A research on raspberry and blackberry marmalades produced from different cultivars

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dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.contributor.scopusid8228159500tr_TR
dc.date.accessioned2022-05-24T11:24:46Z
dc.date.available2022-05-24T11:24:46Z
dc.date.issued2012-02
dc.description.abstractIn 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.en_US
dc.identifier.citationTamer, C. E. (2012). "A research on raspberry and blackberry marmalades produced from different cultivars". Journal of Food Processing and Preservation, 36(1), 74-80.en_US
dc.identifier.endpage80tr_TR
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-84856226190tr_TR
dc.identifier.startpage74tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2011.00573.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00573.x
dc.identifier.urihttp://hdl.handle.net/11452/26657
dc.identifier.volume36tr_TR
dc.identifier.wos000299336000009tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectFragaria x ananassaen_US
dc.subjectRed raspberryen_US
dc.subjectAntioxidant activityen_US
dc.subjectScavenging capacityen_US
dc.subjectPhenolic-compoundsen_US
dc.subjectEllagic aciden_US
dc.subjectStorageen_US
dc.subjectQualityen_US
dc.subjectFruitsen_US
dc.subjectKaempferolen_US
dc.subjectRubusen_US
dc.subjectRubus fruticosusen_US
dc.subjectRubus glaucusen_US
dc.subjectRubus idaeusen_US
dc.subjectColoren_US
dc.subjectKetonesen_US
dc.subjectOrganic acidsen_US
dc.subjectPhenolsen_US
dc.subjectAntioxidant activitiesen_US
dc.subjectAscorbic acidsen_US
dc.subjectColor valuesen_US
dc.subjectPhenolic compoundsen_US
dc.subjectPhenolicsen_US
dc.subjectPlants (botany)en_US
dc.subject.scopusFragaria; Ribes; Blueberry Plantsen_US
dc.subject.wosFood science & technologyen_US
dc.titleA research on raspberry and blackberry marmalades produced from different cultivarsen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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