Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

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dc.contributor.authorHacışeferoğulları, Haydar
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorArslan, Derya
dc.contributor.authorÜnver, Ahmet
dc.date.accessioned2020-03-26T18:24:06Z
dc.date.available2020-03-26T18:24:06Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBiochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water- and alcohol soluble extracts, tartaric, malic and citric acids, and minerals including Ca, K, P, Mg and Na. Proximate compounds (%) for black and white fruits were: 7.47 and 6.36 protein, 3.487 and 3.453 oil, 3.02 and 2.30 ash, 24.28 and 26.09 dry matter, respectively. Fruits were found to be rich in some minerals such as Ca (6719.88 mg/kg and 4676.14 mg/kg), K (22647.78 mg/kg and 18339.84 mg/kg), Mg (2145.19 mg/kg and 1408.88 mg/kg), Na (3336.16 mg/kg and 2976.59 mg/kg) and P (4336.07 mg/kg and 3927.4 mg/kg). Also, physical properties such as length (14.94 mm and 13.64 mm), mass (0.94 g and 0.94 g), geometric mean diameter (12.73 mm and 12.31 mm), sphericity (0.85 and 0.90), diameter (11.76 and 11.70), projected area (1.48 cm(2) and 1.65 cm(2)), kernel density (757.47 kg/m(3)and 752.09 kg/m(3)), porosity (41.41% and 39.05%), bulk density (426.50 kg/m(3) and 431.05 kg/m(3)), terminal velocity (8.42 m/s and 8.49 m/s), volume (1.32 mm(3) and 1.35 mm(3)), repture strenth (1.77 N and 2.06 N), static (0.26-0.33 and 0.20-0.28) and dynamic coefficient (0.22-0.29 and 0.17-0.24) of friction of black myrtle and white myrtle fruits species were measured at 75.72% and 73.91% moisture content levels, respectively. These results show that both myrtle fruits may be useful for the evaluation of dietary information in important food crops.en_US
dc.description.sponsorshipSelcuk University (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-Turkey). The authors wish to thank to BAP Staffs.en_US
dc.identifier.doi10.1007/s13197-011-0253-zen_US
dc.identifier.endpage88en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issue1en_US
dc.identifier.pmid23572829en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage82en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-011-0253-z
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27788
dc.identifier.volume49en_US
dc.identifier.wosWOS:000297841500009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMyrtleen_US
dc.subjectMyrtus communisen_US
dc.subjectCompositionen_US
dc.subjectMineralsen_US
dc.subjectPhysical propertiesen_US
dc.titleBiochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruitsen_US
dc.typeArticleen_US

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