Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri

Year 2023, Volume: 27 Issue: 2, 207 - 216, 23.06.2023

Cuma Nur Kılıç , Adnan Yıldırım , Civan Çelik

https://doi.org/10.29050/harranziraat.1270436

Abstract

Çalışmada endüstriyel kurutma tekniği ile 4 farklı trabzon hurması çeşidine ait taze ve kurutulmuş meyvelerin biyokimyasal içeriklerinde meydana gelen değişiklikler araştırılmıştır. Bu amaçla, trabzon hurması meyveleri 65°C kurutma havası ile bağıl nemi %10 ve ürün nihai nem değeri olarak %10 nem içeriği olacak şekilde kurutulmuştur. Daha sonra taze ve kurutulmuş meyvelerde biyokimyasal analizler yürütülmüştür. Trabzon hurması meyvelerinde kurutma işlemi sonrası, toplam flavonoid içeriğinde artış gözlenirken, toplam fenolik madde, toplam antioksidan kapasite, çözünebilir tanen içeriği ve fenolik bileşenlerde azalmanın olduğu saptanmıştır. Dolayısıyla tüketicilerin bu hususu göz önünde bulundurmaları önerilmektedir.

Keywords

Antioksidan kapasite, Fenolik bileşen, Flavonoid içerik, Toplam fenolik madde

Supporting Institution

Isparta Uygulamalı Bilimler Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2021-YL1-0141

Thanks

Desteklerinden dolayı Isparta Uygulamalı Bilimler Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi’ne teşekkür ederiz.

Biochemical contents of some fresh and dried persimmon cultivars (Diospyros kaki L.)

Abstract

In the study, changes in the biochemical contents of fresh and dried fruits of 4 different persimmons cultivars were investigated with an industrial drying technique. For this purpose, persimmon fruits were dried with 65 °C drying air with a relative humidity of 10% and a final moisture content of 10% of the product. Then, biochemical analyzes were carried out in fresh and dried fruits. After drying, an increase was observed in the total flavonoid content of persimmon fruits, while a decrease was observed in total phenolic substance, total antioxidant capacity, soluble tannin content and phenolic components. Therefore, it is recommended that consumers take this into consideration.

Keywords

Antioxidant capacity, Phenolic compounds, Floavonoid content, Total phenolic content

Project Number

2021-YL1-0141

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