Gün Kurusu Kayısılardan Üretilen Kayısı Chutney Örneklerinin Bazı Fizikokimyasal Özellikler, Renk, Antioksidan Aktivite ve Toplam Fenolik Madde Üzerine Farklı Haşlama Sıcaklığının Etkisi
Abstract
Bu çalışmada, kayısı chutney üretiminde farklı haşlama sıcaklıklarının (70°C-80°C-90°C) bazı fizikokimyasal, renk, antioksidan aktivite ve toplam fenolik madde özellikleri üzerine etkisi incelenmiştir. Haşlama sıcaklığının artışı ile birlikte kayısı chutney örneklerinin kuru madde, titrasyon asitliği, °briks ve a* değerinde artış, pH, L*, b*, C* ve h° değerlerinde ise azalma meydana gelmiş ve bu değişimler istatistiksel olarak önemli (P˂0.05) bulunmuştur. Antioksidan aktivite ve toplam fenolik madde içeriği haşlama sıcaklığından etkilenmiş ve haşlama sıcaklığının artışı ile birlikte bu değerlerde azalma meydana gelmiştir. En yüksek ABTS, DPPH ve toplam fenolik madde değerleri sırası ile 380.24 mg Trolox/100g kuru ağırlık-172.24 mg Trolox/100g kuru ağırlık-603.42 mg GAE/100g kuru ağırlık ile 70°C’de haşlama işlemine tabi tutulan kayısı chutney örneğinde, en düşük ise 298.71 mg Trolox/100g kuru ağırlık-149.13 mg Trolox/100g kuru ağırlık-513.76 mg Trolox/100g kuru ağırlık i ile 90°C’de haşlama işlemine tabi tutulan kayısı chutney örneğinde tespit edilmiştir.
Keywords
Antioksidan aktivite farklı haşlama sıcaklığı fizikokimyasal özellikler gün kurusu kayısı kayısı chutney
References
- Anonymous (2003). Kayısı raporu, 5-7, Malatya.
- Anonymous (2009). Malatya il Çevre ve Orman Müdürlüğü Çevre Durum Raporu, 167-173, Malatya.
- A.O.A.C. (1980). Official Methods of analysis of the association of official analytical chemist, XIIIth edition, 22, 13s.
- Asma, BM (2004). Mişmiş, Evin Yayıncılık, Malatya.
- Cemeroğlu, B (1992). Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları, Biltav Yayınları, Ankara.
- Gorunmezoglu O (2008). Kayısı ve İncir Meyvelerinin Antioksidan Kapasitelerinin Araştırılması. ADU Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Aydın.
- Igual, M, García-Martínez E, Martín-Esparza ME and Martínez-Navarrete N (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International, 47: 284–290.
- Lucena APS, Nascimento RJB, Maciel JAC, Tavares JX, Barbosa FJM and Oliveira EJ (2010). Antioxidant activity and phenolics contents of selected Brazilian wines. Journal of Food Composition and Analysis, 23: 30-36.
- Mazzeo T, Ndri D, Chiavaro E, Visconti A, Fogliano V and Pellegrini N (2011). Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128: 627–633.
- Paliyath G, Tiwari K, Yuan H and Whitaker BD (2008). Structural deterioration in produce: phospholipase D, membrane deterioration, and senescence (pp: 195- 239). In: Paliyath, G. Murr, D.P. Handa, A.K., Lurie, S. (Ed.), Postharvest Biology and Technology of Fruits, Vegetables and Flowers. Wiley-Blackwell, Cambridge, USA.
- Riga D, Gauillar F and Richard F (2000). Changes in the carotenoid content of apricot (Prunus Armeniaca, Var Bergeron) during enzymatic browning: βcarotene inhibition of chlorogenic acid degradation Journal of the Scence of Food and Agriculture, 80: 763-768.
- Serradilla MJ, Lozano M, Bernalte MJ, Ayuso MC, Lopez-Corrales M and Gonzales-Gomez D (2011). Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar. LWT, 44: 199- 205.
- Singleon VL, Orthofer R and Lamuela-Raventos RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin– Ciocalteu reagent. Methods in Enzymology, 99: 152–178.
- Touati N, Diaz MPT, Aguayo E and Louaileche H (2014). Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145: 23-27.
- Xu C, Zhang Y, Cao L and Lu J (2010). Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chemistry, 119: 1557-1565
Effect of Different Blanching Temperature on Some Physicochemical Properties, Color, Antioxidant Activity and Total Phenolic Contents of Apricot Chutney Produced from Sun Dried Apricots
Abstract
In this study, the effects of different blanching temperatures (70°C-80°C-90°C) on some physicochemical, color, antioxidant activity and total phenolic content properties were investigated in apricot chutney production. Dry matter, titration acidity °Brix and a* values of the apricot chutney samples increased with the increase in the blanching temperatures, while the pH, L*, b*, C* and h° values decreased and these changes were statistically (P˂0.05) has been found. Antioxidant activity and total phenolic content were affected by the blanching temperatures and these values decreased with the increase of blanching temperatures. The highest ABTS, DPPH and total phenolic content values were detected 380.24 mg Trolox/100g dry weight-172.24 mg Trolox/100g dry weight-603.42 mg GAE/100g dry weight, respectively, in the apricot chutney sample blanched at 70°C, while the lowest was 298.71 mg Trolox/100g dry weight-149.13 mg Trolox/100g dry weight-513.76 mg GAE/100g dry weight blanched at 90°C
Keywords
Antioxidant activity apricot chutney different blanching temperatures physicochemical properties sun dried apricot
References
- Anonymous (2003). Kayısı raporu, 5-7, Malatya.
- Anonymous (2009). Malatya il Çevre ve Orman Müdürlüğü Çevre Durum Raporu, 167-173, Malatya.
- A.O.A.C. (1980). Official Methods of analysis of the association of official analytical chemist, XIIIth edition, 22, 13s.
- Asma, BM (2004). Mişmiş, Evin Yayıncılık, Malatya.
- Cemeroğlu, B (1992). Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları, Biltav Yayınları, Ankara.
- Gorunmezoglu O (2008). Kayısı ve İncir Meyvelerinin Antioksidan Kapasitelerinin Araştırılması. ADU Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Aydın.
- Igual, M, García-Martínez E, Martín-Esparza ME and Martínez-Navarrete N (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International, 47: 284–290.
- Lucena APS, Nascimento RJB, Maciel JAC, Tavares JX, Barbosa FJM and Oliveira EJ (2010). Antioxidant activity and phenolics contents of selected Brazilian wines. Journal of Food Composition and Analysis, 23: 30-36.
- Mazzeo T, Ndri D, Chiavaro E, Visconti A, Fogliano V and Pellegrini N (2011). Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128: 627–633.
- Paliyath G, Tiwari K, Yuan H and Whitaker BD (2008). Structural deterioration in produce: phospholipase D, membrane deterioration, and senescence (pp: 195- 239). In: Paliyath, G. Murr, D.P. Handa, A.K., Lurie, S. (Ed.), Postharvest Biology and Technology of Fruits, Vegetables and Flowers. Wiley-Blackwell, Cambridge, USA.
- Riga D, Gauillar F and Richard F (2000). Changes in the carotenoid content of apricot (Prunus Armeniaca, Var Bergeron) during enzymatic browning: βcarotene inhibition of chlorogenic acid degradation Journal of the Scence of Food and Agriculture, 80: 763-768.
- Serradilla MJ, Lozano M, Bernalte MJ, Ayuso MC, Lopez-Corrales M and Gonzales-Gomez D (2011). Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar. LWT, 44: 199- 205.
- Singleon VL, Orthofer R and Lamuela-Raventos RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin– Ciocalteu reagent. Methods in Enzymology, 99: 152–178.
- Touati N, Diaz MPT, Aguayo E and Louaileche H (2014). Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145: 23-27.
- Xu C, Zhang Y, Cao L and Lu J (2010). Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chemistry, 119: 1557-1565
Details
| Primary Language | English |
|---|---|
| Journal Section | Research Articles |
| Authors | |
| Publication Date | April 30, 2021 |
| Published in Issue | Year 2021 Volume: 38 Issue: 1 |