Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi

Öz

Bu çalışmada ‘Bayrampaşa’, ‘Sakız’ ve ‘İthal’ (Kıbrıs) olmak üzere üç farklı enginar çeşidinden enginar reçelleri üretilmiş ve reçel örnekleri fizikokimyasal özellikler (toplam kuru madde, suda çözünür kuru madde (°Briks), pH, toplam asitlik, indirgen şeker (%), toplam şeker (%), hydroxymethylfurfural, askorbik asit ve renk), antioksidan kapasitesi (DPPH, FRAP, CUPRAC), toplam fenolik bileşik içeriği ve duyusal özellikler (renk, görünüş, koku, tat, kıvam ve genel kabul edilebilirlik) bakımından incelenmiştir. ‘Bayrampaşa’ çeşidinden üretilen reçellerde a değerinin en yüksek olduğu ve dondurulmuş enginara göre 26 kat fazla olduğu belirlenmiştir. ‘Sakız’ ve ‘İthal’ enginardan üretilen reçellerin askorbik asit değerlerinin daha yüksek olduğu buna göre bu çeşitlerin reçel üretimi sırasında askorbik asit kaybına karşı daha dirençli oldukları belirlenmiştir. Reçel üretimi sonrasında antioksidan içeriğinde meydana gelen %79,25 oranındaki azalmaya karşın CUPRAC metoduna göre ‘Bayrampaşa’ çeşidinden üretilen reçel örneklerinin en yüksek antioksidan değerine sahip olduğu gözlemlenmiştir. Renk özellikleri bakımından en iyi değerlere sahip örneklerin ‘İthal’ enginardan üretilen reçeller olduğu tespit edilmiştir. Sonuç olarak iyi renk özelliklerine ve yüksek antioksidan içeriğine sahip enginar reçellerinin üretilmesi açısından ‘Bayrampaşa’ çeşidinin uygun olacağı belirlenmiştir. 

Determination of Physicochemical Properties and Antioxidant Capacity of Artichoke (Cynara cardunculus var. Scolymus L.) Jam Produced from Different Cultivars

Öz

Artichoke jam was prepared from three cultivars; ‘Bayrampaşa’, ‘Sakız’ and ‘Imported’ (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (°Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and color), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). The cultivar ‘Bayrampaşa’ showed the highest a value, and it showed increment 26 times by processing the artichoke into jam. ‘Imported’ and ‘Sakız’ cultivars were determined as more resistant with regard to ascorbic acid deterioration. Only the ‘Bayrampaşa’ cultivar showed the highest total antioxidant capacity, measured by CUPRAC method, even 79.25% reduction determined after jam making compared to frozen artichoke. Jam produced from ‘Imported’ (Cypriot) artichoke had significantly better color. Hereby, to achieve a good colored artichoke jam with high antioxidant capacity, the industry should consider using ‘Bayrampaşa’ cultivar.

Anahtar Kelimeler

• Artichoke (Cynaracardunculus var. scolymus L.),jam,antioxidant capacity

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