Öz
Objective: This study aims to obtain extracts from aromatic plants using the infusion technique to produce a functionally enriched product by mixing it with apple juice in different formulations and performing physical and chemical analysis.
Material and Methods: Functional apple juice was produced by adding extracts from linden flower (Tilia cordata), thyme (Thymus collinus), galbanum (Ferula galbaniflua) and pennyroyal (Mentha pulegium) plants to apple juice in different proportions using the infusion technique. To determine the properties of the obtained fruit juices, water-soluble dry matter, pH value, color, clarity, hydroxymethyl furfural, total sugar, phenolic substance, antioxidant capacity, and ascorbic acid analyses were performed, and the results were evaluated statistically.
Results: While the amounts of HMF and total sugar decreased due to the increasing amount of aromatic plant extracts in apple juices produced with different formulations, an increase in the amounts of total phenolic substances, antioxidant capacity, and ascorbic acid was detected due to the bioactive components contained in the extracts.
Conclusion: These findings show that aromatic plant extracts can be used successfully to enrich the content of apple juices and increase their functional properties.
Anahtar Kelimeler
Apple juice functional food galbanum linden pennyroyal thyme
Kaynakça
- Abd Rashed, A. & D.N.G. Rathi, 2021. Bioactive components of Salvia and their potential antidiabetic properties: A review. Molecules, 26 (10): 3042.
- Akyüz, A., İ. Tekin & S. Ersus, 2022. Comparison of different methods in the extraction of phenolic compounds from bay leaf (Laurus nobilis L.). Journal Of Apitherapy and Nature, 5 (1): 27-34.
- Atamov, V., M. Musayev & M. Cabbarov, 2017. Azerbaycan’ın sucul orman birlikleri. Journal of Anatolian Environmental and Animal Sciences, 2 (2): 23-28.
- Barauskaite, D., J. Gineikiene, B.M. Fennis, V. Auruskeviciene, M. Yamaguchi & N. Kondo, 2018. Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices. Appetite, 131: 59-67.
- Batu, A., R.E. Aydoymuş & H.S. Batu, 2014. Gıdalarda hidroksimetilfurfural (HMF) oluşumu ve insan sağlığı üzerine etkisi. Electronic Journal of Food Technologies, 9 (1): 40-55.
- Carović-Stanko, K., M. Petek, M. Grdiša, J. Pintar, D. Bedeković & Z. Satovic, 2016. Medicinal plants of the family Lamiaceae as functional foods–a review. Czech Journal of Food Sciences, 34 (5): 377-390.
- Cebeci, B. K. & E. Mankan, 2022. COVİD-19 pandemi sürecinde tüketicilerin fonksiyonel gıdalara yönelik tutumları. Journal of Humanities and Tourism Research, 12 (2): 405-416.
- Cemeroğlu, B. S., 2013. Meyve ve Sebze İşleme Teknolojisi Cilt II Nobel Akademik, Ankara, 658 s.
- Eisele, T.A. & S.R. Drake, 2005. The partial compositional characteristics of apple juice from 175 apple varieties. Journal of Food Composition and Analysis, 18: 213-221.
- Ersus, S., A. Akyüz & İ. Tekin, 2019. “Hydroxymethyl furfural formation in grape and pomegranate juices over heating treatments, 211-215”. 1st International/11th National Food Engineering Congress (7–9 December), UCTEA Chamber of Food Engineers, Book of Proceedings, Antalya, Turkey.
- Ghinea, C., A.E. Prisacaru & A. Leahu, 2022. Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer. Ovidius University Annals of Chemistry, 33 (1): 84-93.
- Kaya, D., 2010. Elma Suyu Konsantresi Üretiminde Renk Stabilizasyonu. Uludağ Üniversitesi, (Basılmamış) Yüksek Lisans Tezi, Bursa, 50 s.
- Kowalczyk, R., 2004. Pressing efficiency and apple consumption index in the production of apple juice concentrate. Problemy Inżynierii Spożywczej, 12: 20-30.
- Maleš, I., A. Dobrinčić, Z. Zorić, S. Vladimir-Knežević, I. Elez Garofulić, M. Repajić & V. Dragović-Uzelac, 2023. Phenolic, headspace and sensory profile, and antioxidant capacity of fruit juice enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: a potential for a novel herbal-based functional beverages. Molecules, 28 (9): 3656.
- Metiner, E. E. & S. Ersus, 2023. Farklı kurutma tekniklerinin kuru aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 60 (2): 353-362.
- Muslu, M. & S. Kermen, 2020. Çocuk ve adölesanlarda şeker ilaveli içeceklerin tüketimi ve sağlık üzerine etkileri. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 7 (2): 225-230.
- Nielsen, S. S., 2017. Total carbohydrate by phenol-sulfuric acid method. Food analysis laboratory manual, 137-141.
- Öztürk, B. & G. Kuşçu, 2019. Physical, chemical and sensory properties of fresh orange juice fortified with reishi (Ganoderma lucidum) extract. Gıda, 45 (1): 81-91.
- Raudone, L., K. Zymone, R. Raudonis, R. Vainoriene, V. Motiekaityte & V Janulis, 2017. Phenological changes in triterpenic and phenolic composition of Thymus L. species. Industrial Crops and Products, 109: 445-451.
- Rubio-Perez, J. M., M.L. Vidal-Guevara, P. Zafrilla & J.M. Morillas-Ruiz, 2014. A new antioxidant beverage produced with green tea and apple. International journal of food sciences and nutrition, 65 (5): 552-557.
- Samaei, S. P., M. Ghorbani, D. Tagliazucchi, S. Martini, R. Gotti, T. Themelis & Babini, E., 2020. Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice. Food Chemistry, 330: 127120.
- Seyddahmedov, A. & V. Atamov, 2008. The beneficial plants of mountainous regions in Azerbaijan. Biological Diversity and Conservation, 1 (1): 13-27.
- Siguemoto, E.S., 2018. Continuous-Flow Microwave Thermal Processing of Cloudy Apple Juice. Polytechnic School of the University of São Paulo, (Unpublished) PhD Thesis, São Paulo, Brazil, 234 pp.
- Tekin, İ., K. Özcan & S. Ersus, 2023. Optimization of ionic gelling encapsulation of red beet (Beta vulgaris L.) juice concentrate and stability of betalains. Biocatalysis and Agricultural Biotechnology, 102774.
- Törrönen, R., G.J. McDougall, G. Dobson, D. Stewart, J. Hellström, P. Mattila & R. Karjalainen, 2012. Fortification of blackcurrant juice with crowberry: Impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects. Journal of functional foods, 4 (4): 746-756.
Öz
Amaç: Bu çalışmanın amacı, aromatik bitkilerden infüzyon tekniği ile ekstraktlar elde ederek farklı formülasyonlarda elma suyu ile karıştırılarak fonksiyonel olarak zenginleştirilmiş bir ürün geliştirilmesi ve ürünün fizikokimyasal analizlerinin yapılmasıdır.
Materyal ve Yöntem: Ihlamur çiçeği (Tilia cordata), kekik (Thymus collinus), kasnı otu (Ferula galbaniflua) ve yarpuz (Mentha pulegium) bitkilerinden infüzyon tekniği ile ekstraktlardan farklı oranlarda alınarak, elma suyuna ilave edilmiş ve fonksiyonel elma suyu üretimi gerçekleştirilmiştir. Farklı ekstraktların etkinliğini belirlemek amacıyla, elde edilen meyve sularına suda çözünür kuru madde, pH değeri, renk, berraklık, hidroksimetil furfural (HMF), toplam şeker, fenolik madde, antioksidan kapasite, askorbik asit analizleri yapılarak sonuçlar istatistiksel olarak değerlendirilmiştir.
Araştırma Bulguları: Farklı formülasyonlarla üretilen elma sularında artan bitkisel ekstrakt miktarına bağlı olarak HMF ve toplam şeker miktarları azalırken, ekstraktların içerdiği biyoaktif bileşenler sebebiyle toplam fenolik madde, antioksidan kapasite ve askorbik asit miktarlarında artış tespit edilmiştir.
Sonuç: Elde edilen bulgular, bitkisel ekstraktların elma sularının içeriğini etkin bir şekilde zenginleştirdiğini ve fonksiyonel özelliklerini arttırdığını göstermiştir.
Kaynakça
- Abd Rashed, A. & D.N.G. Rathi, 2021. Bioactive components of Salvia and their potential antidiabetic properties: A review. Molecules, 26 (10): 3042.
- Akyüz, A., İ. Tekin & S. Ersus, 2022. Comparison of different methods in the extraction of phenolic compounds from bay leaf (Laurus nobilis L.). Journal Of Apitherapy and Nature, 5 (1): 27-34.
- Atamov, V., M. Musayev & M. Cabbarov, 2017. Azerbaycan’ın sucul orman birlikleri. Journal of Anatolian Environmental and Animal Sciences, 2 (2): 23-28.
- Barauskaite, D., J. Gineikiene, B.M. Fennis, V. Auruskeviciene, M. Yamaguchi & N. Kondo, 2018. Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices. Appetite, 131: 59-67.
- Batu, A., R.E. Aydoymuş & H.S. Batu, 2014. Gıdalarda hidroksimetilfurfural (HMF) oluşumu ve insan sağlığı üzerine etkisi. Electronic Journal of Food Technologies, 9 (1): 40-55.
- Carović-Stanko, K., M. Petek, M. Grdiša, J. Pintar, D. Bedeković & Z. Satovic, 2016. Medicinal plants of the family Lamiaceae as functional foods–a review. Czech Journal of Food Sciences, 34 (5): 377-390.
- Cebeci, B. K. & E. Mankan, 2022. COVİD-19 pandemi sürecinde tüketicilerin fonksiyonel gıdalara yönelik tutumları. Journal of Humanities and Tourism Research, 12 (2): 405-416.
- Cemeroğlu, B. S., 2013. Meyve ve Sebze İşleme Teknolojisi Cilt II Nobel Akademik, Ankara, 658 s.
- Eisele, T.A. & S.R. Drake, 2005. The partial compositional characteristics of apple juice from 175 apple varieties. Journal of Food Composition and Analysis, 18: 213-221.
- Ersus, S., A. Akyüz & İ. Tekin, 2019. “Hydroxymethyl furfural formation in grape and pomegranate juices over heating treatments, 211-215”. 1st International/11th National Food Engineering Congress (7–9 December), UCTEA Chamber of Food Engineers, Book of Proceedings, Antalya, Turkey.
- Ghinea, C., A.E. Prisacaru & A. Leahu, 2022. Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer. Ovidius University Annals of Chemistry, 33 (1): 84-93.
- Kaya, D., 2010. Elma Suyu Konsantresi Üretiminde Renk Stabilizasyonu. Uludağ Üniversitesi, (Basılmamış) Yüksek Lisans Tezi, Bursa, 50 s.
- Kowalczyk, R., 2004. Pressing efficiency and apple consumption index in the production of apple juice concentrate. Problemy Inżynierii Spożywczej, 12: 20-30.
- Maleš, I., A. Dobrinčić, Z. Zorić, S. Vladimir-Knežević, I. Elez Garofulić, M. Repajić & V. Dragović-Uzelac, 2023. Phenolic, headspace and sensory profile, and antioxidant capacity of fruit juice enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: a potential for a novel herbal-based functional beverages. Molecules, 28 (9): 3656.
- Metiner, E. E. & S. Ersus, 2023. Farklı kurutma tekniklerinin kuru aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 60 (2): 353-362.
- Muslu, M. & S. Kermen, 2020. Çocuk ve adölesanlarda şeker ilaveli içeceklerin tüketimi ve sağlık üzerine etkileri. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 7 (2): 225-230.
- Nielsen, S. S., 2017. Total carbohydrate by phenol-sulfuric acid method. Food analysis laboratory manual, 137-141.
- Öztürk, B. & G. Kuşçu, 2019. Physical, chemical and sensory properties of fresh orange juice fortified with reishi (Ganoderma lucidum) extract. Gıda, 45 (1): 81-91.
- Raudone, L., K. Zymone, R. Raudonis, R. Vainoriene, V. Motiekaityte & V Janulis, 2017. Phenological changes in triterpenic and phenolic composition of Thymus L. species. Industrial Crops and Products, 109: 445-451.
- Rubio-Perez, J. M., M.L. Vidal-Guevara, P. Zafrilla & J.M. Morillas-Ruiz, 2014. A new antioxidant beverage produced with green tea and apple. International journal of food sciences and nutrition, 65 (5): 552-557.
- Samaei, S. P., M. Ghorbani, D. Tagliazucchi, S. Martini, R. Gotti, T. Themelis & Babini, E., 2020. Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice. Food Chemistry, 330: 127120.
- Seyddahmedov, A. & V. Atamov, 2008. The beneficial plants of mountainous regions in Azerbaijan. Biological Diversity and Conservation, 1 (1): 13-27.
- Siguemoto, E.S., 2018. Continuous-Flow Microwave Thermal Processing of Cloudy Apple Juice. Polytechnic School of the University of São Paulo, (Unpublished) PhD Thesis, São Paulo, Brazil, 234 pp.
- Tekin, İ., K. Özcan & S. Ersus, 2023. Optimization of ionic gelling encapsulation of red beet (Beta vulgaris L.) juice concentrate and stability of betalains. Biocatalysis and Agricultural Biotechnology, 102774.
- Törrönen, R., G.J. McDougall, G. Dobson, D. Stewart, J. Hellström, P. Mattila & R. Karjalainen, 2012. Fortification of blackcurrant juice with crowberry: Impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects. Journal of functional foods, 4 (4): 746-756.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Bilimleri (Diğer) |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 18 Nisan 2024 |
| Yayımlanma Tarihi | 18 Nisan 2024 |
| Gönderilme Tarihi | 12 Şubat 2024 |
| Kabul Tarihi | 29 Mart 2024 |
| Yayımlandığı Sayı | Yıl 2024 Cilt: 61 Sayı: 1 |
