Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip
Year: 2018
Type: article
Abstract: Rosehip is a widespread wild plant that has been used in food productssuch as tea, jams, marmalades, nectar. It plays crucial role in traditionalmedicine because of valuable bioactive compounds including mainly phenoliccompounds and ascorbic acid. The present study deals with biochemical andsensory properties of rosehip nectar produced from fresh and sun-dried fruits. Thestudied rosehips were collected from Gumushane and its neighboring vicinities.The fresh and dried rosehips were pulped at different temperature conditions as65, 90, 100 ºC and then nectared. Total acidity, total soluble solid contents,pH, total phenolic, ascorbic acid content (vitamin C) and sensory properties ofproduced nectars were examined. Process temperatures showed statistically significanteffect (p< 0.05) on ascorbic acidand total phenolic content. Nodifferences were found in the acidity and pH between nectarsamples. All nectar samples treated at 65 ºC exhibited the highest ascorbicacid (56-90 g/100 mL) and total phenolic contents (654.2-894.4 mg GAE/100 mL). Colour and appearance scores of samples obtained at65 ºC were found higher according to sensory analysis.
Source: DergiPark (Istanbul University)
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2948327263