1. Bireysel Hızlı Dondurma İşlemi Basamaklarının Granny Smith Elmaların Polifenol İçeriği ve Antioksidan Kapasitesine Etkileri.
- Author
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Kamiloğlu, Senem
- Subjects
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FROZEN foods industry , *OXIDANT status , *POLYPHENOLS , *PHENOLIC acids , *APPLES , *FLAVONOLS , *DIHYDROCHALCONES , *WASTE products - Abstract
Granny Smith apples can be consumed as fresh or they are widely used in the frozen food industry. Determining the changes in polyphenol content during the production steps of foods is important for the nutritional value of the final product. The aim of this study was to determine the changes in the polyphenol content of Granny Smith apples taken from various steps of the individual quick freezing (IQF) treatment. Total phenolic content, total flavonoid content, and total antioxidant capacity were determined using spectrophotometric methods whereas the quantification of polyphenols were carried out by a chromatographic method using high performance liquid chromatography- photodiode array detector (HPLC-PDA). As a result of HPLC-PDA analysis, a total of 10 polyphenolic compounds belonging to 4 groups including flavanols, dihydrochalcones, phenolic acids and flavonols were identified in the raw material. Waste product was richer in dihydrochalcones and flavonols compared to raw material (140-378%) (p<0.05). Acidification resulted in significant increases in total phenolic content, total flavonoid content, total antioxidant capacity, flavanols and phenolic acids (%9-121) (p<0.05). Although there were decreases after cutting and freezing steps compared to acidification, there was no statistically significant difference between the raw material and end product in terms of the total phenolic content, total flavonoid content, flavanols, dihydrochalcones and phenolic acids (p>0.05). These results indicated that IQF Granny Smith apples are good sources of polyphenols, just as fresh apples. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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