Research Article
BibTex RIS Cite

Year 2020, Volume: 13 Issue: 3, 1317 - 1333, 31.12.2020

Memnune Şengül Neva Karataş Melek Zor Elif Feyza Topdas Bilal Yilmaz

https://doi.org/10.18185/erzifbed.829149
Cited By: 2

Abstract

References

  • Atıcı G (2013): Determination the effects of hot air drying and microwave drying operations on the quality parameters and drying behavior of plum leather. Msc Thesis, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Çukurova University, Adana, Turkey. 95 p.
  • Ayanoğlu H, Bayazit S, Inan G, Bakır M, Akpınar AE, Kazan K, Ergül A (2007): AFLP analysis of genetic diversity in Turkish green plum accessions (Prunus cerasifera L.) adapted to the Mediterranean region. Scientia horticulturae, 14(4): 263-267.
  • Batu A, Kaya C, Çatak J, Şahin C (2007): “Pestil üretim tekniği.” GTED, 1: 71-81.
  • Birwal P, Saurabh SP (2017): Plums: a Brief Introduction. Journal of Food, Nutrition and Population Health, 1(1).
  • Cagindi O, Otles S (2005): Comparison of some properties on the different types of pestil: a traditional product in Turkey. International Journal of Food Science and Technology, 40: 897-901.
  • Cemeroğlu BS (2013): Gıda Analizleri. Bizim Grup Basımevi. Ankara, Turkey, 480 p.
  • Chai Q, Wu B, Liu W, Wang L, Yang C, Wang Y, Fang J, Liu Y, Li S (2012): Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level. Food Chemistry, 130(2): 432-440.
  • Cheng Y, Chen Y, Li J, Qu H, Zhao Y, Wen C, Zhou Y (2020): Dietary β-sitosterol regulates serum lipid level and improves immune function, antioxidant status, and intestinal morphology in broilers. Poultry Science, 99(3): 1400-1408.
  • Chowdhury MMI, Bala BK, Haque MA (2011): Mathematical modeling of thinlayer drying of jackfruit leather. Journal of Food Processing and Preservation, 35: 797-805.
  • Ekşi A, Artık N (1984): Pestil işleme tekniği ve kimyasal bileşimi. Gıda, 263-266. (in Turkish)
  • Gliszczyńska-Świgło A (2006): Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food Chem., 96(1): 131–136.
  • González-Cebrino F, García-Parra J, Ramírez R (2016): Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS. Innovative Food Science & Emerging Technologies, 33: 108-114.
  • Gökçe, E. (2015). The Effects of Different Drying Parameters on the Persimmon Pestil Quality. Gaziantep, Turkey, University of Gaziantep Graduate School of Natural and Applied Sciences, M.Sc. Thesis.
  • Gulcin I, Oktay M, Kufrevioglu OI, Aslan A (2002): Determination of antioxidant activity of lichen Cetraria islandica (L) ach. J. Ethnopharmacol., 79: 325-329.
  • Kaliora AC, Kogiannou DA, Kefalas P, Papassideri IS, Kalogeropoulos N (2014): Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142: 233-241.
  • Kalkışım Ö, Özdemir M (2012): “Pestil ve Köme Teknolojisi.ˮ http://kutuphane.gumushane.edu.tr/media/uploads/kutuphane/files/pestil_kome. pdf. 1. Baskı, Gümüşhane, Turkey.
  • Kanar Y, Mazı BG (2019): HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods. LWT, 113: 108273.
  • Kara OO, Küçüköner E (2019): A traditional fruit snack: fruit leather. Academic Food Journal, 17(2).
  • Kaya S, Maskan A (2003): Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch. Journal of Food Engineering, 57(3): 295-299.
  • Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O (2020): Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT, 118: 108830.
  • Kurt A, Çakmakçı S, Çağlar A (1999): “Süt ve mamülleri muayene ve analiz metodları rehberi.ˮ Atatürk Üniv. Ziraat Fak. Yay. No:18, Erzurum, Turkey.
  • Louw ED, Theron KI (2012): Volatile dynamics during maturation, ripening and cold storage of three Japanese plum cultivars (Prunus salicina Lindl.). Postharvest Biology and Technology, 70: 13-24.
  • Luo MR (2006): Applying colour science in colour design. Optics & Laser Technology, 38: 392-398.
  • Nas S, Gökalp HY (1993): "Kuşburnu ve pestil teknolojisi ve gıda değeri."Journal of the Faculty of Agriculture, 24(2): 142-150.
  • Nunes, C., Coimbra, M. A., Saraiva, J. & Rocha, S. M. (2008). Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chemistry, 111(4): 897-905.
  • Özçağıran R, Ünal A, Özeker E, İsfendiyaroğlu M (2011): “Ilıman İklim Meyve Türleri: Sert Çekirdekli Meyveler.ˮ Cilt-I. Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Turkey. (in Turkish)
  • Özgüven AI, Küden A. Yılmaz C (2000): “Güneydoğu Anadolu Bölgesinde Erik Yetiştiriciliği.ˮ TUBİTAK, Adana, Turkey. 22 p. (in Turkish)
  • Raab C, Oehler N (2000): Making Dried Fruit Leather. Fact Sheet 232, Oregon State University Extension Service.
  • Rahaman A, Zeng XA, Kumari A, Rafiq M, Siddeeg A, Manzoor MF, Baloch Z, Ahmed Z (2019): Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum. Ultrasonics sonochemistry, 58: 104643.
  • Santos KA, Klein EJ, Fiorese ML, Palú F, Da Silva C, Da Silva EA (2020): Extraction of Morus alba leaves using supercritical CO2 and ultrasound-assisted solvent: evaluation of β-sitosterol content. The Journal of Supercritical Fluids, 159: 104752.
  • Sengul, M., Yildiz, H., Gungor, N. & Okcu, Z. (2010). Total phenolic content, antioxidant activity, some physical and chemical properties of pestil. Asian Journal of Chemistry, 22(1), 448-454.
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1): 49-55.
  • Suna S, Tamer CE, İnceday B, Sinir GÖ, Çopur ÖU (2014): Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge, 13(1): 47-55.
  • Srinivasan C, Padilla IMG, Scorza R (2005): Prunus ssp., almond, apricot, cherry, nectarine, peach and plum R.E. Litz (Ed.), Biotechnology of fruit and nut crops, CABI Publishing, Wallingford, UK, 512-542.
  • Tontul I, Topuz A (2017): Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT, 80: 294-303.
  • Tunalıoğlu R, Keskin G (2004): “Erik.ˮ Tarımsal Ekonomi Araştırma Enstitüsü, 7(9): 1303-8349. Usenik V, Kastelec D, Veberic R, Stampar F (2008): Quality changes during ripening of plums (Prunus domestica L.). Food Chemistry, 111(4): 830-836.
  • Walkowiak-Tomczak D (2008): Characteristics of plums as a raw material with valuable nutritive and dietary properties-a review. Polish Journal of Food and Nutrition Sciences, 58(4).
  • Yang Z, Zhai W (2010): Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.). Innov. Food Sci. Emerg. Technol., 11(1): 169-176.
  • Yildiz O, Aliyazıcıoğlu R, Şahin H, Aydın Ö, Kolaylı S (2011): “Ak dut (Morus alba) pekmezi, pestili ve kömesinin üretim metotlarıˮ Gümüşhane University Journal of Science and Technology Institute, 1 (1): 47-56. (in Turkish)
  • Yildiz O (2013): Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turkish Journal of Agriculture and Forestry, 37: 762-771.
  • Yildiz O, Boyraci GM (2020): Production and Some Quality Parameters of Sugar Beet Sweets (Pestil and Köme). Sugar Tech (Sept-Oct 2020) 22(5): 842–852.

Screening of the Chemical Composition and Antioxidant Activity of the Prunus salicina Pestil

Year 2020, Volume: 13 Issue: 3, 1317 - 1333, 31.12.2020

Memnune Şengül Neva Karataş Melek Zor Elif Feyza Topdas Bilal Yilmaz

https://doi.org/10.18185/erzifbed.829149
Cited By: 2

Abstract

In this study, the antioxidant properties, chemical compound profiles and some physical properties of fruit, pulp, pure pestil and hazelnut added pestil of plum (Prunus salicina) were determined. The chemical compound profiles of the samples were detected using GC-MS (gas chromatography–mass spectrometry). The antioxidant properties were determined by the total phenolic content and DPPH and ABTS radical scavenging activity analysis. According to the results obtained, the total phenolic content of the samples varied between 130.915 mg GAE / g - 146.565 mg GAE/ g. In addition, it was determined that the concentration increase occurring in pulp and pestil production steps significantly increased the DPPH and ABTS radical scavenging activities of the samples (p <0.05). Results of the GC-MS showed that the plum pulp, pure pestil and hazelnut added pestil contained 35, 32 and 28 chemical compounds, respectively. Furans, ketones, carbohydrates and aldehydes were the most abundant compounds found in both the pulp and pestil samples. 5-hydoxymethylfurfural was the main chemical compound in all of the samples (38.52-61.61%). In addition, the dry matter value was found to be between 19.335-89.067%, ash value was between 2.075-4.145%, pH value was between 3.680-3.835, protein value was between %0.315-4.385, L* values were between 21.775-29.385, a* values were between 3.120-13.090 and b* values were between 1.450-6.925, respectively.

Keywords

Chemical compound profile pestil plum Prunus salicina

References

  • Atıcı G (2013): Determination the effects of hot air drying and microwave drying operations on the quality parameters and drying behavior of plum leather. Msc Thesis, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Çukurova University, Adana, Turkey. 95 p.
  • Ayanoğlu H, Bayazit S, Inan G, Bakır M, Akpınar AE, Kazan K, Ergül A (2007): AFLP analysis of genetic diversity in Turkish green plum accessions (Prunus cerasifera L.) adapted to the Mediterranean region. Scientia horticulturae, 14(4): 263-267.
  • Batu A, Kaya C, Çatak J, Şahin C (2007): “Pestil üretim tekniği.” GTED, 1: 71-81.
  • Birwal P, Saurabh SP (2017): Plums: a Brief Introduction. Journal of Food, Nutrition and Population Health, 1(1).
  • Cagindi O, Otles S (2005): Comparison of some properties on the different types of pestil: a traditional product in Turkey. International Journal of Food Science and Technology, 40: 897-901.
  • Cemeroğlu BS (2013): Gıda Analizleri. Bizim Grup Basımevi. Ankara, Turkey, 480 p.
  • Chai Q, Wu B, Liu W, Wang L, Yang C, Wang Y, Fang J, Liu Y, Li S (2012): Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level. Food Chemistry, 130(2): 432-440.
  • Cheng Y, Chen Y, Li J, Qu H, Zhao Y, Wen C, Zhou Y (2020): Dietary β-sitosterol regulates serum lipid level and improves immune function, antioxidant status, and intestinal morphology in broilers. Poultry Science, 99(3): 1400-1408.
  • Chowdhury MMI, Bala BK, Haque MA (2011): Mathematical modeling of thinlayer drying of jackfruit leather. Journal of Food Processing and Preservation, 35: 797-805.
  • Ekşi A, Artık N (1984): Pestil işleme tekniği ve kimyasal bileşimi. Gıda, 263-266. (in Turkish)
  • Gliszczyńska-Świgło A (2006): Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food Chem., 96(1): 131–136.
  • González-Cebrino F, García-Parra J, Ramírez R (2016): Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS. Innovative Food Science & Emerging Technologies, 33: 108-114.
  • Gökçe, E. (2015). The Effects of Different Drying Parameters on the Persimmon Pestil Quality. Gaziantep, Turkey, University of Gaziantep Graduate School of Natural and Applied Sciences, M.Sc. Thesis.
  • Gulcin I, Oktay M, Kufrevioglu OI, Aslan A (2002): Determination of antioxidant activity of lichen Cetraria islandica (L) ach. J. Ethnopharmacol., 79: 325-329.
  • Kaliora AC, Kogiannou DA, Kefalas P, Papassideri IS, Kalogeropoulos N (2014): Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142: 233-241.
  • Kalkışım Ö, Özdemir M (2012): “Pestil ve Köme Teknolojisi.ˮ http://kutuphane.gumushane.edu.tr/media/uploads/kutuphane/files/pestil_kome. pdf. 1. Baskı, Gümüşhane, Turkey.
  • Kanar Y, Mazı BG (2019): HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods. LWT, 113: 108273.
  • Kara OO, Küçüköner E (2019): A traditional fruit snack: fruit leather. Academic Food Journal, 17(2).
  • Kaya S, Maskan A (2003): Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch. Journal of Food Engineering, 57(3): 295-299.
  • Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O (2020): Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT, 118: 108830.
  • Kurt A, Çakmakçı S, Çağlar A (1999): “Süt ve mamülleri muayene ve analiz metodları rehberi.ˮ Atatürk Üniv. Ziraat Fak. Yay. No:18, Erzurum, Turkey.
  • Louw ED, Theron KI (2012): Volatile dynamics during maturation, ripening and cold storage of three Japanese plum cultivars (Prunus salicina Lindl.). Postharvest Biology and Technology, 70: 13-24.
  • Luo MR (2006): Applying colour science in colour design. Optics & Laser Technology, 38: 392-398.
  • Nas S, Gökalp HY (1993): "Kuşburnu ve pestil teknolojisi ve gıda değeri."Journal of the Faculty of Agriculture, 24(2): 142-150.
  • Nunes, C., Coimbra, M. A., Saraiva, J. & Rocha, S. M. (2008). Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chemistry, 111(4): 897-905.
  • Özçağıran R, Ünal A, Özeker E, İsfendiyaroğlu M (2011): “Ilıman İklim Meyve Türleri: Sert Çekirdekli Meyveler.ˮ Cilt-I. Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Turkey. (in Turkish)
  • Özgüven AI, Küden A. Yılmaz C (2000): “Güneydoğu Anadolu Bölgesinde Erik Yetiştiriciliği.ˮ TUBİTAK, Adana, Turkey. 22 p. (in Turkish)
  • Raab C, Oehler N (2000): Making Dried Fruit Leather. Fact Sheet 232, Oregon State University Extension Service.
  • Rahaman A, Zeng XA, Kumari A, Rafiq M, Siddeeg A, Manzoor MF, Baloch Z, Ahmed Z (2019): Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum. Ultrasonics sonochemistry, 58: 104643.
  • Santos KA, Klein EJ, Fiorese ML, Palú F, Da Silva C, Da Silva EA (2020): Extraction of Morus alba leaves using supercritical CO2 and ultrasound-assisted solvent: evaluation of β-sitosterol content. The Journal of Supercritical Fluids, 159: 104752.
  • Sengul, M., Yildiz, H., Gungor, N. & Okcu, Z. (2010). Total phenolic content, antioxidant activity, some physical and chemical properties of pestil. Asian Journal of Chemistry, 22(1), 448-454.
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1): 49-55.
  • Suna S, Tamer CE, İnceday B, Sinir GÖ, Çopur ÖU (2014): Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge, 13(1): 47-55.
  • Srinivasan C, Padilla IMG, Scorza R (2005): Prunus ssp., almond, apricot, cherry, nectarine, peach and plum R.E. Litz (Ed.), Biotechnology of fruit and nut crops, CABI Publishing, Wallingford, UK, 512-542.
  • Tontul I, Topuz A (2017): Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT, 80: 294-303.
  • Tunalıoğlu R, Keskin G (2004): “Erik.ˮ Tarımsal Ekonomi Araştırma Enstitüsü, 7(9): 1303-8349. Usenik V, Kastelec D, Veberic R, Stampar F (2008): Quality changes during ripening of plums (Prunus domestica L.). Food Chemistry, 111(4): 830-836.
  • Walkowiak-Tomczak D (2008): Characteristics of plums as a raw material with valuable nutritive and dietary properties-a review. Polish Journal of Food and Nutrition Sciences, 58(4).
  • Yang Z, Zhai W (2010): Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.). Innov. Food Sci. Emerg. Technol., 11(1): 169-176.
  • Yildiz O, Aliyazıcıoğlu R, Şahin H, Aydın Ö, Kolaylı S (2011): “Ak dut (Morus alba) pekmezi, pestili ve kömesinin üretim metotlarıˮ Gümüşhane University Journal of Science and Technology Institute, 1 (1): 47-56. (in Turkish)
  • Yildiz O (2013): Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turkish Journal of Agriculture and Forestry, 37: 762-771.
  • Yildiz O, Boyraci GM (2020): Production and Some Quality Parameters of Sugar Beet Sweets (Pestil and Köme). Sugar Tech (Sept-Oct 2020) 22(5): 842–852.
There are 41 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Memnune Şengül 0000-0003-3909-2523

Neva Karataş 0000-0003-4426-3761

Melek Zor 0000-0002-5795-218X

Elif Feyza Topdas 0000-0003-3778-3654

Bilal Yilmaz 0000-0002-8574-7570

Publication Date December 31, 2020
Published in Issue Year 2020 Volume: 13 Issue: 3

Cite

APA Şengül, M., Karataş, N., Zor, M., Topdas, E. F., et al. (2020). Screening of the Chemical Composition and Antioxidant Activity of the Prunus salicina Pestil. Erzincan University Journal of Science and Technology, 13(3), 1317-1333. https://doi.org/10.18185/erzifbed.829149

Cited By

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition
Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.16681
Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process
Journal of the Institute of Science and Technology
https://doi.org/10.21597/jist.990056