Determination of certain characteristics of marmalade and jam produced from types of hawthorn (Crataegus tanacetifolia, Crataegus monogyna) fruit

The aim of this study; is the producibility of marmalade and jam of hawthorn (Crataegus tanacetifolia (Lam.) Pers. and Crataegus monogyna Jacq.), which is a kind of wild fruit grown in Afyonkarahisar region and has many health benefits due to its phenolic compounds. Color, total dry matter, water-soluble dry matter, pH, titration acidity, total sugar, total ash, antioxidant capacity and some phenolic compounds are carried out in the fruit, marmalade and jam of hawthorn. In addition, sensory analysis, HMF analysis, microbiological analysis (total mezophilic aerobic bacteria, coliform bacteria, osmophilic yeast and mould counts) were held in the marmalade and jam. In this study, antioxidant capacity of fruit, marmalade and jam were carried out by DPPH method. The solvent is pure methanol. The free radical scavenging activity of extracts in different concentrations (100, 200, 300, 400 and 500 µg/mL) were detected as inhibition % values. The free radical scavenging activity of monogyna type fruit, marmalade and jam are 98,12%; 95,78%; 57,47% respectively. The free radical scavenging activity of tanacetifolia type fruit, marmalade and jam are 90,75%; 76,21%; 61,74% respectively. Phenolic compounds of two types of hawthorn and their marmalade and jams were extracted by pure methanol. Phenolic compounds were detected by HPLC. In monogyna type hawthorn; epicatechin, gallic acid, klorojenic acid, caffeic acid, p-coumaric acid and quercetin contents were 2247,87 µg/g; 7,67 µg/g; 126,92 µg/g; 60,48 µg/g; 2,13 µg/g and 14,48 µg/g respectively. In tanacetifolia type hawthorn; epicatechin, gallic acid, klorojenic acid, caffeic acid, apigenin, p-coumaric acid, ferrulic acid, hesperidin and quercetin contents were 520,34 µg/g; 5,74 µg/g; 78,03 µg/g; 26,81 µg/g; 7,66 µg/g; 0,48 µg/g; 2,87 µg/g; 8,14 µg/g and 9,10 µg/g respectively. In monogyna type hawthorn marmalade and jam, epicatechin is the highest phenolic content, 913,39 µg/g and 391,34 µg/g respectively. In tanacetifolia type hawthorn jam, klorojenic acid is the highest phenolic content, 11,26 µg/g. In tanacetifolia type hawthorn marmalade epicatechin is the highest phenolic content, 28,21 µg/g. Keywords: Hawthorn, Marmalade, Jam, Phenolic compounds, Antioxidant