Bireysel Hızlı Dondurma İşlemi Basamaklarının Granny Smith Elmaların Polifenol İçeriği ve Antioksidan Kapasitesine Etkileri

Granny Smith elmalar taze olarak tüketilebildiği gibi donmuş gıda sanayinde de yaygın olarak kullanılmaktadırlar.Gıdaların üretim basamakları sırasında polifenol içeriğinde meydana gelen değişimlerin incelenmesi son ürünün besindeğerini artırmak açısından önemlidir. Bu konu dikkate alınarak, bu çalışmada Granny Smith elmaların bireysel hızlıdondurma (IQF) işlemi sırasında çeşitli üretim basamaklardan alınan numunelerin polifenol içeriğinde meydana gelendeğişimlerin değerlendirilmesi amaçlanmıştır. Toplam fenolik ve flavonoid madde ile toplam antioksidan kapasitedekideğişimler spektrofotometrik yöntemlerle tespit edilmiş olup, polifenolik bileşiklerin tayini yüksek performanslı sıvıkromatografisi–fotodiyot dizi dedektörü (HPLC–PDA) kullanılarak kromatografik yöntemle yapılmıştır. HPLC–PDA ileyapılan analizler sonucunda hammaddede flavanoller, dihidrokalkonlar, fenolik asitler ve flavonoller dahil 4 gruba aittoplam 10 adet polifenolik bileşen tespit edilmiştir. Atık olarak ayrılan ürünlerin dihidrokalkonlar ve flavonolleraçısından hammaddeden daha zengin olduğu görülmüştür (%140–378) (p

Effect of Individual Quick Freezing Steps on Polyphenol Content and Antioxidant Capacity of Granny Smith Apples

Granny Smith apples can be consumed as fresh or they are widely used in the frozen food industry. Determining the changes in polyphenol content during the production steps of foods is important for the nutritional value of the final product. The aim of this study was to determine the changes in the polyphenol content of Granny Smith apples taken from various steps of the individual quick freezing (IQF) treatment. Total phenolic content, total flavonoid content, and total antioxidant capacity were determined using spectrophotometric methods whereas the quantification of polyphenols were carried out by a chromatographic method using high performance liquid chromatography– photodiode array detector (HPLC–PDA). As a result of HPLC–PDA analysis, a total of 10 polyphenolic compounds belonging to 4 groups including flavanols, dihydrochalcones, phenolic acids and flavonols were identified in the raw material. Waste product was richer in dihydrochalcones and flavonols compared to raw material (140-378%) (p

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