‘Eşme’ Ayva Çeşidinin Biyokimyasal Özelliklerine Farklı Kurutma Yöntemlerinin Etkisi

Yıl 2021, Cilt: 11 Sayı: 2, 159 - 168, 31.12.2021

Orhan Karakaya , M. Fikret Balta

https://doi.org/10.54370/ordubtd.895560

Öz

Çalışma, ‘Eşme’ ayva çeşidinin L*, a*, b*, pH, suda çözünebilir kuru madde, titre edilebilir asitlik, C vitamini, toplam fenolik, toplam flavonoid ve antioksidan aktivitesi üzerine farklı kurutma yöntemlerinin etkisini belirlemek amacıyla yapılmıştır. Ayva dilimlerinde kurutma işlemi doğal, etüv ve mikrodalga fırında olmak üzere 3 yönteme göre gerçekleştirilmiştir. Kurutma yöntemlerine göre, suda çözünebilir kuru madde içeriği %43.47 (mikrodalga fırın)-%54.07 (etüv), titre edilebilir asitlik %0.25 (doğal ve etüv)-0.26 (mikrodalga fırın), C vitamini içeriği 43.67 (etüv)-57.37 (mikrodalga fırın) mg 100 g-1, toplam fenolik 424.6 (mikrodalga fırın)-610.9 (doğal) mg 100 g-1, toplam flavonoid 103.7 (mikrodalga fırın)-201.7 (etüv) mg 100 g-1, antioksidan aktivitesi 1.07 (mikrodalga fırın)-1.87 (doğal) mmol 100 g-1 (DPPH testine göre) ve 2.45 (mikrodalga fırın)-5.57 (doğal) mmol 100 g-1 (FRAP testine göre) arasında belirlenmiştir. Bunun yanında, renk özellikleri ile bazı biyokimyasal özellikler arasında önemli ilişkiler tespit edilmiştir. Sonuç olarak, doğal kurutma yönteminin insan sağlığını teşvik eden fenolikler ve antioksidanlar üzerine olumlu etkisinin olduğu belirlenmiştir.

Anahtar Kelimeler

Ayva, kurutma, C vitamini, fenolik, antioksidan

Effect of Different Drying Methods on Biochemical Properties of ‘Eşme’ Quince Cultivar

Öz

The study was performed to determine of different drying methods on L*, a*, b*, pH, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity of ‘Eşme’ quince cultivar. Drying process in quince slices was performed according to natural, drying oven and microwave oven methods. According to drying methods, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity was determined from 43.47% (microwave oven) to 54.07% (drying oven), 0.25% (natural and drying oven) to 0.26% (microwave oven), 43.67 mg 100 g-1 (drying oven) to 57.37 (microwave oven) mg 100 g-1, 424.6 mg 100 g-1 (microwave oven) to 610.9 (natural) mg 100 g-1, 103.7 (microwave oven) mg 100 g-1 to 201.7 (drying oven) mg 100 g-1, 1.07 mmol 100 g-1 (microwave oven) to 1.87 (natural) mmol 100 g-1 and 2.45 mmol 100 g-1 (microwave oven) to 5.57 (natural) mmol 100 g-1, respectively. Besides, significant relations was determined between color characteristics and some biochemical properties. As a conclusion, it was determined that positive effect on phenolics ve antioxidants that promote human health of natural drying method.

Anahtar Kelimeler

quince, drying, vitamin C, phenolics, antioxidant

Kaynakça

• Ali, N. Y., Abbas, A., Ali, M., Shahnawaz, N., Hussain, A. ve Hussain, A. (2015). Physico-chemical nutritional and sensory evaluation of local quince fruit of nomal village, Gilgit-Baltistan, Pakistan. International Journalof Nutrition and Food Science, 4, 600-608. https://doi.org/10.11648/j.ijnfs.20150406.11
• Antoniewska, A., Rutkowska, J. ve Adamska, A. (2017). Charakterystyka owoców pigwowca japońskiego oraz ich zastosowanie w przemyśle spożywczym. Żywność Nauka Technologia Jakość, 24(2), 5-15. https://doi.org/10.15193/ZNTJ/2017/111/181
• Benzie, I. F. ve Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
• Beyhan, Ö., Elmastaş, M. ve Gedikli, F. (2010). Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae). Journal of Medicinal Plants Research, 4(11), 1065-1072. https://doi.org/10.5897/JMPR10.008
• Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. https://doi.org/10.1038/1811199a0
• Carvalho, M., Silva, B. M., Silva, R., Valentao, P., Andrade, P. B. ve Bastos, M. L. (2010). First report on Cydonia oblonga Miller anticancer potential: Differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and food Chemistry, 58(6), 3366-3370. https://doi.org/10.1021/jf903836k
• Çelen, S. ve Serhat, K. (2016). Mikrodalga enerjisinin ayva dilimlerinin kurutulmasına etkisi. Electronic Journal of Vocational Colleges, 6(3), 30-40. https://dergipark.org.tr/en/download/article-file/460601
• Elmizadeh, A., Shahedi, M. ve Hamdami, N. (2017). Comparison of electrohydrodynamic and hot-air drying of the quince slices. Innovative Food Science ve Emerging Technologies, 43, 130-135. https://doi.org/10.1016/j.ifset.2017.07.030
• Ercan, N. ve Özkarakaş, İ. (2005). Ege bölgesinden toplanan bazı ayva (Cydonia vulgaris Pers.) materyalinin adaptasyonu ve değerlendirilmesi. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi, 15(2), 27-42. https://dergipark.org.tr/en/pub/anadolu/issue/1771/21801
• Food and Agriculture Organization of the United Nations (2021). Crops and livestock products. https://www.fao.org/faostat/en/#data/QCL
• Fattouch, S., Caboni, P., Coroneo, V., Tuberoso, C. I., Angioni, A., Dessi, S., ... ve Cabras, P. (2007). Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry, 55(3), 963-969. https://doi.org/10.1021/jf062614e
• Fernandes, F. A. Gallão, M. I. ve Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41(4), 604-610. https://doi.org/10.1016/j.lwt.2007.05.007
• Figiel, A., Szumny, A., Gutiérrez-Ortíz, A. ve Carbonell-Barrachina, Á. A. (2010). Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering, 98(2), 240-247. https://doi.org/10.1016/j.jfoodeng.2010.01.002
• Grygorieva, O., Klymenko, S., Vergun, O., Mňahončáková, E., Brindza, J., Terentjeva, M. ve Ivanišová, E. (2020). Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensisSchneid.) fruit. Acta Scientiarum Polonorum Technologia Alimentaria, 19(1), 25-36. http://dx.doi.org/10.17306/J.AFS.2020.0738
• Hamauzu, Y., Inno, T., Kume, C., Irie, M. ve Hiramatsu, K. (2006). Antioxidant and antiulcerative properties of phenolics from Chinese quince, quince, and apple fruits. Journal of Agricultural and Food Chemistry, 54(3), 765-772. https://doi.org/10.1021/jf052236y
• Huang, L. L., Zhang, M., Yan, W. Q., Mujumdar, A. S. ve Sun, D. F. (2009). Effect of coating on post-drying of freeze-dried strawberry pieces. Journal of Food Engineering, 92(1), 107-111. https://doi.org/10.1016/j.jfoodeng.2008.10.031
• Karadeniz, F., Burdurlu, H. S., Koca, N. ve Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29(4), 297-303. https://journals.tubitak.gov.tr/agriculture/issues/tar-05-29-4/tar-29-4-9-0409-12.pdf
• Konopacka, D. ve Plocharski, W. J. (2001). Effect of raw material storage time on the quality of apple chips. Drying Technology, 19(3-4), 559-570. https://doi.org/10.1081/DRT-100103934 Legua, P., Serrano, M., Melgarejo, P., Valero, D., Martínez, J. J., Martínez, R. ve Hernández, F. (2013). Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions. Scientia Horticulturae, 154, 61-65. https://doi.org/10.1016/j.scienta.2013.02.017
• MacDougall, D. B. (2010). Colour measurement of food: principles and practice. In Colour Measurement (1st, pp. 312-342). Sawston, Cambridge, Woodhead Publishing. https://doi.org/10.1533/9780857090195.2.312
• Özçağıran, R., Ünal, A., Özeker, E. ve İsfendiyaroğlu, M. (2014). Ilıman iklim meyve türleri yumuşak çekirdekli meyveler. Ege Üniversitesi Ziraat Fakültesi Yayınları. Rodríguez-Guisado, I., Hernández, F., Melgarejo, P., Legua, P., Martínez, R. ve Martínez, J. J. (2009). Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller). Scientia horticulturae, 122(3), 491-496. https://doi.org/10.1016/j.scienta.2009.06.004
• Sharma, R., Joshi, V. K. ve Rana, J. C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources 2(3), 354-357. http://nopr.niscair.res.in/bitstream/123456789/12741/1/IJNPR%202%283%29%20354-357.pdf
• Shinomiya, F., Hamauzu, Y. ve Kawahara, T. (2009). Anti-allergic effect of a hot-water extract of quince (Cydonia oblonga). Bioscience, biotechnology, and biochemistry, 73(8), 1773-1778. https://doi.org/10.1271/bbb.90130
• Silva, B. M., Andrade, P. B., Martins, R. C., Seabra, R. M. ve Ferreira, M. A. (2006). Principal component analysis as tool of characterization of quince (Cydonia oblonga Miller) jam. Food Chemistry, 94(4), 504-512. https://doi.org/10.1016/j.foodchem.2004.11.045
• Silva, B. M., Andrade, P. B., Valentão, P., Ferreres, F., Seabra, R. M. ve Ferreira, M. A. (2004). Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry, 52(15), 4705-4712. https://doi.org/10.1021/jf040057v
• Soylu, A. (1997). Ilıman iklim meyveleri-II. Uludağ Üniversitesi, Ziraat Fakültesi Ders Notları, No: 72, Bursa.
• Szychowski, P. J., Lech, K., Sendra-Nadal, E., Hernández, F., Figiel, A., Wojdyło, A. ve Carbonell-Barrachina, Á. A. (2018). Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food chemistry, 255, 157-164. https://doi.org/10.1016/j.foodchem.2018.02.075
• Turkiewicz, I. P., Wojdyło, A., Lech, K., Tkacz, K. ve Nowicka, P. (2019). Influence of different drying methods on the quality of Japanese quince fruit. LWT, 114, 108416. https://doi.org/10.1016/j.lwt.2019.108416
• Türkiye İstatistik Kurumu (2021). Bitkisel üretim istatistikleri. https://biruni.tuik.gov.tr/medas/?kn=92velocale=tr adresinden alınmıştır.
• Tzempelikos, D. A., Vouros, A. P., Bardakas, A. V., Filios, A. E. ve Margaris, D. P. (2014). Case studies on the effect of the air drying conditions on the convective drying of quinces. Case Studies in Thermal Engineering, 3, 79-85. https://doi.org/10.1016/j.csite.2014.05.001
• Wojdyło, A., Figiel, A., Legua, P., Lech, K., Carbonell-Barrachina, Á. A. ve Hernández, F. (2016). Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry, 207, 170-179. https://doi.org/10.1016/j.foodchem.2016.03.099
• Yildiz, G. ve Izli, G. (2019). The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds. Journal of Food Process Engineering, 42(5), e13223. https://doi.org/10.1111/jfpe.13223
• Zhishen, J., Mengcheng, T. ve Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2