Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/26657
Title: A research on raspberry and blackberry marmalades produced from different cultivars
Authors: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Tamer, Canan Ece
AAG-8503-2021
8228159500
Keywords: Food science & technology
Fragaria x ananassa
Red raspberry
Antioxidant activity
Scavenging capacity
Phenolic-compounds
Ellagic acid
Storage
Quality
Fruits
Kaempferol
Rubus
Rubus fruticosus
Rubus glaucus
Rubus idaeus
Color
Ketones
Organic acids
Phenols
Antioxidant activities
Ascorbic acids
Color values
Phenolic compounds
Phenolics
Plants (botany)
Issue Date: Feb-2012
Publisher: Wiley
Citation: Tamer, C. E. (2012). "A research on raspberry and blackberry marmalades produced from different cultivars". Journal of Food Processing and Preservation, 36(1), 74-80.
Abstract: In this study, the changes in color, ascorbic acid, antioxidant activity and phenolic compounds of raspberry and blackberry cultivars after marmalade processing were evaluated. For this purpose, raspberry fruits (Rubus idaeus L.) of four cultivars (Aksu Kirmizisi, Rubin, Hollanda Boduru and Heritage) and blackberry fruits (Rubus fruticosus L.) of three cultivars (Bursa 1, Bursa 2 and Chester) were used. According to the results, color values of blackberry cultivars and marmalades were lower than the color values of raspberry. Raspberry cultivars were more durable to thermal processing than blackberry cultivars in terms of ascorbic acid degradation. An 84.19% decrease was seen in the antioxidant activity of raspberry and blackberry cultivars after marmalade processing. The marmalade produced from Hollanda Boduru had the highest antioxidant activity. Ellagic acid was predominant in all raspberry and blackberry cultivars and ranged from 727.90 +/- 9.21 mg/kg (Rubin) to 1,828.07 +/- 23.73 mg/kg (Chester). None of the phenolics was determined in marmalades.
URI: https://doi.org/10.1111/j.1745-4549.2011.00573.x
https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00573.x
http://hdl.handle.net/11452/26657
ISSN: 0145-8892
1745-4549
Appears in Collections:Scopus
Web of Science

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