Kübra KADIOĞLU, Esra YILMAZ, Hatice TATLİ, Rümeysa GÖK, Doğan ÇETİN, Metin KONUŞ, Can YILMAZ, Ceylan FİDAN BABAT

Dondurarak depolamaya karşılık geleneksel depolama yönteminde nar ve portakal sularının toplam antioksidan kapasitelerindeki değişimler

Bu çalışmanın amacı, hasat sonrası ürün kaybının önlenmesi için Akdeniz bölgesindeki evlerde halen kullanılan çam iğneleri ve pamuk tohumları kombinasyonundan oluşan geleneksel depolama ve dondurucuda (-20˚C) depolama yöntemlerini nar ve portakal meyvelerinin antioksidan kapasitesini korunma yetenekleri açısından karşılaştırmaktır. Meyveler geleneksel depolama ve dondurucuda depolama grupları olmak üzere iki gruba ayrılmıştır. Geleneksel depolama grubunda; meyveler bir bütün olarak, tasarlanan kasalarda depolanmıştır. Dondurucuda depolama grubunda ise meyveler sıkılmış ve meyve suları -20˚C'de depolanmıştır. İlk antioksidan kapasite ölçümleri meyve örnekleri laboratuvara gelir gelmez 2,2-difenil-1-pikrilhidrazil yöntemi kullanılarak yapılmış, ikinci ve üçüncü ölçümler ise sırasıyla 3. ve 6. aylarda gerçekleştirilmiştir. Sonuçlar her iki depolama yönteminin 3 aylık depolama süresince toplam antioksidan kapasiteyi koruma yetenekleri açısından benzer olduklarını, geleneksel depolama yönteminin en az üç aylık depolama için güvenilir bir şekilde kullanılabileceğini göstermiştir. Altı ay sonunda ise geleneksel depolama ile depolanan nar ve portakalların antioksidan aktivitelerinde %20 ve %33 oranında kayıp gerçekleşirken dondurucuda depolanan meyve sularının antioksidan aktivitelerinde istatistiksel olarak anlamlı bir değişim gözlenmemiştir.

Anahtar Kelimeler:

Antioksidan aktivite, meyve suları, geleneksel depolama, dondurucuda depolama, DPPH metodu.

The changes in total antioxidant capacities of pomegranate and orange juice in frozen storage versus traditional storage methods

The aim of this study was to compare the efficiency of traditional storage, in which a combination of pine needles and cotton seeds are used, and frozen storage (at -20˚C) for pomegranates and oranges in terms of the changes in total antioxidant capacities. Both methods are used, especially in the Mediterranean region, in order to prevent post-harvest loss of agricultural products. The fruits were divided into two groups: traditional storage group which contained the fruits stored as a whole and the frozen storage group, which included fruit juices stored at -20˚C. All the antioxidant capacities were detected by using the 2,2-diphenyl-1- picrylhydrazil method. The first tests were conducted as soon as the fruit samples arrived at the laboratory and the following measurements were performed at the end of the 3rd and 6th months. The results revealed that both storage methods were comparable in their ability to preserve the total antioxidant capacity for 3 months of storage and the traditional storage method can be used reliably for at least three months of storage of fruits. However, the antioxidant activities of pomegranate and orange juices stored for 6 months of conventional method were decreased by 20% and 33%, respectively. During the 6-month period, no statistically significant differences in antioxidant activities were observed between frozen fruit juice samples.

Keywords:

Antioxidant activity, fruit juices, traditional storage, frozen storage, DPPH assay,

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