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Journals / Akademik Gıda / 2021 / Cilt: 19 - Sayı: 3

Physicochemical and Phytochemical Properties Kumquat Jams Produced with Whole Fruits and Small Pieces of Fruits

Bütün ve Parça Meyvelerden Üretilen Kamkat Reçellerinin Fizikokimyasal ve Fitokimyasal Özellikleri

Demet YILDIZ TURGUT
Haluk TOKGÖZ
Muharrem GÖLÜKCÜ
Pages
267–274
Publication Date
2021-10-19
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In general, the highest total phenolic matter (87.79 mg GAE/ 100 g), total flavonoid (37.71 mg CE/100 g), ascorbic acid contents (108.33 mg/100 g), IC50 (630.44 mg/mg) and ORAC (33.22 µmol TE/g) values were determined in kumquat jam samples produced with whole fruits.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, kumquat jams were produced from whole fruits and small pieces of fruits.
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Key Findings & Data:Jams were analyzed for total dry matter, total soluble solids, pH, titration acidity, water activity, color properties, total phenolic matter content, total flavonoid content, ascorbic acid content, organic acids, sugars and antioxidant activity [2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC)].
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Conclusion & Impact:In general, the highest total phenolic matter (87.79 mg GAE/ 100 g), total flavonoid (37.71 mg CE/100 g), ascorbic acid contents (108.33 mg/100 g), IC50 (630.44 mg/mg) and ORAC (33.22 µmol TE/g) values were determined in kumquat jam samples produced with whole fruits.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kamkat meyvesi · Reçel · Fizikokimyasal özellik

Abstract

In this study, kumquat jams were produced from whole fruits and small pieces of fruits. Kumquat fruits of the “Nagami” variety (Fortunella margarita Swingle) were used in jam production. The traditional method was used in the jam processing. Jams were analyzed for total dry matter, total soluble solids, pH, titration acidity, water activity, color properties, total phenolic matter content, total flavonoid content, ascorbic acid content, organic acids, sugars and antioxidant activity [2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC)]. The ranges for the total dry matter, water soluble dry matter, water activity, pH and titratable acidity values of kumquat jams were determined as 75.36-76.35 g/100 g, 70.25-70.32°Bx, 0.803-0.809, 3.39-3.43 and 0.40-0.55%, respectively. The ranges for glucose, fructose, sucrose and total sugar contents of the jam samples were 20.35-20.61 g/100 g, 28.54-28.56 g/100 g, 20.70-20.75 g/100 g and 69.64-69.87 g/100 g, respectively. Citric (0.15-0.19 g/100 g) and oxalic (0.08-0.14 g/100 g) acids were the major organic acids in jam samples. In general, the highest total phenolic matter (87.79 mg GAE/ 100 g), total flavonoid (37.71 mg CE/100 g), ascorbic acid contents (108.33 mg/100 g), IC50 (630.44 mg/mg) and ORAC (33.22 µmol TE/g) values were determined in kumquat jam samples produced with whole fruits.

Özet

Bu çalışmada bütün meyve ve meyve parçalarından kamkat reçeli üretilmiştir. Reçel üretiminde “Nagami” çeşidine ait (Fortunella margarita Swingle) kamkat meyveleri kullanılmıştır. Reçel prosesinde geleneksel üretim tekniği kullanılmıştır. Reçeller toplam kuru madde, suda çözünür kuru madde, pH, titrasyon asitliği, su aktivitesi, renk özellikleri, toplam fenolik madde miktarı, toplam flavonoid miktarı, askorbik asit içerikleri, şeker, organik asit bileşenleri ve antioksidan aktivite [2,2-difenil-1-pikrilhidrazil (DPPH) radikali süpürme aktivitesi ve oksijen radikali absorbans kapasitesi (ORAC)] açısından incelenmiştir. Kamkat reçellerinin toplam kuru madde, suda çözünür kuru madde, su aktivitesi, pH ve titrasyon asitliği değerleri sırasıyla 75.36-76.35 g/100 g, 70.25-70.32°Bx, 0.803-0.809, 3.39-3.43 ve %0.40-0.55 olarak belirlenmiştir. Reçel örneklerinin glukoz, fruktoz, sakkaroz ve toplam şeker içerikleri sırasıyla 20.35-20.61 g/100 g, 28.54-28.56 g/100 g, 20.70-20.75 g/100 g ve 69.64-69.87 g/100 g aralığında değişim göstermiştir. Reçel örneklerinde majör organik asitlerin sitrik (0.15-0.19 g/100 g) ve okzalik (0.08-0.14 g/100 g) asit olduğu belirlenmiştir. Genel olarak en yüksek toplam fenolik madde (87.79 mg GAE/ 100 g), toplam flavonoid (37.71 mg CE/100 g), askorbik asit içeriği (108.33 mg/100 g) ile IC50 ( 630.44 mg/mg) ve ORAC (33.22 µmol TE/g) değerleri bütün meyveden üretilen kamkat reçeli örneğinde tespit edilmiştir.

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Cite This Article

TURGUT, D. Y., TOKGÖZ, H., GÖLÜKCÜ, M. (2021). Physicochemical and Phytochemical Properties Kumquat Jams Produced with Whole Fruits and Small Pieces of Fruits. Akademik Gıda, Cilt: 19 - Sayı: 3, 267–274. https://ajindex.com/articles/454485

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