Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi

Year 2020, , 191 - 202, 27.05.2020

Feride Durmuş , Gülşah Özcan Sinir , Kubra Gizem Şahin , Ömer Utku Çopur

https://doi.org/10.33462/jotaf.621277

Cited By: 1

Abstract

Bu çalışmada ‘Bayrampaşa’, ‘Sakız’ ve
‘İthal’ (Kıbrıs) olmak üzere üç farklı enginar çeşidinden enginar reçelleri üretilmiş
ve reçel örnekleri fizikokimyasal özellikler (toplam kuru madde, suda çözünür
kuru madde (°Briks), pH, toplam asitlik, indirgen şeker (%), toplam şeker (%),
hydroxymethylfurfural, askorbik asit ve renk), antioksidan kapasitesi (DPPH,
FRAP, CUPRAC), toplam fenolik bileşik içeriği ve duyusal özellikler (renk,
görünüş, koku, tat, kıvam ve genel kabul edilebilirlik) bakımından incelenmiştir.
‘Bayrampaşa’ çeşidinden üretilen reçellerde a
değerinin en yüksek olduğu ve dondurulmuş enginara göre 26 kat fazla olduğu
belirlenmiştir. ‘Sakız’ ve ‘İthal’ enginardan üretilen reçellerin askorbik asit
değerlerinin daha yüksek olduğu buna göre bu çeşitlerin reçel üretimi sırasında
askorbik asit kaybına karşı daha dirençli oldukları belirlenmiştir. Reçel
üretimi sonrasında antioksidan içeriğinde meydana gelen %79,25 oranındaki
azalmaya karşın CUPRAC metoduna göre ‘Bayrampaşa’ çeşidinden üretilen reçel
örneklerinin en yüksek antioksidan değerine sahip olduğu gözlemlenmiştir. Renk
özellikleri bakımından en iyi değerlere sahip örneklerin ‘İthal’ enginardan
üretilen reçeller olduğu tespit edilmiştir. Sonuç olarak iyi renk özelliklerine
ve yüksek antioksidan içeriğine sahip enginar reçellerinin üretilmesi açısından
‘Bayrampaşa’ çeşidinin uygun olacağı belirlenmiştir. 

Determination of Physicochemical Properties and Antioxidant Capacity of Artichoke (Cynara cardunculus var. Scolymus L.) Jam Produced from Different Cultivars

Abstract

Artichoke jam was prepared from three cultivars; ‘Bayrampaşa’, ‘Sakız’ and
‘Imported’ (Cypriot). Jams were analyzed for physicochemical properties (total
dry matter, total soluble solids (°Brix), pH, total acidity, reducing sugars
(%), total sugars (%), hydroxymethylfurfural, ascorbic acid and color),
antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory
properties (color, appearance, odor, taste, consistency and overall
acceptability). The cultivar ‘Bayrampaşa’ showed the highest a value, and it showed increment 26
times by processing the artichoke into jam. ‘Imported’ and ‘Sakız’ cultivars
were determined as more resistant with regard to ascorbic acid deterioration.
Only the ‘Bayrampaşa’ cultivar showed the highest total antioxidant capacity,
measured by CUPRAC method, even 79.25% reduction determined after jam making
compared to frozen artichoke. Jam produced from ‘Imported’ (Cypriot) artichoke
had significantly better color. Hereby, to achieve a good colored artichoke jam
with high antioxidant capacity, the industry should consider using ‘Bayrampaşa’
cultivar.

Keywords

Artichoke (Cynaracardunculus var. scolymus L.), jam, antioxidant capacity

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