Muhammet ARICI, Fatma COŞKUN, Mustafa MIRIK, Mehmet GÜLCÜ, Gulnaz CELIKYURT

Farklı Evlerden Toplanan ve Farklı Üzümlerden Üretilen Hardaliye Örneklerinin Fizikokimyasal, Fonksiyonel ve Mikrobiyolojik Özellikleri

Bu araştırmada, Kırklareli’nin farklı bölgelerinden yirmi üç hardaliye örneği toplanmış ve laboratuvar şartlarında geleneksel metotlara göre beş adet hardaliye üretilmiştir. Bu örneklerde toplam fenolik madde, monomerik antosiyanin (malvidin-3-glikozit), uçucu asit, etil alkol, invert şeker, toplam asitlik (laktik asit cinsinden), pH, renk değerleri (L (parlaklık), a (kırmızı-yeşil), b (sarı-mavi)), toplam aerobik mezofil bakteri, laktik asit bakterileri, maya-küf ve koliform bakteri sayıları belirlenmiştir. Asitlik % 0.38-0.91 arasında, pH 3.54-4.33 arasında, renk (L.a.b.) değerleri sırasıyla 7.57-13.74; 0.71-7.68; 0.73-4.50 olarak tespit edilmiştir. Toplam fenolik madde 368.8-2647.5 mg L-1 arasında, etanol 23 örneğin 7’sinde % 0.4-6.0 arasında, TMAB sayısı 3x101 -3.2x106 kob mL-1 arasında, LAB sayısı 23 örneğin 16’sında (16 out of 23 samples) 1x102 -3x105 kob mL-1 arasında, maya-küf sayısı 23 örneğin 18’inde (18 out of 23 samples) 1x101 -2.3x104 kob mL-1 arasında bulunmuştur. Elde edilen sonuçlara göre, analiz edilen hiç bir örnekte koliform bakteri ve Escherichia coli tespit edilmemiştir. Analizler sonuçlarına göre örnekler arasındaki farklılıklar istatistiksel olarak önemli bulunmuştur (P≤0.01). Biyoaktif özellikleri dikkate alındığında, hardaliyenin büyük ölçekli üretiminin yapılması ve toplumun tanıması sağlanmalıdır.

Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households

Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic compounds, monomeric anthocyanins (malvidin-3-glucoside), volatile acid, ethyl alcohol, total sugar contents, total acidity (lactic acid), pH, color values (L (brightness), a (red-green), b (yellow-blue)), total mesophilic aerobic bacteria, lactic acid bacteria, yeast and mold and coliform counts were determined. Acidity between 0.38 and 0.91%, pH from 3.54 and 4.33, color (L.a.b.) values from 7.57 to 13.74, from 0.71 to 7.68, from 0.73 to 4.50, respectively were determined. Total phenolics from 368.8 to 2647.5 mg L-1, ethanol between 0.4 and 6.0% in 7 out of 23 examples, TMAB number 3x101 - 3.2x106 cfu mL-1, LAB 1x102 -3x105 cfu mL-1 in 16 out of 23 samples, yeast and mold count 1x101 -2,3x104 cfu mL-1 in 18 out of 23 samples were found. According to the results obtained, coliforms and Escherichia coli were not found in the analyzed samples. Statistical analysis results revealed that differences between samples were significant (P≤0.01). Given its bioactive characteristics, hardaliye beverage should be produced at large-scale and be recognized by large communities.

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