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GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ

Yıl 2021, Cilt: 46 Sayı: 1, 216 - 228, 11.12.2020

Demet Yıldız Turgut , Haluk Tokgöz , Muharrem Gölükçü , Arzu Bayır Yeğin

https://doi.org/10.15237/gida.gd20129

Öz

Bu çalışmada, turunç (Citrus aurantium), bergamot (Citrus bergamia) ve altıntop (Citrus paradisi) kabukları ve bunlardan geleneksel olarak üretilen reçellerin fiziko-kimyasal ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır. Turunçgil kabuk reçellerinin toplam kuru madde, suda çözünür kuru madde, pH ve titrasyon asitliği değerleri sırasıyla 78.23 – 80.01 g/100 g, 70.15 - 70.87 °Bx, 3.36 - 3.49 ve %0.26 – 0.27 arasında belirlenmiştir. Turunçgil kabuk reçellerinin toplam fenolik madde miktarları 22.38 - 38.21 mg GAE/100 g, toplam flavonoid miktarları ise 2.45 - 6.30 mg CE/100 olarak tespit edilmiştir. Kabukların reçele işlenmesi ile askorbik asit içeriği %82.47 - 84.50 oranında azalarak 13.91 - 16.43 mg/100 g olarak belirlenmiştir. En yüksek toplam fenolik madde miktarı altıntop kabuğu reçelinde bulunmuştur. Turunç kabuğu reçelinin ise en yüksek toplam flavonoid ve askorbik asit içeriğine sahip olduğu belirlenmiştir. Reçel prosesi ile birlikte DPPH radikali süpürme aktivitesi önemli oranda düşmüştür.

Anahtar Kelimeler

turunçgil kabukları turunç (citrus aurantium) bergamot (Citrus bergamia) altıntop (Citrus paradisi) geleneksel reçel antioksidan

Teşekkür

T.C. Tarım ve Orman Bakanlığı Antalya Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü

Kaynakça

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  • Aksay, S., Tokbaş, H., Arslan, R., Çınar, F. (2018). Some physicochemical properties of the whole fruit mandarin jam. Turkish Journal of Agriculture-Food Science and Technology, 6(5): 632-635, doi: 10.24925/turjaf.v6i5.632-635.1948.
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PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL CITRUS PEEL JAMS SOME QUALITY CHARACTERISTICS OF CITRUS PEEL JAMS

Yıl 2021, Cilt: 46 Sayı: 1, 216 - 228, 11.12.2020

Demet Yıldız Turgut , Haluk Tokgöz , Muharrem Gölükçü , Arzu Bayır Yeğin

https://doi.org/10.15237/gida.gd20129

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.

Anahtar Kelimeler

Citrus peel bitter orange (Citrus aurantium) bergamot (Citrus bergamia) grapefruit (Citrus paradisi) traditional jam antioxidant

Kaynakça

  • Abou-Arab, A. A., Mahmoud, M. H., Abu-Salem, F. M. (2016). Bioactive compounds content of citrus peel as affected by drying processes. International Journal of Nutrition and Food Engineering, 10(4): 240-243.
  • Aksay, S., Tokbaş, H., Arslan, R., Çınar, F. (2018). Some physicochemical properties of the whole fruit mandarin jam. Turkish Journal of Agriculture-Food Science and Technology, 6(5): 632-635, doi: 10.24925/turjaf.v6i5.632-635.1948.
  • Al-Juhaimi, F. Y. (2014). Citrus fruits by-products as sources of bioactive compounds with antioxidant potential. Pakistan Journal of Botany, 46(4), 1459-1462.
  • Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 50 s.
  • Anonim (2019). Türkiye İstatistik Kurumu, Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001. Erişim tarihi: 21.09.2020.
  • Anonim (2006). Türk Gıda Kodeksi (TGK) Reçel, jöle, marmelat ve tatlandırılmış kestane püresi tebliği (2006/55). Tarım ve Orman Bakanlığı. 30 Aralık 2006 tarih ve 26392 sayılı Resmî Gazete, Ankara.
  • Anonymous (2018). Food and Agriculture Organisation of the United Nations (FAOSTAT), FAOSTAT database. http://www.fao.org/faostat/en/#data/QC. Erişim tarihi: 21.09.2020.
  • Anuar, N.A., Salleh, R.M. (2019). Development of fruit jam from Averrhoa bilimbi L. Journal of Food Processing and Preservation, 43(4), e13904, doi:10.1111/jfpp.13904.
  • Basu, S., Shivhare, U.S., Singh, T.V. (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, doi:10.1016/j.jfoodeng.2012.08.035.
  • Besbes, S., Drira, L., Blecker, C., Deroanne, C., Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): compositional, functional and sensory characteristics of date jam. Food Chemistry, 112(2): 406-411, Doi:10.1016/j.foodchem.2008.05.093.
  • Bocco, A., Cuvelier, M. E., Richard, H., Berset, C. (1998). Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of agricultural and food chemistry, 46(6): 2123-2129.
  • Burdurlu, H. S., Koca, N., Karadeniz, F. (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of food engineering, 74(2), 211-216. Cemeroğlu, B. (2007). Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, Ankara, Türkiye, 535 s.
  • Cemeroğlu, B. (2010). Gıda Analizleri. Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları No: 34, Bizim Grup Basımevi. Ankara, Türkiye, 657s.
  • Cemeroğlu, B., Karadeniz, F., Özkan M. (2003). Meyve ve sebze işleme teknolojisi (3). Gıda teknolojisi derneği yayınları No:28, Ankara, Türkiye, 690 s. ISBN 975-93575-3-4.
  • Dea, S., Plotto, A., Manthey, J. A., Raithore, S., Irey, M., Baldwin, E. (2013). Interactions and thresholds of limonin and nomilin in bitterness perception in orange juice and other matrices. Journal of Sensory Studies, 28(4): 311-323, doi:10.1111/joss.12046.
  • Demirağ, K., Şahin, R. (2012). Bazı Katkı Maddelerinin Düşük Kalorili Greyfurt Kabuğu Reçelinin Duyusal Kalitesi Üzerine Etkisi. Akademik Gıda, 10(3): 6-13.
  • Demirbaş, N., Oktay, D., Tosun, D. (2006). AB sürecindeki Türkiye’de gıda güvenliği açısından geleneksel gıdaların üretim ve pazarlanması. Harran Üniversitesi Ziraat Fakültesi Dergisi, 10(3-4): 47-55.
  • García‐Viguera, C., Zafrilla, P., Romero, F., Abellán, P., Artés, F., Tomás‐Barberán, F. A. (1999). Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64(2): 243-247, doi: 10.1111/j.1365-2621.1999.tb15874.x.
  • Ghanem, N., Mihoubi, D., Kechaou, N., Mihoubi, N. B. (2012). Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40: 167-177, doi:10.1016/j.indcrop.2012.03.009.
  • Ghasemi, K., Ghasemi, Y., Ebrahimzadeh, M. A. (2009). Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. Pakistan Journal of Pharmaceutical Sciences, 22(3): 277-281.
  • Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R., Silva, C. L. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4): 574-581, doi:10.1016/j.jfoodeng.2009.12.005.
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  • Igual, M., García-Martínez, E., Camacho, M. M., Martínez-Navarrete, N. (2016). Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process. Food Science and Technology International, 22(3): 203-212, doi:10.1177/1082013215585417.
  • Kamiloglu, S., Paslı, A.A., Ozcelik, B., Van Camp, J., Çapanoglu, 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, doi:0.1016/j.foodchem.2014.12.046.
  • Kırca, A., Cemeroğlu, B. (2001). Askorbik Asidin Degradasyon Mekanizması. Gıda, 26(4), 233-242.
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  • Kuljarachanan, T., Devahastin, S., & Chiewchan, N. (2009). Evolution of antioxidant compounds in lime residues during drying. Food Chemistry, 113(4): 944-949, doi:10.1016/j.foodchem.2008.08.026.
  • Lozano, J. E., Ibarz, A. (1997). Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering, 31(3): 365-373.
  • M’hiri, N., Ioannou, I., Ghoul, M., & Mihoubi Boudhrioua, N. (2017). Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. Food Reviews International, 33(6): 587-619, doi:10.1080/87559129.2016.1196489.
  • Manjarres-Pinzon, K., Cortes-Rodriguez, M., Rodríguez-Sandoval, E. (2013). Effect of drying conditions on the physical properties of impregnated orange peel. Brazilian Journal of Chemical Engineering, 30(3): 667-676, doi:10.1590/S0104-66322013000300023.
  • Manthey, J. A., Grohmann, K. (2001). Phenols in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses. Journal of Agricultural and Food Chemistry, 49(7): 3268-3273, doi:10.1021/jf010011r.
  • Naeem, M. M., Fairulnizal, M. M., Norhayati, M. K., Zaiton, A., Norliza, A. H., Syuriahti, W. W., ... Rusidah, S. (2017). The nutritional composition of fruit jams in the Malaysian market. Journal of the Saudi Society of Agricultural Sciences, 16(1): 89-96, doi:10.1016/j.jssas.2015.03.002.
  • Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., YANO, M., Ohta, H. (2006). Flavonoid composition of fruit tissues of citrus species. Bioscience, biotechnology, and biochemistry, 70(1): 178-192. doi:10.1271/bbb.70.178.
  • Oroian, M., Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74: 10-36. doi:10.1016/j.foodres.2015.04.018.
  • Pathare, P. B., Opara, U. L., Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology, 6(1): 36-60, doi:10.1007/s11947-012-0867-9.
  • Patras, A., Brunton, N. P., Tiwari, B. K., Butler, F. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology, 4(7), 1245-1252, doi:10.1007/s11947-009-0226-7.
  • Rababah, T. M., Al‐u’datt, M., Almajwal, A., Brewer, S., Feng, H., Al‐Mahasneh, M., ... & Yang, W. (2012). Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam. Journal of Food Science, 77(6), C609-C613, doi:10.1111/j.1750-3841.2012.02708.x.
  • Rababah, T.M., Al‐Mahasneh, M.A., Kilani, I., Yang, W., Alhamad, M.N., Ereifej, K., Al‐u'datt, M. (2011). Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. Journal of the Science of Food and Agriculture, 91(6): 1096-1102, doİ:10.1002/jsfa.4289.
  • Rekha, C., Poornima, G., Manasa, M., Abhipsa, V., Devi, J. P., Kumar, H. T. V., Kekuda, T. R. P. (2012). Ascorbic acid, total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits. Chemical Science Transactions, 1(2), 303-310. Doi:10.7598/cst2012.182.
  • Renna, M., Pace, B., Cefola, M., Santamaria, P., Serio, F., Gonnella, M. (2013). Comparison of two jam making methods to preserve the quality of colored carrots. LWT-Food Science and Technology, 53(2): 547-554, doi:10.1016/j.lwt.2013.03.018.
  • Sağlam, F. (2007). Antosiyanince zengin dut, kiraz ve gilaburu meyvelerindeki fenolikler ve antioksidan kapasitesi üzerine reçel yapım işleminin etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 43 s.
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  • Yerlikaya, P., Gokoglu, N., Topuz, O. K., Gumus, B., Aydan Yatmaz, H. (2016). Antioxidant activities of citrus albedo and flavedo fragments against fish lipid oxidation. Journal of aquatic food product technology, 25(8), 1339-1347, doi:10.1080/10498850.2015.1059917.
  • Yeşiloğlu, T., Yılmaz, B., İncesu, M., Çimen B. (2017). The Turkish citrus industry. Chronica Horticulturae, 57 (4): 17-22.
  • Yoo, K. M., Moon, B. (2016). Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties. Food Chemistry, 196: 544-549, doi:10.1016/j.foodchem.2015.09.079.
  • Zhang, J. (2007). Flavonoids in Grapefruit and commercial grapefruit juices: concentration, distribution, and potential health benefi ts. In Proceedings of the Florida State Horticultural Society, 120: 288-294.
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  • Zid, M. B., Dhuique-Mayer, C., Lartaud, M., Collignan, A., Servent, A., Dornier, M., Bellagha, S. (2015). Effects of osmotic treatments on modulating bitter flavanones glycosides contents and microstructure of Citrus aurantium peels. Food and bioprocess technology, 8(12): 2461-2469. doi:10.1007/s11947-015-1596-7.
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Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Demet Yıldız Turgut 0000-0002-7486-3701

Haluk Tokgöz 0000-0002-9956-0045

Muharrem Gölükçü 0000-0003-1646-5876

Arzu Bayır Yeğin 0000-0002-2194-6730

Yayımlanma Tarihi 11 Aralık 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 1

Kaynak Göster

APA Yıldız Turgut, D., Tokgöz, H., Gölükçü, M., Bayır Yeğin, A. (2020). GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ. Gıda, 46(1), 216-228. https://doi.org/10.15237/gida.gd20129
AMA Yıldız Turgut D, Tokgöz H, Gölükçü M, Bayır Yeğin A. GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ. GIDA. Aralık 2020;46(1):216-228. doi:10.15237/gida.gd20129
Chicago Yıldız Turgut, Demet, Haluk Tokgöz, Muharrem Gölükçü, ve Arzu Bayır Yeğin. “GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ”. Gıda 46, sy. 1 (Aralık 2020): 216-28. https://doi.org/10.15237/gida.gd20129.
EndNote Yıldız Turgut D, Tokgöz H, Gölükçü M, Bayır Yeğin A (01 Aralık 2020) GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ. Gıda 46 1 216–228.
IEEE D. Yıldız Turgut, H. Tokgöz, M. Gölükçü, ve A. Bayır Yeğin, “GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ”, GIDA, c. 46, sy. 1, ss. 216–228, 2020, doi: 10.15237/gida.gd20129.
ISNAD Yıldız Turgut, Demet vd. “GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ”. Gıda 46/1 (Aralık 2020), 216-228. https://doi.org/10.15237/gida.gd20129.
JAMA Yıldız Turgut D, Tokgöz H, Gölükçü M, Bayır Yeğin A. GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ. GIDA. 2020;46:216–228.
MLA Yıldız Turgut, Demet vd. “GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ”. Gıda, c. 46, sy. 1, 2020, ss. 216-28, doi:10.15237/gida.gd20129.
Vancouver Yıldız Turgut D, Tokgöz H, Gölükçü M, Bayır Yeğin A. GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ. GIDA. 2020;46(1):216-28.
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