- Tekirdağ Ziraat Fakültesi Dergisi
- Vol: 17 Issue: 2
- Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasa...
Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi
Authors : Feride Durmuş, Gülşah Özcan Sinir, Kubra Gizem Şahin, Ömer Utku Çopur
Pages : 191-202
Doi:10.33462/jotaf.621277
View : 17 | Download : 2
Publication Date : 2020-05-27
Article Type : Research
Abstract :Artichoke jam was prepared from three cultivars; ‘Bayrampaşa’, ‘Sakız’ and ‘Imported’ (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (°Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and color), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (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’ (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