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Çalışma, Amasya ili Taşova ilçesinde yetiştirilen ‘Ekmek’ ayva çeşidinin fiziksel ve biyokimyasal özelliklerini belirlemek amacıyla yürütülmüştür. Çalışmada meyve ağırlığı 305.43 g, meyve eti sertliği 62.50 N, suda çözünebilir kuru madde miktarı %11.64, titre edilebilir asitlik %0.83, C vitamini içeriği 11.60 mg/100 ml, glikoz içeriği 3.10 g/100 ml, sukroz içeriği 1.87 g/100 ml, fruktoz içeriği 7.62 g/100 ml, toplam fenolik 121.8 mg/100 g, toplam flavonoid 18.4 mg/100 g, antioksidan aktivitesi DPPH testine göre 0.46 mmol/100 g ve FRAP testine göre 2.67 mmol/100 g olarak belirlenmiştir. Sonuç olarak, ‘Ekmek’ ayva çeşidinin insan sağlığına faydalı ve hastalıklara karşı koruyucu bir etkiye sahip olan fenolikler ve antioksidanlar bakımından zengin olduğu belirlenmiştir.
The study was carried out with the aim of determining the physical and biochemical characteristics of the bread species grown in the province of Amasya or Taşova. In the study, the weight of the fruit was 305.43 g, the hardness of the fruit meat was 62.50 N, the amount of water-soluble dry substance was 11.64, the vibrable acid was 0.83, the vitamin C content was 11.60 mg/100 ml, the glucose content was 3.10 g/100 ml, the sucrosis content was 1.87 g/100 ml, the fruit content was 7.62 g/100 ml, the total phenolic content was 121.8 mg/100 g, the total flavonoid activity was 18.4 mg/100 g, the antioxidant activity was 0.46 mmol/100 g according to the DPPH test and 2.67 mmol/100 g according to the FRAP test. As a result, it has been established that the bread varieties are rich in phenolics and antioxidants that are beneficial to human health and have a protective effect against diseases.
Field : Fen Bilimleri ve Matematik
Journal Type : Ulusal
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