ÇÖREK OTU POSASININ MARMELAT YAPIMINDA DEĞERLENDİRİLMESİ: FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİ VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİLERİ

Year 2024, Volume: 49 Issue: 6, 1206 - 1217, 09.12.2024

Hasan Döver Ertürk Bekar , Senem Kamiloğlu Beştepe

https://doi.org/10.15237/gida.GD24085

Abstract

Bu çalışmada çörek otu posasının iki farklı reçete ile marmelada işlenmesi sonucunda toplam fenolik madde, toplam antioksidan kapasite ve bireysel fenolik bileşenlerin biyoerişilebilirliğinde meydana gelen değişimler in vitro sindirim modeli ile incelenmiştir. UPLC-ESI-MS/MS analizi, klorojenik asit, p-salisilik asit ve o-salisilik asidin hem çörek otu posasında hem de marmelatlarda ana fenolik bileşikler olduğunu ortaya koymuştur. Çörek otu posasının marmelada işlenmesi toplam fenolik madde içeriğinde, toplam antioksidan kapasitede ve tüm bireysel fenolik bileşiklerin konsantrasyonlarında istatistiksel olarak önemli düşüşlere neden olmuştur (P<0.05). Haşlama ön işleminin uygulandığı reçete ile hazırlanan marmelatlar duyusal değerlendirmede üstün bulunmakla birlikte, ön işlemsiz olarak hazırlanan marmelatlarda biyoerişilebilir fenolik bileşen seviyelerinin daha yüksek olduğu tespit edilmiştir. Sonuç olarak, bu çalışmada elde edilen bulgular; çörek otu posasının marmelat yapımında değerlendirilmesi ile sürdürülebilir atık yönetimine katkı sunulabileceğine dikkat çekmiştir.

Keywords

Nigella sativa L., gıda atıkları, in vitro sindirim, UPLC-ESI-MS/MS, klorojenik asit, salisilik asit

Supporting Institution

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

FLO-2024-1782

VALORIZATION OF BLACK CUMIN POMACE IN MARMALADE PRODUCTION: EFFECTS ON BIOACCESSIBILITY OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY

Abstract

In this study, the changes in the bioaccessibility of total phenolics, total antioxidant capacity, and individual phenolic compounds resulting from the use of black cumin pomace in marmalades prepared with two different recipes were examined using an in vitro digestion model. UPLC-ESI-MS/MS analysis revealed that chlorogenic acid, p-salicylic acid and o-salicylic acid were the main phenolic compounds present in both the black cumin pomace and the marmalades. Processing black cumin pomace into marmalade caused statistically significant reductions in total phenolic content, total antioxidant capacity, and levels of all individual phenolic compounds (P<0.05). While the marmalades prepared with the recipe that included a blanching pre-treatment were found to be superior in sensory evaluation, the marmalades prepared without pre-treatment had higher levels of bioaccessible phenolic compounds. Overall, the findings of this study highlight that utilizing black cumin pomace in marmalade production can contribute to sustainable waste management.

Keywords

Nigella sativa L., food waste, in vitro digestion, UPLC-ESI-MS/MS, chlorogenic acid, salicylic acid

Supporting Institution

Bursa Uludag University Scientific Research Projects Unit

Project Number

FLO-2024-1782

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