Phenolic Composition, Colour and Anthocyanin Stability of Black Mulberry and White Mulberry Jam as Affected by Cultivar and Storage Temperature

Year 2016, Volume: 44 Issue: 4, 395 - 399, 01.11.2016

Fatma Hepsağ

Abstract

Jams were prepared from two mulberry cultivars; ‘Morus nigra L. black mulberry ’, ‘Morus alba L. white mulberry .’ Jams were stored at 5 and 25 ̊C, in darkness and under daylight 750 lux . The quality parameters assessed were Hunter L*;a*;b*, anthocyanin pigments and the contents of total phenolics. During storage, eventhough amount of total phenolics and anthocyanins decreased; this reduction was insignificant by statistical. Jam produced from both of cultivars stored at 5 ̊C had better colour qualities than jam stored at 25 ̊C. The light conditions during storage did not affect the quality parameters of the product during four months of storage.

Keywords

Mulberry, Anthocyanins, phenolics, color

Siyah ve Beyaz Dut Reçellerinin Fenolik İçerik, Renk ve Antosiyanin Kararlılığı Üzerine Çeşit ve Depolama Sıcaklığının Etkisi

Abstract

R eçeller, Morus nigra L. siyah dut , Morus alba L. beyaz dut iki dut çeşitinden hazırlanmıştır; Reçeller 5 ve 25°C’de karanlık ve gün ışığı 750 lüks altında depolanmıştır. Kalite parametreleri olarak Hunter L*;a*;b antosiyaninler ve toplam fenolikler değerlendirilmiştir. Depolama boyunca, antosiyaninlerin ve toplam fenoliklerin miktarı azalmış bu azalma istatistiksel olarak önemsiz bulunmuştur. 5°C’de depolanan reçeller 25°C’de depolananlardan daha iyi renk kalitesine sahiptir. Dört ay boyunca depolama sırasındaki ışık şartları reçellerin kalite parametrelerini etkilememiştir

Keywords

Dut, antosiyaninler, fenolikler, renk

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