İşleme ve Isıl İşlem Sürecinde Karadut (Morus nigra) Suyunun Antimikrobiyal Aktivitesi, Fizikokimyasal Özellikleri ve Organik Asit Dağılımında Meydana Gelen Değişimler

Buket Askin; Şeref Tağı; Erdogan Küçüköner

doi:10.18016/ksutarimdoga.vi.982718

EN TR

Antimicrobial Activity, Physicochemical Properties and Organic Acid Composition of Black Mulberry (Morus nigra) Juice During Processing and Heating

Abstract

The aim of the study is to determine the changes in the composition and antimicrobial properties of black mulberry, which is known to have therapeutic properties, during the processing of fruit juice and with heat treatments. The study was carried out in two parts, and it was aimed to determine the antifungal and antibacterial activity of the samples by agar well diffusion method. In order to determine the antimicrobial activity in black mulberry juices; Candida albicans (ATCC 10231), Candida lipolytica (Ankara University, Food Engineering Department Culture Collection, AUGMKK), Candida parapsilosis (Refik Saydam Culture Collection, RSSK 03025, Lausanne 994), Candida krusei (RSSK 610), and Saccharomyces cerevisia (AUGMKK) were used as test microorganisms from filamentless microfungi. In addition to fungi, Staphylococcus aureus from Gram-positive bacteria and Escherichia coli (AUGMKK) from Gram-negative bacteria were used to test the antibacterial activity of black mulberry juice samples. In the second part of study, it was aimed to determine antifungal and antibacterial activity of black mulberry juice during heating at 70 °C for 9 h, 80 °C for 7.5 h and 90 °C for 5 h. While the zone diameter of untreated black mulberry juice against S. aereus was determined as 12.68±0.69 mm, it was determined as 13.92±1.11 mm for clarified black mulberry juice. The antibacterial effect was increased by Pasteurization in untreated fruit juice against Staphylococcus aereus (13.67±0.41 mm), while it was found to be slightly lower in clarified fruit juice (12.78±1.00 mm). Only untreated black mulberry juice samples had antibacterial activity against Escherichia coli ((12.32±0.67 mm). Besides, it was not determined antifungal activity against all microfungi during clarifying and heating. According to the variance analysis data, clarification and pasteurization processes were effective on titration acidity and only pasteurization process had effect on pH (P<0.01).

Keywords

İşleme ve Isıl İşlem Sürecinde Karadut (Morus nigra) Suyunun Antimikrobiyal Aktivitesi, Fizikokimyasal Özellikleri ve Organik Asit Dağılımında Meydana Gelen Değişimler

Öz

Çalışmanın amacı, tedavi edici özelliklere sahip olduğu bilinen karadutun meyve suyuna işlenmesi sırasında ve uygulanan ısıl işlemler ile bileşiminde ve antimikrobiyal özelliklerinde meydana gelen değişimin belirlenmesidir. Çalışma iki aşamada gerçekleştirilmiş olup, kuyu difüzyon yöntemi ile örneklerin antifungal ve antibakteriyal aktivitesinin belirlenmesi amaçlanmıştır. Karadut sularında antimikrobiyal aktivitenin belirlenmesi amacıyla; filamentsiz mikrofunguslardan Candida albicans (ATCC 10231), Candida lipolytica (Ankara Üniversitesi, Gıda Mühendisliği Bölümü Kültür Kolleksiyonu, AÜGMKK), Candida parapsilosis (Refik Saydam Kültür Koleksiyonu, RSSK 03025, Lozan 994), Candida krusei (RSSK 610) ve Saccharomyces cerevisiae (AÜGMKK) test mikroorganizmaları olarak kullanılmıştır. Funguslara ilave olarak Gram pozitif bakterilerden Staphylococcus aureus ve Gram negatif bakterilerden ise Escherichia coli (AÜGMKK) karadut suyu örneklerinin antibakteriyal aktivitesinin test edilmesi amacıyla kullanılmıştır. Çalışmanın ikinci bölümünde ise, karadut suyunun 70 oC’de 9 saat, 80 oC’de 7.5 saat ve 90 oC’de 5 saat süre ile ısıtılması esnasında antimikrobiyal aktivitesinin belirlenmesi amaçlanmıştır. Hem ısıtılmış hem de berraklaştırılmış karadut suyu örneklerinin Staphylococcus aereus’a karşı antibakteriyal etkiye sahip olduğu belirlenmiştir. İşlem görmemiş karadut suyunun S. aereus’a karşı zon çapı 12.68±0.69 mm olarak tespit edilirken, berraklaştırılmış karadut suyu için ise 13.92±1.11 mm olarak belirlenmiştir. Pastörizasyon işlemi Staphylococcus aereus’a karşı işlem görmemiş meyve suyunda antibakteriyal etkiyi arttırmış (13.67±0.41 mm), berraklaştırılmış meyve suyunda ise kısmen daha düşük tespit edilmiştir (12.78±1.00 mm). Yalnızca berraklaştırılmamış karadut suyu örnekleri Escherichia coli’ye karşı etki göstermiştir (12.32±0.67 mm). Ayrıca, karadut suyunun berraklaştırma ve ısıtma sırasında hiçbir mikroorganizma türüne karşı antifungal aktivite göstermediği tespit edilmiştir. Ayrıca çalışmada yapılan varyans analizi sonuçları titrasyon asitliği üzerine durultma ve pastörizasyon işlemlerinin, pH üzerine ise pastörizasyon işleminin etkili olduğunu göstermiştir (P<0.01).

Anahtar Kelimeler

Supporting Institution

TUBİTAK

Project Number

TUBİTAK-111R004

Thanks

TUBİTAK tarafından desteklen (Proje NO: 111R004) bu çalışma, Buket Aşkın’ın “Karadut Antosiyaninlerinin Isıl ve Depolama Stabilitesi” başlıklı doktora tezinden üretilmiştir. Yazarlar, Karadut temininde ki yardımlarından dolayı İzmir-Tire Köy Kooperatifine teşekkürü bir borç bilir.

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Buket Askin ^*
0000-0001-6327-0946
Türkiye

Şeref Tağı
0000-0003-0556-9952
Türkiye

Erdogan Küçüköner
0000-0001-9259-4800
Türkiye

Publication Date

December 30, 2022

Submission Date

August 14, 2021

Acceptance Date

October 14, 2021

Published in Issue

Year 2022 Volume: 25 Number: 6

DOI

https://doi.org/10.18016/ksutarimdoga.vi.982718

IZ

https://izlik.org/JA77AZ35HN

Cite

RIS / Bibtex

APA

Askin, B., Tağı, Ş., & Küçüköner, E. (2022). İşleme ve Isıl İşlem Sürecinde Karadut (Morus nigra) Suyunun Antimikrobiyal Aktivitesi, Fizikokimyasal Özellikleri ve Organik Asit Dağılımında Meydana Gelen Değişimler. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(6), 1414-1422. https://doi.org/10.18016/ksutarimdoga.vi.982718

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https://doi.org/10.31127/tuje.1786861