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- Yüksek Lisans TeziAçık Erişim2022Tokat'ın Almus yöresinde yetişen kızılcıkların (Cornus mas L.) fenolojik, pomolojik ve bazı kimyasal özelliklerinin belirlenmesi
Yasin Öztürk
Bu çalışma Tokat'ın Almus ilçesi florasında doğal olarak yetişen kızılcıkların fenolojik, pomolojik ve bazı kimyasal özelliklerini belirlemek amacıyla yürütülmüştür. Çalışmada kızılcık genotiplerinin tomurcuk kabarması, tomurcuk patlaması, ilk çiçeklenme, tam çiçeklenme, çiçeklenme sonu ve hasat tarihi, meve ağırlığı (g), meyve sapı uzunluğu (mm), meyve eni (mm), meyve boyu (mm), çekirdek ağırlığı (g), çekirdek eni (mm), çekirdek boyu (mm), yaprak sapı uzunluğu (mm), yaprak alanı (cm²), meyve rengi, meyve eti rengi (L*, a*, b*, Hue°), yaprak rengi (L*, a*, b*, Hue°), pH, SÇKM (%), titre edilebilir asit miktarı (%), askorbik asit (C vitamini mg/l), mikro ve makro besin elementleri (N, P, K, Ca, Mg, S, Mn, Fe, Zn, B, Cl, Na), enzim (CAT, POD, SOD), amino asit (histidine, izolösin, lösin, lizin, metionin, fenilalanin, tehanin, triptofan, valin), organik asit (malik asit, laktik asit, sitrik asit, fumarik asit, okzalik asit) ve duyusal (renk, tat, burukluk, aroma) parametre değerleri incelenmiştir. Çalışmada elde edilen ortalama verilere göre kızılcık genotiplerinin meyve ağırlıkları 0,89 g (60 AM 29) - 2,85 g (60 AB 07), çekirdek ağırlıkları 0,13 g (60 AM 29) - 0,48 g (60 AD 11), SÇKM %5,30 (60 AB 01) - %28,30 (60 AM 29), askorbik asit (C vitamini) 148 mg/l (60 AB 08) - 449 mg/l (60 AB 07), meyvede N (azot) %2,11 (60 AG 27) - %4,85 (60 AO 40), meyvede katalaz (CAT) 0,01 eu/g (60 AG 23) – 10,20 eu/g (60 AM 31), meyvede histidine 365,19 pmol/ul (60 AO 37) - 4575,63 pmol/ul (60 AG 18), meyvede sitrik asit 18,60 µg/100g (60 AG 25) – 240,76 µg/100g (60 AD 17) arasında bulunmuştur. Araştırmada 45 genotip içerisinden tartılı derecelendirme sonunda en yüksek puanı alan 60 AB 01 (800), 60 AB 02 (800), 60 AB 04 (775), 60 AB 07 (880), 60 AD 10 (850), 60 AD 11 (790), 60 AD 16 (820), 60 AG 22 (800), 60 AM 35 (850), 60 AO 42 (820) genotipler ümitvar çeşit adayları olarak seçilmiştir.
- MakaleAçık Erişim2021Scopus SJRQ1Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods
Kutlu, Naciye; Isci, Asli; Sakiyan, Ozge; Yilmaz, Asim Egemen
In this study, it was aimed to extract bioactive compounds (phenolics and anthocyanins) from cornelian cherry (Cornus mas L.) using microwave (ME) and ohmic heating assisted microwave extraction (OH-ME) as an alternative to maceration (M). Total phenolic compound (TPC), total monomeric anthocyanin content (TMAC), antioxidant activity (AA), water-soluble solid matter (WSSM), color values, and pH of the extracts were determined. The effect of extraction time, solid to solvent ratio, microwave power, electrical field strength, and holding time during ohmic heating on extraction characteristics was investigated for different methods. Ohmic heating application prior to extraction has enhanced the TPC yield by 1.1 and 5.4-folds compared to that of ME and M, respectively. Moreover, the extraction time was decreased by approximately 42 and 95% as regards ME and M, respectively. The highest TMAC value (0.65 mg cya-3-glu/g dry matter) was observed with OH-ME. The experimental data obtained by ME and OH-ME methods was fitted to the Peleg model to describe the TPC yields. These results indicate that the combined application of ohmic heating and microwave extraction is a potential alternative method for total phenolic compounds extraction from cornelian cherry due to increased yields and reduced extraction times.
AtıfScopus48WoS40OpenAlex47
İncele - MakaleAçık Erişim2017Scopus SJRQ3The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste; [Kızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özellikleri]
Topdaş, Elif Feyza; Çakmakçi, Songül; Çakiroğlu, Kübra
The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found.
AtıfScopus29WoS25OpenAlex18İncele