Investigation of physico-chemical and quality properties of artichoke (Cynara cardunculus var. scolymus L.) jam produced by using some artichoke cultivars

The current study represents some physico-chemical and sensory properties of jams made by using Bayrampaşa, Sakız and imported (Cyprius) globe artichoke (Cynara cardunculus var. scolymus L.) cultivars. Water soluble dry matter, total dry matter content, pH, titration acidity, hydorxymethylfurfural, ascorbic acid content, total and reducing sugar content, color, total phenolic content, antioxidant content (CUPRAC, DDPH, FRAP), bioavailability, statistical and sensory analysis were applied on frozen artichoke hearts and jam samples. Water soluble dry matter and total dry matter contents of artichoke jams were determined between 69,75 - 70,80 g/100 g and 73,36 - 74,36 g/100 g, respectively. Titration acidity was calculated as citric acid as well as it was changes between 0,08 - 0,11 and also pH values were ranged between 3,40 - 3,81 in jam samples. Ascorbic acid content of frozen artichoke was detected as 11,98 mg/100 g while the lowest ascorbic acid in jam samples was calculated as 1,42 mg/100g in Bayrampaşa sample. Total and reducing sugar values were changed between 59,51 - 69,92 g/100 g and 15,75 - 43,69 g/100 g, respectively. As a result of the color analysis, it was observed that the lower and upper limits of L values were 22,48 - 30,88, a value of 7,18 - 10,93, b value of 23,69 - 26,89, respectively. Results of chemical extracts of the antioxidant capacity methods were 10,21 - 22,99 µmol trolox/g dry weight in CUPRAC method, 7,41 - 7,67 µmol trolox/g dry weight in DPPH method and 6,47 - 14,12 µmol trolox / g dry weight range in FRAP method, respectively. According to physiological extracts, the upper and lower limits were calculated as 6,48 - 12,32 µmol trolox/g dry weight in CUPRAC method, 2,19 - 2,44 µmol trolox / g dry weight in DPPH method and 4,47 - 10,94 µmol trolox/g dry weight. according to FRAP method. Bayrampaşa sample had the highest total phenolic contents as 183,36 and 140,32 mg gallic acid equivalent/100 g in both chemical and phyciological extracts. In addition, sensory analyzes including color, odor, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with imported artichoke was determined as the most preferred sample.