Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures

摘要

Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of şalgam, but also the number of research on şalgam is increasing rapidly. There are two principal procedures used by producers for şalgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in şalgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in şalgam produced by the direct procedure, while the highest values were determined in şalgam produced by the addition of Lactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in şalgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures.