Research Article
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Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

Year 2022, Volume: 12 Issue: 2, 761 - 768, 01.06.2022
https://doi.org/10.21597/jist.990056

Abstract

Herein, the effect of rosehip marmalade addition to kefir on it antioxidant activities was investigated. Firstly, the production of kefir, having the supplements of semi-skimmed milk, powder kefir ferment, and rosehip marmalade at different proportions (0% (control), 10%, and 15%) was made. Kefirs were stored in the refrigerator on days 1, 7, 14 and 21 at 4 ± 1ºC. It has been determined that it has a highly significant (p<0.01) effect on TPC during the storage period. In addition, it has been determined that storage period has a significant (p<0.05) effect on Vitamin C, while has a insignificant (p>0.05) effect on DPPH. The rosehip marmalade kefirs and control kefirs vitamin C and total phenolic content values were in the range of 7.85-9.04 mg 100g-1 and 1931,18-2447,11 mg GAE L-1, respectively. On the other hand, the 2.2-diphenyl-1-picrylhydrazyl values of the samples were determined up to 67.85 μg ml-1 (EC50). With this research, it was concluded that the low Vitamin C content of kefir, which stands out in dairy products especially with its probiotic character, can be increased and it can be transformed into a fermented product with different sensory characteristics, both probiotic and prebiotic.

Project Number

FBA- 2019-7495

References

  • Atalar I, Saricaoglu FT, Odabas HI, Yilmaz VA, Gul O, 2020. Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT, 118, 108850.
  • Bengoa AA, Iraporda C, Garrote GL, Abraham AG, 2019. Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk. Journal of Applied Microbiology, 126(3): 686-700.
  • Binici HI, ŞAT İG, Aoudeh E, 2021. The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea). Turkish Journal of Agriculture and Forestry, 45(5): 680-689.
  • Bulat T, Topcu A, 2021. Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties. LWT, 144, 111195.
  • Buran İ, Akal C, Ozturkoglu-Budak S, Yetisemiyen A, 2021. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT, 148, 111591.
  • Cemeroğlu B, 2007. Gıda analizleri. Gıda Teknolojileri Derneği Yayınları, No: 34.
  • Cemeroğlu B, 2010. Gıda analizleri. Gıda Teknolojileri Derneği Yayınları, No: 34. s 13-41-102-225.
  • Chen Z, Shi J, Yang X, Nan B, Liu Y, Wang Z, 2015. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43: 15-21.
  • Çınar K, 2019. Farklı konsantrasyonlarda maviyemiş ilavesiyle üretilen kefirlerin depolama süresince mikrobiyolojik, fizikokimyasal ve in vitro antioksidan kapasitesindeki değişimin tespiti. Nevşehir Hacı Bektaş Veli Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Nevşehir.
  • Demirci M, 1981. Sütün mineral maddeleri ve insan beslenmesindeki önemi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 12(1).
  • Ercisli S, 2007. Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104(4): 1379-1384.
  • Farnworth ER, Mainville I, 2008. Kefir-a fermented milk product In: Farnworth E. R., editor. Handbook of fermented functional foods. 2nd ed. CRC Press Taylor & Francis Group; Boca Raton, London, New York: pp. 89–127.
  • Gulcin İ, 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition, 56(7): 491-499.
  • Gulcin İ, 2020. Antioxidants and antioxidant methods: An updated overview. Archives of Toxicology, 94(3): 651-715.
  • Gulcin İ, Oktay M, Küfrevioğlu Öİ, Aslan A, 2002. Determination of antioxidant activity of lichen Cetraria islandica (L) Ach. Journal of Ethnopharmacology, 79(3): 325-329.
  • Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK, 2021. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology.
  • Kabakcı SA, Türkyılmaz M, Özkan M, 2020. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage. Food Chemistry, 326, 126977.
  • Karaçıl MŞ, Tek Acar N, 2013. Dünyada üretilen fermente ürünler: tarihsel süreç ve sağlık ile ilişkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(2): 163-174.
  • Kavaz N, 2019. Kara kuşburnu çayının antioksidan aktivitesi ve antosiyanin miktarı üzerine infüzyon süresinin etkileri. Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum.
  • Kırca A, Cemeroğlu B, 2001. Askorbik asidin segradasyon mekanizması. Gıda, 26(4).
  • Koca İ, Koca AF, Yolcu H, 2008. Fonksiyonel gıda olarak kuşburnu. Türkiye 10. Gıda Kongresi.10, 295-298.
  • Koyu EB, Demirel ZB, 2018. Fonksiyonel bir besin: kefir. Beslenme ve Diyet Dergisi, 46(2): 166-175.
  • Larosa CP, Balthazar CF, Guimarães JT, Margalho LP, Lemos FS, Oliveira FL, ... Cruz AG, 2021. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? Food Chemistry, 351, 129290.
  • Metin M, 2013. Süt Teknolojisi. Ege Üniversitesi Yayınları No:8, 802 s, İzmir.
  • Ozcelik F, Akan E, Kinik O, 2021. Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. Food Bioscience, 42: 101219.
  • Ötleş S, Çağındı O, 2003. Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2): 54-59.
  • Saricaoglu FT, Atalar I, Yilmaz VA, Odabas HI, Gul O, 2019. Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar. Food Chemistry, 282, 67-75.
  • Satir G, Guzel-Seydim ZB, 2015. Influence of Kefir fermentation on the bioactive substances of different breed goat milks. LWT-Food Science and Technology, 63(2): 852-858.
  • Sindi A, Badsha M, Nielsen B, Ünlü G, 2020. Antimicrobial activity of six international artisanal kefirs against bacillus cereus, listeria monocytogenes, salmonella enterica serovar enteritidis, and staphylococcus aureus. Microorganisms, 8(6): 849.
  • Şengül M, Karataş N, Zor M, Topdas EF, Yılmaz B, 2020. Screening of the chemical composition and antioxidant activity of the prunus salicina Pestil. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 13(3): 1317-1333.
  • Tomar O, Çağlar A, Akarca G, 2017. Kefir ve sağlık açısından önemi. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 17(2): 834-853.
  • Turker G, Kizilkaya B, Arifoglu N, 2014. Determination of organic acid composition and free radical scavenging capacity of kefir. Asian Journal of Chemistry, 26(8): 2443.
  • Ünal, RN, Besler HT, 2008. Beslenmede sütün önemi. Sağlık Bakanlığı Yayın, 727.
  • Vimercati WC, da Silva Araújo C, Macedo LL, Fonseca HC, Guimarães JS, de Abreu LR Pinto SM, 2020. Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir. LWT-Food Science and Technology, 123, 109069.
  • Yildiz O, Alpaslan M, 2012. Properties of rose hip marmalades. Food Technology and Biotechnology, 50(1), 98-106.
  • Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Sahin S, 2018. Comparison of antioxidant capacity of cow and ewe milk kefirs. Journal of Dairy Science, 101(5), 3788-3798.
  • Zeytun E, 2007. Kuşburnu marmelatı ilavesiyle üretilen probiyotik biyoğurdun depolama süresince bazı özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
Year 2022, Volume: 12 Issue: 2, 761 - 768, 01.06.2022
https://doi.org/10.21597/jist.990056

Abstract

Supporting Institution

Atatürk Üniversitesi BAP Birimi

Project Number

FBA- 2019-7495

Thanks

Bu Projeye, Atatürk Üniversitesi Bilimsel Araştırm Projeleri BirimininDesteklerinden Dolayı Teşekkür Ederiz

References

  • Atalar I, Saricaoglu FT, Odabas HI, Yilmaz VA, Gul O, 2020. Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT, 118, 108850.
  • Bengoa AA, Iraporda C, Garrote GL, Abraham AG, 2019. Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk. Journal of Applied Microbiology, 126(3): 686-700.
  • Binici HI, ŞAT İG, Aoudeh E, 2021. The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea). Turkish Journal of Agriculture and Forestry, 45(5): 680-689.
  • Bulat T, Topcu A, 2021. Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties. LWT, 144, 111195.
  • Buran İ, Akal C, Ozturkoglu-Budak S, Yetisemiyen A, 2021. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT, 148, 111591.
  • Cemeroğlu B, 2007. Gıda analizleri. Gıda Teknolojileri Derneği Yayınları, No: 34.
  • Cemeroğlu B, 2010. Gıda analizleri. Gıda Teknolojileri Derneği Yayınları, No: 34. s 13-41-102-225.
  • Chen Z, Shi J, Yang X, Nan B, Liu Y, Wang Z, 2015. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43: 15-21.
  • Çınar K, 2019. Farklı konsantrasyonlarda maviyemiş ilavesiyle üretilen kefirlerin depolama süresince mikrobiyolojik, fizikokimyasal ve in vitro antioksidan kapasitesindeki değişimin tespiti. Nevşehir Hacı Bektaş Veli Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Nevşehir.
  • Demirci M, 1981. Sütün mineral maddeleri ve insan beslenmesindeki önemi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 12(1).
  • Ercisli S, 2007. Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104(4): 1379-1384.
  • Farnworth ER, Mainville I, 2008. Kefir-a fermented milk product In: Farnworth E. R., editor. Handbook of fermented functional foods. 2nd ed. CRC Press Taylor & Francis Group; Boca Raton, London, New York: pp. 89–127.
  • Gulcin İ, 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition, 56(7): 491-499.
  • Gulcin İ, 2020. Antioxidants and antioxidant methods: An updated overview. Archives of Toxicology, 94(3): 651-715.
  • Gulcin İ, Oktay M, Küfrevioğlu Öİ, Aslan A, 2002. Determination of antioxidant activity of lichen Cetraria islandica (L) Ach. Journal of Ethnopharmacology, 79(3): 325-329.
  • Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK, 2021. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology.
  • Kabakcı SA, Türkyılmaz M, Özkan M, 2020. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage. Food Chemistry, 326, 126977.
  • Karaçıl MŞ, Tek Acar N, 2013. Dünyada üretilen fermente ürünler: tarihsel süreç ve sağlık ile ilişkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(2): 163-174.
  • Kavaz N, 2019. Kara kuşburnu çayının antioksidan aktivitesi ve antosiyanin miktarı üzerine infüzyon süresinin etkileri. Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum.
  • Kırca A, Cemeroğlu B, 2001. Askorbik asidin segradasyon mekanizması. Gıda, 26(4).
  • Koca İ, Koca AF, Yolcu H, 2008. Fonksiyonel gıda olarak kuşburnu. Türkiye 10. Gıda Kongresi.10, 295-298.
  • Koyu EB, Demirel ZB, 2018. Fonksiyonel bir besin: kefir. Beslenme ve Diyet Dergisi, 46(2): 166-175.
  • Larosa CP, Balthazar CF, Guimarães JT, Margalho LP, Lemos FS, Oliveira FL, ... Cruz AG, 2021. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? Food Chemistry, 351, 129290.
  • Metin M, 2013. Süt Teknolojisi. Ege Üniversitesi Yayınları No:8, 802 s, İzmir.
  • Ozcelik F, Akan E, Kinik O, 2021. Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. Food Bioscience, 42: 101219.
  • Ötleş S, Çağındı O, 2003. Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2): 54-59.
  • Saricaoglu FT, Atalar I, Yilmaz VA, Odabas HI, Gul O, 2019. Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar. Food Chemistry, 282, 67-75.
  • Satir G, Guzel-Seydim ZB, 2015. Influence of Kefir fermentation on the bioactive substances of different breed goat milks. LWT-Food Science and Technology, 63(2): 852-858.
  • Sindi A, Badsha M, Nielsen B, Ünlü G, 2020. Antimicrobial activity of six international artisanal kefirs against bacillus cereus, listeria monocytogenes, salmonella enterica serovar enteritidis, and staphylococcus aureus. Microorganisms, 8(6): 849.
  • Şengül M, Karataş N, Zor M, Topdas EF, Yılmaz B, 2020. Screening of the chemical composition and antioxidant activity of the prunus salicina Pestil. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 13(3): 1317-1333.
  • Tomar O, Çağlar A, Akarca G, 2017. Kefir ve sağlık açısından önemi. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 17(2): 834-853.
  • Turker G, Kizilkaya B, Arifoglu N, 2014. Determination of organic acid composition and free radical scavenging capacity of kefir. Asian Journal of Chemistry, 26(8): 2443.
  • Ünal, RN, Besler HT, 2008. Beslenmede sütün önemi. Sağlık Bakanlığı Yayın, 727.
  • Vimercati WC, da Silva Araújo C, Macedo LL, Fonseca HC, Guimarães JS, de Abreu LR Pinto SM, 2020. Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir. LWT-Food Science and Technology, 123, 109069.
  • Yildiz O, Alpaslan M, 2012. Properties of rose hip marmalades. Food Technology and Biotechnology, 50(1), 98-106.
  • Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Sahin S, 2018. Comparison of antioxidant capacity of cow and ewe milk kefirs. Journal of Dairy Science, 101(5), 3788-3798.
  • Zeytun E, 2007. Kuşburnu marmelatı ilavesiyle üretilen probiyotik biyoğurdun depolama süresince bazı özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
There are 37 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Burcunur Demir This is me 0000-0001-5025-7304

Mustafa Gürses 0000-0001-6859-4085

Project Number FBA- 2019-7495
Early Pub Date May 31, 2022
Publication Date June 1, 2022
Submission Date October 8, 2021
Acceptance Date March 8, 2022
Published in Issue Year 2022 Volume: 12 Issue: 2

Cite

APA Demir, B., & Gürses, M. (2022). Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. Journal of the Institute of Science and Technology, 12(2), 761-768. https://doi.org/10.21597/jist.990056
AMA Demir B, Gürses M. Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. J. Inst. Sci. and Tech. June 2022;12(2):761-768. doi:10.21597/jist.990056
Chicago Demir, Burcunur, and Mustafa Gürses. “Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process”. Journal of the Institute of Science and Technology 12, no. 2 (June 2022): 761-68. https://doi.org/10.21597/jist.990056.
EndNote Demir B, Gürses M (June 1, 2022) Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. Journal of the Institute of Science and Technology 12 2 761–768.
IEEE B. Demir and M. Gürses, “Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process”, J. Inst. Sci. and Tech., vol. 12, no. 2, pp. 761–768, 2022, doi: 10.21597/jist.990056.
ISNAD Demir, Burcunur - Gürses, Mustafa. “Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process”. Journal of the Institute of Science and Technology 12/2 (June 2022), 761-768. https://doi.org/10.21597/jist.990056.
JAMA Demir B, Gürses M. Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. J. Inst. Sci. and Tech. 2022;12:761–768.
MLA Demir, Burcunur and Mustafa Gürses. “Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process”. Journal of the Institute of Science and Technology, vol. 12, no. 2, 2022, pp. 761-8, doi:10.21597/jist.990056.
Vancouver Demir B, Gürses M. Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. J. Inst. Sci. and Tech. 2022;12(2):761-8.