Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.7, 2022 (SCI-Expanded)
This study aimed to produce three types of pestil samples (stevia added, sucrose added, and without a sweetener) using the Cornelian cherry (Cornus mas L.) fruit and determine changes in the antioxidant properties and aromatic profile during the three months of storage at 20 +/- 2 degrees C. For this purpose, the lyophilized pestil samples were analyzed in terms of DPPH radical scavenging activity, total phenolic content, total anthocyanin content, aromatic components, phenolic, and anthocyanin profiles. The aromatic, phenolic, and anthocyanin profiles were determined by GC-MS and HPLC, respectively. The samples' total phenolic content varied between 305.54 mu g GAE/mg and 489.66 mu g GAE/mg. The total monomeric anthocyanin content decreased in all samples during the storage period. The lowest total monomeric anthocyanin content was 41.21 mg Cy-3-Gal/100 g in the third month of storage in the control group, while the highest content (228.49 mg Cy-3-Gal/100 g) belonged to the sucrose-added pestil group. Pestil samples had DPPH radical scavenging activity values between 8.35 mu g/ml and 148.49 mu g/ml as IC50. In general, the increase in storage time decreased antioxidant activity in all pestil types. It is remarkable that all pestil samples showed antioxidant activity in the first month of storage at a level of standard antioxidants (Trolox, alpha-Tocopherol, BHA, and BHT). The predominant phenolic compound in Cornelian cherry pestil samples was chlorogenic acid, while the predominant anthocyanin was cyanidin-3-O-galactoside. The aromatic profile data showed that alcohols were the dominant group regarding the number of volatiles. However, the major aromatic component in the pestil samples was an aldehyde, 5-(hydroxymethyl)furfural. The results demonstrated that Cornelian cherry pestil exhibited high antioxidant activity and was a rich source of phenolic compounds and anthocyanins. In light of the data obtained from this study, it is concluded that Cornelian cherry pestil with or without a sweetener may be a good option as a functional food that can replace traditional confectionery. Novelty impact statement This research is the first to investigate the changes in the phenolic and aroma profiles of Cornelian cherry pestil samples prepared with the addition of sucrose and stevia over three months. The predominant phenolic compound was chlorogenic acid, while the major aromatic compound was 5-(hydroxymethyl)furfural in all pestil groups. Additionally, the storage period significantly affected phenolic content, total anthocyanin content, and DPPH radical scavenging activity of pestil samples.