The Effect of Functional Component Grape Seed Powder on the Bioactive, Physicochemical, and Sensory Properties of Wild Cornelian Cherry (Cornus mas L.) and Blackthorn (Prunus spinosa) Fruit Leathers

Year 2024, Volume: 28 Issue: 4, 720 - 727, 15.12.2024

Elif Çakır , Yüksel Bayram

https://doi.org/10.29050/harranziraat.1484629

Abstract

In this study, the aim was to produce functional fruit leathers using wild cornelian cherry and blackthorn enriched with grape seed powder added at different rates (0%, 1% and 10%). Some physicochemical, bioactive, color and sensory properties of the produced fruit leathers were investigated. According to the results for physicochemical features of fruit leathers, % ash amount was 1.68-2.00%, % dry matter was 82.75-91.03, protein amount was 3.52-5.71%, pH was 3.04-3.43. While dry matter values were statistically significant between samples, the fruit leather samples richest in terms of ash amount were cornelian cherry and blackthorn fruit leathers containing 10% grape seed powder. The highest protein values were determined for blackthorn fruit leather containing 10% grape seed powder. The total phenolic content of Cornelian cherry fruit leather samples was 90.7-1164.0 mg GAE/100 g, while blackthorn fruit leather samples contained 52.4-1545.6 mg GAE/100 g. Fruit leather samples were determined to have significant increases in antioxidant capacity. The highest antioxidant capacity was determined in blackthorn and cornelian cherry fruit leathers containing 10% grape seed powder with values of 1969.0 mg TE/100 g and 1463.3 mg TE/100 g according to the DPPH method and 7414.1 mg TE/100 g and 4982.4 mg TE/100 g according to the CUPRAC method, respectively. The phenolic content and antioxidant capacity of wild fruit leather significantly increased with the addition of grape seed powder. While grape seed powder added to the formulation thickened the samples, the redness of the cornelian cherry fruit leathers increased, while the blueness of blackthorn fruit leathers increased. In terms of sensory features, the general approval scores between fruit leathers were affected at a statistically significant level. The 10% grape seed proportion reduced sensory approval, while the 1% rate was liked more. The highest approval was obtained for cornelian cherry fruit leather containing 1% grape seed powder.

Keywords

Cornelian cherry, blackthorn, Fruit leather, Grape seed, Bioactive

Yabani Kızılcık (Cornus mas L.) ve Güvem Eriği (Prunus spinosa) Pestillerinin Biyoaktif, Fizikokimyasal ve Duyusal Özelliklerine Fonksiyonel Bileşen Üzüm Çekirdeği Tozunun Etkisi

Abstract

Bu çalışmada, farklı oranlarda eklenen (%0, % 1 ve %10) üzüm çekirdeği tozu ile zenginleştirilmiş fonksiyonel yabani kızılcık ve güvem eriği pestilleri üretimi amaçlanmıştır. Üretilen pestillerin bazı fiziko-kimyasal, biyoaktif, renk ve duyusal özellikleri araştırılmıştır. Pestillerin fizikokimyasal özellikleri sonuçlarına göre % kül miktarları %1.68-2.00; % kurumadde değerleri82.75-91.03; protein miktarları %3.52-5.71; pH değerleri 3.04-3.43 arasında belirlenmiştir. % Kurumadde değerleri örnekler arasında istatistiki olarak önemli bulunurken, kül miktarları bakımından en zengin olan pestil örnekleri %10 üzüm çekirdeği içeren kızılcık ve güvem eriği pestillerinde olup, en yüksek protein değeri ise %10 üzüm çekirdeği tozu içeren güvem eriğinde belirlenmiştir. Kızılcık pestili örneklerinin toplam fenolik içeriği 90.7-1164.0 mg GAE/100 g aralığında, güvem eriği içeren pestil örneklerinde 52.4-1545.6 mg GAE/100g aralığında belirlenmiştir. Pestil örneklerinde en yüksek antioksidan kapasitesileri %10 üzüm çekirdeği tozu içeren güvem eriği ve kızılcık pestillerinde sırasıyla DPPH yöntemine göre 1969.0 mg TE/100 g ve 1463.3 mg TE/100 g, CUPRAC yöntemine göre ise 7414.1 mg TE/100 g ve 4982.4 mg TE/100 g olarak belirlenmiştir. Üzüm çekirdeği tozu ilavesi yabani meyveli pestillerin fenolik içeriğini ve antioksidan kapasitesini önemli derecede arttırdığı görülmüştür. Formülasyona ilave edilen üzüm çekirdeği tozu pestillerin rengini koyulaştırırken, kızılcık pestillerinde kırmızılığı arttırmış güvem eriklerinde ise maviliği arttırmıştır. Duyusal olarak pestiller arasında genel beğeni skorları istatistiki olarak önemli faklılıklar göstermiştir. %10 çekirdek oranı duyusal beğeniyi azaltmış olup %1 çekirdek içeren pestiller daha çok beğenilmiştir. En yüksek beğeni %1 çekirdek tozu içeren kızılcık pestillerinde skorlanmıştır.

Keywords

Kızılcık, Güvem eriği, Pestil, Üzüm Çekirdeği, Biyoaktif bileşikler

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