Koç Alibaşoğlu Elif, Acoğlu Çelik Büşra, Ceylan Fatma Duygu, Özoğlu Özüm, Bekar Ertürk, Çapanoğlu Esra, Tamer Canan Ece, Korukluoğlu Mihriban, Çopur Ömer Utku, Yolci Ömeroğlu Perihan
Food Engineering Department, Faculty of Agriculture Bursa Uludag University Bursa Turkey.
Science and Technology Application and Research Center (BITUAM) Bursa Uludag University Bursa Turkey.
Food Sci Nutr. 2024 Oct 7;12(11):9353-9370. doi: 10.1002/fsn3.4476. eCollection 2024 Nov.
A traditional Angelica jam has been produced from stems of L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water-soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5-(hydroxymethyl) furfural (HMF) ranged between 71.80-72.70 , 3.65-3.91, 39.30%-49.60%, 0.70-0.90 g/100 g, and 91.00-105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49-388.67 mg/kg, 111.10-135.00 mg/kg, 24.00-43.28 mg/kg, 7.57-28.06 mg/kg, and 0.52-1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9-point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans-cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of stem decreased by 72%-85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.
多年来，一种传统的当归果酱一直采用生长在布尔萨乌鲁达山脚下的当归茎制作而成。本研究的目的是通过添加角豆和肉桂提取物来开发当归果酱的新功能配方，并评估果酱加工过程以及提取物添加对当归果酱的感官属性、理化和营养特性以及酚类物质体外生物利用度的影响。果酱的主要理化性质，包括总水溶性干物质（白利糖度值）、pH值、转化糖含量、总膳食纤维含量和5-（羟甲基）糠醛（HMF），分别在71.80 - 72.70、3.65 - 3.91、39.30% - 49.60%、0.70 - 0.90克/100克和91.00 - 105.50毫克/千克范围内。最丰富的矿物质是钾（K）、钙（Ca）、镁（Mg）、磷（P）和铁（Fe），其浓度范围分别为80.49 - 388.67毫克/千克、111.10 - 135.00毫克/千克、24.00 - 43.28毫克/千克、7.57 - 28.06毫克/千克和0.52 - 1.14毫克/千克。感官分析表明，当归果酱在9分制享乐量表中的总体可接受性高于7分。采用ABTS（2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸）法测得，添加角豆和肉桂提取物的当归果酱及其功能形式的最高抗氧化能力值分别为96.68±11.30毫克TE/100克干物质、248.49±17.78毫克TE/100克干物质和193.11±16.06毫克TE/100克干物质。观察到果酱的主要酚类化合物是咖啡酸。根据添加到配方中的提取物类型，反式肉桂酸和没食子酸（GA）成为主要酚类物质。在果酱加工过程中进行热处理后，当归茎的总抗氧化能力（TAC）下降了72% - 85%。虽然果酱经肠道消化后总酚含量（TPC）和总抗氧化能力（通过DPPH（1,1-二苯基-2-苦基肼）法测定）有所增加，但观察到果酱经肠道消化后大多数酚类化合物的生物可及性下降。
