Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits

Meltem Çakmak; Büşra Bakar; Dursun Özer; Fikret Karataş; Sinan Saydam

Makale detayları

Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits

Yazarlar:

Meltem Çakmak | Büşra Bakar | Dursun Özer | Fikret Karataş | Sinan Saydam

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.507-518

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285928

pISSN:

1300-7580

Anahtar kelimeler:

Özet:

 In this study, fruits of black Myrtus communis L. were subjected to different preservation methods frozen, sun and microwave MW dried and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitamin levels decreased in sun and MW dried samples p0.05. On the other hand, total phenolic compounds, flavonoids and antioxidant capacity of fresh and frozen M. communis L. fruits were found to be higher in sun and MW dried fruits p0.05. The amount of oxidized glutathione and malondialdehyde MDA increased while the amount of ghrelin and reduced glutathione decreased in the dried fruits p0.05. Obtained results indicate that, it is rich in terms of vitamins, amino acids, and some elements. These results suggest that the black M. communis L. is a balanced source of amino acids in terms of the total essential amino acidtotal amino acid ratio. Experimental findings show that the most suitable preservation method for M. communis L. fruits is freezing. In addition, MW drying seems more advantageous than sun drying in terms of vitamin loss and time.

 In this study, fruits of black Myrtus communis L. were subjected to different preservation methods frozen, sun and microwave MW dried and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitamin levels decreased in sun and MW dried samples p0.05. On the other hand, total phenolic compounds, flavonoids and antioxidant capacity of fresh and frozen M. communis L. fruits were found to be higher in sun and MW dried fruits p0.05. The amount of oxidized glutathione and malondialdehyde MDA increased while the amount of ghrelin and reduced glutathione decreased in the dried fruits p0.05. Obtained results indicate that, it is rich in terms of vitamins, amino acids, and some elements. These results suggest that the black M. communis L. is a balanced source of amino acids in terms of the total essential amino acidtotal amino acid ratio. Experimental findings show that the most suitable preservation method for M. communis L. fruits is freezing. In addition, MW drying seems more advantageous than sun drying in terms of vitamin loss and time.

 In this study, fruits of black Myrtus communis L. were subjected to different preservation methods frozen, sun and microwave MW dried and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitamin levels decreased in sun and MW dried samples p0.05. On the other hand, total phenolic compounds, flavonoids and antioxidant capacity of fresh and frozen M. communis L. fruits were found to be higher in sun and MW dried fruits p0.05. The amount of oxidized glutathione and malondialdehyde MDA increased while the amount of ghrelin and reduced glutathione decreased in the dried fruits p0.05. Obtained results indicate that, it is rich in terms of vitamins, amino acids, and some elements. These results suggest that the black M. communis L. is a balanced source of amino acids in terms of the total essential amino acidtotal amino acid ratio. Experimental findings show that the most suitable preservation method for M. communis L. fruits is freezing. In addition, MW drying seems more advantageous than sun drying in terms of vitamin loss and time.

 In this study, fruits of black Myrtus communis L. were subjected to different preservation methods frozen, sun and microwave MW dried and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitamin levels decreased in sun and MW dried samples p0.05. On the other hand, total phenolic compounds, flavonoids and antioxidant capacity of fresh and frozen M. communis L. fruits were found to be higher in sun and MW dried fruits p0.05. The amount of oxidized glutathione and malondialdehyde MDA increased while the amount of ghrelin and reduced glutathione decreased in the dried fruits p0.05. Obtained results indicate that, it is rich in terms of vitamins, amino acids, and some elements. These results suggest that the black M. communis L. is a balanced source of amino acids in terms of the total essential amino acidtotal amino acid ratio. Experimental findings show that the most suitable preservation method for M. communis L. fruits is freezing. In addition, MW drying seems more advantageous than sun drying in terms of vitamin loss and time.

Makale detayları

Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits

Yazarlar:

Meltem Çakmak | Büşra Bakar | Dursun Özer | Fikret Karataş | Sinan Saydam

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.507-518

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285928

pISSN:

1300-7580

Myrtus communis L.

food preservation

phenolic substance

antioxidant capacity

elements

HPLC

Sayı

Makale detayları

Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits

Yazarlar: Meltem Çakmak | Büşra Bakar | Dursun Özer | Fikret Karataş | Sinan Saydam

Yayıncı: Ankara University

Ana Başlıklar: Engineering

Dergi: Journal of Agricultural Sciences Vol.29 Issue 2, pp.507-518

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001285928

pISSN: 1300-7580

Myrtus communis L.

food preservation

phenolic substance

antioxidant capacity

elements

HPLC

Sayı

Yazarlar:

Meltem Çakmak | Büşra Bakar | Dursun Özer | Fikret Karataş | Sinan Saydam

Yayıncı:

Ankara University

Ana Başlıklar:

Engineering

Dergi:

Journal of Agricultural Sciences Vol.29 Issue 2, pp.507-518

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285928

pISSN:

1300-7580