PEKTİN İKAMESI OLARAK GINKGO BILOBA ÖZÜ İLE AYVA REÇELİ ÜRETİMİ: FİZİKOKİMYASAL, MİKROBİYOLOJİK, REOLOJİK VE DUYUSAL KALİTE ÜZERİNE ETKİLERİ

Öz

Bu çalışmada ayva reçelinde pektine ikame olarak fitokimyasallar açısından zengin olan Ginkgo biloba yaprağı ekstraktı kullanılmıştır. 70 °C'de etanol ile ultrasonik ekstraksiyon sonucu en yüksek flavonoid içeriğine ulaşılmış ve ekstraksiyon işlemi bu parametrede gerçekleştirilmiştir. Reçel geleneksel yöntemle pektin ile üretilmiş ve Ginkgo biloba ekstraktının iki farklı konsantrasyonunda (%0.05 ve %0.1) pektinsiz üretilen reçel grubu geleneksel üretim grubu ile karşılaştırılmıştır. Pektine ikame olarak Ginkgo biloba kullanıldığında reçelin kayma gerilimi değeri azalmış ve reçel daha yumuşak olmuştur. Fenolik madde içeriği 170.09 (mg/g GAE) ve antioksidan aktivite (1.80 mM Trolox/100g) 0.1 g ekstrakt grubunda en yüksek bulunmuştur. Pektin grubuna kıyasla Ginkgo biloba ile parlaklık ve sarılık değerlerinde artış saptanmıştır. Duyusal testlerde 0.1 g ekstrakt içeren reçel örneği tercih edilmiştir.

Anahtar Kelimeler

• Ginkgo biloba
• ultrasonik ekstraksiyon
• ayva reçeli
• antioksidan
• reolojik davranış

PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES

Öz

In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin in the traditional procedure and pectin-free jams were made using two different weight concentrations (0.05% and 0.1%) of Ginkgo biloba extract and compared to the pectin group. Shear stress value decreased when Ginkgo biloba was used as a pectin substitute so the jam becomes softer. Phenolic content 170.09 (mg/g GAE), and antioxidant activity (1.80 mM Trolox/100g) was found highest in the 0.1 g extract group. Lightness and yellowness increased with Ginkgo biloba compared to the pectin group. The jam sample with 0.1 g extract was preferred in sensory tests.

Anahtar Kelimeler

• Ginkgo biloba
• ultrasonic extraction
• quince jam
• antioxidant
• rheological behaviour

Kaynakça

1. Álvarez, E., Cancela, Ma, Maceıras, R. (2006). Effect of Temperature on Rheological Properties of Different Jams. International Journal of Food Properties, 9(1), 135-146.
2. Anon. (2010). Quince Jam Standard, Ts 4188, Turkish Standardization Institute, Ankara.
3. Augusto, P., Ibarz, A., Crıstıanını, M. (2013). Effect of High Pressure Homogenization (Hph) on The Rheological Properties of Tomato Juice: Creep and Recovery Behaviours. Food Research International, 54: 169-176
4. Anon. (1981). Codex Standard for Jams (Fruit Preserves) and Jellies Codex Alimentarius Commission, Rome, Italy.
5. Baker, R., Berry, N., Hui, Y., Barrett, D. (2005).Food Preserves and Jams (Seconded.). Boca Raton, Fl, Usa: Crc Press 113–125.
6. Barbıerı, S., Petkowicz, C., Godoy, R., Azeredo, H., Franco C., Sılveira, J. (2018). Food Chemistry. Pulp and Jam of Gabiroba (Campomanesia Xanthocarpa Berg): Characterization and Rheological Properties, 263, 292-299.
7. Basu, S., Shıvhare, U. (2013). Rheological, Textural, Microstructural, And Sensory Properties of Sorbitol-Substituted Mango Jam. Food Bioprocess Technol, 6:1401-1413.
8. Basu, S, Shıvhare, U., Sıngh T. (2013). Effect of Substitution of Stevioside And Sucralose On Rheological, Spectral, Color And Microstructural Characteristics Of Mango Jam. Journal Of Food Engineering, 114(4), 465-476.

9. Bıggs, M., Sorkın, B., Nahın, R., Kuller, L., Fıtzpatrıck, A. (2010). Ginkgo Biloba and Risk of Cancer: Secondary Analysis of The Ginkgo Evaluation of Memory (Gem) Study. Pharmacoepidemiol Drug Saf. 19,694–698.
10. Bırks, J., Grımley, E. J. (2009). Ginkgo biloba for Cognitive Impairment and Dementia. Cochrane Database. Syst Rev,1: Cd003120.
11. Brınkley, T., Lovato, J., Arnold, A., Furberg, C., Burke, G., Nahın, R., Lopez, O., Yasar, S., Wıllıamson, J. (2010). Effect of Ginkgo Biloba on Blood Pressure and Incidence of Hypertension in Elderly Men and Women. Am J Hypertens. 23, 528–533.
12. Canet, W., Alvarez, M., Fernández, C., Luna, P. (2005). Comparisons of Methods for Measuring Yield Stresses in Potato Puree: Effect of Temperature and Freezing. Journal of Food Engineering, 68(2), 143-153.
13. Cemeroğlu, B. (2010). Food Analysis. Food Technology Association Press. Ankara (In Turkish).
14. Chan, P., Xia, Q., Fu, P. (2007). Ginkgo biloba Leave Extract: Biological, Medicinal, And Toxicological Effects. J Environ Sci Health C Environ Carcinog Ecotoxicol Rev, 25, 211–244.
15. Chan, S., Choo, W.,Young, D., Loh, X. (2017). Pectin as a Rheology Modifier: Origin, Structure, Commercial Production And Rheology. Carbohydrate Polymers, 161, 118-139.
16. Czıgle, S., Tóth, J., Jedlinszki, N., Háznagy-Radnai, E., Csupor, D., Tekeľová, D. (2018) Ginkgo biloba Food Supplements on The European Market – Adulteration Patterns Revealed by Quality Control of Selected Samples. Planta Med, 84: 475-482. Díaz-Ocampo, R., Sánchez, R., Franco, J. (2014). Rheology of Commercial and Model Borojó Jam Formulations. International Journal of Food Properties, 17(4), 791-805.
17. Egbekun, M., Nda-Suleıman, E., Akınyeye, O. (1998). Utilization Of fluted Pumpkin Fruit (Telfairia Occidentalis) in Marmalade Manufacturing. Plant Foods for Human Nutrition, 52,171–176.
18. Falcão, A., Chaves, E., Falcão, L., Gauche, C., Barreto., P., Bordıgnon-Luız, M. (2009). Ciênc. Tecnl. Aliment., Campinas. Rheological Behavior and Color Stability of Anthocyanins from Merlot (Vitis Vinifera L.) and Bordô (Vitis Labrusca L.) Grapes in A Jam Model System 29(4),857-862.
19. Ferreira, I., Pestana, N., Alves, M., Mota, F., Reu, C., Cunha, S., Oliveira, M.. (2004). Quince Jam Quality: Microbiological, Physicochemical and Sensory Evaluation. Food Control, 15, 291–295.
20. Garrido, J., Lozano, J., Genovese, D. (2015). Effect of Formulation Variables on Rheology, Texture, Colour, and Acceptability of Apple Jelly: Modelling and Optimization. Lwt - Food Science and Technology, 62, 325-332.
21. Gomez, F., Igual, M., Camacho, M., Paga, N. (2013). Effect of The Addition of Plant Extracts on The Microbiota of Minimally Processed Strawberry Jam and Its Physicochemical and Sensorial Properties. Cyta – Journal of Food, 11(2), 171–178.
22. Heıdı, P., Fransen, Sylvıa M., Pelgrom, B., Stewart-Knox, D., Hans, V. (2010). Assessment of Health Claims, Content, and Safety of Herbal Supplements Containing Ginkgo biloba. Food & Nutrition Research, 54(1): 5221.
23. Igual, M., Contreras, C., Martınez-Navarrete, N. (2014). Colour and Rheological Properties of Non-Conventional Grapefruit Jams: Instrumental and Sensory. Lwt- Food Science and Technology, 56(1): 200-206.
24. Kayacier, A., Doğan, M. (2006). Rheological Properties of Some Gums-Salep Mixed Solutions. Journal of Food Engineering, 72(3): 261-265.
25. Kılıç, O., Başoğlu, F., Çopur, U., Etel, M. (1987) Fruit and Vegetable Processing Technology. Uludağ University Faculty of Agriculture Lecture Notes, Bursa, Turkey.
26. Kim, Y. (2005). Antimicrobial Activity of Yacon K-23 and Manufacture of Functional Yacon Jam. Korean J. Food Scı. Technology 37(6),1035-1038.
27. Koubala, B., Kansci, G., Garnier, C., Ralet, M., Thıbault, J. (2012). Mango (Mangifera Indica) And Ambarella (Spondias Cytherea) Peel Extracted Pectins Improve Viscoelastic Properties of Derived Jams. African Journal of Food, Agriculture, Nutrition and Development, 12(3), 6200-6212.
28. Kullerlh, I.,Fıtzpatrıck, A., Carlson, M., Mercado, C., Lopez, O., Burke, G., Furberg, C., Dekosky, S. (2010). Ginkgo Evaluation of Memory Study I. Does Ginkgo biloba Reduce The Risk of Cardiovascular Events. Circ Cardiovasc Qual Outcomes, 3,41–47.
29. Kuwada, H., Jibu, Y., Teramoto, A., Fuchigami, M., Nakamurab, K., Tabuchib, M., Teramotoc, A., Ishııa, K., Kımuraa, Y., Fuchigamıa, M. (2010). Changes in Texture, Structure and Pectin of Peach During Pressurization, Heating or Processing of High-Pressure-Induced and Heat-Induced Jam. Journal of Food Science and Technology,
30. Maltaş, E. (2011). Analysis of Ginkgo biloba by Chemical and Molecular Methods. Ph. D. Thesis. Selcuk University Institute of Science, Konya- Turkey.
31. Mei, N., Guo, X., Ren, Z., Kobayashi, D., Wada, K., Guo, L. (2017). Review of Ginkgo biloba- Induced Toxicity, From Experimental Studies to Human Case Reports. Journal of Environmental Science and Health, Part C. 35(1): 1-28.
32. Nakanishi, K. (2005). Terpene Trilactones From Ginkgo biloba: From Ancient Times to the 21st Century. Bioorg Med Chem,1 13(17): 4987-5000.
33. Ndabıkunze, B., Masambu, B., Tiisekwa, B., Issa-Zacharıa, A. (2011). The Production of Jam from Indigenous Fruits Using Baobab (Adansonia Digitata L.) Powder as a Substitute for Commercial Pectin. African Journal of Food Science, 5(3):168-175.
34. Pérez-Herrera, A., Martínez-Gutiérrez, G., León-Martínez, F., Sánchez-Medina, M. (2020). The Effect of The Presence of Seeds on The Nutraceutical, Sensory and Rheological Properties of Physalis Spp. Fruits Jam: A Comparative Analysis. Food Chem, 302, 125-141.
35. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant Activity Applying an Improved Abts Radical Cation Decolorization Assay. Free Radical Biology&Medicine, 26(9-10): 1231-1237.
36. Roy, M., Alam, M., Abu Saeid, A., Das, B., Mia, M., Rahman, A., Eun, J., Ahmed, M. (2018). Extraction and Characterization of Pectin from Pomelo Peel and Its Impact on Nutritional Properties of Carrot Jam During Storage. J Food Process Preserv, 42: E13411.
37. Sıddıquı, N., Azhar, I., Tarar, O., Masood, S., Mahmood, Z. (2015). Influence of Pectin Concentrations on Physicochemical and Sensory Qualities of Jams. World Journal of Pharmacy and Pharmaceutical Sciences, 4(6): 68-77.
38. Silva, B., Andrade, P., Mendes, G., Seabra, R., Ferreira, M. (2002). Study of The, Organic Acids Composition of Quince (Cydonia Oblonga Miller) Fruit and Jam. J. Agric. Food Chem, 50: 2313-2317.
39. Silva, B., Andrade, P., Valentao, P., Ferreres, F., Seabra, R., Ferreira, M. (2004). Quince (Cydonia Oblonga Miller) Fruit (Pulp, Peel and Seed) and Jam: Antioxidant Activity. Journal of Agricultural and Food Chemistry, 52(15): 4705–4712.
40. Singleton, V., Rossi, J. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16: 144–158. Slınkard, K., Sıngleton, V. (1977). Total Phenol Analyses: Automationand Comparison with Manual Methods. American Journal of Enologyand Viticulture, 28: 49-55.
41. Su, S. L., Duan, J. A., Tang, Y. P., Zhang, X., Yu, L., Jiang, F. R., Zhou, W., Luo, D. & Ding A. W. (2009). Jiangsu Key Laboratory to Tcm Formulae Research, Nanjing University of Chinese Medicine, Nanjing, P.R. China. Planta Medica, 75(4): 351- 355.
42. Sulieman, A., Khodari, K., Salih, Z. (2013). Extraction of Pectin from Lemon and Orange Fruits Peels and Its Utilization in Jam Making. International Journal of Food Science and Nutrition Engineering, 3(5): 81-84.
43. Sun, A., Gunasekaran, S. (2009). Yield Stress in Foods: Measurements and Applications. International Journal of Food Properties, 12: 70-101.
44. Tiwari, A., Vidyarthi, A., Nigam, V., Hassan, M. (2016). Study F Rheologıcal Properties and Storage Life F Ripe Jackfruıt Products: Jam and Jelly. Asian Jr Of Microbiol. Biotech. Env. Sc., 18(2): 475-482.
45. Vellas, B.,Coley, N., Ousset,P.,Berrut,G., DartıguesJ., Dubois, B., Grandjean, H., Pasquıer, F.Piette, F., Robert, P., Touchon, J., Garnier, P., Mathıexfortunet, H., Andrieu, S. (2012). Guidage. Study G. Long-Term Use of Standardised Ginkgo biloba Extract for The Prevention of Alzheimer's Disease (Guidage): A Randomised Placebo-Controlled Trial. Lancet Neurol, 11: 851–859.
46. Wojdylo, A., Oszmiański, J., Bielicki, P. (2013). Polyphenolic Composition, Antioxidant Activity, and Polyphenol Oxidase (Ppo) Activity of Quince (Cydonia Oblonga Miller) Varieties. J. Agric. Food Chem, 61: 2762−2772.
47. Yılmaz, M. (2007). Suitability of Quince Fruits of Various Cultivars Grown on The Agricultural Experimental Station of ozantı for Preserve Production. Çukurova University, Institute of Science, Master's Thesis, Adana, Turkey.
48. Yuan, Z., Tian, Y., He, F., Zhou, H. (2019). Endophytes from Ginkgo biloba and Their Secondary Metabolites. Chin Med, 14-51.
49. Zor, M., Şengül, M. (2020). Some Physicochemical Properties and Antioxidant Activity of Quince (Cydonia Oblonga Miller) Fruit and Quince Jam Stored in Different Packaging and At Different Temperatures. Atatürk Univ. J. Of Agricultural Faculty, 51 (1): 97-108.