celep E, Charehsaz M, Akyüz S, Türköz-Acar E, Yesilada E. Effect ofin vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Food Res Int. 2015; 78:209–215.

[9] Chen YT, Lin KW. Effects of heating temperature on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chem. 2007; 101:955–963.

[10] Gawlik-Dziki U. Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chem. 2008; 109:393-401.

[11] Podsedek A, Sosnowska D, Redzynia M, Koziotkiewicz M. Effect of domestic cooking on the red cabbage hydrophilic antioxidants. Int J Food Sci Technol. 2008; 43:1770-1777.

[12] Wolosiak R, Worobiej E, Piecyk M, Druzynska B, Nowak D, Lewicki PP. Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. Int J Food Sci Technol. 2009; 45:29-37.

[13] Ross CF, Hoye C, Fernandez-plotka VC. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J Food Sci. 2011; 76:884-890.

[14] Pinelo M, Rubilar M, Sinerio J, Nunez MJ. A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases. Eur Food Res Technol. 2005; 221:284-290.

[15] Kim SY, Jeong SM, Park WP, Nam KC, Ahna DU, Lee SC. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chem. 2006;97:472-479.

[16] Calligaris S, Manzocco L, Anese M, Nicoli MC. Effect of heattreatment on the antioxidant and pro-oxidant activity of milk. Int Dairy J. 2004;14:421-427.

[17] Jiu J, Goyer RA, Waalkes MP. Toxic effects of metals. In: The Casarett & Doull’s Toxicology the basic science of poisons, (ed. C. D. Klaassen). Mc Graw Hill., New York,2008, pp. 931-979.

[18] Türk Gıda Kodeksi Üzüm Pekmezi Tebliği, TEBLİĞ NO: 2007/27, 2007, http://www.resmigazete.gov.tr/ eskiler/2007/06/20070615-6.htm (accessed December 20, 2016).

[19] American recommendations, Food and Nutrition Board, Institute of Medicine, National AcademicPress,2011,https:// www.nal.usda.gov/sites/default/files/fnic_uploads// recommended_intakes_individuals.pdf. (accessed December 20, 2016).

[20] Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999; 299:152-178.

[21] Samatha T, Shyamsundarachary R, Srinivas P, Swamy NM. Quantification of total phenolic and total flavonoid contents in extracts of Oroxylum indicum L. Kurz. Asian J Pharm Clin Res. 2012; 5:177–179.

[22] Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal Biochem. 1999; 269: 337– 341.

[23] Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. 2004; 52:7970–7981.

[24] Jayaprakasha GK, Jaganmohan RL, Sakariah KK. Antioxidant activities of flavidin in different in vitro model systems. Bioorg Med Chem. 2004; 12(19):5141-5146.

[25] Altundag H, Bina E, Altıntıg E. The levels of trace elements in honey and molasses samples that were determined by ICPOES after microwave digestion method. Biol Trace Elem Res. 2016; 170: 508–514.