Depolamanın ayva reçelinin bazı kimyasal ve fiziksel özellikleri ile antioksidan aktivitesi üzerine etkisi

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Thesis Type: Postgraduate

Institution Of The Thesis: Ataturk University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Turkey

Approval Date: 2007

Thesis Language: Turkish

Student: MELEK ZOR

Supervisor: Memnune Şengül

Open Archive Collection: AVESIS Open Access Collection

Abstract:

In this study, antioxidant activities, total phenolic contents and some physical and chemical properties of quince fruit and quince jam were searched. Jam samples had been stored in glass jar and plastic case at 4±2 ?C and 20±2 ?C for 6 months. Analizes were done at 0, 3rd and 6th mounths. It was demonstrated that the dry matter was 17.11%, soluble solid was 14%, protein was 0.77%, ash was 0.42%, titratable acidity was 0.74%, total sugar was 9.52%, sucrose was 1.29%, reducing sugar was 8.23%, vitamin C was 11.81 mg/100 g, colour (L, a, b) was 74.85, -2.32, 38.53, total phenolic content was 15.69 ?g GAE/mg and antioxidant activity was 20% in quince fruit.The storage temperature had important effect (P<0.01) on dry matter, soluble solid and titratable acidity while package type variation was found effective significantly on soluble solid, protein, vitamin C, reducing sugar, sucrose, total sugar content, it was observed that it had important effect (P<0.05) on dry matter content stastically. Storage period variation had a great importance (P<0.01) on dry substance, soluble solid, pH, titratable acidity, vitamin C, reducing sugar and it had significant effect (P<0.05) on total sugar content.In conclusion, it was found that quince fruit had both phenolic substance and antioxidant activity. It is essential that to protect the investigated parameters quince fruit should be stored at 4±2 ?C in glass jar.Keywords: Quince (Cydonia oblonga Miller), jam, total phenolic content, antioxidant activity