Artvin İlinde Geleneksel Olarak Üretilen Farklı Marmelat Çeşitlerinin Bazı Fiziksel ve Kimyasal Özellikleri, Antioksidan Aktiviteleri ve Fenolik Profilleri.

In this study, some physiochemical properties (color, pH, total and soluble solid, titratable acidity, glucose, fructose and total sugar content, water activity, hydroxymethyl furfural (5-HMF) as well as antioxidant activity and phenolic composition of traditionally produced rosehip (Rosa canina L.), cornelian cherry (Cornus mas L.), blackthorn (Pyrus elaeagrifolia) and Ahlat pear (Pyrus elaeagrifolia) marmalades were determined. In research, the following data were determined that all marmalade samples' total and water soluble dry matter contents were over 55%; water activity and total sugar contents were over 0.79 and 47 g/100g and HMF contents were found between 10.95 and 1094.11 mg/kg. All samples contained gallic acid, catechin, epicatechin, vanillin, chlorogenic acid, caffeic acid, coumaric acid, p-coumaric acid, hesperidin, routine, ellagic acid and quercetin in different ratios. Phenolic substance values of marmalade samples were between 64.67-205.75 µg GAE/g. The highest DPPH radical scavenging activity belonged to the cornelian cherry marmalade (%3.72±0.09). Because of the high phenolic composition and antioxidant activities of rosehip, blackthorn, cornelian cherry and Ahlat pear marmalades besides their significant health benefits may be used for developing functional foods. High HMF contents in blackthorn and Ahlat pear marmalades could be due to long processing time and boiling process at high temperature during conventional production, and consumers should be aware of this problem. [ABSTRACT FROM AUTHOR]