Araştırma Makalesi
DETERMINATION OF TOTAL PHENOLIC COMPOUND, ANTIOXIDANT CAPACITY OF THE TRADITIONAL ANGELICA JAM AND THEIR BIOACCESIBILTY WITH IN VITRO DIGESTIVE MODEL
Öz
The aim of this study is to evaluate the functional properties of Angelica jam, a traditional food produced in Bursa, by revealing its bioactive components. In this context, the effect of different extraction methods on total antioxidant capacity, total phenolic and total flavonoid contents and bioavailability of those bioactive components with the in vitro digestion model were also investigated. For this purposes, Angelica jam produced according to its traditional method was extracted with three different solvents including 75% methanol containing 0.1% formic acid, 70% acetone containing 0.5% acetic acid, and 70% ethanol. According to the analytical results, the antioxidant capacity of the jams changed with extraction methods and the samples extracted by methanolic solvent showed more antioxidant capacity using DPPH, CUPRAC and ABTS methods, as 21.77±3.38 mg TE/100 g DM, 69.97 ±10.85 mg trolox equivalent (TE)/100 g dry matter (DM), and 111.97±9.17 mg TE/100 g DM, respectively. Moreover, the highest amount of phenolic and flavonoid contents were obtained from acetone-based extracts as 12.10±0.55 mg gallic acid equivalent/100 g DM and 10.48±0.63 mg rutin equivalent/100 g DM, respectively. Increased total phenol content and total antioxidant levels (by DPPH method) were observed as a result of intestinal digestion of the jam.
Anahtar Kelimeler
Angelica jam bioactive compounds traditional foods antioxidant capacity
Proje Numarası
Geleneksel Anjelika Reçelinin Fiziko-Kimyasal ve Fonksiyonel Özelliklerinin Araştırılması-2019
Kaynakça
- 1. Anonim. (2011). Türk Gıda Kodeksi Yönetmeliği, Resmi Gazete, Sayı:28157, Tarih: 29 Aralık 2011, Ankara. 2. Akkor, M.Ö. (2009). Bursa Yemeği. İş Bankası Kültür Yayınları, İstanbul. 3. Belovic, M.,Torbica, A, M.,Lijakovic ,I., Mastilovic, J.(2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry, 237, 1226-1233. 4. Hepsağ, F., Hayaoğlu, İ. (2017). Akdeniz Bölgesinde satışı yapılan bazı reçellerin hidroksimetil furfural miktarlarının HPLC ile belirlenmesi ve değerlendirilmesi. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7 (2/2), 149-160. 5. Kamiloglu, S., Pasli, A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186, 74–82 6. Anonim. (2006). Türk Gıda Kodeksi Reçel, Jöle Marmelat ve Tatlandırılmış Kestane Püresi Tebliği, Resmi Gazete, Sayı: 26392, Tarih: 30.12.2006, Ankara. 7. Şengül, M., Topdaş, E.F., Doğan, H.,Serencam, H. (2018). Artvin ilinde geleneksel olarak üretilen farklı marmelat çeşitlerinin bazı fiziksel ve kimyasal özellikleri, antioksidan aktiviteleri ve fenolikprofilleri. Akademik Gıda, 16(1), 51-59. 8. Mabberley, D.J. (2008). Mabberley’s plant-book. A portable dictionary of plants, their classification and uses, 3rd edn. Cambridge University Press, Cambridge. 9. Stpiczynska, M., Nepi, M., Zych, M. (2015). Nectaries and male-biased nectar production in protandrous flowers of a perennial umbellifer Angelica sylvestris L. (Apiaceae). Plant Systematics and Evolution, 301, 1099–1113. 10. Murphy, E. M.,Nahar, E.M.L., Siakalima, M., Rahman, M., Byres, M., Gray, A. I., Sarker, S.D. (2004). Coumarins from the seeds of Angelica sylvestris and their distribution within the genus Angelica. Biochemical Systematics and Ecology, 32, 203-207. 11. Vandelook, F., Bolle, N., Assche, J.A.V. (2017). Multiple environmental signals required for embryo growth and germination of seeds of Selinum carvifolia (L.) L. and Angelica sylvestris L. (Apiaceae). Seed Science Research, 17, 283–291. 12. Daşkın, R., Kaynak, G. (2012). Angelica archangelica (Apiaceae), a new species to Turkey: a contribution to its taxonomy and distribution. Phytologia Balcanica, 18(1), 5-9. 13. Stankovic, N., Krstev, T.M., Zlatkovic, B., Jovanovic,V.S., Mitic,V., Jovic,J., Comic, L., Kocic, B., Bernstein, N. (2016). Antibacterial and antioxidant activity of traditional medicinal plants from the Balkan Peninsula .NJAS - Wageningen Journal of Life Sciences, 78, 21–28. 14. Sarker, S. D., Eynon, E., Fok, K., Kumarasamy, Y., Murphy, E. M., Nahar, L., Shaeen, M. E., Shaw, M. E., Siakalima, M.(2004). Screening the exracts of the seeds of Achillea mille folium, Angelica Sylvestris and Phleumpratanse for antibacterial, antioxidant activities and general toxicity. Oriental Pharmacy and Experimental Medicine, 3(3), 157-162. 15. Aćimović, M., Cvetković, M., Stanković, J., Filipović, V., Nikolić, L. J, Dojčinović, N. (2016). Analysis of volatile compounds from Angelica seeds obtained by head space method. Arabian Journal of Medicinal and Aromatic Plants, 3, 10-17. 16. Şencan,A.,Bulam,M.H.,Aral,A.M.,Özmen,S. (2011). Bitkisel ilaç kullanımının cerrahi açıdan önemi. Türk Plastik, Rekonstrüktif ve Estetik Cerrahi Dergisi, 19, 18-22. 17. Wei, W.L.,Zeng,R.,Gu,C.M.,Qu,Y.,Huang,L.F.(2016). Angelicasinensis in China-A review of botanicalprofile, ethnopharmacology, phyto chemistry and chemical analysis. Journal of Ethnopharmacology, 190, 116-141. 18. Velioglu, Y.S., G. Mazza, L. Gao, and B.D. Oomah. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117. 19. Meral, R., Doğan, İ.S., Kanberoğlu, G. S. (2012). Fonksiyonel gıda bileşeni olarak antioksidanlar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 45-50. 20. Ozek, T.,Ozek, G., Başer, K.H.C., Duran, A., Sagiroglu, M. (2008). Composition of the essential oils of Angelica sylvestris L. var. Sylvestris isolated from the fruits by different isolation techniques. Journal of Essential Oil Research, 20,408-411. 21. Canl, K., Yetgin, A., Akata, I., Altuner, E.M. (2016). In vitro Antimicrobial Activity of Angelica sylvestris Roots. International Journal of Biological Sciences, 1, 1-7. 22. Türk Standartlar Enstitüsü (TSE). (1987). TSE 3958 Vişne Reçeli Standardı. 23. Türk Standartlar Enstitüsü (TSE). (1996). TS 1201; EN ISO 1741.Dekstroz-Kurutmada kütle kaybının tayini-Vakumlu etüv metodu 24. Türk Standartlar Enstitüsü (TSE). (1986). TS 4890. Meyve ve sebze mamulleri- Çözünür katı madde miktarı tayini-Refraktometrik metot 25. Türk Standartlar Enstitüsü (TSE). (2001). TS 1728 ISO 1842 Meyve ve sebze ürünleri- Ph tayini 26. Türk Standartlar Enstitüsü (TSE). (2002). TS 1125 ISO 750. Meyve ve sebze ürünleri- Titrasyon asitliği tayini 27. Türk Standartlar Enstitüsü (TSE). (2008). TS 1466Domates salçası ve püresi 28. Association of Official Analytical Chemists (AOAC). (2016). AOAC 991.43 - Total, Soluble, and Insoluble Dietary Fibre in Foods. Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 29. Association of Official Analytical Chemists (AOAC). (2016).AOAC 992.15, Crude Protein in Meat and Meat Products Including Pet Foods. Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 30. Nordic Committe on Food Analysis (NMKL). (1998). NMKL No:160 Fat determination in foods. NMKL Publications. Oslo. 31. Nordic Committe on Food Analysis (NMKL). (2005). NMKL No:173 Ash, gravimetric determination in foods. NMKL Publications. Oslo. 32. Harmonised Methods of the International Honey Commission (IHC). (2009). Determination of Sugars by HPLC, 1-63. 33. Association of Official Analytical Chemists(AOAC). (2016). AOAC 980.13Fructose, Glucose, Lactose, Maltose and Sucrose in Milk Chocolate, Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 34. Harmonised Methods of the International HoneyCommission (IHC). (2009). Determination of Hydroxy methyl furfural by HPLC. 1-63. 35. Nordic Committe on Food Analysis (NMKL). (2007). NMKL 186 Trace elements - As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL Publications. Oslo. 36. International Standardization Organization (ISO). (2014). ISO 1136:2014, Sensory analysis -- Methodology – General guidance for conducting hedonic tests with consumers in a controlled area 37. Jaiswal, S. G., Patel, M., Naik, S. N. (2015). Physico-chemical properties of Syzygiumcuminii (L.) skeels jam and comparative antioxidant study with other jams. Indian Journal of Natural Products and Resources. 6(1), 9-15. 38. Yıldız T., D.,Gölükcü, M., Tokgöz, H. (2015). Kamkat (FortunellamargaritaSwing.) meyvesi ve reçelinin bazı fiziksel ve kimyasal özellikleri. Derim, 32 (1), 71-80. 39. Cemeroğlu, B., Karadeniz, F., Özkan, M., (2003). Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, No:28, 690 S, Ankara. 40. Kamiloğlu, S., Seralı, O., Ünal, N., Çapanoğlu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morusnigra L.) products- Journal of Berry Research, 3(1), 41-51. 41. Kaplan, B. (2006). Çukurova Bölgesinde Satışa Sunulan Bazı Reçellerin Fiziksel ve Kimyasal Özellikleri İle Türk Gıda Kodeksine Uygunluğu Üzerine Bir Araştırma, Yüksek Lisans Tezi, 53 s. 42. Touati, N.,Tarazona-Diaz, M. P., Aguayo,E., Louailache, H. (2014). Effect of storage time and temperature on the physico chemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145, 23–27. 43. Tomas,M., Toydemir, G., Boyacioglu, D., Hall, R.D., Beekwilder, J., Çapanoğlu, E. (2017). Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. Journal of the Science of Food and Agriculture, 97 (10), 3106-3113. 44. Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., Kaymak-Ertekin, F. (2016). Developing a house hold vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking. Agronomy Research, 14(2), 1475–1487. 45. Patel ,N.V., Naik, A. G., Senapati, A.K. (2015). Quality evaluation and storage study of banana – pineapple blended jam. International Journal of Food Quality and Safety, 1, 45-51. 46. Tamer, C. (2011). A Research on raspberry and blackberry marmalades produced from different cultivars. Journal of Food Processing, 36(1), 74-80. 47. Üstün, N. Ş. ve Tosun, İ. (1998). Çeşitli reçellerin bileşimi üzerine bir araştırma. Gıda, 23 (2), 125-131. 48. Kaya, C., Kıvrak, A., Yasemin, E. (2012). Ticari çilek, kayısı ve vişne reçellerinin özellikleri. Academic Food Journal / Akademik Gıda, 10(4), 31-36. 49. Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., Kaymak-Ertekin, F. (2016). Developing a house hold vacuum cooking equipment, testing its performance on strawberry jam production and its comparis on with atmospheric cooking. Agronomy Research, 14(2), 1475–1487. 50. Touati, N., Tarazona-Diaz, M. P., Aguayo, E., Louailache, H. (2014). Effect of storage time and temperature on the physico chemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145, 23–27. 51. Aslanova, D., Bakkalbasi, E., Artık, N. (2010). Effect of storage on 5-Hydroxymethyl furfural (HMF) formation and color change in jams. International Journal of Food Properties, 13(4), 904-912. 52. Shaplave, M. U., Solayman, M. D., Alam, N., Khalil, M. İ., Gan, S. H. (2018). 5-Hydroxy methyl furfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry Central Journal, 12 (35), 1-18. 53. Codex Alimentarious Commision.(1981). Codex Standard for Honey, 12-19811. 54. European Union (EU). (2001). Council Directive 2001/110/EC of 20 December 2001 relating to honey 55. European Union (EU). (2011). Regulation (EU) No 1169/2011 of the European parliament and of the Council on the provision of food information to consumers. Official Journal of the European Union, (2011) L 304 p. 18–63 56. EFSA 2017. Dietary reference Values for nutrients summary report. doi: 10.2903/sp.efsa.2017.e15121. https://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf 57. Awolu, O. O., Okele, G. O., Ojewumi, M. E., Oseyemi, F. G. (2018). Functional jam production from blends of banana, pineapple and watermelon pulp. International Journal of Food Science and Biotechnology, 3(1), 7-14. 58. Gupta, E., Purwar, S., Jaiswal, P., Chaturvedi, R., Rai, G. K. (2016). Sensory evaluation and nutritional composition of developed papaya-gooseberry jam. Food and Nutrition Sciences, 7, 600-608. 59. Hussein, A. M. S., Kamil, M. M., Hegazy, N.A., Mahmoud, K. F., İbrahim, M. A. (2015). Utilization of somef and vegetables by-products to produce high dietary fiber jam. Food Science and Quality Management, 37, 39-45. 60. İncedayı,B., Tamer, C.E., Sınır, G. Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.). Food Science and Technology, 36(1), 171-178. 61. Onoğur Altuğ, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. Sides Yayınları, Ankara.
GELENEKSEL ANJELİKA REÇELİNİN TOPLAM ANTİOKSİDAN KAPASİTE, TOPLAM FENOLİK MADDE VE IN VITRO SİNDİRİM MODELİ İLE BİYOERİŞİLEBİLİRLİĞİNİN BELİRLENMESİ
Öz
Bu çalışmanın amacı, Bursa’ya ait unutulmaya yüz tutmuş geleneksel bir gıda olan Anjelika reçelinin biyoaktif bileşenlerini ortaya koyarak fonksiyonel özelliklerini değerlendirmektir. Bu bağlamda, farklı özütleme yöntemlerinin toplam antioksidan kapasite, toplam fenolik madde ve toplam flavonoit madde miktarlarına olan etkisi ve in vitro sindirim modeli ile bu biyoaktif bileşenlerin biyoerişilebilirliği de incelenmiştir. Geleneksel yöntemine göre üretilen Anjelika reçeli %0.1 formik asit içeren %75 metanol, %0.5 asetik asit içeren %70 aseton ve %70 etanol ile özütlenmiştir. Elde edilen sonuçlara göre biyoaktif bileşen miktarları özütleme yöntemlerine göre farklılık göstermiştir. Reçelin toplam antioksidan kapasitesi en fazla metanolik bazlı özütünden, DPPH, CUPRAC ve ABTS yöntemleriyle sırasıyla 21.77±3.38 mg troloks eşdeğeri (TE)/100 g kuru madde (KM), 69.97 ± 10.85 mg TE/100g KM ve 111.97 ± 9.17 mg TE/100g KM olarak elde edilmiştir. Sonuçlara göre, fenolik ve flavonoit madde miktarı en fazla aseton bazlı özütten sırasıyla 12.10±0.55 mg gallik asit eşdeğeri/100 g KM ve 10.48±0.63 mg rutin eşdeğeri/100 g KM olarak elde edilmiştir. Ayrıca, reçellerin bağırsakta sindirimi neticesinde elde edilen toplam fenol miktarı ve toplam antioksidan miktarlarında (DPPH metoduyla) artış gözlenmiştir.
Anahtar Kelimeler
anjelika reçel bioaktif bileşen geleneksel gıdalar antioksidan kapasite
Destekleyen Kurum
Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Birimi
Proje Numarası
Geleneksel Anjelika Reçelinin Fiziko-Kimyasal ve Fonksiyonel Özelliklerinin Araştırılması-2019
Kaynakça
- 1. Anonim. (2011). Türk Gıda Kodeksi Yönetmeliği, Resmi Gazete, Sayı:28157, Tarih: 29 Aralık 2011, Ankara. 2. Akkor, M.Ö. (2009). Bursa Yemeği. İş Bankası Kültür Yayınları, İstanbul. 3. Belovic, M.,Torbica, A, M.,Lijakovic ,I., Mastilovic, J.(2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry, 237, 1226-1233. 4. Hepsağ, F., Hayaoğlu, İ. (2017). Akdeniz Bölgesinde satışı yapılan bazı reçellerin hidroksimetil furfural miktarlarının HPLC ile belirlenmesi ve değerlendirilmesi. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7 (2/2), 149-160. 5. Kamiloglu, S., Pasli, A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186, 74–82 6. Anonim. (2006). Türk Gıda Kodeksi Reçel, Jöle Marmelat ve Tatlandırılmış Kestane Püresi Tebliği, Resmi Gazete, Sayı: 26392, Tarih: 30.12.2006, Ankara. 7. Şengül, M., Topdaş, E.F., Doğan, H.,Serencam, H. (2018). Artvin ilinde geleneksel olarak üretilen farklı marmelat çeşitlerinin bazı fiziksel ve kimyasal özellikleri, antioksidan aktiviteleri ve fenolikprofilleri. Akademik Gıda, 16(1), 51-59. 8. Mabberley, D.J. (2008). Mabberley’s plant-book. A portable dictionary of plants, their classification and uses, 3rd edn. Cambridge University Press, Cambridge. 9. Stpiczynska, M., Nepi, M., Zych, M. (2015). Nectaries and male-biased nectar production in protandrous flowers of a perennial umbellifer Angelica sylvestris L. (Apiaceae). Plant Systematics and Evolution, 301, 1099–1113. 10. Murphy, E. M.,Nahar, E.M.L., Siakalima, M., Rahman, M., Byres, M., Gray, A. I., Sarker, S.D. (2004). Coumarins from the seeds of Angelica sylvestris and their distribution within the genus Angelica. Biochemical Systematics and Ecology, 32, 203-207. 11. Vandelook, F., Bolle, N., Assche, J.A.V. (2017). Multiple environmental signals required for embryo growth and germination of seeds of Selinum carvifolia (L.) L. and Angelica sylvestris L. (Apiaceae). Seed Science Research, 17, 283–291. 12. Daşkın, R., Kaynak, G. (2012). Angelica archangelica (Apiaceae), a new species to Turkey: a contribution to its taxonomy and distribution. Phytologia Balcanica, 18(1), 5-9. 13. Stankovic, N., Krstev, T.M., Zlatkovic, B., Jovanovic,V.S., Mitic,V., Jovic,J., Comic, L., Kocic, B., Bernstein, N. (2016). Antibacterial and antioxidant activity of traditional medicinal plants from the Balkan Peninsula .NJAS - Wageningen Journal of Life Sciences, 78, 21–28. 14. Sarker, S. D., Eynon, E., Fok, K., Kumarasamy, Y., Murphy, E. M., Nahar, L., Shaeen, M. E., Shaw, M. E., Siakalima, M.(2004). Screening the exracts of the seeds of Achillea mille folium, Angelica Sylvestris and Phleumpratanse for antibacterial, antioxidant activities and general toxicity. Oriental Pharmacy and Experimental Medicine, 3(3), 157-162. 15. Aćimović, M., Cvetković, M., Stanković, J., Filipović, V., Nikolić, L. J, Dojčinović, N. (2016). Analysis of volatile compounds from Angelica seeds obtained by head space method. Arabian Journal of Medicinal and Aromatic Plants, 3, 10-17. 16. Şencan,A.,Bulam,M.H.,Aral,A.M.,Özmen,S. (2011). Bitkisel ilaç kullanımının cerrahi açıdan önemi. Türk Plastik, Rekonstrüktif ve Estetik Cerrahi Dergisi, 19, 18-22. 17. Wei, W.L.,Zeng,R.,Gu,C.M.,Qu,Y.,Huang,L.F.(2016). Angelicasinensis in China-A review of botanicalprofile, ethnopharmacology, phyto chemistry and chemical analysis. Journal of Ethnopharmacology, 190, 116-141. 18. Velioglu, Y.S., G. Mazza, L. Gao, and B.D. Oomah. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117. 19. Meral, R., Doğan, İ.S., Kanberoğlu, G. S. (2012). Fonksiyonel gıda bileşeni olarak antioksidanlar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 45-50. 20. Ozek, T.,Ozek, G., Başer, K.H.C., Duran, A., Sagiroglu, M. (2008). Composition of the essential oils of Angelica sylvestris L. var. Sylvestris isolated from the fruits by different isolation techniques. Journal of Essential Oil Research, 20,408-411. 21. Canl, K., Yetgin, A., Akata, I., Altuner, E.M. (2016). In vitro Antimicrobial Activity of Angelica sylvestris Roots. International Journal of Biological Sciences, 1, 1-7. 22. Türk Standartlar Enstitüsü (TSE). (1987). TSE 3958 Vişne Reçeli Standardı. 23. Türk Standartlar Enstitüsü (TSE). (1996). TS 1201; EN ISO 1741.Dekstroz-Kurutmada kütle kaybının tayini-Vakumlu etüv metodu 24. Türk Standartlar Enstitüsü (TSE). (1986). TS 4890. Meyve ve sebze mamulleri- Çözünür katı madde miktarı tayini-Refraktometrik metot 25. Türk Standartlar Enstitüsü (TSE). (2001). TS 1728 ISO 1842 Meyve ve sebze ürünleri- Ph tayini 26. Türk Standartlar Enstitüsü (TSE). (2002). TS 1125 ISO 750. Meyve ve sebze ürünleri- Titrasyon asitliği tayini 27. Türk Standartlar Enstitüsü (TSE). (2008). TS 1466Domates salçası ve püresi 28. Association of Official Analytical Chemists (AOAC). (2016). AOAC 991.43 - Total, Soluble, and Insoluble Dietary Fibre in Foods. Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 29. Association of Official Analytical Chemists (AOAC). (2016).AOAC 992.15, Crude Protein in Meat and Meat Products Including Pet Foods. Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 30. Nordic Committe on Food Analysis (NMKL). (1998). NMKL No:160 Fat determination in foods. NMKL Publications. Oslo. 31. Nordic Committe on Food Analysis (NMKL). (2005). NMKL No:173 Ash, gravimetric determination in foods. NMKL Publications. Oslo. 32. Harmonised Methods of the International Honey Commission (IHC). (2009). Determination of Sugars by HPLC, 1-63. 33. Association of Official Analytical Chemists(AOAC). (2016). AOAC 980.13Fructose, Glucose, Lactose, Maltose and Sucrose in Milk Chocolate, Association of Official Analytical Chemists Official Method of Analysis (20th ed.). Washington, DC. 34. Harmonised Methods of the International HoneyCommission (IHC). (2009). Determination of Hydroxy methyl furfural by HPLC. 1-63. 35. Nordic Committe on Food Analysis (NMKL). (2007). NMKL 186 Trace elements - As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL Publications. Oslo. 36. International Standardization Organization (ISO). (2014). ISO 1136:2014, Sensory analysis -- Methodology – General guidance for conducting hedonic tests with consumers in a controlled area 37. Jaiswal, S. G., Patel, M., Naik, S. N. (2015). Physico-chemical properties of Syzygiumcuminii (L.) skeels jam and comparative antioxidant study with other jams. Indian Journal of Natural Products and Resources. 6(1), 9-15. 38. Yıldız T., D.,Gölükcü, M., Tokgöz, H. (2015). Kamkat (FortunellamargaritaSwing.) meyvesi ve reçelinin bazı fiziksel ve kimyasal özellikleri. Derim, 32 (1), 71-80. 39. Cemeroğlu, B., Karadeniz, F., Özkan, M., (2003). Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, No:28, 690 S, Ankara. 40. Kamiloğlu, S., Seralı, O., Ünal, N., Çapanoğlu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morusnigra L.) products- Journal of Berry Research, 3(1), 41-51. 41. Kaplan, B. (2006). Çukurova Bölgesinde Satışa Sunulan Bazı Reçellerin Fiziksel ve Kimyasal Özellikleri İle Türk Gıda Kodeksine Uygunluğu Üzerine Bir Araştırma, Yüksek Lisans Tezi, 53 s. 42. Touati, N.,Tarazona-Diaz, M. P., Aguayo,E., Louailache, H. (2014). Effect of storage time and temperature on the physico chemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145, 23–27. 43. Tomas,M., Toydemir, G., Boyacioglu, D., Hall, R.D., Beekwilder, J., Çapanoğlu, E. (2017). Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. Journal of the Science of Food and Agriculture, 97 (10), 3106-3113. 44. Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., Kaymak-Ertekin, F. (2016). Developing a house hold vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking. Agronomy Research, 14(2), 1475–1487. 45. Patel ,N.V., Naik, A. G., Senapati, A.K. (2015). Quality evaluation and storage study of banana – pineapple blended jam. International Journal of Food Quality and Safety, 1, 45-51. 46. Tamer, C. (2011). A Research on raspberry and blackberry marmalades produced from different cultivars. Journal of Food Processing, 36(1), 74-80. 47. Üstün, N. Ş. ve Tosun, İ. (1998). Çeşitli reçellerin bileşimi üzerine bir araştırma. Gıda, 23 (2), 125-131. 48. Kaya, C., Kıvrak, A., Yasemin, E. (2012). Ticari çilek, kayısı ve vişne reçellerinin özellikleri. Academic Food Journal / Akademik Gıda, 10(4), 31-36. 49. Tomruk, D., Devseren, E., Koç, M., Ocak, Ö. Ö., Karataş, H., Kaymak-Ertekin, F. (2016). Developing a house hold vacuum cooking equipment, testing its performance on strawberry jam production and its comparis on with atmospheric cooking. Agronomy Research, 14(2), 1475–1487. 50. Touati, N., Tarazona-Diaz, M. P., Aguayo, E., Louailache, H. (2014). Effect of storage time and temperature on the physico chemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145, 23–27. 51. Aslanova, D., Bakkalbasi, E., Artık, N. (2010). Effect of storage on 5-Hydroxymethyl furfural (HMF) formation and color change in jams. International Journal of Food Properties, 13(4), 904-912. 52. Shaplave, M. U., Solayman, M. D., Alam, N., Khalil, M. İ., Gan, S. H. (2018). 5-Hydroxy methyl furfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry Central Journal, 12 (35), 1-18. 53. Codex Alimentarious Commision.(1981). Codex Standard for Honey, 12-19811. 54. European Union (EU). (2001). Council Directive 2001/110/EC of 20 December 2001 relating to honey 55. European Union (EU). (2011). Regulation (EU) No 1169/2011 of the European parliament and of the Council on the provision of food information to consumers. Official Journal of the European Union, (2011) L 304 p. 18–63 56. EFSA 2017. Dietary reference Values for nutrients summary report. doi: 10.2903/sp.efsa.2017.e15121. https://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf 57. Awolu, O. O., Okele, G. O., Ojewumi, M. E., Oseyemi, F. G. (2018). Functional jam production from blends of banana, pineapple and watermelon pulp. International Journal of Food Science and Biotechnology, 3(1), 7-14. 58. Gupta, E., Purwar, S., Jaiswal, P., Chaturvedi, R., Rai, G. K. (2016). Sensory evaluation and nutritional composition of developed papaya-gooseberry jam. Food and Nutrition Sciences, 7, 600-608. 59. Hussein, A. M. S., Kamil, M. M., Hegazy, N.A., Mahmoud, K. F., İbrahim, M. A. (2015). Utilization of somef and vegetables by-products to produce high dietary fiber jam. Food Science and Quality Management, 37, 39-45. 60. İncedayı,B., Tamer, C.E., Sınır, G. Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.). Food Science and Technology, 36(1), 171-178. 61. Onoğur Altuğ, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. Sides Yayınları, Ankara.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | Geleneksel Anjelika Reçelinin Fiziko-Kimyasal ve Fonksiyonel Özelliklerinin Araştırılması-2019 |
| Yayımlanma Tarihi | 1 Aralık 2019 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 45 Sayı: 1 |
