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- MakaleAçık Erişim2022Scopus SJRQ2Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Şengül, Mustafa; Can, Büşra; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep
In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus counts in the samples were found to have decreased at the end of the storage period. The lightness, yellowness/blueness and whiteness index values showed a decrease depending on the addition of blueberry, while the redness/greenness values increased. The addition of blueberry had a negative the effects on the fat and protein values, while it had a positive effect on the total solids values. The storage period did not significantly change any of the physicochemical, colorimetric or rheological properties of the strained yoghurt samples. The general acceptability scores of the sample containing 12% blueberry were higher than the other samples. The antioxidant activities and total phenolic content of the strained yoghurt samples increased in accordance with blueberry concentration, while the firmness and work of the shear values decreased. In conclusion, it was determined that the addition of blueberry pulp at a 12% ratio could be used to enhance the nutritional and functional properties of strained yoghurts.
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İncele - MakaleAçık Erişim2018Scopus SJRQ3Antioxidant activity, sugar content and phenolic profiling of blueberries cultivars: A comprehensive comparison
Okan, Onur Tolga; Deniz, Ilhan; Yayli, Nurettin; Şat, Ihsan Güngör; öz, Mehmet; Serdar, Gönül Hatipoğlu
Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3- GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93- 36832.96 μmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.
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