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

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

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

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

Kaynakça

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