Az İşlem Görmüş Marulların Modifiye Atmosferde Depolanması Sürecinde Fitokimyasal Özelliklerindeki Değişimlerin Belirlenmesi

Yıl 2017, Cilt: 32 Sayı: 2, 77 - 88, 29.12.2017

Cemal Kaya , Cem Aydın , Mustafa Bayram , Şenay Özgen

Öz

Çalışmada,
2 farklı gübre çeşidi (çiftlik ve amonyum sülfat gübresi) uygulanarak
yetiştirilmiş 3 farklı marul çeşidi (Versai, Fonesca ve Pearly)  ön işlem uygulanması sonrasında yaklaşık
200g’lık porsiyonlar halinde Bioriented
Polypropylene
(BOPP) ambalaj filmi  ile paketlenerek
5±1˚C’de 15 gün süreyle depolanmıştır.  Depolama
sürecinde örneklerde suda çözünebilir kuru madde(SÇKM), toplam kuru madde, pH,
titre edilebilir asit miktarı, toplam klorofil, toplam antosiyanin, toplam
fenolik madde ve toplam antioksidan kapasitesi analizleri yapılmıştır. Depolama
öncesi yapılan analizlerde, marul örneklerinin klorofil miktarları 23,74-27,12mg/kg
aralığında değişirken, depolamanın sonunda en yüksek klorofil içeriği(25,16mg/kg)
amonyum sülfat gübresi ile yetiştirilmiş Pearly çeşidinde belirlenmiştir.  Depolamanın ilk günü yapılan analizlerde
toplam fenolik madde yönünden Versai ve Fonesca çeşidi marulların değerleri
324,22–397,33 μg GAE/g aralığında değişirken Pearly çeşidi için bu aralık
600,34–906,58 μg GAE/g olarak değişmiştir. Toplam Antioksidan kapasitesi
bakımından depolama işlemi başlangıcında FRAP değerleri 0,80-4,04 μmol TE /g
yaş ağırlık ve TEAC değerleri 0,90-5,48 μmol TE/g yaş ağırlık arasında değişmiş
olup, depolamanın sonunda en düşük FRAP (0,61) ve TEAC(0,85) değeri Fonesca
çeşidinde, en yüksek FRAP  (5,04) ve
TEAC(7,07) değeri ise Pearly çeşidinde belirlenmiştir. 

Anahtar Kelimeler

Marul, ambalajlama, depolama

Determination of Changes in Phytochemical Properties of Ready to Eat Lettuce During Modified Atmosphere Storage

Öz

In
the study, 3 different lettuce varieties (Versai, Fonesca and Pearly) grown by
applying 2 different fertilizer types (farm and ammonium sulphate fertilizer),
approximately 200g portions, were packed in Bioriented Polypropylene (BOPP) packaging
film and stored at 15±1 ° C for 15 days after pretreatments. Analyzes of
soluble solid content (SSC), total dry matter, pH, amount of titrable acidity,
total chlorophyll, total anthocyanin, total phenolic compound and total
antioxidant capacity were made in samples during storage. In pre-storage
analyzes, chlorophyll content of lettuce samples ranged from 23,74-27,12mg/kg,
the highest chlorophyll content (25,16mg / kg) at the end of storage was
determined in the Pearly variety grown with ammonium sulphate. In first day of
storage, the total phenolic substance values 
of Versai and Fonesca lettuce varied from 324.22 to 397.33 g GAE/g,
whereas for Pearly lettuce , this range was changed to 600.34-906.58 g GAE/g.
In terms of total antioxidant capacity, at the beginning of storage, FRAP
values ranged from 0.80-4.0 μmol TE / g fresh weight and TEAC values ranged
from 0.90-5.48 μmol TE / g fresh weight, and the lowest FRAP (0, 61) and TEAC
(0,85) values were determined in the Fonesca type, while the highest FRAP
(5.04) and TEAC (7.07) values were determined in the Pearly variety at the end
of storage. 

Anahtar Kelimeler

Lettuce, packaging, storage

Kaynakça

• 1. Allende, A., Aguayo, E., Arte´s, F., 2004. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life. International Journal of Food Microbiology, 91, 109-117.
• 2. Altunkaya, A., Becker,E. M., Gökmen, V., Skibsted L. H., (2009). Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants. Food Chemistry, Volume 115, Issue 1, Pages 163-168
• 3. Ansorena, M.R.,Gonia, M.G., Agueroa, M.V., Rouraa, S.I., Di Scala K.C., (2009). Application of the General Stability Index method to assess the quality of butter lettuce during postharvest storage using a multi-quality indices analysis. Journal of Food Engineering Volume 92, Issue 3, Pages 317-323.
• 4. Benzie, I. F. F., ve Strain, J. J., (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Annals of Biochemistry, 239, 70–76.
• 5. Block, G., Patterson, B., Subar, A., (1992). Fruit, vegetables and cancer prevention.A review of epidemiological evidence. Nutr. Cancer, 18, 1-29.
• 6. Cemeroğlu B., (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, No:34, 535s, Ankara.
• 7. Crafts-Brandner, S.J., F.E. Below, J.E. Harper, and R.H. Hageman., (1984). Effects of pod removal on metabolism and senescence of nodulating and nonodulating soybean isolines. II. Enzymes and chlorophyll. Plant Physiol. 75:318-322.
• 8. Del Caro, A., Piga, A., Vacca, V., Agabbio, M., (2004). Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem. 84, 99–105.
• 9. Ferreres, F., Gil, M. I., Castaner, M., Tomas-Barberan, F. A., (1997). Phenolic Metabolites in Red Pigmented Lettuce(Lactuca sativa) Changes with Minimal Processing and Cold Storage. J.Agric. Food Chem., 45, 4249-4254.
• 10. Hassenberg, K. and Idler C., (2005). Influence of Washing Method on the Quality of Prepacked Iceberg Lettuce. Agricultural Engineering International: the CIGR Ejournal, Manuscript FP 05 003, Vol VII, November.
• 11. He, S.Y., Feng, G.P., Yang, H.S., Wu,Y., Li, Y.F., (2004). Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. Postharvest Biology and Technology, Volume 33, Issue 3, 263-273.
• 12. Hertog, M.G.L., Holman, P.C.H., Katan, M.B., Kromout, D., (1993). Intake of potentially anticarcinogenic flavonoids and their intake in adult in the Netherlands. Nutr. Cancer, 20, 21-29.
• 13. Kaur, C. and Kapoor, C.H., (2001). Antioxidants in fruits and vegetables, The millennium’s health. Int. J. Food Sci. Technol. 36:703-725 Ke, D., Saltveit, M.E., (1988). Plant hormone interaction and phenolic metabolism in the regulation of russet spotting in iceberg lettuce. Plant Physiology, 88, 1136-1140.
• 14. Kıng Jr., A.D., Magnuson, J.A., Török, T., Goodman, N., (1991). Microbial Flora And Storage Quality Of Partially Processed Lettuce. Journal of Food Science, Volume 56, No. 2, 459-462.
• 15. Kleinhenz, M.D., French D.G., Gazula A., Scheerens J.C., (2003). Variety, shading, and growth stage effects on pigment concentrations in lettuce grown under contrasting temperature regimens. Hort Tech, 13, 677–683.
• 16. Martin-Diana, A.B., Rico, D., Frias, J., Mulcahy, J., Henehan, G.T.M., Barry-Ryan, C., (2006). Whey permeate as a biopreservative for shelf life maintenance of fresh-cut vegetables. Innovative Food Science and Emerging Technologies,7, 112–123.
• 17. Martinez, I., Ares, G., Lema, P., (2008). Influence Of Cut And Packaging Film On Sensory Quality Of Fresh-Cut Butterhead Lettuce. Journal of Food Quality, 31, 48-66.
• 18. Murcia, M.A., Jiménez, A.M., Martínez-Tomé, M., (2009). Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International, Volume 42, Issue 8, Pages 1046-1052.
• 19. Özgen, M., Reese, R. N., Tulio, A. Z., Miller, A. R., Scheerens, J. C., (2006). Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,20-diphenyl-1-picrylhydrazyl (DPPH) Methods. Journal of Agriculture and Food Chemistry, 54, 1151–1157.
• 20. Özgen, M., Scheerens, J.C., (2006). Bazı Kırmızı Ve Siyah Ahududu Çeşitlerinin Antioksidan Kapasitelerinin Modifiye Edilmiş Teac Yöntemi İle Saptanması Ve Antikanser Özelliklerinin Tartışılması. II. Üzümsü Meyveler Sempoyumu, Tokat, 2006.
• 21. Özgen, M., ve Tokbaş, H., (2007). Işıklanma ve Meyve Dokusunun Amasya Ve Fuji Elmalarında Antioksidan Kapasitesine Etkisi. GOÜ Ziraat Fakültesi Dergisi, 2007, 24(2), 1-5.
• 22. Price, K.P., Colquhoun, I.J., Barnes, K.A., Rhodes, M.J.C., (1998). Composition and content of flavonol glycosides in gren beans and their fate during processing. J. Agric. Food Chem., 1998, 46, 4898-4903.
• 23. Rice-Evans, C.A., Miller, N.J., Bolweel, P.G., Bramley, P.M., Pridham, J.B., (1995). The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Research, 22, 375–383.
• 24. Sağlam, S., (2007). Antosiyanince Zengin Dut, Kiraz ve Gilaburu Meyvelerindeki Fenolikler ve Antioksidan Kapasitesi Üzerine Reçel Yapım İşleminin Etkisi. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı, Konya
• 25. Scuderi, D., Restuccia, C., Chisari, M., Barbagallo, R.N., Caggia, C., Giuffrida,F., (2011). Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system. Postharvest Biology and Technology, 59 (2011) 132–137.
• 26. Singleton, V.L., Rossi, J.L., (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
• 27. Steinmetz, K. A. and Potter, J.D., (1996). Vegetable, fruit and cancer epidemiology. Cancer Causes Control, 2, 325-351. Wagstaff,C., Clarkson, G.J.J., Rothwell, S.D., Page, A., Taylor, G., Dixon, M.S., (2007). Characterisation of cell death in bagged baby salad leaves. Postharvest Biology and Technology, 46 (2007), 150–159.
• 28. Yamaguchi, T., Katsuda, M., Oda, Y., Terao, J., Kanazawa, K., Oshima, S., (2003). Influence of polyphenoloxidase and ascorbate oxidase during cooking process on the radical scavenging activity of vegetables. Food Science and Technology Research, 9(1), 79–83.
• 29 . Yıldız, N., Bircan, H., (1994). Araştırma Deneme Methotları. Atatürk Üniversitesi Ziraat Fakültesi, No:697, 2. Baskı, 227s., Erzurum.