Trabzon Hurmasının Bileşimsel ve Biyoaktif Bileşen Analizi ve Fonksiyonel Dondurma Üretiminde Kullanımı

Yıl 2026, Cilt: 23 Sayı: 2, 436 - 448, 16.03.2026

Melike Demirkol , Enes Atmaca , Zekai Tarakçı , Kevser Gültekin , Semiha Akar

https://doi.org/10.33462/jotaf.1618722

https://izlik.org/JA63CF74LT

Öz

Bu çalışmanın amacı, HPLC kullanarak Trabzon hurmalarındaki beta-karoten ve tokoferol seviyelerini analiz etmek ve dondurmada katma değerli bir bileşen olarak potansiyelini değerlendirmektir. Trabzon hurması örnekleri Türkiye'nin Ordu ilindeki Fatsa, Ulubey, Perşembe, Ünye, Gülyalı, İkizce ve Kumru olmak üzere yedi bölgeden temin edilmiştir. Analizler toplam fenolik madde, β-karoten, tokoferoller ve radikal temizleme aktivitesi ölçümlerini içermektedir. Sonuçlar β-karoten içeriğinin 0.43 ila 0.55 mg 100 g-1, α-tokoferolün 0.13 ila 0.30 mg 100 g-1 ve γ-tokoferolün 0.09 ila 0.24 mg 100 g-1 arasında değiştiğini göstermiştir. Toplam fenolik içeriği 30.9 ile 673.8 mg GAE 100 g-1 arasında değişirken, radikal süpürme aktivitesi 0.20 ile 11.07 µg TE mg-1 arasında değişmiştir. Örnekler arasında β-karoten seviyeleri nispeten tutarlı iken, iki örnek (Fatsa ve Ulubey) daha yüksek tokoferol içeriği, toplam fenolik madde ve radikal süpürme aktivitesi sergilemiştir. Bu yüzden bu iki yüksek biyoaktiviteli Tabzon hurması türü birleştirilerek, dondurma karışımlarına 15, 25 ve 35 g 100 g⁻¹ konsantrasyonlarında katılarak üretilmiştir. Trabzon hurma püresi ilavesi, dondurmanın fizikokimyasal özelliklerini önemli ölçüde etkilemiş ve püre ilavesiz örneğe kıyasla antiradikal aktivitesini arttırmıştır. Erime oranında ve ilk damlama süresinde iyileşmeler gözlenmiştir. Dondurmaların asitlik seviyesi depolama sırasında önemli ölçüde artmamıştır (p>0.05). Ne oranların ne de depolama süresinin örneklerin pH değerleri üzerinde önemli bir etkisi olmamıştır. Trabzon hurma püresi ilavesi örneklerin L renk değerini azaltırken a ve b renk değerlerini arttırmıştır. Püre oranının artması ile dondurmaların sertlik ve yapışkanlık değerleri de artmıştır. Depolama sonunda, püre ilaveli dondurmalarda yapışkanlık değerleri benzer görülmüştür. Duyusal değerlendirme, %15 ve %25 Trabzon hurması püresi içeren dondurmaların tüketiciler tarafından yüksek beğeni aldığını ortaya koymuştur. Bu bulgular, beta-karoten ve tokoferoller bakımından zengin olan Trabzon hurmasının dondurmanın besinsel ve duyusal niteliklerini geliştirebileceğini göstermektedir.

Anahtar Kelimeler

Diospyros kaki , Antioksidan , Karotenoidler , Fenolikler , Dondurma tekstürü

Etik Beyan

This study does not require approval from the ethics committee.

Compositional and Bioactive Compound Analysis of Persimmon and its Use in Functional Ice Cream Production

https://izlik.org/JA63CF74LT

Öz

This study aimed to analyze the β-carotene and tocopherol levels in persimmons using HPLC and assess their potential as a value-added ingredient in ice cream. Persimmon samples were collected from seven regions in Ordu Province, Türkiye, including Fatsa, Ulubey, Perşembe, Ünye, Gülyalı, İkizce, and Kumru. The analysis included measurements of total phenolic substance, β-carotene, tocopherols and radical scavenging activity. Results showed that β-carotene content ranged from 0.43 to 0.55 mg 100 g-1, α-tocopherol from 0.13 to 0.30 mg 100 g-1, and γ-tocopherol from 0.09 to 0.24 mg 100 g-1. Total phenolic content varied between 30.9 and 673.8 mg GAE 100 g-1, and radical scavenging activity ranged from 0.20 to 11.07 µg TE mg-1. While β-carotene levels were relatively consistent across samples, two samples (Fatsa and Ulubey) exhibited higher tocopherol content, total phenolics, and radical scavenging activity. Therefore, a combination of these two high-bioactivity persimmon types was used to produce the persimmon purée (PP) incorporated into the ice cream mixes at concentrations of 15, 25, and 35 g 100 g⁻¹. The addition of persimmon puree significantly influenced the ice cream's physicochemical properties and enhanced its antiradical activity compared to the sample without PP addition. Improvements were observed in melting ratio and first dripping time. The acidity level of the ice creams did not increase significantly during storage (p>0.05). Neither the ratios nor the storage time had a significant effect on the pH values of the samples. The addition of persimmon puree decreased the L color value of the samples while increasing the a and b color values. The hardness and stickness values of the ice creams have also increased with the increase in persimmon ratio. At the end of storage, the stickness values were similar in ice creams with PP addition. Sensory evaluation revealed that ice creams with 15% and 25% persimmon puree were the most preferred by panelists. These findings suggest that persimmons, being rich in beta-carotene and tocopherols, can enhance the nutritional and sensory qualities of ice cream.

Anahtar Kelimeler

Diospyros kaki , Antioxidant , Carotenoids , Phenolics , Ice cream texture

Etik Beyan

This study does not require approval from the ethics committee.

Kaynakça

• Akca, S. and Akpinar, A. (2021). The effects of grape, pomegranate, sesame seed powder and their oils on probiotic ice cream: Total phenolic contents, antioxidant activity and probiotic viability. Food Bioscience, 42: 101203.
• Arslan, S. and Bayrakçı, S. (2016). Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish Journal of Agriculture and Forestry, 40: 68-74.
• Barba, A. O., Hurtado, M. C., Mata, M. S., Ruiz, V. F. and De Tejada, M. L. S. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables. Food Chemistry, 95(2): 328-336.
• Butt, M. S., Sultan, M. T., Aziz, M., Naz, A., Ahmed, W., Kumar, N. and Imran, M. (2015). Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. Experimental and Clinical Sciences Journal, 14: 542.
• Cakmakci, S., Topdas, E. F., Cakir, Y. and Kalin, P. (2016). Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. Journal of the Science of Food and Agriculture, 96(5): 1451-1458.
• Celep, E., Aydin, A. and Yesilada, E. (2012). A comparative study on the in vitro antioxidant potentials of three edible fruits: cornelian cherry, Japanese persimmon and cherry laurel. Food and Chemical Toxicology, 50(9): 3329-3335.
• Chen, X. N., Fan, J. F., Yue, X., Wu, X. R. and Li, L. T. (2008). Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). Journal of Food Science , 73(1): C24-28.
• Choi, S. H., Kim, D.-S., Kozukue, N., Kim, H.-J., Nishitani, Y., Mizuno, M. and Friedman, M. (2014). Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties. Journal of Food Composition and Analysis, 34(2): 115-127.
• Cingöz, A. (2024). Aroma compounds and physicochemical and functional properties of traditional Tokat bread. Food Science & Nutrition, 12(11): 9702-9713.
• de Ancos, B., Gonzalez, E. and Cano, M. P. (2000). Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry, 48(8): 3542-3548.
• Demirkol, M. and Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT - Food Science and Technology, 97: 770-777.
• Ebadi, M., Mohammadi, M., Pezeshki, A. and Jafari, S. M. (2023). Health Benefits of Beta-carotene. In: Handbook of Food Bioactive Ingredients: Properties and Applications (pp. 1-26).
• Ekeuku, S. O., Othman, F., Choong, Y. Y., Chua, K. H. and Mohamed, N. (2022). Tocotrienol as a bone-protecting agent for glucocorticoid-induced osteoporosis: Evidence and mechanisms. Pharmaceuticals, 15(5): 598.
• El Makhzangy, A., Hamad, D. and El-Shawaf, A. (2023). Chemical and Bioactive Composition in Persimmon (Diospyros kaki) Fruits. Mathews Journal of Nutrition and Dietetics, 6(2): 1-7.
• El‐Nagar, G., Clowes, G., Tudoricǎ, C., Kuri, V. and Brennan, C. S. (2002). Rheological quality and stability of yog‐ice cream with added inulin. International Journal of Dairy Technology, 55(2): 89-93.
• Erkaya, T., Dağdemir, E. and Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45(1): 331-335.
• Es-Sai, B., Wahnou, H., Benayad, S., Rabbaa, S., Laaziouez, Y., El Kebbaj, R., limami, Y. and Duval, R. E. (2025). Gamma-Tocopherol: A Comprehensive Review of Its Antioxidant, Anti-Inflammatory, and Anticancer Properties. Molecules, 30(3): 653.
• Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M. and Màrtín-Belloso, O. (2001). Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. Journal of Agricultural and Food Chemistry, 49(2): 952-957.
• Guner, A., Ardıc, M., Keles, A. and Dogruer, Y. (2007). Production of yogurt ice cream at different acidity. International Journal of Food Science & Technology, 42(8): 948-952.
• Güven, M. and Karaca, O. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts. International Journal of Dairy Technology, 55(1): 27-31.
• International, A. (2000). Official methods of analysis of AOAC International (Vol. 17).
• Jung, S.-T., Park, Y.-S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J. and Gorinstein, S. (2005). Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Sciences and Nutrition, 56(2): 105-113.
• Karaman, S. and Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5: 3159-3169.
• Karaman, S., Toker, O. S., Yuksel, F., Cam, M., Kayacier, A. and Dogan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science, 97(1): 97-110.
• Lee, J. S., Lee, M. K., Ha, T. Y., Bok, S. H., Park, H. M., Jeong, K. S. and Choi, M. S. (2006). Supplementation of whole persimmon leaf improves lipid profiles and suppresses body weight gain in rats fed high-fat diet. Food and Chemical Toxicology, 44(11): 1875-1883.
• Liu, J., Qu, J., Gao, Y., Gao, Y., Hao, Y., Pan, Z., He, X., Liu, B. and Duan, X. (2025). Persimmon (Diospyros kaki thunb.) leaf polyphenols: Impact on digestive degradation and human gut microbiota regulation. Food Bioscience, 66: 106251.
• Manach, C., Scalbert, A., Morand, C., Rémésy, C. and Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79(5): 727-747.
• Mehmetoğlu, S. and Tarakçı, Z. (2023). Investigation of the physicochemical properties of propolis added ice creams during storage. Journal of Tekirdag Agricultural Faculty, 20(2): 361-373.
• Miazek, K., Beton, K., Śliwińska, A. and Brożek-Płuska, B. (2022). The effect of β-carotene, tocopherols and ascorbic acid as anti-oxidant molecules on human and animal in vitro/in vivo studies: A review of research design and analytical techniques used. Biomolecules, 12(8): 1087.
• O’connell, J. and Fox, P. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal, 11(3): 103-120.
• Pehlivanoğlu, H., Sunal, Z., Yaman, M. and Aksoy, A. (2024). Investigation of the bioaccessibility of functional ice cream with blueberry enriched with whey protein gel. Journal of Tekirdag Agricultural Faculty, 21(3): 795-806.
• Sagdic, O., Ozturk, I., Cankurt, H. and Tornuk, F. (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5: 2964-2971.
• Sinan Dayısoylu, K., Gezginç, Y. and Cingöz, A. (2014). Functional food or functional component? Functionality in foods. The Journal of Food, 39(1): 57-62.
• Türkmen, N. and Gürsoy, A. (2017). Functional Ice Cream. Academic Food Journal, 15(4): 386-395.
• Ungurianu, A., Zanfirescu, A., Margină, D. and Tsatsakis, A. M. (2021). Vitamin E beyond its antioxidant label. Antioxidants, 10(5): 634.
• Varela, P., Pintor, A. and Fiszman, S. (2014). How hydrocolloids affect the temporal oral perception of ice cream. Food Hydrocolloids, 36: 220-228.
• Yaqub, S., Farooq, U., Shafi, A., Akram, K., Murtaza, M. A., Kausar, T. and Siddique, F. (2016). Chemistry and functionality of bioactive compounds present in persimmon. Journal of Chemistry, 2016(1): 3424025.