Farklı tatlandırıcı ilavesiyle üretilen kızılcık pestillerinin antioksidan kapasitesi fenolik madde ve aroma profili

HACER ÜNVER

Farklı tatlandırıcı ilavesiyle üretilen kızılcık pestillerinin antioksidan kapasitesi fenolik madde ve aroma profili

Thesis Type: Postgraduate

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

Approval Date: 2019

Thesis Language: Turkish

Student: HACER ÜNVER

Supervisor: Memnune Şengül

Open Archive Collection: AVESIS Open Access Collection

Abstract:

In this study, three different pestil were produced from cornelian cherry fruit. The first cornelian cherry pestil was produced without sweetener, the others were produced with the addition of saccharose and stevia. These cornelian cherry pestil were dried at room temperature and stored in room conditions (20±2℃) for 3 months. In the pestil of cornelian cherry some physical and chemical properties, total phenolic content, total monomeric anthocyanin, phenolic compound and aroma profile and antioxidant capacity were determined during the storage. At the beginning of storage in fresh cornelian cherry pestil, was determined between total dry matter 83,35-86,19%, ash 2,24-3,40%, pH 2,98-3,04, titratable acidity 0,75-1,25%, reducing sugar 37,13-46,23 g/100 g, saccharose 3,02-24,35 g/100 g, total sugar 41,09-70,58%, total phenolic content 360,05-429,66 µg GAE/mg, total monomeric anthocyanin 185,50-228,49 mg/100 g. Antioxidant activity; DPPH. radical scavenging activity was determined in terms of IC50 as 14,92-16,70 µg/ml, ABTS+. assay was indicated in terms of IC50 as 45,34-75,82 µg/ml. Pestil samples color values was measured between 27,67-27,97 for L value, a value 9,07-14,27, b value 3,17-4,50. C* value was 9,61-34,75, H° value was 17,42-19,39. The main phenolic compound and anthocyanin in pestil of cornelian cherry were established chlorogenic acid and cyanidin-3-galactoside respectively. Aroma profile analysis showed that HMF was the main compound in pestil. The storage period was found statistically significant on total dry matter, pH, titratable acidity, reducing sugar, saccharose, total sugar, phenolic content, monomeric anthocyanin, antioxidant activity (DPPH. method) (p<0,01) and total ash, antioxidant activity (TEAC method) (p<0,05). The results of in this study showed that cornelian cherry pestil were extremely rich source of phenolic compounds and antioxidant activity and it can be used as functional food.