Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2014/r/gumushane/13232
  The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables

  Şengül, Memnune; Yildiz, Hilal; Kavaz, Arzu

  The aim of this study to investigate the effect of different cooking methods (boiling, steaming, stir-frying, and microwaving) on the total polyphenolic content and total antioxidant activity of selected vegetables (beet, red cabbage, broccoli, white cabbage, black radish, kale, turnip, and red radish) from Turkey. A wide variation on total phenolic content was observed in raw vegetables, ranging from 44.94 ± 0.47 (beet, Beta vulgaris L. subsp. vulgaris) to 350.94 ± 5.18 (red radish, Raphanus sativus L.) μg gallic acid equivalent/mg of sample. Considering uncooked vegetables, the order of total antioxidant activity determined by β-carotene bleaching assay was beet > red cabbage > broccoli > white cabbage > black radish > kale > turnip > red radish. In DPPH• assay, kale had an exceptionally high antioxidant activity followed by red cabbage, broccoli, turnip, black radish, beet, white cabbage, and red radish.

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  İncele
• MakaleYalnız künye2012/r/gumushane/15587
  The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

  Şengül, Memnune; Erkaya, Tuba; Şengül, Mustafa; Yildiz, Hilal

  This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.

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