KIZILCIK, ISPANAK VE POLEN TOZLARI KULLANILARAK BEYAZ ÇİKOLATALARIN FONKSİYONEL ÖZELLİKLERİNİN ZENGİNLEŞTİRİLMESİ

Öz

-

Anahtar Kelimeler

• Beyaz çikolata, antioksidan kapasite, kızılcık, ıspanak, polen

ENRICHMENT OF FUNCTIONAL PROPERTIES OF WHITE CHOCOLATES WITH CORNELIAN CHERRY, SPINACH AND POLLEN POWDERS

Öz

Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functionalproperties of food with using natural ingredients such as fruit and vegetables. In this study, the objectivewas to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on thetotal phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent wasused to evaluate the total phenolic content and the antioxidant capacity of samples was measured bytwo different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP(ferric reducing antioxidant power) tests. The obtained results showed that plain white chocolateexhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found solow. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenoliccontent and antioxidant capacity and contribution of pollen powder to functional property of whitechocolate was found as highest among all powders used

Anahtar Kelimeler

• White chocolate, antioxidant capacity, cornelian cherry, spinach, pollen

Kaynakça

1. Afoakwa EO, Paterson A, Fowler M. 2007. Factors influencing rheological and textural qualities in chocolate - a review. Trends Food Sci Technol, 18: 290-298.
2. Vercet A. 2003. Browning of white chocolate during storage. Food Chem, 81 (3): 371-377.
3. Samsudin S, Rahim AA. 1996. Use of palm mid-fraction in white chocolate formulation. J Sci Food Agr, 71 (4): 483-490.
4. Jalil AMM, Ismail A. 2008. Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health? Molecules, 13 (9): 2190-2219.
5. Gu L, House SE, Wu X, Ou B, Prior RL. 2006. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agr Food Chem, 54 (11): 4057-4061.
6. Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Datta N, Singanusong R, Chen SS. 2004. Flavonoids in food and their health benefits. Plant Food Hum Nutr, 59 (3): 113-122.
7. Liu RH. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr, 78 (3): 517-520.
8. Tural S, Koca I. 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci Hort, 116 (4): 362-366.

9. Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis G. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem, 102 (3): 777-783.
10. Lee J, Lee S, Lee H, Park K, Choe E. 2002. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products. J Agr Food Chem, 50 (20): 5664-5669.
11. Howard LR, Pandjaitan N, Morelock T, Gil MI. 2002. Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season. J Agr Food Chem, 50 (21): 5891-5896.
12. Ismail A, Marjan ZM, Foong CW. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem, 87 (4): 581-586. 13. Feás X, Vázquez-Tato MP, Estevinho L, Seijas JA, Iglesias A. 2012. Organic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, 17 (7): 8359-8377.
13. Carpes ST, Begnini R, Alencar SMD, Masson ML. 2007. Study of preparations of bee pollen extracts, antioxidant and antibacterial activity. Ciênc Agrotec, 31 (6): 1818-1825.
14. Todorovic V, Redovnikovic IR, Todorovic Z, Jankovic G, Dodevska M, Sobajic S. 2015. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. J Food Comp Anal, 41: 137-143.
15. Cervellati R, Greco E, Costa S, Guerra MC, Speroni E. 2008. A comparison of antioxidant properties between artisan-made and factory- produced chocolate. Int J Food Sci Tech, 43 (10): 1866-1870.
16. Komes D, Belscak-Cvitanovic A, Skrabal S, Vojvodic A, Busic A. 2013. The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT- Food Sci and Technol, 53 (1): 360-369.
17. Vertuani S, Scalambra E, Vittorio T, Bino A, Malisardi G, Baldisserotto A, Manfredini S. 2014. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition. J Med Food, 17 (4): 512-516.
18. Tabernero M, Serrano J, Saura-Calixto F. 2006. The antioxidant capacity of cocoa products: Contribution to the Spanish diet. Int J Food Sci Tech, 41 (1): 28-32.
19. Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Hurst WJ. 2006. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J Agr Food Chem, 54 (11): 4062-4068. 21. Belscak A, Komes D, Horzic D, Ganic KK, Karlovic D. 2009. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Res Int, 42 (5): 707-716.
20. Meng CC, Jalil AMM, Ismail A. 2009. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules, 14(1): 200-209.
21. Carlsen MH, Halvorsen BL, Holte K, Bİhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willet W, Philips KM, Jacobs DR, Blomhoff R. 2010. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J, 9(1): 1-11.
22. Pimentel FA, Nitzke JA, Klipel CB, de Jong EV. 2010. Chocolate and red wine–A comparison between flavonoids content. Food Chem, 120 (1): 109-112.
23. Wojdylo A, Oszmianski J, Czemerys R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem, 105 (3): 940-949.
24. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Method Enzymol, 299: 152-178.
25. Brand-Williams W, Cuvelier M, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT- Food Sci and Technol, 28 (1): 25-30.
26. Benzie IFF, Strain J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant power": The FRAP assay. Anal Biochem, 239: 70-76.