Demet YILDIZ TURGUT, Haluk TOKGÖZ, Muharrem GÖLÜKÇÜ, Arzu BAYIR YEĞİN

GELENEKSEL TURUNÇGİL KABUK REÇELLERİNİN FİZİKO-KİMYASAL VE ANTİOKSİDAN ÖZELLİKLERİ

Bu çalışmada, turunç (Citrus aurantium), bergamot (Citrus bergamia) ve altıntop (Citrus paradisi) kabukları ve bunlardan geleneksel olarak üretilen reçellerin fiziko-kimyasal ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır. Turunçgil kabuk reçellerinin toplam kuru madde, suda çözünür kuru madde, pH ve titrasyon asitliği değerleri sırasıyla 78.23 – 80.01 g/100 g, 70.15 - 70.87 °Bx, 3.36 - 3.49 ve %0.26 – 0.27 arasında belirlenmiştir. Turunçgil kabuk reçellerinin toplam fenolik madde miktarları 22.38 - 38.21 mg GAE/100 g, toplam flavonoid miktarları ise 2.45 - 6.30 mg CE/100 olarak tespit edilmiştir. Kabukların reçele işlenmesi ile askorbik asit içeriği %82.47 - 84.50 oranında azalarak 13.91 - 16.43 mg/100 g olarak belirlenmiştir. En yüksek toplam fenolik madde miktarı altıntop kabuğu reçelinde bulunmuştur. Turunç kabuğu reçelinin ise en yüksek toplam flavonoid ve askorbik asit içeriğine sahip olduğu belirlenmiştir. Reçel prosesi ile birlikte DPPH radikali süpürme aktivitesi önemli oranda düşmüştür.

Anahtar Kelimeler:

turunçgil kabukları, turunç (citrus aurantium), bergamot (Citrus bergamia), altıntop (Citrus paradisi), geleneksel reçel, antioksidan

PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL CITRUS PEEL JAMS SOME QUALITY CHARACTERISTICS OF CITRUS PEEL JAMS

In this study, it was aimed to determine the physico-chemical and antioxidant properties of bitter orange (Citrus aurantium), bergamot (Citrus bergamia) and grapefruit (Citrus paradisi) peels and jams traditionally produced from them. Total dry matter, water soluble dry matter, pH and titratable acidity values of citrus peel jams were determined between 78.23 – 80.01 g/100 g, 70.15 - 70.87 °Bx, 3.36 - 3.49 and 0.26 – 0.27%, respectively. The total phenolic contents of citrus peel jams were determined between 22.38 - 38.21 mg GAE/100 g, and the total flavonoid contents were determined as 2.45 - 6.30 mg CE/100. With the processing of the peels into jam, the ascorbic acid content decreased by 82.47 - 84.50% and was determined as 13.91 - 16.43 mg/100 g. The highest amount of total phenolic was found in grapefruit peel jam. It was determined that bitter orange peel jam has the highest total flavonoid and ascorbic acid content. DPPH radical scavenging activity decreased significantly with the jam processing.

Keywords:

Citrus peel, bitter orange (Citrus aurantium), bergamot (Citrus bergamia), grapefruit (Citrus paradisi), traditional jam, antioxidant,

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