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Senem Kamiloglu - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Ayca Ayfer Pasli, Senem Kamiloglu, John Van Camp, Beraat Özçelik, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and Marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and Marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Ayca Ayfer Pasli, Senem Kamiloglu, John Van Camp, Beraat Özçelik, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and Marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and Marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and Marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
Esra Capanoglu - One of the best experts on this subject based on the ideXlab platform.
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influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and Marmalades
Food Chemistry, 2015Co-Authors: Ayca Ayfer Pasli, Senem Kamiloglu, John Van Camp, Beraat Özçelik, Esra CapanogluAbstract:Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promot- ing components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and Marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capac- ity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and Marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 C (26.4-48.0%) was slightly higher than the samples stored at 4 C (21.0-42.5%). In addition, jam and Marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marma- lades as good sources of polyphenols, with high bioaccessibility levels.
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colour retention anthocyanin stability and antioxidant capacity in black carrot daucus carota jams and Marmalades effect of processing storage conditions and in vitro gastrointestinal digestion
Journal of Functional Foods, 2015Co-Authors: Ayca Ayfer Pasli, Senem Kamiloglu, John Van Camp, Beraat Özçelik, Esra CapanogluAbstract:Abstract There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and Marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and Marmalade processing ( p 0.05). After 20 weeks of storage, the preserved anthocyanins and antioxidant capacity in samples stored at 4 °C (53.4–81.0% and 45.2–92.0%, respectively) were higher than samples stored at 25 °C (7.8–69.3% and 12.8–60.9%, respectively). Additionally percent recovery of bioaccessible anthocyanins and antioxidant capacity determined using the FRAP assay increased after jam and Marmalade processing (0.8–10.3 and 2.6–4.3%, respectively). The current study introduced a detailed understanding of the alterations in colour properties, anthocyanin content and antioxidant capacity of black carrot jams and Marmalades, which can serve as novel sources of functional foods.
Tuti Tutuarima - One of the best experts on this subject based on the ideXlab platform.
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SIFAT FISIK DAN KIMIA Marmalade JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations
2017Co-Authors: Tuti TutuarimaAbstract:The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of Marmalade citrus of calamondin and get the best treatment combination on making Marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making Marmalade using heating time for 20 minutes at 70oC. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that Marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.
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KAJIAN PENAMBAHAN PEKTIN DAN SUKROSA PADA PROSES PEMBUATAN Marmalade JERUK RIMAU GERGA LEBONG (RGL)
2017Co-Authors: Zainudin Muhammad, Hasanuddin Hasanuddin, Tuti TutuarimaAbstract:Jeruk Rimau Gerga Lebong (RGL) merupakan salah satu tanaman buah yang dibudidayakan di Desa Rimbo Pengadang Kecamatan Rimbo Pengadang Kabupaten Lebong Provinsi Bengkulu. Tanaman jeruk RGL ini merupakan salah satu komoditas potensial di Desa Rimbo Pengadang dan menjadi komoditas unggulan Kabupaten Lebong karena mempunyai keunggulan kompetitif yaitu berbuah sepanjang tahun, dalam satu pohon ada bunga, buah muda sampai buah siap panen, buah jeruk RGL ini bewarna orange, hijau kekuningan sampai kuning-orange. Buah jeruk RGL memiliki ukuran buah dengan grade A,B,C,D. Buah grade C dan D tidak terlalu laris dipasaran sehingga sulit untuk dipasarkan dan belum banyak dilakukan pengolahan secara khusus, oleh karena itu jeruk RGL grade C dan D bisa dimanfaatkan dengan pengolahan yang ada saat ini yaitu dijadikan salah satu produk yaitu Marmalade. Marmalede merupakan makanan semi basah yang dibuat dari sari buah jeruk, dengan penambahan irisan kulit jeruk. Tujuan penelitian ini adalah menentukan pengaruh kombinasi penambahan sukrosa dan pektin terhadap sifat fisik dan kimia Marmalade jeruk RGL dan untuk mendapatkan sifat sensoris Marmalade berbahan baku jeruk RGL yang disukai panelis. Penelitian ini telah dilaksanakan dilaboratorium Teknologi Pertanian Universitas Bengkulu dimulai bulan Juli sampai November. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor beda. Faktor pertama adalah penambahan pektin dengan taraf B 1 =1,75%, B 2 =2%, B 3 =2,25% dan faktor kedua adalah penambahan sukrosa yang di gunakan A 1 =55%, A 2 =65%, A 3 =75% yang di ulang sebanyak 3 kali pengulangan sehingga di peroleh 27 unit percobaan.Variabel yang diamati yaitu kadar air, pH, total padatan terlarut, vitamin C, kekentalan, daya oles, dan organoleptik (warna, aroma, rasa). Data yang diperoleh dianalisis menggunakan uji ANOVA (Analisis of variant) pada taraf 5% apabila terdapat beda nyata maka dilanjutkan dengan Duncan Multi Range Tesst (DMRT). Hasil penelitian ini menunjukkan bahwa Penambahan sukrosa dan pektin yang berpengaruh terhadap sifat fisik dan kimia Marmalade jeruk RGL sifat fisik meliputi kekentalan dan daya oles dan Sifat kimia meliputi kadar air, vitamin C dan total padatan terlarut. Adapun kekentalan yang paling kental Marmalade Jeruk RGL pada penambahan sukrosa 75% dan pektin 2,25% dengan nilai 302,63 cP, daya oles yang paling panjang Marmalade Jeruk RGL pada penambahan sukrosa 75% dan pektin 2,25% dengan panjang 9,09 cm, kadar air yang paling tinggi Marmalade jeruk RGL pada penambahan sukrosa 75% dan pektin 2,25% dengan nilai 61,27%, vitamin C yang paling tinggi Marmalade jeruk RGL pada penambahan sukrosa 55% dan pektin 1,75% dengan nilai 18,18 mg dan total padatan terlarut yang paling baik Marmalade jeruk RGL yaitu pada penambahan sukrosa 75% dan pektin 2,25% dengan nilai 72,70%, dengan demikian total padatan terlarut Marmalade berbahan baku Jeruk RGL ini sudah memenuhi standar SNI, Marmalade yang paling disukai panelis terhadap warna dengan nilai 5,33 dan aroma dengan nilai 5,52, pada Marmalade jeruk RGL dengan penambahan sukrosa 55% dan pektin 1,75
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KAJIAN PENGGUNAAN SUHU DAN LAMA PEMANASAN DALAM PEMBUATAN Marmalade JERUK KALAMANSI (Citrofortunella microcarpa)
2017Co-Authors: Perawati Perawati, Hasanuddin Hasanuddin, Tuti TutuarimaAbstract:Jeruk kalamansi (Citrofortunella microcarpa) merupakan tanaman keluarga Rutaceae yang sangat popular diseluruh Asia Tenggara dan termasuk jenis buah jeruk yang berkembang pesat di Bengkulu. Jeruk kalamansi telah banyak diaplikasikan menjadi produk industri salah satunya sirup kalamansi. Dalam pengembangan produk industri di Kota Bengkulu, jeruk kalamansi juga dapat dimanfaatkan dalam pembuatan Marmalade, karena dalam pembuatan Marmalade tidak hanya memanfaatkan sari buah jeruk kalamansi, melainkan kulit buah jeruk kalamansi juga dimanfaatkan. Marmalade adalah produk semi basah, dibuat dari campuran sari buah jeruk, cacahan kulit jeruk dan gula dengan atau tanpa bahan tambahan makanan yang diijinkan (BSN, 1998). Kejernihan dari Marmalade dapat di pengaruhi pada saat proses pembuatan baik dari konsentrasi gula maupun suhu dan lama pemanasan yang digunakan. Penelitian ini bertujuan unruk menentukan karakteristik sifat fisik, kimia dan organoleptik Marmalade jeruk kalamansi pada penggunaan suhu dan lama pemanasan yang berbeda, dan menentukan kombinasi perlakuan terbaik antara suhu dan lama pemanasan pada produksi Marmalade jeruk kalamansi. Penelitian ini dilaksanakan pada bulan Mei - Juli 2017 di Laboratorium Teknologi Pertanian. Rancangan percobaan yang digunakan adalah rancangan acak kelompok (RAK) dengan dua faktorial. Faktor yang pertama adalah suhu (60℃, 70℃ dan 80℃) dan faktor kedua adalah lama pemanasan (20 menit, 30 menit dan 40 menit). Masing-masing perlakuan diulang sebanyak tiga kali pengulangan, kemudian Marmalade dianalisa. Variable pengamatan pada penelitian ini adalah kadar air, pH, kadar vitamin C, viskositas, padatan terlarut, daya oles dan organoleptik. Data yang diperoleh dianalisis menggunakan uji ANOVA (Analysis of Variant) pada taraf 5%, apabila terdapat beda nyata maka akan dilanjutkan dengan Dunc an’s Mult ipl e Range T est (DMRT). Dari penelitian pembuatan Marmalade jeruk kalamansi dengan penggunaan suhu dan lama pemansan yang berbeda diketahui bahwa perlakuan yang terbaik adalah pada perlakuan (suhu 80℃ dan waktu 40 menit), terlihat pada uji organoleptik berupa warna 7,4 dengan kriteria suka, aroma 7,4 suka dan rasa 7,5 dengan kriteria sangat suka. Berdasarkan hasil penelitian didapatkan karakteristik sifat fisik dan sifat kimia Marmalade yaitu iskositas 191,32 - 289,21 cP, kadar air berkisar antara 32,50% - 43,71% , pH berkisar antara 2,78 - 2,83, kadar vitamin C berkisar antara 5,66 – 8,61 mg, padatan terlarut berkisar antara 67,00% - 76,63% dan daya oles berkisar antara 6,97 - 9,16 cm
Hasan Temiz - One of the best experts on this subject based on the ideXlab platform.
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some physicochemical properties and mineral contents of stirred yoghurts containing different fruit Marmalades
International Journal of Dairy Technology, 2018Co-Authors: Hasan Temiz, Zekai Tarakci, Tarik YarilgacAbstract:In this study chemical properties and mineral levels of yoghurts containing different fruit Marmalades were investigated. Cherry laurel, loquat fruit and kiwi Marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).
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effect of cherry laurel Marmalade on physicochemical and sensorial characteristics of the stirred yogurt during storage time
GIDA - Journal of Food, 2014Co-Authors: Hasan Temiz, Zekai Tarakco, Ali IslamAbstract:The objective of this study was to investigate the effect of Cherry laurel Marmalade (0%, 5%, 10%, 15%, and 20%) on the physico-chemical and sensorial characteristics of yogurts during the storage time. Increasing Marmalade concentrations into the yogurts affected titratable acidity, a* values and overall acceptability positively, and viscosity, syneresis and L* values negatively. During storage time pH, viscosity, syneresis, b* values, flavour and overall acceptability scores ( P<0.05) decreased significantly compared to control, while titratable acidity and a* values ( P<0.05) increased significantly. When compared to L* values at the end of storage time with the first day L* values, at the Marmalade added samples were observed an increasing but, at the control samples a decreasing were observed. 15% cherry laurel Marmalade would be recommended in the production of fruit yogurts.
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EFFECT of CHERRY LAUREL Marmalade on PHYSICOCHEMICAL and SENSORIAL CHARACTERISTICS of THE STIRRED YOGURT DURING STORAGE TIME
2014Co-Authors: Hasan Temiz, Zekai Tarakco, Ali IslamAbstract:The objective of this study was to investigate the effect of Cherry laurel Marmalade (0%, 5%, 10%, 15%, and 20%) on the physico-chemical and sensorial characteristics of yogurts during the storage time. Increasing Marmalade concentrations into the yogurts affected titratable acidity, a* values and overall acceptability positively, and viscosity, syneresis and L* values negatively. During storage time pH, viscosity, syneresis, b* values, flavour and overall acceptability scores ( P
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Influence of Loquat fruit (Eriobotrya japonica) Concentrations on Phsico-Chemical and Sensory Properties of Yogurt
Journal of Agricultural Sciences, 2013Co-Authors: Hasan TemizAbstract:The objective of this study was to investigate the effect of loquat fruit ( Eriobotrya japonica ) Marmalade at different levels on the physico-chemical and sensorial characteristics of yogurts during the storage period. Yogurts were manufactured with added of Marmalade at 0% (control), 5%, 10%, 15% and 20% levels. T he increasing of Marmalade levels significantly decreased t itratable acidity, viscosity, syneresis, a* and L* values of yogurt, while pH and b* values significantly increased (P . During the storage pH and viscosity values of the yogurts decreased continuously (P I n the production of fruit flavored yogurts, 15% Marmalade would be recommended.
Maria Dolores Mingorance - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of some pollutant levels in bitter orange trees: implications for human health.
Food and Chemical Toxicology, 2007Co-Authors: Sabina Rossini Oliva, Benito Valdés, Maria Dolores MingoranceAbstract:UNLABELLED: Samples of bitter orange (Citrus aurantium L.) fruits (epicarp and mesocarp), leaves and its fruit Marmalade from sites in Seville (Andalucia, Spain) with different levels of traffic were analysed for Ba, Cd, Cu, Fe, Mn, Ni, Pb and Zn concentrations by ICP/AES. Comparative values are given from a background area. The effect of washing on metal content in epicarp and leaves was investigated. Results revealed that Ba, Fe and Mn accumulated in leaves > epicarp > mesocarp, Cu and Ni in leaves > epicarp congruent withmesocarp and Zn leaves > mesocarp > epicarp. Washing had no significant effect on epicarp metal content while it removes part of Cu, Fe and Zn deposited on leaves. Bitter orange fruits are used mainly to make Marmalade; artificial contamination effects on fruit composition were investigated and the dietary intake of the elements was determined. The citrus fruits sprayed with metal solution showed a significant increase in the studied elements compared to untreated fruits. The levels of all elements studied were lower than provisional tolerable daily intake values indicating that bitter orange Marmalade consumption is safe for alimentary use. CAPSULE: Bitter orange tree exhibit differences in metal content between fruits and leaves and fruits are safe for consumption.
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Evaluation of some pollutant levels in bitter orange trees: implications for human health.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2007Co-Authors: Sabina Rossini Oliva, Benito Valdés, Maria Dolores MingoranceAbstract:Abstract Samples of bitter orange ( Citrus aurantium L.) fruits (epicarp and mesocarp), leaves and its fruit Marmalade from sites in Seville (Andalucia, Spain) with different levels of traffic were analysed for Ba, Cd, Cu, Fe, Mn, Ni, Pb and Zn concentrations by ICP/AES. Comparative values are given from a background area. The effect of washing on metal content in epicarp and leaves was investigated. Results revealed that Ba, Fe and Mn accumulated in leaves > epicarp > mesocarp, Cu and Ni in leaves > epicarp ≅ mesocarp and Zn leaves > mesocarp > epicarp. Washing had no significant effect on epicarp metal content while it removes part of Cu, Fe and Zn deposited on leaves. Bitter orange fruits are used mainly to make Marmalade; artificial contamination effects on fruit composition were investigated and the dietary intake of the elements was determined. The citrus fruits sprayed with metal solution showed a significant increase in the studied elements compared to untreated fruits. The levels of all elements studied were lower than provisional tolerable daily intake values indicating that bitter orange Marmalade consumption is safe for alimentary use. Capsule Bitter orange tree exhibit differences in metal content between fruits and leaves and fruits are safe for consumption.