THE THERMAL STABILITY OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES

Year 2024, , 421 - 438, 15.06.2024

Vesile Başar , Atilla Şimşek , Emre Turan

https://doi.org/10.15237/gida.GD23141

Abstract

This study aimed to investigate the thermal stability of certain phytochemicals in molasses at temperatures of 50°C, 60°C, and 70°C throughout 6 to 168 hours. Additionally, the chemical makeup of Kiraz (KCLM) and Fındık (FCLM) cherry laurel (Laurocerasus officinalis L.) fruits, as well as their molasses, was examined. The two molasses compositions were different due to the type of fruit used. The soluble dry matter (SDM) and dry matter (TDM) of the molasses ranged from 68.0-68.2% and 72.3-73.1%, respectively. The FCLM had higher values for titratable acidity (TA) (1.201%), hydroxymethylfurfural (HMF) (22.72 mg/kg), Vitamin C (66.83 mg/100 g), phenolics (TP) (5359 mg GAE/100 g), anthocyanin (ACN) (45.27 mg/kg), DPPH-RSA (80%), antioxidant capacity (AC) (33.74 µg TE/g), Hunter L* (31.34), a* (0.96), b* (-0.59), and browning level (BL) (15.20) compared to KCLM. The ANOVA results showed that cultivars, temperature, and storing time significantly affected phytochemicals and physicochemical properties (P <0.05).

Keywords

Phytochemicals,, Molasses,, Laurocerasus officinalis L., Stability

KİRAZ VE FINDIK KARAYEMİŞ (LAUROCERASUS OFFICINALIS L.) MEYVE VE PEKMEZLERİNİN FİZİKOKİMYASAL ÖZELLİKLERİ VE FİTOKİMYASALLARININ ISI KARARLILIĞI

Abstract

Bu çalışma, 6 ila 168 saat boyunca 50 °C, 60 °C ve 70 °C sıcaklıklarda pekmez içindeki bazı fitokimyasalların termal stabilitesini araştırmayı amaçlamıştır. Ek olarak, Kiraz (KCLM) ve Fındık (FCLM) karayemiş (Laurocerasus officinalis L.) meyvelerinin ve pekmezlerinin kimyasal yapısı incelendi. Kullanılan meyve türüne bağlı olarak iki pekmez bileşimi farklıydı. Pekmezlerin çözünebilir kuru maddesi (ÇKM) ve kuru maddesi (TKM) sırasıyla %68.0-68.2 ve %72.3-73.1 arasında değişmektedir. FCLM, KCLM’e göre titre edilebilir asitlik (TA) (%1.201), hidroksimetilfurfural (HMF) (22.72 mg/kg), C Vitamini (66.83 mg/100 g), fenolikler (TF) (5359 mg GAE/100 g), antosiyanin (ACN) (45.27 mg/kg), DPPH-RSA (%80), antioksidan kapasite (AK) (33.74 µg TE/g), Hunter L* (31.34), a* (0.96), b* (-0.59) ve kahverengileşme derecesi (KD) (15.20) bakımından daha yüksek değerlere sahipti. ANOVA sonuçları çeşit, sıcaklık ve depolama süresinin fitokimyasallar ile fizikokimyasal özellikleri önemli ölçüde etkilediğini gösterdi (P <0.05).

Keywords

Fitokimyasallar, pekmez, Laurocerasus offcinalis L., stabilite

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