Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2023, Cilt: 10 Sayı: 2, 125 - 134, 30.06.2023
https://doi.org/10.17350/HJSE19030000299

Öz

Kaynakça

  • 1. Shahidi F, Varatharajan V, Oh WY, Peng H. Phenolic compounds in agri-food by-products, their bioavailability and health effects. Journal of Food Bioactive 5 (2019) 57-119.
  • 2. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology 36 (2001) 703-725.
  • 3. Akar Z, Demir Ç, Alkan O, Can Z, Akar B. LC–MS/MS and RP– HPLC–UV analysis and antioxidant activities of Arum italicum Miller edible and nonedible tuber parts. Journal of Anatolian Environmental and Animal Sciences 6 (2021) 294-301.
  • 4. Tsao R, Yang R. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography A 1018 (2003) 29-40.
  • 5. Özer CO, Var GB, Demir Özer E. Effects of extraction conditions on antioxidant activity and total phenolic content of pomegranate (Punica granatum) flower extracts. KSU Journal of Agriculture and Nature 24 (2021) 915-920.
  • 6. Melgarejo-Sánchez P, Núñez-Gómez D, Martínez-Nicolás JJ, Hernández F, Legua P, Melgarejo P. Pomegranate variety and pomegranate plant part, relevance from bioactive point of view: a review. Bioresour Bioprocess 8 (2021) 1-29.
  • 7. Ekşi A, Özhamamci İ. Chemical composition and guide values of pomegranate juice, GIDA/The Journal of Food 34 (2009), 265-270.
  • 8. da Silva JAT, Rana TS, Narzary D, Verma N, Meshram DT, Ranade SA. Pomegranate biology and biotechnology: A review. Scientia Horticulturae 160 (2013) 85-107.
  • 9. Baysal T, Taştan Ö. Nar sağlıkta yıldız, in: Akçiçek, E., Kayalar H., Ötleş S., (Eds). Nar ürünleri ve üretimi. Gece Kitaplığı, İzmir, pp. 90-110, 2009.
  • 10. Kavousi P, Mirhosseini H, Ghazali H, Ariffin AA. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chemistry 182 (2015) 164-170.
  • 11. İncedayi B. Assessment of antioxidant properties and in-vitro bioaccessibility of some pomegranate products. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 23(1) (2021) 96-110.
  • 12. Kamış YE, Akar B, Baltacı C. Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets. Turkish Journal of Analytical Chemistry 4(2) (2022). 67-75.
  • 13. Turkmen, FU, Takci HM, Saglam H, Sekeroglu N. Investigation of some quality parameters of pomegranate, sumac and unripe grape sour products from Kilis markets. Quality Assurance and Safety of Crops and Foods, 11(1) (2019) 61-71.
  • 14. Anonymous, Türk Standartlar Enstitüsü Nar Ekşisi Tebliği. Türk Standartlar Enstitüsü Ankara, 2016.
  • 15. Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray dried watermelon powders. Chemical Engineering and Processing: Process Intensification. 46 (2007) 386–392.
  • 16. Tosun, İ., 1991. Standardı Olan Bazı Reçel Çeşitlerinin Bileşimi Üzerine Araştırmalar, Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 1991.
  • 17. Cevik M, Tezcan D, Sabancı S, Icier F. Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation, Turkey. Academic Food Journal /Akademik Gıda 14 (2016) 322-332.
  • 18. Anonymous, Çay-rutubet tayini. Türk Standartları Enstitüsü Ankara, 1990.
  • 19. Anonymous, Meyve ve sebze ürünleri- titrasyon asitliği tayini. Türk Standartları Enstitüsü. Ankara, 2002.
  • 20. Anonymous, Meyve ve sebze ürünleri- 5- hidroksimetilfurfural (5- hmf) içeriğinin tayini. Türk Standartları Enstitüsü, Ankara, 2002.
  • 21. Baltacı C, Ilyasoglu H, Gundogdu A, Ucuncu O. Investigation of hydroxymethylfurfural formation in herle. International Journal of Food Properties 19 (2016) 2761-2768
  • 22. IHC, 2009. International Honey Commission. (http://www. ihcplatform.net/ihcmethods2009.pdf. Retrieved June 10, 2021).
  • 23. Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28 (1995) 25-30.
  • 24. Ahmed D, Khan MM, Saeed R. Comparative analysis of phenolics, flavonoids, and antioxidant and antibacterial potential of methanolic, hexanic and aqueous extracts from Adiantum caudatum leaves. Antioxidants 4(2), 2015, 394-409.
  • 25. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237.
  • 26. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: The FRAP assay. Analytical Biochemistry 239 (1996) 70-76.
  • 27. Kasangana PB, Haddad PS, Stevanovic T. Study of polyphenol content and antioxidant capacity of Myrianthus arboreus (Cecropiaceae) root bark extracts. Antioxidants 4 (2015) 410-426.
  • 28. Singleton V., Slinkard K. Total phenol analysis: automation and comparison with manual method, American Society for Enology and Viticulture 28 (1977) 49-55.
  • 29. Francis FJ. Quality as influenced by color. Food Quality and Preference 6 (1995) 149-155.
  • 30. Lasekan O, Ng S, Azeez S, Shittu R, Teoh L, Gholivand S., Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation 41 (2017) e12940.
  • 31. Zaouay F, Mena P, Garcia-Viguera C, Mars M. Antioxidant activity and physico-chemical properties of ind crops prod Tunisian grown pomegranate (Punica granatum L.) Cultivars. Industrial Crops and Products 40 (2012) 81-89.
  • 32. Yilmaz Y, Çelik I, Isik F. Mineral composition and total phenolic content of pomegranate molasses. Journal of Agriculture, Environment and Food Sciences 5 (2007) 102-104.
  • 33. Abbas KA, Abdulkarim SM, Saleh AM, Ebrahimian M. Suitability of viscosity measurement methods for liquid food variety and applicability in food industry-a review. Journal of Agriculture, Environment and Food Sciences 8 (2010)100-107.
  • 34. Lister G, Tonsor GT, Brix M, Schroeder TC, Yang C. Food values applied to livestock products. Journal of Food Products Marketing 23 (2017) 326-341.
  • 35. Sadler GD, Murphy PA. pH and titratable acidity. In: Nielsen SS (Ed.). Food analysis. Springer, Boston, pp. 219-238, 2010.
  • 36. Poyrazoğlu E, Gökmen V, Artιk N, Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis 15 (2002) 567- 575.
  • 37. Martins SI, Jongen WM, Van Boekel MA. A review of maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology 11 (2000) 364-373.
  • 38. Delgado-Andrade C, Seiquer I, Haro A, Castellano R, Navarro MP. Development of the maillard reaction in foods cooked by different techniques. intake of maillard-derived compounds. Food Chemistry 122 (2010) 145-153.
  • 39. Baltacı C, Akşit Z. Validation of HPLC method for the determination of 5- hydroxymethylfurfural in pestil, köme, jam, marmalade and pekmez. Hittite Journal of Science and Engineering, 3 (2016) 91-97.
  • 40. Lee CH, Chen KT, Lin JA, Chen YT, Chen YA, Wu JT, Hsieh CW. Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods, Trends in Food Science and Technology 93 (2019) 271-280.
  • 41. Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D, International Multidimensional Authenticity Specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration. Journal of Agricultural and Food Chemistry 57 (2009) 2550-2557.
  • 42. Nuncio‐Jáuregui N, Calín‐Sánchez Á, Hernández F, Carbonell‐ Barrachina ÁA, Pomegranate juice adulteration by addition of grape or peach juices. Journal of the Science of Food and Agriculture 94 (2014) 646-655.
  • 43. Mousavinejad G, Emam-Djomeh Z, Rezaei K, Khodaparast MHH. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chemistry 115 (2009) 1274-1278.
  • 44. Johanningsmeier SD, Harris GK. Pomegranate as a functional food and nutraceutical source. Annual Review of Food Science and Technology 2 (2011) 181-201.

Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties

Yıl 2023, Cilt: 10 Sayı: 2, 125 - 134, 30.06.2023
https://doi.org/10.17350/HJSE19030000299

Öz

In this study, the physicochemical properties and antioxidant activities of the commercially produced 15 pomegranate sour samples and one control sample were determined and their compliance with the TS 12720 (traditional sour pomegranate concentrate standard) was evaluated. Antioxidant activity values of pomegranate sours extracts were determined using 6 different methods. The samples had strong antioxidant capacity, except for N10 and N15. In addition, glucose, fructose, sucrose, HMF and acidity measurements of the same samples did not show compatibility with TS 12720. The pH values of the samples of N7, N8, N10, N11, N14 and N15 were not in accordance with the standard values (2.4-4.0) The titratable acidity values measured in samples of N1, N3, N4, N6, N10, N13, N15 were below the value (>6.0% (m/m)) in the standard. While the brix values of the samples were measured between 59.20-75.70, the brix values of the N12, N13 and N14 samples were determined below the standard brix value (>68%). The highest HMF value of the samples were determined as 8117.66. According to TSE 12720, the HMF content should be not exceed 50 mg/kg. However, the HMF values of the samples were detected above the maximum limit value except for N8 and N16.

Kaynakça

  • 1. Shahidi F, Varatharajan V, Oh WY, Peng H. Phenolic compounds in agri-food by-products, their bioavailability and health effects. Journal of Food Bioactive 5 (2019) 57-119.
  • 2. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology 36 (2001) 703-725.
  • 3. Akar Z, Demir Ç, Alkan O, Can Z, Akar B. LC–MS/MS and RP– HPLC–UV analysis and antioxidant activities of Arum italicum Miller edible and nonedible tuber parts. Journal of Anatolian Environmental and Animal Sciences 6 (2021) 294-301.
  • 4. Tsao R, Yang R. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography A 1018 (2003) 29-40.
  • 5. Özer CO, Var GB, Demir Özer E. Effects of extraction conditions on antioxidant activity and total phenolic content of pomegranate (Punica granatum) flower extracts. KSU Journal of Agriculture and Nature 24 (2021) 915-920.
  • 6. Melgarejo-Sánchez P, Núñez-Gómez D, Martínez-Nicolás JJ, Hernández F, Legua P, Melgarejo P. Pomegranate variety and pomegranate plant part, relevance from bioactive point of view: a review. Bioresour Bioprocess 8 (2021) 1-29.
  • 7. Ekşi A, Özhamamci İ. Chemical composition and guide values of pomegranate juice, GIDA/The Journal of Food 34 (2009), 265-270.
  • 8. da Silva JAT, Rana TS, Narzary D, Verma N, Meshram DT, Ranade SA. Pomegranate biology and biotechnology: A review. Scientia Horticulturae 160 (2013) 85-107.
  • 9. Baysal T, Taştan Ö. Nar sağlıkta yıldız, in: Akçiçek, E., Kayalar H., Ötleş S., (Eds). Nar ürünleri ve üretimi. Gece Kitaplığı, İzmir, pp. 90-110, 2009.
  • 10. Kavousi P, Mirhosseini H, Ghazali H, Ariffin AA. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chemistry 182 (2015) 164-170.
  • 11. İncedayi B. Assessment of antioxidant properties and in-vitro bioaccessibility of some pomegranate products. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 23(1) (2021) 96-110.
  • 12. Kamış YE, Akar B, Baltacı C. Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets. Turkish Journal of Analytical Chemistry 4(2) (2022). 67-75.
  • 13. Turkmen, FU, Takci HM, Saglam H, Sekeroglu N. Investigation of some quality parameters of pomegranate, sumac and unripe grape sour products from Kilis markets. Quality Assurance and Safety of Crops and Foods, 11(1) (2019) 61-71.
  • 14. Anonymous, Türk Standartlar Enstitüsü Nar Ekşisi Tebliği. Türk Standartlar Enstitüsü Ankara, 2016.
  • 15. Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray dried watermelon powders. Chemical Engineering and Processing: Process Intensification. 46 (2007) 386–392.
  • 16. Tosun, İ., 1991. Standardı Olan Bazı Reçel Çeşitlerinin Bileşimi Üzerine Araştırmalar, Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 1991.
  • 17. Cevik M, Tezcan D, Sabancı S, Icier F. Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation, Turkey. Academic Food Journal /Akademik Gıda 14 (2016) 322-332.
  • 18. Anonymous, Çay-rutubet tayini. Türk Standartları Enstitüsü Ankara, 1990.
  • 19. Anonymous, Meyve ve sebze ürünleri- titrasyon asitliği tayini. Türk Standartları Enstitüsü. Ankara, 2002.
  • 20. Anonymous, Meyve ve sebze ürünleri- 5- hidroksimetilfurfural (5- hmf) içeriğinin tayini. Türk Standartları Enstitüsü, Ankara, 2002.
  • 21. Baltacı C, Ilyasoglu H, Gundogdu A, Ucuncu O. Investigation of hydroxymethylfurfural formation in herle. International Journal of Food Properties 19 (2016) 2761-2768
  • 22. IHC, 2009. International Honey Commission. (http://www. ihcplatform.net/ihcmethods2009.pdf. Retrieved June 10, 2021).
  • 23. Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28 (1995) 25-30.
  • 24. Ahmed D, Khan MM, Saeed R. Comparative analysis of phenolics, flavonoids, and antioxidant and antibacterial potential of methanolic, hexanic and aqueous extracts from Adiantum caudatum leaves. Antioxidants 4(2), 2015, 394-409.
  • 25. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237.
  • 26. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: The FRAP assay. Analytical Biochemistry 239 (1996) 70-76.
  • 27. Kasangana PB, Haddad PS, Stevanovic T. Study of polyphenol content and antioxidant capacity of Myrianthus arboreus (Cecropiaceae) root bark extracts. Antioxidants 4 (2015) 410-426.
  • 28. Singleton V., Slinkard K. Total phenol analysis: automation and comparison with manual method, American Society for Enology and Viticulture 28 (1977) 49-55.
  • 29. Francis FJ. Quality as influenced by color. Food Quality and Preference 6 (1995) 149-155.
  • 30. Lasekan O, Ng S, Azeez S, Shittu R, Teoh L, Gholivand S., Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation 41 (2017) e12940.
  • 31. Zaouay F, Mena P, Garcia-Viguera C, Mars M. Antioxidant activity and physico-chemical properties of ind crops prod Tunisian grown pomegranate (Punica granatum L.) Cultivars. Industrial Crops and Products 40 (2012) 81-89.
  • 32. Yilmaz Y, Çelik I, Isik F. Mineral composition and total phenolic content of pomegranate molasses. Journal of Agriculture, Environment and Food Sciences 5 (2007) 102-104.
  • 33. Abbas KA, Abdulkarim SM, Saleh AM, Ebrahimian M. Suitability of viscosity measurement methods for liquid food variety and applicability in food industry-a review. Journal of Agriculture, Environment and Food Sciences 8 (2010)100-107.
  • 34. Lister G, Tonsor GT, Brix M, Schroeder TC, Yang C. Food values applied to livestock products. Journal of Food Products Marketing 23 (2017) 326-341.
  • 35. Sadler GD, Murphy PA. pH and titratable acidity. In: Nielsen SS (Ed.). Food analysis. Springer, Boston, pp. 219-238, 2010.
  • 36. Poyrazoğlu E, Gökmen V, Artιk N, Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis 15 (2002) 567- 575.
  • 37. Martins SI, Jongen WM, Van Boekel MA. A review of maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology 11 (2000) 364-373.
  • 38. Delgado-Andrade C, Seiquer I, Haro A, Castellano R, Navarro MP. Development of the maillard reaction in foods cooked by different techniques. intake of maillard-derived compounds. Food Chemistry 122 (2010) 145-153.
  • 39. Baltacı C, Akşit Z. Validation of HPLC method for the determination of 5- hydroxymethylfurfural in pestil, köme, jam, marmalade and pekmez. Hittite Journal of Science and Engineering, 3 (2016) 91-97.
  • 40. Lee CH, Chen KT, Lin JA, Chen YT, Chen YA, Wu JT, Hsieh CW. Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods, Trends in Food Science and Technology 93 (2019) 271-280.
  • 41. Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D, International Multidimensional Authenticity Specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration. Journal of Agricultural and Food Chemistry 57 (2009) 2550-2557.
  • 42. Nuncio‐Jáuregui N, Calín‐Sánchez Á, Hernández F, Carbonell‐ Barrachina ÁA, Pomegranate juice adulteration by addition of grape or peach juices. Journal of the Science of Food and Agriculture 94 (2014) 646-655.
  • 43. Mousavinejad G, Emam-Djomeh Z, Rezaei K, Khodaparast MHH. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chemistry 115 (2009) 1274-1278.
  • 44. Johanningsmeier SD, Harris GK. Pomegranate as a functional food and nutraceutical source. Annual Review of Food Science and Technology 2 (2011) 181-201.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Biyoteknolojisi
Bölüm Research Article
Yazarlar

Miraç Oğuz 0000-0003-2987-6957

Bülent Akar 0000-0002-1421-374X

Cemallettin Baltacı 0000-0002-4336-4002

Yayımlanma Tarihi 30 Haziran 2023
Gönderilme Tarihi 30 Kasım 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 10 Sayı: 2

Kaynak Göster

Vancouver Oğuz M, Akar B, Baltacı C. Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties. Hittite J Sci Eng. 2023;10(2):125-34.

Hittite Journal of Science and Engineering Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.