Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions

Turfan, Nezahat; Kurnaz, Aslı; Alay, M.

doi:10.17475/kastorman.289753

Cited by 4 publications

(6 citation statements)

References 41 publications

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“…In addition, they are nutritionally important components in food and enhance tolerance to many chronic and some infectious diseases (Elliot et al 2008;Żurawik et al, 2013). It is reported that garlic is an important source of minerals (Turfan et al, 2016;Mardoni, 2017). The mineral profile as macro and micronutrients of the three cloves and bulbs of garlic in this present study are given in Table 4 and Table 5.…”

Section: Resultsmentioning

confidence: 52%

“…SOD activity results are consistent with other studies, Martin et al (2016); Stajner et al (2004) found that Alliaceae member, especially Allium genus had high antioxidant activity. Turfan et al (2016) showed that the SOD values of the garlic were 23.35 EU/mg. Belhadj et al (2015) investigated antioxidant and antimicrobial activities of Allium sativum L. leaves, bulbs and roots.…”

Section: Resultsmentioning

confidence: 99%

“…Taşköprü garlic is the most widely grown garlic clone in Turkey due to its high soluble solid content, strong flavour, and long storage capability without the necessity of cold, and known as white gold, is unique to the district with its smell and taste (Ipek et al, 2008). Several studies have shown the differences in chemical composition, nutritional value and importance of Taşköprü garlic (Hacıseferoğulları et al, 2005;Turfan et al, 2016). There are many investigations on the antioxidant and antimicrobial effects, chemical compounds, and nutritional value of Taşköprü garlic depends on environmental factors, but limited studies were made about bulb size and clove types.…”

Section: Introductionmentioning

confidence: 99%

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Variation in Chemicals and Growth Parameters of Taşköprü Garlic

Turfan

2020

Turkish JAF Sci.Tech.

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Main goals of the present study were (1) to initially investigate the nutrient contents and bioactive compounds in the bulb and cloves of garlic, and (2) to study the growth parameter after planting. Garlic bulbs were firstly separated into three categories as pickled, big and small, while the big garlic cloves were also classified into three categories as big, small and central. Secondly, the garlic samples were analyzed before planting for their element profile, proline, soluble protein, free amino acid, β-carotene, lycopene, total phenolic, soluble sugars, SOD and α-amylase activities. Finally, the growth parameters were measured using the cultivated cloves and the pickled bulbs. According to the result, the highest soluble protein, N, phenolic, lycopene and α amylase activity (97.06 mg, 2.58%, 971 mg, 0.368 mg and 38.13 EU, respectively) were recorded in the biggest cloves. The highest proline, amino acid, glucose content (93.84 µmol, 23.54 mg, 230.89 mg, respectively) and K, P, S, Mg, Mn, Fe and Zn (21940 ppm, 7577 ppm, 12200 ppm, 504 ppm, 38.1ppm, 377,7ppm and 44.5 ppm, respectively) were found in the pickled bulb. The maximum level of β-carotene (0.282 mg), Ca, Cl and Sr (11260ppm, 818.7ppm and 47.9 ppm) were determined in the small bulbs. Based on the growth parameters of seedlings, the highest value of shoot and root length (39.12 cm and 24.11 cm respectively), the fresh weight of shoot and root (5.29 g and 4.54 g respectively) and dry weight of shoot and root (1.70 g and 1.24 g respectively) were noted with the big cloves. The results of the current study have indicated that the pickled cloves have higher macro and micro nutrients, proline, amino acid and glucose, while the big cloves of garlic have higher proline, phenolic, N%, lycopene and amylase activity. It can be said that the big cloves showed good value for the five bioactive compounds, but the pickled exhibited good value for the macro and micro element and glucose.

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Section: Resultsmentioning

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Variation in Chemicals and Growth Parameters of Taşköprü Garlic

Turfan

2020

Turkish JAF Sci.Tech.

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“…However, in the storage process, lycopene can also be used for the aim of suppressing the increased radical formation in reactions such as oxidation and peroxidation that damage the oxidation sensitive components of the food. A reduction in lycopene content may occur in this situation as well (Eraslan et al, 2007; Oz & Karatepe, 2017; Turfan et al, 2016; Welti et al, 2002). In addition to this, in the freezing process and during the storage of frozen products, the type of fruit, pH, and antioxidant ratio are also stated as the cause of the losses occurring in the properties and concentration of carotenoids (Lisiewska & Kmiecik, 2000).…”

Section: Resultsmentioning

confidence: 99%

Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage

Tumer

Tülek

2022

J Food Process Engineering

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In the study, the change in lycopene content of tomatoes, which were frozen either fresh or after being partially dehydrated with different methods (convective, osmotic, and vacuum dehydration) during the 6-month storage at À20 C was investigated. In the freezing process, tomatoes were frozen at 2 m/s air flow velocity by convective method and at different freezing temperatures (À30, À35, À40 C) and cryogenic method up to the thermal center temperature of the samples reaches to À20 C. It was determined that the reaction representing the lycopene change during the storage process occurred in accordance with the first-order kinetic model. The reaction rate constants (k) determined for the lycopene change during the storage process of the tomatoes frozen by the convective method were found to be affected by freezing conditions and the results revealed that the k value decreased with reducing temperature. It was found that the half-life time of the lycopene change reaction during the storage period increased as the freezing temperature decreased in the tomatoes frozen by the convective method. In general, it was seen that in terms of lycopene preservation of tomatoes, freezing of tomatoes with cryogenic method after being dehydrated by vacuum and osmotic treatment gave better results The lycopene loss at the end of the 6-month storage was determined to be 46.4% in the tomatoes frozen by the cryogenic method after being dehydrated by the osmotic treatment, whereas it was 64% in the samples that were freshly frozen at À30 C. Practical applicationsDehydrofreezing is a food freezing method in which the foods are partially dehydrated and then frozen. Traditional freezing methods cause serious damage to the vegetal products.Reducing the water that will be frozen in the dehydrofreezing process allows to form ice crystals without damaging the cellular structure of vegetables. Because of the reduction of tissue damage, sensitive nutrients are less affected by process conditions. As a result; for food producers, dehydrofreezing technology seems to be more advantageous as it means less processing time, more weight product for unit volume and high quality products. In conclusion, according to the results, freezing the tomatoes by dehydrofreezing method gives better results to protect the tomato lycopene during storage.

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“…It has been reported that the reduction in the number of antioxidant components, such as β-carotene, which has a function of reducing oxidative damage, may be caused by an increase in malonaldehydes caused by lipid peroxidation and oxidative stress in the storage process (Welti et al, 2002;Eraslan et al, 2007;Turfan et al, 2016;Oz & Karatepe, 2017). In this regard, Oz & Karatepe (2017) made a statement that similar antioxidant mechanisms work to suppress lipid peroxidation and radical formation increase because of protein denaturation.…”

Section: Resultsmentioning

confidence: 99%

Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

Tumer

Tülek

2022

Food Sci. Technol

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Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40 o C and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20 o C were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.

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Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions

Cited by 4 publications

References 41 publications

Variation in Chemicals and Growth Parameters of Taşköprü Garlic

Variation in Chemicals and Growth Parameters of Taşköprü Garlic

Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage

Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

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