Bu çalışmada geleneksel yöntemle üretilen ve Türkiye'de ilk defa bilimsel olarak araştırılan pirinç sirkesi, yerel marketten temin edilen ticari üzüm ve elma sirkeleri ve geleneksel yöntemle üretilen ev yapımı üzüm sirkesi kullanılmıştır. Sirkelerde yoğunluk, alkol, kuru madde, toplam asit, uçar asit, pH, kül, renk, toplam fenolik madde analizleri yapılmıştır. Analizi yapılan sirke örneklerinden sadece tarafımızdan üretimi yapılan pirinç sirkesi toplam asit miktarı bakımından TS 1880 EN 13188 standardında belirtilen alt limit olan 40 g/L'nin üzerinde kalarak standarda uygunluk göstermiştir. Ticari sirkelerinin toplam toplam fenolik madde içeriği 0-692.93 mg gallik asit eşdeğeri (GAE)/L aralığında saptanmıştır. Pirinç sirkesinde ise 514.61 mg GAE/L olarak belirlenmiştir.
In this study, seasonal fruits belonging to two different varieties of Blueberry (Brigitta and Darrow) grown in Turkey were processed into jam and marmalade in order to ensure their availability throughout the year. It is aimed to examine the changes in the phytochemical properties of the obtained products during the storage period, such as total phenolic substance, total anthocyanin and antioxidant capacity, which are extremely important in terms of nutrition and health. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC) and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. During storage, the amount of total phenolic compounds, TEAC value, FRAP value and amount of anthocyanin values for jam and marmelade samples varied between respectively are 178.68-518.45 μg GAE/g; 1.16-11.60 μmol TE/g; 1.83-10.33 μmol TE/g; 7.35-298.22 µg cy-3 glu/g. Darrow blueberry samples had the highest values in the all types of blueberry jam and marmelade during storage. At the end of 6 months of storage period, it was observed to jam and marmalade samples of Darrow variety had the highest increase (124% and 73%) in terms of polymeric color value, on the other hand jam and marmalade samples of Brigitta variety had the highest increase (65% and 87%) in terms of HMF value.
In this study, changes in phytochemical properties of different currant (red, black, Ojebyn) cultivars while processing them into jam and marmalade and throughout the storage were investigated. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC), and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. Decreases were observed in TPC, TEAC, FRAP, and TA values of jam and marmalade samples of all types of currant varieties at the end of the storage. At the end of 6-month storage period, average TPC values varied between 405.74 and 657.51 μg GAE/g; TEAC values between 9.47 and 19.07 μmol TE/g; FRAP values between 7.97 and 17.44 μmol TE/g and TA values varied between 26.08 and 341.09 μg cy-3 glu/g. Novelty impact statement:This study revealed that studied currant cultivars (Ribes Spp.) contain high levels of anthocyanins and other phytochemicals. Ojebyn black currant samples were determined to have the highest values among all types of currant jam and marmalade samples during storage. Overall, it is important that these highly nutritious fruits can be offered to consumers by processing them to products consumed in four seasons such as jam and marmalade. How to cite this article: Esin Yucel, E., & Kaya, C. (2022). Effect of jam and marmalade processing and storage on the phytochemical properties of currant cultivars (Ribes Spp.).
This study was conducted to investigate the changes encountered in water soluble dry matter (ºBrix), total phenolics, caffeine and some important catechins of green tea extracts extracted through ultrasound-assisted extraction procedures. Extractions were conducted at 70°C temperature, different tea: water ratios (5:100; 10:100) and brewing times (5, 10 and 20 min) and resultant extracts were also supplemented with tannase enzyme. Total phenolics of green tea extracts varied between 2.68 - 3.87 g GAE/100 g dry green tea. The greatest total phenolics (3.87 g GAE/100 g dry green tea) was obtained from 20 min brewing at 70°C and 10:100 tea: water ratio of tannase enzyme-supplemented extract. As compared to the control samples, decreasing EGCG and ECG contents and increasing EGC and EC contents were observed with tannase enzyme supplementations.
Tokat, tarihsel geçmişiyle birlikte oldukça zengin bir mutfak ve beslenme kültürüne sahiptir. Bu çalışmada, Tokat yöresel yemeklerinden bazılarının enerji ve besin ögesi değerleri analiz edilerek hem yerel halkın hem de şehri ziyarete gelen misafirlerin besin seçimleri ve sağlıklı beslenme konusunda farkındalığının arttırılması amaçlanmıştır. Araştırmada Tokat mutfağına ait Tokat kebabı, keşkek, madımak, bakla dolması, cevizli bat, Tokat çöreği ve erik çiri yemeklerinin enerji ve besin ögeleri Beslenme Bilgi Sistemi (BeBiS) 9 bilgisayar programında analiz edilmiştir. Analiz edilen yemeklerin yaklaşık 1 porsiyonunun enerji değeri Tokat kebabı, keşkek, madımak, bakla dolması, cevizli bat, Tokat çöreği ve erik çiri için sırasıyla 763,4; 355,3; 265,8; 279,3; 221,6, 439,4 ve 252,1 kaloridir. Tokat mutfağında etin yanı sıra sebzelerin ve kurubaklagillerin yaygın kullanımı yemeklerin besin değerini artırmaktadır. Bu ve benzeri çalışmaların yapılmasının yöresel yemeklerin sadece lezzet boyutunun değil besin ögesi ve sağlık ile olan ilişkisinin anlaşılması açısından faydalı olacağı düşünülmektedir.
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