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Characterization of, and 5-Hydroxymethylfurfural Concentration in Carob Pekmez (in English)

Yıl 2010, Cilt: 35 Sayı: 6, 417 - 422, 01.12.2010

Öz

Carob pekmez, a traditional concentrate, has long been produced from Ceratonia siliqua L. for human consumption in Turkey. 5-hydroxymethylfurfural (5-HMF) is a quality parameter for carob pekmez and other concentrated food products. High levels of this compound are not desirable in pekmez because this may cause mutagenic effects on human metabolism. 5-HMF formation depends on both the sugar content and the acidity of the product. The results of this study show that although a the total sugar concentration was high in carob pekmez (62.80 g/100g) the 5-HMF concentration after the thermal process was only 12.25 mg/kg, which is also lower than Codex Standard, and may possibly be due to its low acidity. The data revealed that carob pekmez is a high source of minerals such as; potassium (1057.3 mg/100g), phosphorus (77.8 mg/100g), magnesium (55.6 mg/100g), and calcium (314.9 mg/100g as well as sugars. The aim of the study was to determine the composition of carob pekmez and content of 5-HMF during its production in the Mediterranean and Aegean basin of Turkey. Anahtar kelimeler: Carob bean, pekmez, minerals, 5-Hydroxymethylfurfural, carob extract       

Kaynakça

  • Petit MD, Pinilla JM. 1995. Production and purifica- tion of a sugar syrup from carob pods. Lebensm-Wiss Technol, 28 (1), 145-152.
  • L.). International Plant Genetic Resources Institute. Rome: Via delle Sette Chiese. 97 p. Karkacier M, Artik N, Certel M. 1995. The conditions for carob (Ceratonia siliqua L.) extraction and the clarifi- cation of the extract. Fruit Processing, 12, 394-397.
  • Kumazawa S, Taniguchi M, Suzuki Y, Shimura M, Kwon M, Nakayama T. 2002. Antioxidant activity of polyphenols in carob pods. J Agr Food Chem, 50 (2), 373
  • Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M. Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey. Food Chem, 100 (4), 1453-1455.
  • Batu, A. 2005. Production of Liquid and White Solid
  • Pekmez in Turkey. J Food Quality, 28, 417-427. Sengul M, Ertugay MF, Sengul M. 2005. Rheological, physical and chemical characteristics of mulberry pek- mez. Food Control, 16 (1), 73-76.
  • Yogurtcu H, Kamisli F. 2006. Determination of rheo- logical properties of some pekmez samples in Turkey. J Food Eng, 77 (4), 1064-1068.
  • Roseiro JC, Girio FM, Collaco MTA. 1991. Yield imp- rovements in carob sugar extraction. Process Biochem, (3), 179-182.
  • Simsek A. 2000. Research on the composition of dif- ferent fruit concentrate. Master’s Thesis, Ankara Univer- sity Graduate School of Natural and Applied Sciences,
  • Ankara, Turkey, p, (In Turkish) Simsek A, Artik N, Baspinar E. 2004. Detection of raisin concentrate (pekmez) adulteration by regression analysis method. J Food Compos Ana, 17 (2), 155-163.
  • Batu A, Karagöz DD, Kaya C, Yıldız M. 2007. Chan- ges on some quality values of mulberry and harnup pekmezs during storage. Gıda Teknolojileri Elektronik Dergisi, 2: 7-16.
  • Owen RW, Haubner R, Hull WE, Erben G, Spiegel- halder B, Bartsch H, Haber B. 2003. Isolation and struc- ture elucidation of the major individual polyphenols in carob fibre. Food Chem Toxicol, 41 (12), 1727-1738.
  • Makris DP, Kefalas P. 2004. Carob pods (Ceratonia siliqua L.) as a source of polyphenolic antioxidants. Food
  • Technol Biotech, 42 (2), 105-108. Yousif AK, Alghzawi HM. 2000. Processing and cha- racterization of carob powder. Food Chem, 69 (3), 283
  • Lee HS, Nagy S. 1990. Relative reactivities of sugars in the formation of 5-hydroxymethylfurfural in sugar- catalyst model systems. Food Process Pres, 14 (3), 171
  • Gogus F, Bozkurt H, Eren S. 1998. Nonenzymic brow- ning reactions in multi sugar and amino acid systems.
  • Food Process Pres, 22 (2), 81-90. O’Brien J, Morrisey P. 1989. Nutritional and toxicolo- gical aspects of the Maillard browning reaction in foods.
  • Crit Rev Food Sci, 28 (3), 211-248. Kus S, Gogus F, Eren S. 2005. Hydroxymethyl furfural content of concentrated food products. Int J Food Prop, (2), 367-375.
  • Tosun I. Ustun NS. 2003. Nonenzymic browning du- ring storage of white hard grape pekmez (Zile pekmezi). Food Chem, 80 (4), 441-443.
  • Anon 2007. Üzüm Pekmezi Tebliği. Türk Gıda Ko- deksi. Tebliğ No: 2007/27. T.C. Official Gazette. 15 June
  • Friday, Number: 26553, Ankara
  • (22) AOAC. 1995. Official method of analysis, 17th ed.
  • Gaithersburg, MD, USA. Method no. 925.45, 932.12, 15, 981.12, 984.24, 945.66 and 923.09. Association of Official Analytical Chemists. James GS. 1995. Analytical chemistry of foods. Lon- don: Blackie Academic and Professional. 224 p.
  • Spanos GA. Wrolstad RE. 1990. Influence of proces- sing and storage on the phenolic composition of Thomp- son seedless grape juice. J Agr Food Chem, 38 (7), 1565
  • Anon. 1996. Determination of hydroxymethylfurfu- ral. IFU Analysis No:69, 3 p.
  • Anon. 1999. The SAS System. Version 8. SAS Institu- te, Inc, Cary, NC.
  • Anon. 2005. General standard for the labelling of prepackaged foods. ftp://ftp.fao.org/codex/Publicati- ons/Booklets/Labelling/foodlabelling_2007EN.pdf (ac- cessed March, 17, 2008).
  • Rossi M, Giussani E, Morelli R, Lo Scalzo R, Nani RC, Torreggiani D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Int, 36 (9-10), 999-1005.
  • Turhan I, Tetik N, Aksu M, Karhan M, Certel M. Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.). J Food Process Eng, 29 (5), 498-507. Fennema, O. R. 1996. Food Chemistry (3rd ed.). New
  • York: Marcel Dekker Inc., 1067 p.
  • Anon. 1981. Codex Standard for Honey. Codex Stan 1981. 8 p.

Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce)

Yıl 2010, Cilt: 35 Sayı: 6, 417 - 422, 01.12.2010

Öz

Türkiye’de keçiboynuzu pekmezi Ceratonia siliqua L. meyvelerinden elde edilen ve insanların beslenmesi amacıyla uzun yıllardır kullanılan geleneksel bir üründür. 5-hidroksimetilfurfural (5-HMF) keçiboynuzu ve diğer konsantre edilmiş gıda ürünlerinde bir kalite parametresidir. İnsan metabolizması üzerine mutajenik etkilere sebep olabilmesi nedeniyle pekmezlerde bu bileşiğin konsantrasyonunun yüksek olması istenmemektedir. 5-HMF oluşumu ürünün şeker içeriği ve konsantrasyonuna bağlıdır. Bu çalışmanın sonuçları keçiboynuzu pekmezinde ısıl işlem sonrasında 5-HMF konsantrasyonunun, yüksek şeker konsantrasyonuna (62.80g/100g) rağmen Gıda Kodeksinde belirlenen değerden daha düşük bir değer olan 12.25 mg/kg olduğunu göstermiştir. Keçiboynuzu pekmezinin düşük asit içeriği nedeniyle az miktarda 5-HMF oluşumun gerçekleştiği düşünülmektedir. Bunun yanında çalışmada elde edilen veriler keçiboynuzu pekmezinin içerdiği zengin şeker içeriğinin yanında potasyum (1057.3 mg/100g), fosfor (77.8 mg/100g), magnezyum (55.6 mg/100g) ve kalsiyum (314.9 mg/100g) gibi mineraller açısından da zengin bir kaynak olduğunu ortaya çıkarmıştır. Bu çalışmanın amacı Türkiye’de Akdeniz ve Ege bölgesinde üretimi yapılan keçiboynuzu pekmezinin bileşimini ve 5-HMF içeriğini belirlemektir. Keywords: Keçiboynuzu, pekmez, mineral, 5-Hidroksimetilfrufural, keçiboynuzu ekstraktı

Kaynakça

  • Petit MD, Pinilla JM. 1995. Production and purifica- tion of a sugar syrup from carob pods. Lebensm-Wiss Technol, 28 (1), 145-152.
  • L.). International Plant Genetic Resources Institute. Rome: Via delle Sette Chiese. 97 p. Karkacier M, Artik N, Certel M. 1995. The conditions for carob (Ceratonia siliqua L.) extraction and the clarifi- cation of the extract. Fruit Processing, 12, 394-397.
  • Kumazawa S, Taniguchi M, Suzuki Y, Shimura M, Kwon M, Nakayama T. 2002. Antioxidant activity of polyphenols in carob pods. J Agr Food Chem, 50 (2), 373
  • Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M. Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey. Food Chem, 100 (4), 1453-1455.
  • Batu, A. 2005. Production of Liquid and White Solid
  • Pekmez in Turkey. J Food Quality, 28, 417-427. Sengul M, Ertugay MF, Sengul M. 2005. Rheological, physical and chemical characteristics of mulberry pek- mez. Food Control, 16 (1), 73-76.
  • Yogurtcu H, Kamisli F. 2006. Determination of rheo- logical properties of some pekmez samples in Turkey. J Food Eng, 77 (4), 1064-1068.
  • Roseiro JC, Girio FM, Collaco MTA. 1991. Yield imp- rovements in carob sugar extraction. Process Biochem, (3), 179-182.
  • Simsek A. 2000. Research on the composition of dif- ferent fruit concentrate. Master’s Thesis, Ankara Univer- sity Graduate School of Natural and Applied Sciences,
  • Ankara, Turkey, p, (In Turkish) Simsek A, Artik N, Baspinar E. 2004. Detection of raisin concentrate (pekmez) adulteration by regression analysis method. J Food Compos Ana, 17 (2), 155-163.
  • Batu A, Karagöz DD, Kaya C, Yıldız M. 2007. Chan- ges on some quality values of mulberry and harnup pekmezs during storage. Gıda Teknolojileri Elektronik Dergisi, 2: 7-16.
  • Owen RW, Haubner R, Hull WE, Erben G, Spiegel- halder B, Bartsch H, Haber B. 2003. Isolation and struc- ture elucidation of the major individual polyphenols in carob fibre. Food Chem Toxicol, 41 (12), 1727-1738.
  • Makris DP, Kefalas P. 2004. Carob pods (Ceratonia siliqua L.) as a source of polyphenolic antioxidants. Food
  • Technol Biotech, 42 (2), 105-108. Yousif AK, Alghzawi HM. 2000. Processing and cha- racterization of carob powder. Food Chem, 69 (3), 283
  • Lee HS, Nagy S. 1990. Relative reactivities of sugars in the formation of 5-hydroxymethylfurfural in sugar- catalyst model systems. Food Process Pres, 14 (3), 171
  • Gogus F, Bozkurt H, Eren S. 1998. Nonenzymic brow- ning reactions in multi sugar and amino acid systems.
  • Food Process Pres, 22 (2), 81-90. O’Brien J, Morrisey P. 1989. Nutritional and toxicolo- gical aspects of the Maillard browning reaction in foods.
  • Crit Rev Food Sci, 28 (3), 211-248. Kus S, Gogus F, Eren S. 2005. Hydroxymethyl furfural content of concentrated food products. Int J Food Prop, (2), 367-375.
  • Tosun I. Ustun NS. 2003. Nonenzymic browning du- ring storage of white hard grape pekmez (Zile pekmezi). Food Chem, 80 (4), 441-443.
  • Anon 2007. Üzüm Pekmezi Tebliği. Türk Gıda Ko- deksi. Tebliğ No: 2007/27. T.C. Official Gazette. 15 June
  • Friday, Number: 26553, Ankara
  • (22) AOAC. 1995. Official method of analysis, 17th ed.
  • Gaithersburg, MD, USA. Method no. 925.45, 932.12, 15, 981.12, 984.24, 945.66 and 923.09. Association of Official Analytical Chemists. James GS. 1995. Analytical chemistry of foods. Lon- don: Blackie Academic and Professional. 224 p.
  • Spanos GA. Wrolstad RE. 1990. Influence of proces- sing and storage on the phenolic composition of Thomp- son seedless grape juice. J Agr Food Chem, 38 (7), 1565
  • Anon. 1996. Determination of hydroxymethylfurfu- ral. IFU Analysis No:69, 3 p.
  • Anon. 1999. The SAS System. Version 8. SAS Institu- te, Inc, Cary, NC.
  • Anon. 2005. General standard for the labelling of prepackaged foods. ftp://ftp.fao.org/codex/Publicati- ons/Booklets/Labelling/foodlabelling_2007EN.pdf (ac- cessed March, 17, 2008).
  • Rossi M, Giussani E, Morelli R, Lo Scalzo R, Nani RC, Torreggiani D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Int, 36 (9-10), 999-1005.
  • Turhan I, Tetik N, Aksu M, Karhan M, Certel M. Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.). J Food Process Eng, 29 (5), 498-507. Fennema, O. R. 1996. Food Chemistry (3rd ed.). New
  • York: Marcel Dekker Inc., 1067 p.
  • Anon. 1981. Codex Standard for Honey. Codex Stan 1981. 8 p.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nedim Tetik Bu kişi benim

İrfan Turhan Bu kişi benim

Mustafa Karhan Bu kişi benim

Hatice Reyhan Öziyci Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 35 Sayı: 6

Kaynak Göster

APA Tetik, N. ., Turhan, İ. ., Karhan, M. ., Öziyci, H. R. . (2010). Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce). Gıda, 35(6), 417-422.
AMA Tetik N, Turhan İ, Karhan M, Öziyci HR. Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce). GIDA. Aralık 2010;35(6):417-422.
Chicago Tetik, Nedim, İrfan Turhan, Mustafa Karhan, ve Hatice Reyhan Öziyci. “Keçiboynuzu Pekmezinin Karakteristiği Ve 5-Hidroksimetilfurfural İçeriği (İngilizce)”. Gıda 35, sy. 6 (Aralık 2010): 417-22.
EndNote Tetik N, Turhan İ, Karhan M, Öziyci HR (01 Aralık 2010) Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce). Gıda 35 6 417–422.
IEEE N. . Tetik, İ. . Turhan, M. . Karhan, ve H. R. . Öziyci, “Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce)”, GIDA, c. 35, sy. 6, ss. 417–422, 2010.
ISNAD Tetik, Nedim vd. “Keçiboynuzu Pekmezinin Karakteristiği Ve 5-Hidroksimetilfurfural İçeriği (İngilizce)”. Gıda 35/6 (Aralık 2010), 417-422.
JAMA Tetik N, Turhan İ, Karhan M, Öziyci HR. Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce). GIDA. 2010;35:417–422.
MLA Tetik, Nedim vd. “Keçiboynuzu Pekmezinin Karakteristiği Ve 5-Hidroksimetilfurfural İçeriği (İngilizce)”. Gıda, c. 35, sy. 6, 2010, ss. 417-22.
Vancouver Tetik N, Turhan İ, Karhan M, Öziyci HR. Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce). GIDA. 2010;35(6):417-22.

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