Ekstra Geleneksel Aronya Reçeli ve Geleneksel Marmelatının Bazı Fizikokimyasal ve Fitokimyasal Özellikleri.

This study aimed to determine the physicochemical and phytochemical properties of aronia fruits and extra traditional jam and traditional marmalade produced from these fruits. For this purpose, first, jam and marmalade were produced under atmospheric conditions from aronia fruit, and then total soluble solids (TSS), pH, titratable acidity, water activity, total sugar, HMF, color, total anthocyanin, total phenolic substance, and total antioxidant capacity values of the aronia, extra traditional aronia jam and traditional aronia marmalade were analyzed. TSS values of fresh fruit, extra traditional jam and traditional marmalade were determined as 21.10%, 72.73, 61.10%; pH values 4.14, 3.93, 3.95; titratable acidity values 0.79, 0.35, 0.56%; water activity values were 0.948, 0.655, 0.659 and total sugar amounts were determined as 7.79, 33.74, 34.19 g/100g, respectively. While HMF was not found in fresh fruits, it was detected in jam and marmalade. Total phenolic substance contents were 1043.7, 570.9 and 616.9 mg GAE/100 g in fruits, jams and marmalades, respectively. The total amount of anthocyanins, which was 24.12 mg cyanidin-3-galactoside/100 g in extra traditional aronia jam, was determined as 202.52 mg cyanidin-3-galactoside/100 g in traditional aronia marmalade. Antioxidant capacity values of fresh fruit, extra traditional jam and traditional marmalade were 257.98, 107.21, 121.56 mg TE/100 g by TEAC method and were 1910.98, 363.73, 883.30 mg TE/100 g by FRAP method. [ABSTRACT FROM AUTHOR]