Determination of antioxidant capacity and molecular structure properties of koumiss
Meetcon-Aegean 4. International Congress of Modern Scientific Research, İzmir, Türkiye, 19 - 21 Eylül 2026, ss.103-109, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: İzmir
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.103-109
- Atatürk Üniversitesi Adresli: Evet
Özet
Koumiss is a traditional fermented milk product produced by the simultaneous fermentation of mare's milk with lactic acid bacteria and yeasts, and it stands out for its functional properties and potential health benefits. This study aimed to characterize the molecular profiles of koumiss samples offered for sale in the Turkish market using FTIR spectroscopy and to determine their antioxidant capacities using FRAP and CUPRAC methods. According to the spectrophotometric analysis results, the FRAP values of the samples ranged from 0.3804 to 0.4650 mmol TE/L, while the CUPRAC values ranged from 0.2375 to 0.3039 mmol TE/L. Sample K2 exhibited the lowest antioxidant activity in both analytical methods, while sample K3 showed the highest FRAP value, and sample K1 showed the highest CUPRAC value. FTIR spectroscopy analyses confirmed the molecular profile of the products at the characteristic bond level; weak C-H peaks observed in the spectra in the 2900-3000 cm⁻¹ range reflected the low fat content characteristic of mare's milk, while characteristic bands in the 1045, 1131 and 1459 cm⁻¹ regions confirmed lactose degradation, lactic acid formation and ethanol production, revealing the fermentation maturity of the product. These findings indicated that the structural and functional differences among the koumiss samples stem from raw material characteristics, fermentation parameters, and microbial flora diversity. As a result of the findings obtained; it has been revealed that the co-fermentation dynamics of yeast and lactic acid bacteria directly determine the product matrix and that it is necessary to optimize the raw material selection and process parameters for the production of koumiss with standard quality and high functional bioactivity.