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Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi

Year 2020, Volume: 17 Issue: 2, 191 - 202, 27.05.2020
https://doi.org/10.33462/jotaf.621277

Abstract

Bu çalışmada ‘Bayrampaşa’, ‘Sakız’ ve
‘İthal’ (Kıbrıs) olmak üzere üç farklı enginar çeşidinden enginar reçelleri üretilmiş
ve reçel örnekleri fizikokimyasal özellikler (toplam kuru madde, suda çözünür
kuru madde (°Briks), pH, toplam asitlik, indirgen şeker (%), toplam şeker (%),
hydroxymethylfurfural, askorbik asit ve renk), antioksidan kapasitesi (DPPH,
FRAP, CUPRAC), toplam fenolik bileşik içeriği ve duyusal özellikler (renk,
görünüş, koku, tat, kıvam ve genel kabul edilebilirlik) bakımından incelenmiştir.
‘Bayrampaşa’ çeşidinden üretilen reçellerde a
değerinin en yüksek olduğu ve dondurulmuş enginara göre 26 kat fazla olduğu
belirlenmiştir. ‘Sakız’ ve ‘İthal’ enginardan üretilen reçellerin askorbik asit
değerlerinin daha yüksek olduğu buna göre bu çeşitlerin reçel üretimi sırasında
askorbik asit kaybına karşı daha dirençli oldukları belirlenmiştir. Reçel
üretimi sonrasında antioksidan içeriğinde meydana gelen %79,25 oranındaki
azalmaya karşın CUPRAC metoduna göre ‘Bayrampaşa’ çeşidinden üretilen reçel
örneklerinin en yüksek antioksidan değerine sahip olduğu gözlemlenmiştir. Renk
özellikleri bakımından en iyi değerlere sahip örneklerin ‘İthal’ enginardan
üretilen reçeller olduğu tespit edilmiştir. Sonuç olarak iyi renk özelliklerine
ve yüksek antioksidan içeriğine sahip enginar reçellerinin üretilmesi açısından
‘Bayrampaşa’ çeşidinin uygun olacağı belirlenmiştir. 

References

  • Anonymous. 2006. Turkish Food Codex – Regulations for jams. jellies. marmalades and sweetened chestnut purée. Official Gazette 26392.
  • Association of Analytical Communities – AOAC. 1980. Solids (soluble) in fruits and fruit products: 932.12. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1996. Solids (soluble) in fruits and fruit products: 962.19. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1984. Official methods of analysis: sugar and sugar products: 968.28. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1983. Official methods of analysis: HMF in honey. Spectrophotometric method: 980.23. Rockville: AOAC International.
  • Apak. R.. Güçlü. K.. Özyürek. M.. Karademir. S.E.. & Altun. M. 2005. Total antioxidant capacity assay of human serum using copper (II)-neocuproine as chromogenic oxidant: The CUPRAC method. Free Radical Research 39: 949-961.
  • Bakirci. S.. Dagdemir. E.. Boran. O.S.. & Hayaloglu. A.A. 2016. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yoğurt.  International Journal of Food Science & Technology 52:180-187.
  • Basu. S.. and Shivhare. U.S. 2010. Rheological. texural. micro-structural and sensory properties of mango jam. Journal of Food Engineering 100:357-365.
  • Basu. S.. Shivhare. U.S.. Singh. T.V.. & Beniwal. V.S. 2011. Rheological. textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105:503-512.
  • Beta. T.. Nam. S.. Dexter. J.E.. & Sapirstein. H.D. 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82:390-393.
  • Benzie. I.F.F.. & Strain. J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry 239:70-76.
  • Bilişli. A. 1998. Reçel ve Benzeri Ürünler Teknolojisi. Tav Yayınları. Yalova.
  • Cemeroğlu. B.. & Acar. J. 1986. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayın No:6. Sanem Matbacılık. Ankara.
  • Cemeroğlu. B.. Yemenicioğlu. A.. Özkan. M. 2001. Meyve ve Sebzelerin Bileşimi. Soğukta Depolanmaları (1). Gıda. 24(3):21-25.
  • Cemeroğlu. B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları. No: 34. Ankara.
  • Ciancolini. A.. Alignan. M.. Pagnotta. M.A.. Miquel. J.. Vilarem. G.. & Crino. P. 2013. Morphological characterization. biomass and pharmaceutical compounds in Italian globe artichoke genotypes. Industrial Crops and Products 49: 326-333.
  • Dauthy. M.E. 1995. Fruit and Vegetable Processing. Food and Agriculture Organization of the United Nations. Rome.
  • Eser. B. 2002. Enginar Yetiştiriciliği. Retrieved from: www.agr.ege.edu.tr [15.07.2019]
  • Frankel. E.N. 2007. Antioxidants in Food and Biology. Facts and Fiction. The Oily Press. Bridgwater.
  • Gülpek. N.. & Basoglu. F. 1989. Taze ve dondurularak muhafaza edilmis çilek kullanılarak yapılan reçellerin kalitesi üzerine bir araştırma. Gıda 14:121-128. Retrieved from: http://dergipark.org.tr/gida/issue/6875/92053 [15.07.2019]
  • Igual. M.. Contreras. C.. & Martinez-Navarrete. N. 2014. Colour and rheological properties of non-conventional grapefruit jams: Instrumental and sensory measurement. LWT-Food Science and Technology 56:200-206.
  • Jawaheer. B.. Goburdhun. D.. & Ruggoo. A. 2003. Effect of Processing and Storage of Guava Into Jam and Juice on the Ascorbic Acid Content. Plant Foods for Human Nutrition 58:1-12.
  • Jimènez-Escrig. A.. Dragsted. L.O.. Daneshvar. B.. Pulido. R.. & Saura-Clixto. F. 2003. In Vitro Antioxidant Activities of Edible Artichoke (Cynara scolymus L.) and Effect on Biomarkers of Antioxidants in Rats. Journal of Agricultural and Food Chemistry 51:5540-5545.
  • Kamiloglu. S.. Pasli. A.A.. Ozcelik. B.. Van Camp. J.. & Capanoglu. E. 2015. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry 186: 74-82.
  • Katalinic. V.. Milos. M.. Kulisic. T.. & Jukic. M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry 94: 550–557.
  • Kirk. S.. & Sawyer. R. 1991. Pearson's composition and analysis of foods. Teddington. Middlesex.Lattanzio. V.. Kroon. P.A.. Linsalata. V. & Cardinali. A. 2009. Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods 1:131-144.
  • Lutz. M.. Henriquez. C. & Escobar. M. 2011. Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.). raw and cooked. Journal of Food Composition and Analysis. 24:49-54.
  • Muratore. G.. Restuccia. C.. Licciardello. F.. Lombardo. S.. Pandino. G. & Mauromicale. G. 2015. Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads. Innov Food Sci Emerg Technol 31:97-104.
  • Oroian. M. & Escriche. I. 2015. Antioxidants: Characterization. natural sources. extraction and analysis. Food Research International 74:10–36.
  • Rouphael. Y.. Bernardi. J.. Cardarelli. M.. Bernardo. L.. Kane. D.. Colla. G. & Lucini. L. 2016. Phenolic Compounds and Sesquiterpene Lactones Profile in Leaves of Nineteen Artichoke Cultivars. Journal of Agricultural and Food Chemistry 64:8540-8548.
  • Sahu. G. 2016. Studies on utilization of aonla fruit (Emblica Officinalis Syn.) for preparation of jam and preservation of aonla fruit products. Journal of Agriculture and Technology 3:48-55.
  • Shinvari. K.J. & Rao. P.S. 2018. Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Science and Technology 75:181-193.
  • Tamer. C.E. 2012. A research on raspberry and blackberry marmalades produced from different cultivars. Journal Food Processing and Preservation 36:74-80.
  • Vitali. D.. Vedrina Dragojevic. I.. & Sebecic. B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry 114: 1462–1469.
  • Wang. M.F.. Simon. J.E.. Aviles. I.F.. He. K.. Zheng. Q.Y.. & Tadmor. Y. 2003. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). Journal of Agricultural and Food Chemistry 51:601–608.
  • Wolf. B. (2016). Confectionery and Sugar-Based Foods. [Online]. Reference Module in Food Science. Retrieved from: https://www.sciencedirect.com/science/article/pii/B9780081005965034521 [15.07.2019].
  • Zhang. D.. & Hamauzu. Y. 2004. Phenolics. ascorbic acid. carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88: 503-509.

Determination of Physicochemical Properties and Antioxidant Capacity of Artichoke (Cynara cardunculus var. Scolymus L.) Jam Produced from Different Cultivars

Year 2020, Volume: 17 Issue: 2, 191 - 202, 27.05.2020
https://doi.org/10.33462/jotaf.621277

Abstract

Artichoke jam was prepared from three cultivars; ‘Bayrampaşa’, ‘Sakız’ and
‘Imported’ (Cypriot). Jams were analyzed for physicochemical properties (total
dry matter, total soluble solids (°Brix), pH, total acidity, reducing sugars
(%), total sugars (%), hydroxymethylfurfural, ascorbic acid and color),
antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory
properties (color, appearance, odor, taste, consistency and overall
acceptability). The cultivar ‘Bayrampaşa’ showed the highest a value, and it showed increment 26
times by processing the artichoke into jam. ‘Imported’ and ‘Sakız’ cultivars
were determined as more resistant with regard to ascorbic acid deterioration.
Only the ‘Bayrampaşa’ cultivar showed the highest total antioxidant capacity,
measured by CUPRAC method, even 79.25% reduction determined after jam making
compared to frozen artichoke. Jam produced from ‘Imported’ (Cypriot) artichoke
had significantly better color. Hereby, to achieve a good colored artichoke jam
with high antioxidant capacity, the industry should consider using ‘Bayrampaşa’
cultivar.

References

  • Anonymous. 2006. Turkish Food Codex – Regulations for jams. jellies. marmalades and sweetened chestnut purée. Official Gazette 26392.
  • Association of Analytical Communities – AOAC. 1980. Solids (soluble) in fruits and fruit products: 932.12. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1996. Solids (soluble) in fruits and fruit products: 962.19. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1984. Official methods of analysis: sugar and sugar products: 968.28. Rockville: AOAC International.
  • Association of Analytical Communities – AOAC. 1983. Official methods of analysis: HMF in honey. Spectrophotometric method: 980.23. Rockville: AOAC International.
  • Apak. R.. Güçlü. K.. Özyürek. M.. Karademir. S.E.. & Altun. M. 2005. Total antioxidant capacity assay of human serum using copper (II)-neocuproine as chromogenic oxidant: The CUPRAC method. Free Radical Research 39: 949-961.
  • Bakirci. S.. Dagdemir. E.. Boran. O.S.. & Hayaloglu. A.A. 2016. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yoğurt.  International Journal of Food Science & Technology 52:180-187.
  • Basu. S.. and Shivhare. U.S. 2010. Rheological. texural. micro-structural and sensory properties of mango jam. Journal of Food Engineering 100:357-365.
  • Basu. S.. Shivhare. U.S.. Singh. T.V.. & Beniwal. V.S. 2011. Rheological. textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105:503-512.
  • Beta. T.. Nam. S.. Dexter. J.E.. & Sapirstein. H.D. 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82:390-393.
  • Benzie. I.F.F.. & Strain. J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry 239:70-76.
  • Bilişli. A. 1998. Reçel ve Benzeri Ürünler Teknolojisi. Tav Yayınları. Yalova.
  • Cemeroğlu. B.. & Acar. J. 1986. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayın No:6. Sanem Matbacılık. Ankara.
  • Cemeroğlu. B.. Yemenicioğlu. A.. Özkan. M. 2001. Meyve ve Sebzelerin Bileşimi. Soğukta Depolanmaları (1). Gıda. 24(3):21-25.
  • Cemeroğlu. B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları. No: 34. Ankara.
  • Ciancolini. A.. Alignan. M.. Pagnotta. M.A.. Miquel. J.. Vilarem. G.. & Crino. P. 2013. Morphological characterization. biomass and pharmaceutical compounds in Italian globe artichoke genotypes. Industrial Crops and Products 49: 326-333.
  • Dauthy. M.E. 1995. Fruit and Vegetable Processing. Food and Agriculture Organization of the United Nations. Rome.
  • Eser. B. 2002. Enginar Yetiştiriciliği. Retrieved from: www.agr.ege.edu.tr [15.07.2019]
  • Frankel. E.N. 2007. Antioxidants in Food and Biology. Facts and Fiction. The Oily Press. Bridgwater.
  • Gülpek. N.. & Basoglu. F. 1989. Taze ve dondurularak muhafaza edilmis çilek kullanılarak yapılan reçellerin kalitesi üzerine bir araştırma. Gıda 14:121-128. Retrieved from: http://dergipark.org.tr/gida/issue/6875/92053 [15.07.2019]
  • Igual. M.. Contreras. C.. & Martinez-Navarrete. N. 2014. Colour and rheological properties of non-conventional grapefruit jams: Instrumental and sensory measurement. LWT-Food Science and Technology 56:200-206.
  • Jawaheer. B.. Goburdhun. D.. & Ruggoo. A. 2003. Effect of Processing and Storage of Guava Into Jam and Juice on the Ascorbic Acid Content. Plant Foods for Human Nutrition 58:1-12.
  • Jimènez-Escrig. A.. Dragsted. L.O.. Daneshvar. B.. Pulido. R.. & Saura-Clixto. F. 2003. In Vitro Antioxidant Activities of Edible Artichoke (Cynara scolymus L.) and Effect on Biomarkers of Antioxidants in Rats. Journal of Agricultural and Food Chemistry 51:5540-5545.
  • Kamiloglu. S.. Pasli. A.A.. Ozcelik. B.. Van Camp. J.. & Capanoglu. E. 2015. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry 186: 74-82.
  • Katalinic. V.. Milos. M.. Kulisic. T.. & Jukic. M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry 94: 550–557.
  • Kirk. S.. & Sawyer. R. 1991. Pearson's composition and analysis of foods. Teddington. Middlesex.Lattanzio. V.. Kroon. P.A.. Linsalata. V. & Cardinali. A. 2009. Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods 1:131-144.
  • Lutz. M.. Henriquez. C. & Escobar. M. 2011. Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.). raw and cooked. Journal of Food Composition and Analysis. 24:49-54.
  • Muratore. G.. Restuccia. C.. Licciardello. F.. Lombardo. S.. Pandino. G. & Mauromicale. G. 2015. Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads. Innov Food Sci Emerg Technol 31:97-104.
  • Oroian. M. & Escriche. I. 2015. Antioxidants: Characterization. natural sources. extraction and analysis. Food Research International 74:10–36.
  • Rouphael. Y.. Bernardi. J.. Cardarelli. M.. Bernardo. L.. Kane. D.. Colla. G. & Lucini. L. 2016. Phenolic Compounds and Sesquiterpene Lactones Profile in Leaves of Nineteen Artichoke Cultivars. Journal of Agricultural and Food Chemistry 64:8540-8548.
  • Sahu. G. 2016. Studies on utilization of aonla fruit (Emblica Officinalis Syn.) for preparation of jam and preservation of aonla fruit products. Journal of Agriculture and Technology 3:48-55.
  • Shinvari. K.J. & Rao. P.S. 2018. Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Science and Technology 75:181-193.
  • Tamer. C.E. 2012. A research on raspberry and blackberry marmalades produced from different cultivars. Journal Food Processing and Preservation 36:74-80.
  • Vitali. D.. Vedrina Dragojevic. I.. & Sebecic. B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry 114: 1462–1469.
  • Wang. M.F.. Simon. J.E.. Aviles. I.F.. He. K.. Zheng. Q.Y.. & Tadmor. Y. 2003. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). Journal of Agricultural and Food Chemistry 51:601–608.
  • Wolf. B. (2016). Confectionery and Sugar-Based Foods. [Online]. Reference Module in Food Science. Retrieved from: https://www.sciencedirect.com/science/article/pii/B9780081005965034521 [15.07.2019].
  • Zhang. D.. & Hamauzu. Y. 2004. Phenolics. ascorbic acid. carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88: 503-509.
There are 37 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Feride Durmuş 0000-0002-6431-1428

Gülşah Özcan Sinir 0000-0003-3954-0058

Kubra Gizem Şahin 0000-0003-0298-0615

Ömer Utku Çopur 0000-0002-1951-7937

Publication Date May 27, 2020
Submission Date September 20, 2019
Acceptance Date December 25, 2019
Published in Issue Year 2020 Volume: 17 Issue: 2

Cite

APA Durmuş, F., Özcan Sinir, G., Şahin, K. G., Çopur, Ö. U. (2020). Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 17(2), 191-202. https://doi.org/10.33462/jotaf.621277
AMA Durmuş F, Özcan Sinir G, Şahin KG, Çopur ÖU. Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. JOTAF. May 2020;17(2):191-202. doi:10.33462/jotaf.621277
Chicago Durmuş, Feride, Gülşah Özcan Sinir, Kubra Gizem Şahin, and Ömer Utku Çopur. “Farklı Çeşitlerden Üretilen Enginar (Cynara Cardunculus Var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri Ve Antioksidan Kapasitesinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 17, no. 2 (May 2020): 191-202. https://doi.org/10.33462/jotaf.621277.
EndNote Durmuş F, Özcan Sinir G, Şahin KG, Çopur ÖU (May 1, 2020) Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi 17 2 191–202.
IEEE F. Durmuş, G. Özcan Sinir, K. G. Şahin, and Ö. U. Çopur, “Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi”, JOTAF, vol. 17, no. 2, pp. 191–202, 2020, doi: 10.33462/jotaf.621277.
ISNAD Durmuş, Feride et al. “Farklı Çeşitlerden Üretilen Enginar (Cynara Cardunculus Var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri Ve Antioksidan Kapasitesinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 17/2 (May 2020), 191-202. https://doi.org/10.33462/jotaf.621277.
JAMA Durmuş F, Özcan Sinir G, Şahin KG, Çopur ÖU. Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. JOTAF. 2020;17:191–202.
MLA Durmuş, Feride et al. “Farklı Çeşitlerden Üretilen Enginar (Cynara Cardunculus Var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri Ve Antioksidan Kapasitesinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 17, no. 2, 2020, pp. 191-02, doi:10.33462/jotaf.621277.
Vancouver Durmuş F, Özcan Sinir G, Şahin KG, Çopur ÖU. Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. JOTAF. 2020;17(2):191-202.