MIKROBIOLOGIK FERMENTATSIYANING UZUM PRESS QOLDIG‘I POLIFENOLLARI VA ANTIOKSIDANT FAOLLIGIGA TA’SIRINI TADQIQ ETISH
Keywords:
Kalit so‘zlar: uzum press qoldig‘i, mikrobiologik fermentatsiya, polifenollar, flavonoidlar, antosianlar, DPPH, ABTS, FRAP, antioksidant faollik, biotransformatsiyaAbstract
Annotatsiya: Uzum press qoldig‘idagi polifenollarning muhim qismi hujayra devori polisaxaridlari va boshqa makromolekulalar bilan bog‘langan holatda bo‘lib, ularning ekstraksiyasi va bioo‘zlashtirilishini cheklaydi. Mikrobiologik fermentatsiya gidrolitik fermentlar, kislotalanish va mikrob metabolizmi ta’sirida ushbu birikmalarning erkinlanishi va biotransformatsiyasiga olib kelishi mumkin. Maqolada fermentatsiyadan oldingi va keyingi umumiy fenollar (TPC), flavonoidlar (TFC), antosianlar (TAC), individual fenol profili hamda DPPH, ABTS va FRAP antioksidant ko‘rsatkichlarini kompleks baholash metodologiyasi ishlab chiqildi. 2023–2026 yillardagi tadqiqotlar qiyosiy tahlili fermentatsiya samarasi mikroorganizm turi, fermentativ profil, substrat fraksiyasi va jarayon davomiyligiga bog‘liq ekanini ko‘rsatdi. TPC yoki bitta radikal-testning o‘zi yetarli emasligi, polifenol profili, antioksidant testlar va ferment faolligini integratsiyalangan tarzda tahlil qilish zarurligi asoslandi.
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