Investigation of physicochemical and functional properties of traditional angelica jam

The purpose of this study "to describe the physicochemical and sensory properties and bioactive components of Anjelika jam, which is traditionally produced in Bursa","to evaluate the bioavailability of bioactive components by invitro digestion model", and also "to increase the functionality of the jam by adding various aromatic plant extracts to the Anjelika jam". In this context, fruit weight, pH, total acidity, total dry matter, brix, protein, ash, mineral, fat, dietary fiber, HMF, total sugar, invert sugar, sugar composition, color, total antioxidant capacity, total phenolic and total flavonoids, bioavailability, and sensory analysis were performed and the results were statistically analyzed. According to the results of physicochemical analysis, Anjelika jam is classified as extra traditional jam as specified in Turkish Food Codex. Based on the analytical results, traditional Anjelika jam should be produced under the controlled conditions in order to have acceptable consistency. Mineral analysis revealed that Anjelika jam contained Ca (90,171 mg/kg) and K (74,694 mg/kg) in higher amount compare to other minerals. According to the spectrophotometric analysis, the antioxidant capacity of the jams changed with extraction methods and the samples extracted by 75% methanol / 0.1% formic acid / water extraction method showed more antioxidant capacity. The addition of carob and cinnamon extract increased the amount of bioactive components of jam. Increased total phenol content and total antioxidant levels (by DPPH method) were observed as a result of intestinal digestion of jam. Lastly, sensory analyzes performed for both jams (traditional and functional Anjelika ), product scores were found generally as acceptable.