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

Authors : Feride DURMUŞ, Gülşah ÖZCAN SİNİR, Kubra Gizem ŞAHİN, Ömer Utku ÇOPUR

Pages : 191-202

Doi:10.33462/jotaf.621277

View : 26 | Download : 11

Publication Date : 2020-05-27

Article Type : Research Paper

Abstract :Artichoke jam was prepared from three cultivars; ‘Bayrampaşa’, ‘Sakız’ and ‘Imported’ insert ignore into journalissuearticles values(Cypriot);. Jams were analyzed for physicochemical properties insert ignore into journalissuearticles values(total dry matter, total soluble solids insert ignore into journalissuearticles values(°Brix);, pH, total acidity, reducing sugars insert ignore into journalissuearticles values(%);, total sugars insert ignore into journalissuearticles values(%);, hydroxymethylfurfural, ascorbic acid and color);, antioxidant capacity insert ignore into journalissuearticles values(DPPH, FRAP, CUPRAC);, total phenolic content and sensory properties insert ignore into journalissuearticles values(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’ insert ignore into journalissuearticles values(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.
Keywords : Artichoke Cynaracardunculus var scolymus L, jam, antioxidant capacity