Scopus
YÖKSİS Eşleşti
Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds
Food and Humanity · Aralık 2023
YÖKSİS Kayıtları
Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds
Food and Humanity · 2023 Endekste taranmıyor
DOÇENT NURHAN USLU →
Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds
Food and Humanity · 2023 Endekste taranmıyor
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiFood and Humanity
Yayın TarihiAralık 2023
Cilt / Sayfa1 · 553-561
Scopus ID2-s2.0-85206707398
Özet
In this study, the antioxidant activities of caper buds, total phenolic acid content, carotenoid, flavonoid, phenolic components and total phenolic acid content of caper buds after fermentation of caper flower buds in separately 10% brine (NaCl2) containing 5% flower honey, 5% pine honey, 5% granulated sugar and 5% glucose syrup and to reveal their sensory properties were investigated. The difference of this study from other studies is the use of honey, glucose and saccharide (sugar) in addition to the use of salt in lactic acid fermentation, the main difference being the use of caper buds and the innovation. Total carotenoid contents of raw (control) and fermented caper buds were determined between 0.27 µg/g (Glucose supplemented) and 9.40 µg/g (control (raw)). In addition, the total phenolic content of raw and fermented caper buds was measured between 106.45 mg gallic acid equivalent (GAE)/100 g (raw) and 231.07 mg GAE/100 g (with added sugar), while the total flavonoid values of raw and fermented caper buds are determined between 242.26 mg quercetin equivalent (QE)/100 g (raw) to 453.48 mg QE/100 g (sugar added). In addition, antioxidant activity values of raw and fermented caper buds were measured between 6.04 mmol trolox equivalent (TE)/kg (with added salt) and 7.75 mmol TE/kg (with added sugar). Gallic acid, 3,4-dihydroxybenzoic acid and catechin were the dominant phenolic components of raw and fermented caper buds. Caper buds fermented in brine with added sugar and glucose were the most appreciated.
Yazarlar (2)
1
Mehmet Musa Özcan
2
Nurhan Uslu
Anahtar Kelimeler
Acidity
Antioxidant activity
Bioactive components
Caper bud
Fermentation
PH
Polyphenols
Sensory properties
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
2
Yazar
8
Anahtar Kelime