Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

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dc.authoridKırca Toklucu, Ayşegül / 0000-0001-9293-9063
dc.authoridŞengül-Binat, H. / 0000-0002-8719-2935
dc.contributor.authorŞengül-Binat, H.
dc.contributor.authorKırca Toklucu, Ayşegül
dc.date.accessioned2025-01-27T20:31:34Z
dc.date.available2025-01-27T20:31:34Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Turkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policies, Turkiye [TAGEM/HSGYAD/A/20/A3/P6/1878]
dc.description.sponsorshipThe present work is a part of Hafizenur & Şengül Binat's Ph.D. thesis, and was financially sponsored by the General Directorate of Agricultural Research and Policies, Turkiye (grant no.: TAGEM/HSGYAD/A/20/A3/P6/1878).
dc.identifier.doi10.47836/ifrj.30.6.06
dc.identifier.endpage1436
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85183679059
dc.identifier.scopusqualityQ3
dc.identifier.startpage1421
dc.identifier.urihttps://doi.org/10.47836/ifrj.30.6.06
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23201
dc.identifier.volume30
dc.identifier.wosWOS:001128645200021
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectfig
dc.subjectcanning
dc.subjectfilling medium
dc.subjectstorage
dc.subjectphenolics
dc.subjectantioxidant capacity
dc.titleEffect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)
dc.typeArticle

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