TY - JOUR TT - THE EFFECTS OF DIFFERENT DEBITTERING METHODS ONTOTAL PHENOLIC MATTER and FLAVONOID CONTENT INTRADITIONAL BITTER ORANGE PEEL JAM AU - Turgut, Demet Yıldız AU - Tokgöz, Haluk AU - Gölükcü, Muharrem AU - Toker, Ramazan AU - Yeğin, Arzu Bayır PY - 2016 DA - June JF - Gıda JO - GIDA PB - Gıda Teknolojisi Derneği WT - DergiPark SN - 1300-3070 SP - 155 EP - 162 VL - 41 IS - 3 KW - Turunç kabuğu reçeli KW - acılık giderme KW - acı flavonoidler N2 - In this study, it was aimed to determine efficiency of different debittering methods on bitterness of peelin traditional bitter orange peel jam production which is produced commonly in Mediterranean Regionof Turkey. Effectiveness of debittering methods have been determined with respect to total phenolic,total flavonoid and bitter flavonoids contents. For this purpose; 19 different debittering methods wereapplied and three of them were more successful than other applications. The first one was blanchingthe peel for 30 minutes and then keeping in 40 C the water for 48 hours. Second one was blanchingthe peel for 30+10 minutes (two times) in 4 % salted (NaCl) water and then keeping in the water atambient temperature for 48 hours. The last one was blanching the peel for 10 minutes in sodium carbonatecontained water (1% Na2CO3) and then keeping in the water at ambient temperature for 48 hours.These methods could be applied practically and effectively. Additionally, these methods could providedecreasing in losses during bitter orange peel jam production CR - Putzbach K, Rimmer CA, Sharpless KE, Sander LC. 2007.Determination of Bitter Orange alkaloids in dietary supplements standard reference materials by liquid chromatography with ultraviolet absorbance and fluorescence detection. J ChromatogrA, 1156: 304-311. CR - Lota ML, De Rocca Serra D, Jacquemond C, Tomi F, Casanova J. 2001. Chemical variability of peel and leaf essential oils of sour orange. Flavour Fragr J, 16: 89-96. CR - Ersus S, Çam M. 2007. Determination of Organic CR - Acids, Total Phenolic Content, And Antıoxidant Capacity of Sour Citrus aurantium Fruits. Chem Nat Compd, 43(5): 605-609. Penzak SR, Jann MW, Cold JA, Hon YY, Desai HD, and Gurley B.J. 2001. Seville (sour) orange juice: synephrine content and cardiovascular effects in normotensive adults. J Clin Pharmacol, : 1059-1063. CR - Binello A, Robaldo B, Barge A, Cavalli R, Cravotto G. 2008. Synthesis of cyclodextrin-based polymers and their use as debittering agents. J Appl Polym Sci, 107(4): 2549-2557. CR - Hsu W-J, Berhow M, Robertson GH, Hasegawa S. 1998. Limonoids and Flavonoids in Juices of CR - Oroblanco and Melogold Grapefruit Hybrids. J Food Sci, 63 (1): 57-60. Breksa III AP, Kahn T, Zukas AA, Hidalgo MB, Yuen ML. 2011. Limonoid content of sour orange varieties. J Sci Food Agric, 91: 1789-1794. CR - Shaw PE, Tatum JH, Wilson CW. 1984. Improved flavor of Navel orange and grapefruit juices by removal of bitter components with p-cyclodextrin polymer. J Agric Food Chem, 32: 832-836. CR - Kimball DA. 1987. Debittering of citrus juices using supercritical carbon dioxide. J Food Sci, (2): 481-482. CR - Puri A. 1990. Removel of bitter compounds from citrus products by adsorption techniques. CR - In: Bitterness in Foods and Beverages, Rouseff RL (Chief Ed.), Elsevier Science Ltd, 1 edition, UK, pp. 325-336 CR - Prakash S, Singhal RS, Kurkarni PR. 2002. CR - Enzymic debittering of Indian grapefruit juice. J Sci Food Agric, 82: 394-397. Altan A.1983. Turunçgil Sularında Acılık Öğesi CR - Olarak Naringin. Gıda, 8(1): 29-32. Castillo J, Benavente O, del Rio JA. 1992. CR - Naringin and Neohesperidin Levels during Development of Leaves, Flower Buds, and Fruits of Citrus aurantium. Plant Physiol, 99: 67-73. Aksay S, Ünal MÜ. 2002. Turunçgil Sularında CR - Acılık Etmenleri Ve Giderilmesinde Kullanılan Yöntemler. Gıda, 27 (6): 481-488. Sawalha SMS. Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A. 2009. Quantification of main phenolic compounds in sweet and bitter orange peel using CE–MS/MS. Food Chem, 116: –574. CR - Bocco A, Cuvelier ME, Richard H, Berset C.1998. Antioxidant Activity and Phenolic Com- position of Citrus Peel and Seed Extracts. J Agric Food Chem, 46: 2123-2129. CR - Nogata Y, Sakamato K, Shiratsuchi H, Ishıı T, Yano M, Ohta H. 2006. Flavonoid Composition of CR - Fruit Tissues of Citrus Species. Biosci Biotec Bioc- hem, 70 (1): 178-192. Kim DO, Padilla-Zakour OI. 2004. Jam pro- cessing effect on total phenolics and antioxidant acti- vity capacity in anthocyanin-rich fruits: Cherry, plum, and raspberry, sensory and nutritive qualities of food. J Food Sci. 69: 395-400. CR - Singleton VL, Orthofer R, Lamuela- Raventos RM. 1999. Analysis of total phenols and other oxi- dation substrates and antioxidants by means of CR - Folin- Ciocalteu reagent. Methods Enzymol, 299: 178. Zhishen J, Mengcheng T, Jianming W. 1999. CR - The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64: 555-559. Escobedo-Avellaneda Z, Gutie´rrez-Uribe J, Valdez-Fragoso A, Antonio Torres J, Welti-Chanes J. 2014. Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange. J Funct Foods, 6: 470-481. CR - Ghasemi K, Ghasemi Y, Ebrahimzadeh MA, Antioxidant Activity, Phenol And Flavonoid Contents of 13 Citrus Species Peels And Tissues. Pak. J Pharm Sci, 22 (3): 277-281. Braddock RJ. 1999. Handbook of Citrus by-Products and Processing Technology. John CR - Wiley and Sons, Inc., New York, 247 p. Ramful D, Bahorun T, Bourdon E, Tarnus E, Aruoma OI. 2010. Bioactive phenolics and antioxidant propensity of flavedo extracts of CR - Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. To- xicol, 278: 75-87. Naczk M, Shahidi F. 2004. Extraction and analysis of phenolics in food. J Chromatogr A, (1-2): 95-111. CR - Yoshikawa H, Ogawa A, Fukuhara K, Kondo S. 2006. Antioxidant activity of tropical fruit jam and marmalade processed with different combinations of peel and flesh in Citrus fruit. Int J Food Agric Environ, 4(2): 78-84. fiahin R. 2006. Düflük Kalorili Greyfurt Kabuğu CR - Reçeli Eldesinde Bazı Katkı Maddelerinin Kaliteye Etkisinin İncelenmesi. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir, 83 s. Vibhakara HS, Bawa AS. 2006. Manufacturing CR - Jams and Jellies. In: Handbook of Fruits and Fruit Processing, Hui YH (Chief Ed.), pp. 189-204. Sağlam F. 2007. Antosiyanince zengin dut, kiraz ve gilaburu meyvelerinin fenolikler ve antioksidan kapasitesi üzerine reçel yapım ifl- leminin etkisi. Yüksek lisans tezi. Selçuk Üni- versitesi Fen Bilimleri Enstitüsü, Konya. 43 s. CR - Kalia A, Gupta RP. 2006. Fruit Microbiology. CR - In: Handbook of Fruits and Fruits Processing, Hui YH (Chief Ed.), pp.189-204. Igual M, Garc a-Mart nez E, Camacho MM, Mart nez-Navarrete N. 2013. Jam processing and storage effects on -carotene and flavonoids content in grapefruit. J Funct Foods, 5 (2): 736-744. CR - Patras A, Brunton, NP, Tiwari BK, Butler F. Stability and degradation kinetics of bioactive compounds and color in strawberry jam during storage. Food Bioprocess Technol, 4: 1245-1252. UR - https://dergipark.org.tr/tr/pub/gida/issue//537271 L1 - https://dergipark.org.tr/tr/download/article-file/666188 ER -