THE THERMAL OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS STABILITY (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES

Abstract

This study aimed to investigate the thermal stability of certain phytochemicals in molasses at temperatures of 50°C, 60°C, and 70°C throughout 6 to 168 hours. Additionally, the chemical makeup of Kiraz (KCLM) and Fındık (FCLM) cherry laurel (Laurocerasus officinalis L.) fruits, as well as their molasses, was examined. The two molasses compositions were different due to the type of fruit used. The soluble dry matter (SDM) and dry matter (TDM) of the molasses ranged from 68.0-68.2% and 72.3-73.1%, respectively. The FCLM had higher values for titratable acidity (TA) (1.201%), hydroxymethylfurfural (HMF) (22.72 mg/kg), Vitamin C (66.83 mg/100 g), phenolics (TP) (5359 mg GAE/100 g), anthocyanin (ACN) (45.27 mg/kg), DPPH-RSA (80%), antioxidant capacity (AC) (33.74 µg TE/g), Hunter L* (31.34), a* (0.96), b* (-0.59), and browning level (BL) (15.20) compared to KCLM. The ANOVA results showed that cultivars, temperature, and storing time significantly affected phytochemicals and physicochemical properties (P <0.05).