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Istanbul Technical University Graduate School Of ISTANBUL TECHNICAL UNIVERSITY GRADUATE SCHOOL OF SCIENCE ENGINEERING AND TECHNOLOGY CHARACTERISTIC COMPONENTS AND ANTIOXIDANT POTENTIAL OF BLACK CHOKEBERRY (ARONIA MELANOCARPA) PRODUCTS M.Sc. THESIS Bahtınur KAPÇI Department of Food Engineering Food Engineering Programme Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program JANUARY 2013 ISTANBUL TECHNICAL UNIVERSITY GRADUATE SCHOOL OF SCIENCE ENGINEERING AND TECHNOLOGY CHARACTERISTIC COMPONENTS AND ANTIOXIDANT POTENTIAL OF BLACK CHOKEBERRY (ARONIA MELANOCARPA) PRODUCTS M.Sc. THESIS Bahtınur Kapçı 506101502 Department of Food Engineering Food Engineering Programme Thesis Advisor: Assist. Prof. Dr. Esra ÇAPANOĞLU GÜVEN Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program JANUARY 2013 ĠSTANBUL TEKNĠK ÜNĠVERSĠTESĠ FEN BĠLĠMLERĠ ENSTĠTÜSÜ SĠYAH KUġ KĠRAZI (ARONIA MELANOCARPA) ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ VE ANTİOKSİDAN POTENSİYELİ YÜKSEK LĠSANS TEZĠ Bahtınur KAPÇI 506101502 Gıda Mühendisliği Anabilim Dalı Gıda Mühendisliği Programı Tez DanıĢmanı: Yrd. Doç. Dr. Esra ÇAPANOĞLU GÜVEN Anabilim Dalı : Herhangi Mühendislik, Bilim Programı : Herhangi Program OCAK 2013 Bahtınur Kapçı, a M.Sc. student of ITU Graduate School of Science Engineering and Technology student ID 506101502, successfully defended the thesis entitled ―CHARACTERISTIC COMPONENTS AND ANTIOXIDANT POTENTIAL OF BLACK CHOKEBERRY (ARONIA MELANOCARPA) PRODUCTS‖ which she prepared after fulfilling the requirements specified in the associated legislations, before the jury whose signatures are below. Thesis Advisor : Assist. Prof. Dr. Esra ÇAPANOĞLU GÜVEN .................. Ġstanbul Technical University Jury Members : Assist. Prof. Dr. Esra ÇAPANOĞLU GÜVEN .................. Ġstanbul Technical University Prof. Dr. Beraat ÖZÇELĠK ................... Ġstanbul Technical University Prof. Dr. Melek TÜTER .................. Ġstanbul Technical University Date of Submission: 17 December 2012 Date of Defense: 22 January 2013 v vi To my family, vii viii FOREWORD First of all, I would like to express my deepest gratitude, appreciation and thanks for my supervisor, Assist. Prof. Esra ÇAPANOĞLU GÜVEN for her valuable advices and constant support during preparation of this study. This study was conducted in VSCHT (Prague, Czech Republic) within the scope of Erasmus Student Exchange Programme. It is my privilege to express my special thanks to my supervisors in Czech Republic, Prof. Dr. Michal VOLDŘICH and Dr. Helena ČÍŢKOVÁ, for their valuable advices and guidance during preparation of this study. I would like to express my special thanks to Eva NERADOVÁ, Dr. Aleš RAJCHL, Jitka ŠNEBERGROVÁ with whom I had the chance to work on this project. I would like to thank to Senem KAMĠLOĞLU and Havvana Tuba YAVUZ who helped me in many ways during preparation of this study. I would like to thank to my friends Elif AHMETOGLU and Eylem GUNAY who were always there for me all these years and supported me in times of trouble. Finally, a very special note of appreciation and thanks to my mother Mecbure, my father Hüseyin for their love, help and support throughout my education and life. I would like to express my special thanks to Gökhan YEL, for his encouragement, support, patience and help during these years. December 2012 Bahtınur KAPÇI (Food Engineer) ix x TABLE OF CONTENTS Page FOREWORD ............................................................................................................. ix TABLE OF CONTENTS .......................................................................................... xi ABBREVIATIONS ................................................................................................. xiii LIST OF TABLES ................................................................................................... xv LIST OF FIGURES ............................................................................................... xvii SUMMARY ............................................................................................................. xix ÖZET ...................................................................................................................... xxiii 1. INTRODUCTION .................................................................................................. 1 2. LITERATURE REVIEW ...................................................................................... 3 2.1 General Characteristics of Black Chokeberry .................................................... 3 2.2 Chemical Composition ....................................................................................... 4 2.3 Healthy Compounds of Black Chokeberry ........................................................ 8 2.4 Production and Use .......................................................................................... 13 3. MATERIALS AND METHODS ........................................................................ 15 3.1 Materials ........................................................................................................... 15 3.1.1 Chemicals .................................................................................................. 15 3.1.2 Equipments ................................................................................................ 16 3.1.3 Chokeberry material .................................................................................. 17 3.2 Methods ............................................................................................................ 18 3.2.1 Determination of soluble solids ............................................................... 18 3.2.2 Determination of titratable acidity ............................................................ 18 3.2.3 Determination of formol number .............................................................. 18 3.2.4 Determination of ash content .................................................................... 18 3.2.5 Determination of phophorus ..................................................................... 19 3.2.6 Determination og mineral content ............................................................. 19 3.2.7 Determination of sugars ............................................................................ 20 3.2.8 Determination of organic acids ................................................................. 21 3.2.9 Determination of D-isocitric acid ............................................................. 21 3.2.10 Preparation of extracts ............................................................................ 23 3.2.11 Determination of total phenolic contet .................................................... 23 3.2.12 Determination of total flavonoid content ................................................ 23 3.2.13 Determination of total anthocyanin content ............................................ 24 3.2.14 Determination of total antioxidant capacity ............................................ 24 3.2.15 Determination of anthocyanin profile ..................................................... 25 3.2.16 Statistical analysis ................................................................................... 25 4. RESULTS AND DISCUSSION .......................................................................... 27 4.1 Soluble Solids, Titratable Acidity, Formol Number ........................................ 28 4.2 Ash and Mineral Content ................................................................................. 29 4.3 Organic Acids ................................................................................................... 31 4.4 Sugars ............................................................................................................... 32 xi 4.5 Total Phenolic Content ..................................................................................... 34 4.6 Total Flavonoid Content ................................................................................... 35 4.7 Total Anthocyanin Content .............................................................................. 36 4.8 Total Antioxidant Capacity .............................................................................. 38 4.9 Anthocyanin Profile.......................................................................................... 39 5. CONCLUSIONS AND RECOMMENDATIONS ............................................. 45 REFERENCES ......................................................................................................... 47 APPENDICES .......................................................................................................... 55 APPENDIX A ........................................................................................................ 56 APPENDIX B ........................................................................................................ 60 APPENDIX C ........................................................................................................ 63 APPENDIX D ........................................................................................................ 67 CURRICULUM VITAE .......................................................................................... 81 xii ABBREVIATIONS ABTS : 2,2- azinobis 3-ethylbenzothiazoline-6-sulfonic acid diammonium salt ANOVA : Analysis of variance AOAC : Association Official of Analytical Chemists Cyn-3-glu : Cyanidin-3-glucoside Cyn-3-ara : Cyanidin-3-arabinosie Cyn-3-gal : Cyanidin-3-galactoside Cyn-3-xyl : Cyanidin-3-xyloside CE : Catechin
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