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A research on raspberry and blackberry marmalades produced from different cultivars

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dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8503-2021
dc.contributor.scopusid8228159500
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.
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.
dc.identifier.doi10.1111/j.1745-4549.2011.00573.x
dc.identifier.endpage80
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84856226190
dc.identifier.startpage74
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.volume36
dc.identifier.wos000299336000009
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectFragaria x ananassa
dc.subjectRed raspberry
dc.subjectAntioxidant activity
dc.subjectScavenging capacity
dc.subjectPhenolic-compounds
dc.subjectEllagic acid
dc.subjectStorage
dc.subjectQuality
dc.subjectFruits
dc.subjectKaempferol
dc.subjectRubus
dc.subjectRubus fruticosus
dc.subjectRubus glaucus
dc.subjectRubus idaeus
dc.subjectColor
dc.subjectKetones
dc.subjectOrganic acids
dc.subjectPhenols
dc.subjectAntioxidant activities
dc.subjectAscorbic acids
dc.subjectColor values
dc.subjectPhenolic compounds
dc.subjectPhenolics
dc.subjectPlants (botany)
dc.subject.scopusFragaria; Ribes; Blueberry Plants
dc.subject.wosFood science & technology
dc.titleA research on raspberry and blackberry marmalades produced from different cultivars
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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