Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · Temmuz 2024
YÖKSİS Kayıtları
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
DOÇENT NURHAN USLU →
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Measurement and Characterization
Yayın TarihiTemmuz 2024
Cilt / Sayfa18 · 6274-6284
Scopus ID2-s2.0-85195375475
Erişim🔓 Açık Erişim
Özet
In this study, the effect of the application of salt water (brine), lye and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation was investigated. The total carotenoid quantity of the caper buds were assessed to be between 0.46 (lye) and 1.57 µg/g (hot water) on the 5th day, while the total carotenoid quantities of the buds on the 30th are found between 0.22 (normal water) and 0.94 µg/g (brine). The total carotenoid values of the caper buds on the 45th day were changed to be between 0.05 (hot water) and 0.75 µg/g (brine). The total phenol quantities of the buds on the 30th day were detected between 111.23 (caustic) and 194.48 mg GAE/100 g (hot water), while the total phenol quantities of the caper buds on the 45th day were assigned between 66.87 (lye) and 159.33 mgGAE/100 g (brine). The total flavonoid quantities of thecaper buds were assigned between 289.29 (lye) and 458.81 mg catechin equivalent (CE)/100 g (normal water) on the 45th day. The highest decrease in phenolic components during fermentation was detected in catechin, rutin and resveratrol. Fermented caper buds, whose bitterness was removed with normal water on the 45th day, received the most appreciation. At the end of fermentation, the buds whose bitterness was removed with soda water, normal and hot water, normal water and caustic were most appreciated in terms of color, smell, taste and hardness. Graphical abstract: (Figure presented.)
Yazarlar (5)
1
Fahad AlJuhaimi
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry
Anahtar Kelimeler
Bioactive properties
Caper bud
Debittering
Fermentation
Lye
Phenolic compounds
Sensory analysis
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey