Nar ekşili sos, Limon sos, Organik asit, Şeker, pH, Toplam fenolik
In this study, some chemical properties of lemon and pomegranate sauces sold in Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.29 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20%; the titration acidity of 4.3-8.7% and the pH of 1.32 -1.71%. For the lemon sauces, the total phenolic content, titration acidity and pH were found in range of 0.07-0.66 mg GAE/ml lemon sauce, 5.1-7.6% and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.
Pomegranate sauce, Lemon sauce, Organic acid, Sugar, pH, Total phenolic
|Subjects||Food Science and Technology|
|Journal Section||Research Articles|
|Publication Date||July 1, 2022|
|Submission Date||July 13, 2021|
|Acceptance Date||April 1, 2022|
|Published in Issue||Year 2022, Volume 8Issue 3|
Journal is licensed under a
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.
Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).