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BSTRACT In this research, traditional Turkish delight (lokum) was colored with black carrot juice concentrate, and the variations in anthocyanin content, during storage at different temperatures (12, 20 and 30C) for 5-month periods, were observed by spectrophotometer and high-performance liquid chromatography. Analysis of kinetic data suggested a first-order reaction for the degradation of black carrot anthocyanins in Turkish delight. Degradation rates of anthocyanins of black carrot increased with increasing temperature. It was determined that the degradation rate of black carrot anthocyanins during the storage period at 12C increased faster than that of the other temperatures (20 and 30C). The k values for 12, 20 and 30C were found to be 6.91 × 10− 3 , 4.21 × 10− 3 and 9.21 × 10− 3 /day, respectively. Effects of pH on the thermal stability of black carrot anthocyanins were also determined. Results showed that the stability of anthocyanins decreased as the pH value increased. Increase in pH values correlated well with the decrease in anthocyanin content of the samples during storage. In all of the samples, redness (a *) decreased during the storage at all temperatures; however, lightness (L *) increased. PRACTICAL APPLICATIONS Most of commercial anthocyanins used as a colorant in foods are obtained from fruits or vegetables such as: red grape, elderberry, blackcurrant, blackberry, raspberry, black chokeberry, red cabbage, black carrot, purple corn, red radish and purple sweet potato. Turkish delight (lokum), one of the most popular traditional food products in Turkey, is a famous Turkish desert known all over the world. Lokum is produced by using sugar, water, starch, citric acid, aromatic compounds, dried fruits and natural colorant. The color of foods, which is one of the initial properties noticed in foods, is one of the most important quality parameters affecting consumers. Because of consumer anxiety over the safety of synthetic food colorants, the demand for natural food colorants has increased. Particularly, there is an increasing request for natural red food colorants as alternatives to the most commonly used synthetic red colorant. Therefore, the availability and the suitability of black carrot juice concentrate as a natural colorant instead of synthetic colorants which are considered to have some negative properties for human health was investigated by this work. [ABSTRACT FROM AUTHOR]

The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [ABSTRACT FROM AUTHOR]