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Taze ve Kurutulmuş Kiraz Meyvesinin Fizikokimyasal ve Biyoaktif Özelliklerinin Değerlendirilmesi

Year 2019, Volume: 9 Issue: 1, 22 - 32, 30.06.2019
https://doi.org/10.31466/kfbd.510276

Abstract

Bu çalışmada Giresun’da yetişen kirazın (Prunus avium) laboratuvar tipi etüvde,
üç farklı ortam sıcaklığında (40, 50, 60 °C) kurutulması sonucunda pH, suda
çözünür kuru madde (SÇKM), renk, toplam fenolik madde ve antioksidan aktivite
özelliklerinde meydana gelen değişimler araştırılmıştır. Toplam fenolik madde
içeriği Folin-Ciocalteu spektrofotometrik yöntemle belirlenmiş ve sonuçlar
Gallik Asit Eşdeğeri (GAE) olarak ifade edilmiştir. Antioksidan aktivite ise
ABTS+  radikal süpürücü aktivite ile
belirlenmiş ve sonuçlar Trolox Eşdeğer Antioksidan Kapasite (TEAC)  olarak ifade edilmiştir. Kurutma sıcaklığı
arttıkça toplam kurutma süresinin azaldığı, ayrıca kurutmada yarım kiraz örneklerinin
tam kiraz örneklerine göre daha kısa sürede kuruduğu tespit edilmiştir. Farklı
kurutma sıcaklıklarında kurutulan yarım ve tam kiraz örneklerinin pH değerinin
4.08-4.45 aralığında değiştiği belirlenmiştir. Kurutma süresince kiraz
örneklerinin renk değişimleri incelendiğinde kurutma sıcaklığının artmasıyla
renkte L* değerlerinin önemli ölçüde etkilenmediği fakat a* değerinin arttığı
ve b* değerlerinin azaldığı tespit edilmiştir. Kurutma sonrası yarım kiraz ve
tam kiraz ekstraktlarında toplam fenolik madde miktarları sırasıyla
362.58-347.26 mg GAE/100g ve 372.49-355.17 mg GAE/100g aralığında bulunmuştur. Antioksidan aktivitesi değerleri ise yarım ve
tam kiraz ekstraktlarında sırasıyla
14.70-20.59 µM trolox/mg kuru örnek ve 15.51-27.46 µM trolox/mg kuru örnek olarak belirlenmiştir. Kiraz örneklerinin
kurutulması sırasında yüksek sıcaklık ve oksijene maruz kalmasından dolayı tam
ve yarım olarak kurutulmuş kiraz örneklerinde fenolik madde içeriği ve buna
bağlı olarak daha antioksidan aktivitesinde azalma tespit edilmiştir.

References

  • AOAC (1990).Official method of analysis. No. 934.06. Association of Official Analytical Chemist, Arlington, USA.
  • Başkaya, Z., (2011). Türkiye’de kiraz tarımının coğrafi esasları. Doğu Coğrafya Dergisi, 16(26), 45-71.
  • Dı’az-Mula, H.M., Castillo, S., Martı’nez-Romero, D., Valero, D., Zapata, P.J., Guille’n F. and Serrano M., (2009). Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage, Food Science and Technology International,15(6), 535-543.
  • Doymaz, I., Ismail, O., (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38.
  • Göksel, Z., Aksoy, U., (2014). Sofralık Bazı Kiraz Çeşitlerinin Fizikokimyasal Özellikleri. Türk Tarım ve Doğa Bilimleri Dergisi, 2, 1856-1862
  • Horecki, A.T., Vakula, A., Pavlić, B., Jokanović, M., Malbaša, R., Vitas, J., Jaćimović, V. and Šumić, Z. (2018). Comparative drying of cornelian cherries: Kinetics modeling and physicochemical properties. Journal of Food Processing and Preservation, 43(2), e13562
  • İkinci A, Bolat İ., (2015). Bazı kiraz çeşitlerinin GAP bölgesindeki performanslarının incelenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 19(2), 54-65.
  • Martín-Cabrejas, M.A., Aguilera, Y., Pedrosa, M., Cuadrado, C., Hernández, T., and Díaz,S., (2009). The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chemistry, 114, 1063-1068.
  • Michalska A., Miryam Amigo-Benavent M., Zielinski H., and DelCastillo M.D., (2008). Effect of bread making on the formation of Mailarreaction products contributing to the overall antioxidant activityof rye bread. Journal of Cereal Science, 48,123-132.
  • Mitra, J., Shrivastava, S. L., Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing, 89(1), 1-9.
  • Önen, M., (2008). 0900 Ziraat Kiraz Çeşidinde GA3, Budama ve Gölgeleme Uygulamalarının Derim Zamanı ve Meyve Kalitesi Üzerine Etkilerinin Araştırılması. Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
  • Polatoğlu, B. ve Beşe, A.V., (2017). Sun Drying of Cornelian Cherry Fruits (Cornus mas L.). Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(1), 68-77.
  • Qu,W., Pan, Z., and Ma, H., (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering, 99, 16-23.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, and Rice-Evans C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26: 1231–1237.
  • Samec, D., & Piljac-Zegarac, J., (2011). Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures-Comparison with blackberries, white and red grapes. Scientia Horticulturae, 131, 15-21.
  • Serradilla, M.J., Lozano, M., Bernalte, M.J., Ayuso, M.C., López-Corrales, M., and González-Gómez, D., (2011). Physicochemical and bioactive properties evolution during ripening of Ambrunés sweet cherry cultivar. LWT-Food Science and Technology, 44,199-205
  • Tosun, F., Koyuncu, F., (2007). Investigations of Suitable Pollinator for 0900 Ziraat Sweet Cherry cv.: Pollen Performance Tests, Germination Tests, Germination Procedures, in vitro and in vivo Pollinators, Horticultural Science (Prague),34,47-53.
  • URL-1: http://www.turkomp.gov.tr/food-338, Access date : December 27, 2018
  • Usenik, V., Fabcic, J., & Stampar, F., (2008). Sugars, acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chemistry, 107, 185-192.
  • Waterhouse, A.L., (2002). Determination of total phenolics. Current protocols in food analytical chemistry. JohnWiley &Sons,Inc. NewYork
  • Zielinska, M. and Markowski, M., (2016). The Influence of Microwave-Assisted Drying Techniques on the Rehydration Behavior of Blueberries (Vaccinium corymbosum L.). Food Chemistry, 196, 1188-1196.

Assessment of Physicochemical and Bioactive Properties of Fresh and Dried Sweet Cherry Fruit

Year 2019, Volume: 9 Issue: 1, 22 - 32, 30.06.2019
https://doi.org/10.31466/kfbd.510276

Abstract

In this study, the changes in the pH, water soluble
dry matter (TSSM), color, total phenolic substance and antioxidant activity of
cherry (
Prunus avium) grown in
Giresun by drying in laboratory type oven at three different temperatures (40,
50, 60 ° C) were investigated. The total phenolic content was determined by
Folin-Ciocalteu spectrophotometric method and the results were expressed as
Gallic Acid Equivalent (GAE). The antioxidant activity was determined by ABTS +
radical scavenging activity and the results were expressed as Trolox Equivalent
Antioxidant Capacity (TEAC). It was determined that the total drying time
decreased as the drying temperature increased, and the cherry flesh samples
dried in a shorter time than the whole cherry samples. It was found that the pH
of the whole cherry and cherry flesh samples dried at different drying
temperatures varied in the range of 4.08-4.45. When the color changes of the
cherry samples during drying were examined, it was determined that L * values
were not significantly affected by the increase of drying temperature but a *
value increased and b * values decreased. After drying, the total phenolic
substances in the extracts of flesh and whole cherry were found to be
362.58-347.26 mg GAE / 100g and 372.49-355.17 mg GAE / 100g, respectively.
Antioxidant activity values were determined as 14.70-20.59 µM trolox/g dry
sample and 15.51-27.46 µM trolox/g dry sample respectively in flesh and whole
cherry extracts.
  Because of the exposure
of the cherry samples to the high temperature and oxygen during drying, the total
phenolic content and consequently the antioxidant activity of the cherry
samples decreased in both whole cherry and cherry flesh samples

References

  • AOAC (1990).Official method of analysis. No. 934.06. Association of Official Analytical Chemist, Arlington, USA.
  • Başkaya, Z., (2011). Türkiye’de kiraz tarımının coğrafi esasları. Doğu Coğrafya Dergisi, 16(26), 45-71.
  • Dı’az-Mula, H.M., Castillo, S., Martı’nez-Romero, D., Valero, D., Zapata, P.J., Guille’n F. and Serrano M., (2009). Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage, Food Science and Technology International,15(6), 535-543.
  • Doymaz, I., Ismail, O., (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38.
  • Göksel, Z., Aksoy, U., (2014). Sofralık Bazı Kiraz Çeşitlerinin Fizikokimyasal Özellikleri. Türk Tarım ve Doğa Bilimleri Dergisi, 2, 1856-1862
  • Horecki, A.T., Vakula, A., Pavlić, B., Jokanović, M., Malbaša, R., Vitas, J., Jaćimović, V. and Šumić, Z. (2018). Comparative drying of cornelian cherries: Kinetics modeling and physicochemical properties. Journal of Food Processing and Preservation, 43(2), e13562
  • İkinci A, Bolat İ., (2015). Bazı kiraz çeşitlerinin GAP bölgesindeki performanslarının incelenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 19(2), 54-65.
  • Martín-Cabrejas, M.A., Aguilera, Y., Pedrosa, M., Cuadrado, C., Hernández, T., and Díaz,S., (2009). The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chemistry, 114, 1063-1068.
  • Michalska A., Miryam Amigo-Benavent M., Zielinski H., and DelCastillo M.D., (2008). Effect of bread making on the formation of Mailarreaction products contributing to the overall antioxidant activityof rye bread. Journal of Cereal Science, 48,123-132.
  • Mitra, J., Shrivastava, S. L., Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing, 89(1), 1-9.
  • Önen, M., (2008). 0900 Ziraat Kiraz Çeşidinde GA3, Budama ve Gölgeleme Uygulamalarının Derim Zamanı ve Meyve Kalitesi Üzerine Etkilerinin Araştırılması. Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
  • Polatoğlu, B. ve Beşe, A.V., (2017). Sun Drying of Cornelian Cherry Fruits (Cornus mas L.). Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(1), 68-77.
  • Qu,W., Pan, Z., and Ma, H., (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering, 99, 16-23.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, and Rice-Evans C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26: 1231–1237.
  • Samec, D., & Piljac-Zegarac, J., (2011). Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures-Comparison with blackberries, white and red grapes. Scientia Horticulturae, 131, 15-21.
  • Serradilla, M.J., Lozano, M., Bernalte, M.J., Ayuso, M.C., López-Corrales, M., and González-Gómez, D., (2011). Physicochemical and bioactive properties evolution during ripening of Ambrunés sweet cherry cultivar. LWT-Food Science and Technology, 44,199-205
  • Tosun, F., Koyuncu, F., (2007). Investigations of Suitable Pollinator for 0900 Ziraat Sweet Cherry cv.: Pollen Performance Tests, Germination Tests, Germination Procedures, in vitro and in vivo Pollinators, Horticultural Science (Prague),34,47-53.
  • URL-1: http://www.turkomp.gov.tr/food-338, Access date : December 27, 2018
  • Usenik, V., Fabcic, J., & Stampar, F., (2008). Sugars, acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chemistry, 107, 185-192.
  • Waterhouse, A.L., (2002). Determination of total phenolics. Current protocols in food analytical chemistry. JohnWiley &Sons,Inc. NewYork
  • Zielinska, M. and Markowski, M., (2016). The Influence of Microwave-Assisted Drying Techniques on the Rehydration Behavior of Blueberries (Vaccinium corymbosum L.). Food Chemistry, 196, 1188-1196.
There are 21 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Duygu Altıok

Mustafa Remzi Otağ 0000-0001-5450-1546

Publication Date June 30, 2019
Published in Issue Year 2019 Volume: 9 Issue: 1

Cite

APA Altıok, D., & Otağ, M. R. (2019). Assessment of Physicochemical and Bioactive Properties of Fresh and Dried Sweet Cherry Fruit. Karadeniz Fen Bilimleri Dergisi, 9(1), 22-32. https://doi.org/10.31466/kfbd.510276