No abstract

Purple carrot was analysed for its antioxidant activity by measuring its scavenging effect on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. The amount of purple carrot necessary to decrease by 50% the initial DPPH concentration (EC50) was found 30.23 +/- 5.17 (mg sample/mg DPPH). Effects of the dehydration process on the antioxidant activity of purple carrots were also determined after dehydration by using tray drier and microwave+tray drier combination. Purple carrots were cleaned, washed, sorted, sliced, and blanched in water at 98 +/- 1 degree C for 2 min. Then half of the samples were dehydrated in microwave (45 min) and tray drier (105 min) combination, and others were dehydrated in tray drier (150 min) until reaching the constant weight. Raw, blanched and dehydrated purple carrots were compared for their antioxidant activity and total anthocyanin contents, color values (L*, a*, b*, C*, H degrees) and dry matter contents. The antioxidant activity as measured by DPPH, EC50 value ranged from 7.80 to 30.23 of processed and raw carrots where the H degrees values were changed from -3.68 to -23.96 corresponding to a bluish hue.

ÖzetDeniz börülcesi, deniz kenar›nda ve tuzlu batakl›k ortamlar›nda yetiflen tek y›ll›k, etli, tuzcul ve mineral içeri¤i aç›s›ndan zengin bir bitkidir. Deniz börülcesi may›s ay›ndan itibaren bafllayarak yaz aylar›nda toplanmakta, ülkemizde taze veya hafllanarak salata olarak tüketilmektedir. Bu çal›flmada deniz börülcesinin uzun süre tüketilebilirli¤inin sa¤lanmas› amaçlanm›flt›r. Taze deniz börülcesinin pH de¤erinin 5.9±0.1 olmas› nedeniyle konserveye ifllenen örneklere 100 °C'nin üzerindeki s›cakl›klarda ›s›l ifllem uygulanm›flt›r. Deniz börülceleri ön ifllemlerden geçirildikten sonra, cam kavanoz içerisinde iki farkl› sterilizasyon s›cakl›¤›nda (115 ve 120 °C) hedeflenen F 0 =8.0 de¤erine ulaflmak için gerekli ›s›l ifllem sürelerinde sterilize edilmifltir. Kalite de¤iflimlerini belirlemek için sterilizasyon ifllemi öncesinde, sonras›nda ve 6 ayl›k depolama süresinde deniz börülcesi örneklerine kimyasal, fiziksel, duyusal ve mikrobiyolojik analizler uygulanm›flt›r. Yap›lan analizler sonucunda 120 °C'de sterilize edilenlerin kalite özelliklerinin korunumu aç›s›ndan, 115 °C'de ›s›l iflleme tabi tutulan örneklerin ise duyusal analiz sonuçlar›na göre tüketilebilirlik aç›s›ndan daha iyi oldu¤u bulgulanm›flt›r. Anahtar kelimeler: Halofitler, deniz börülcesi, Salicornia herbacea, sterilizasyon, F 0 de¤eri, Chenopodiaceae DETERMINING the SUITABILITY of CANNING GLASSWORT (Salicornia herbacea) IN GLASS JARS AbstractGlassworts are succulent, annual "halophytes", or plants that thrive in saline environments, such as seacoasts and salt marshes. Glassworts have high mineral content and can be consumed as salad either fresh or boiled. The consumption time is a few months starting from May. In this study, our objective is to increase the storage stability and consumption time of glasswort by canning in glass jars. In canning process, two different sterilization temperatures (115 and 120 °C) were used. Target F 0 =8.0 value was chosen for microbiological stability. The pH value of glasswort was found 5.9±0.1. Chemical, physical, sensory and microbiological analyses were applied on glasswort after canning, sterilization and 6 month storage in order to investigate the quality changes. The results showed that canning at 120°C was better in terms of protecting the quality of the canned product as compared to the 115°C sterilization temperature. On the other hand, the 115 °C sterilized products were preferred due to the sensory evaluation.