Şalgam suyu fermentasyonunun fenolik madde ve antosiyanin içeriği, antioksidan kapasitesi ve in vitro biyoyararlılık üzerine ekisi.

Shalgam beverage due to existing benefits to humanity health could be in the category of functional beverages. In order to put forth the potential bioavailabiltiy of shalgam which is characterized as functional fermented beverage by public, current study is conducted. In order to obtain sample during fermentation three different shalgam beverage were pickled by the instructions of Doganay Gıda in Adana, direct method. The raw materials for producing shalgam beverage in laboratory was also provided from Doğanay Gıda. Shalgams beverages, which is used in the scope of verification of laboratory made product, was taken from 3 different local markets in Istanbul. Phenolics of black carrot was extracted for experiments. pH analysis, dry matter analysis, total flavonoid analysis, total phenolic analysis (Folin-Ciocalteu method), anthocyanin analysis (pH differential method) and antioxidant analysis (DPPH and CUPRAC) were performed to the samples collected on 1st, 12th, and 24th days of the fermentation, three different commercial shalgam beverages, black carrot and bulgur extracts. DPPH - Diphenyl-1-pictylhydrazyl- method shows radical-scavenging capacity is directly related with antioxidant capacity, CUPRAC -Cupric Reducing Antioxidant Capacity- method is performed for determining antioxidants in terms of trolox equivalent. Folin-Ciocalteu method determines total phenolic content of samples. Bioaccessibility tests were conducted to the twelve-diffeent shalgam beverage samples. Furthermore, initial samples, mouth samples and intestine samples were analyzed in High Performance Liquid Chramatograph (HPLC) to discover the types of phenolics and anthocyanins in shalgam beverage samples. The pH of the shalgam beverage sample continuously decreased during lactic acid fermentation. Spectrophotometric experiments show that the total flavonoid content, total phenolic content, anthocyanin compound and antioxidant capacity of black carrot are significantly higher compared to shalgam beverages before bioaccessibility tests. In general total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity of shalgam sample collected on the 1st days of fermentation and bulgur sample were observed to be at the lowest levels. As the fermentation progress total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity raised quickly at first twelve day and at end of the fermentation those compounds continues to increase with decreasing tendency ratio compared with first twelve days of fermentation. In vitro bioaccessibility tests demonstrate that containing high amounts of health benefit compound does not imply that those benefit substance can be utilized by our system. The bioaccessibility of total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity in mouth, stomach and intestine were observed to be lower compared to the initial samples. As the samples pass through from mouth to intestine, the percentage of bioaccessibility was decreased. For instance at the end of the mouth digestion recovery percent of black carrot, shalgam sample collected on 1st days of fermentation, 12th days of fermentation, 24th days of fermentation and commcercial shalgam samples changes between 43.9-56.0 % and statistically identical for flavonoid content. As the sample pass stomach and reach to intestine, the recovery percent of samples was decline, which changes between 6.7 to 13.9 %. Similar results were obtained in terms of phenolic content, anthocyanin compound and total antioxidant capacity recovery percent. 16 different phenolics were detected from initial shalgam beverage samples namely; 3-4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeinne, catechin, chlorogenic acid, elagic acid, epicatechin, ethyl-3-4-dihydroxybenzoat, ferulic acid, fumaric acid, gallic acid, p-coumaric acid, quercetin, sinapic acid, syringic acid and vanilin. After performing bioaccessibility tests, no phenolic was detected from shalgam sample collected on 1st days of fermentation. On the other hand 5 different phenolics namely 3-4-dihydroxybenzoic acid, p-coumaric acid, chlorogenic acid, 4-dihydroxybenzoic acid and epicatechin were detected from shalgam sample collected on 12th, 24th days of fermentation and commercial shalgam samples. As anthocyanin, only cyanidin was detected except for mouth samples and intestine samples of 1st days of fermentation. It is revealed that fermentation process has positive effect on beneficial substance such as flavonoid, phenolic, anthocyanin and antioxidant. Besides, although the total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity of black carrot has the highest level among all samples; following the end of digestion it has proven with current study that the bioaccessible total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity of shalgam sample collected on 24th days of fermentation and commcercial shalgam beverage sample had elevated or identical value with black carrot extract samples. To sum up, it is possible to say that fermentation process has positive effect on bioaccessible total flavonoid content, total phenolic content, anthocyanin compound and total antioxidant capacity.