Öz
In this study, it was aimed to determine the physico-chemical and antioxidant properties of bitter orange (Citrus aurantium), bergamot (Citrus bergamia) and grapefruit (Citrus paradisi) peels and jams traditionally produced from them. Total dry matter, water soluble dry matter, pH and titratable acidity values of citrus peel jams were determined between 78.23 – 80.01 g/100 g, 70.15 - 70.87 °Bx, 3.36 - 3.49 and 0.26 – 0.27%, respectively. The total phenolic contents of citrus peel jams were determined between 22.38 - 38.21 mg GAE/100 g, and the total flavonoid contents were determined as 2.45 - 6.30 mg CE/100. With the processing of the peels into jam, the ascorbic acid content decreased by 82.47 - 84.50% and was determined as 13.91 - 16.43 mg/100 g. The highest amount of total phenolic was found in grapefruit peel jam. It was determined that bitter orange peel jam has the highest total flavonoid and ascorbic acid content. DPPH radical scavenging activity decreased significantly with the jam processing.