Kızılcık meyvesi ve marmelatının bazı kimyasal, fiziksel özellikleri ile antioksidan aktivitesi ve antosiyanin profilinin belirlenmesi

ZEYNEP ESER

Kızılcık meyvesi ve marmelatının bazı kimyasal, fiziksel özellikleri ile antioksidan aktivitesi ve antosiyanin profilinin belirlenmesi

Thesis Type: Postgraduate

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

Approval Date: 2010

Thesis Language: Turkish

Student: ZEYNEP ESER

Supervisor: Memnune Şengül

Open Archive Collection: AVESIS Open Access Collection

Abstract:

In this study, antioxidant activity, total phenolic contents, total anthocyanin, anthocyanin profiles and some physical and chemical properties of five types of cornelian cherry fruits (Cornus mas L.) and their marmalade were investigated. Marmalade samples had been stored in at 4±2°C and 20±2?C for 2 months. Analysis of marmalade samples at 0, 1td and 2th mounths were made. Dry matter (KM), water soluble solids (TSS), ash, pH, titratable acidity, total sugar, antioxidant activity, total phenolic content, total anthocyanin content, Peonidin-3- O-glucoside chloride, delfinidin chloride, cyanide-3-O-rutinozit chloride, color (L, a, b) of fruits were determined between 17.98-24.34%, 16:00-21:00%, 0.610-0.810%, 2.020-2.140, 2.630-3.210%, 8.640-15.24 g/100 ml, 84.68-94.17%, 652.9-1010 µg GAE/mg fresh weight, 239.2-342.2 mg/100ml, 2.820-8.600 mg/g, 4.200-12.37 mg/g, 6.830-11.59 mg /g, 22.80-32.68, +23 , 22 - +29.27, +8690 - +12.93, of sample respectively.The sample type and storage time variable was found effective significantly (P<0.01) on dry matter, soluble solid, ash, pH, titratable acidity, total sugar, antioxidant activities, total phenolic contents, total anthocyanin, colour (L, a, b) stastically. Storage time was found effective very significantly (P<0.01) on peonidin-3-O-glucoside chloride, delphinidin chloride, cyanidin-3-O-rutinoside chloride. The storage temperature found effective significantly (P<0.05) on soluble solid which found effective very significantly (P<0.01) on dry matter, total sugar, total phenolic contents and total anthocyanin. As a result, cornelian cherry fruits and cornelian cherry marmalades can be considered as a source of natural antioxidants because of anthocyanin and phenolic content.Keywords: Cranberry, marmalade, antioxidant activity, total phenolic content, total anthocyanin, anthocyanin profile.