The Physicochemical and Structural Characteristics of Cultivated Sahlep

Abdullah Kurt, Talip Kahyaoglu

Abstract


Sahlep is obtained from tubers of orchids which grown in Mediterranean countries, especially in Turkey. As hydrocolloid, it is used for preparing hot drink and ice cream. However, orchid plants are damaged and sold with high priced. Therefore, searching of alternative production methods of sahlep are in progress. The products of the project, growing possibilities of sahlep orchids at farm conditions (cultivation) were researched in this study.  The naturally grown sahlep which belongs to Serapias vomeracea and Orchis sancta species compared with that of cultivated products. Physicochemical and structural characterization analyses were performed for the samples. The tubers were obtained from Serapias vomeracea exhibited higher similarity in physicochemical properties with naturally grown one than Orchis sancta. Samples have Newtonian flow behavior. FTIR experiments which provide knowledge about chemicals bonds in structure revealed that cultivation studies have no effect on sahlep chemical structure. Amorph structure was determined with the XRD experiment for all samples. The variation of surface morphology of sahlep was observed with the cultivation by SEM. DSC and TGA analysis exhibited that samples had similar thermal stabilities. The results obtained showed that sahlep with the same physicochemical and structural characteristics with naturally grown could be achieved by cultivation. The development and widening in this production method provides both protection of wild orchids and cheaper sahlep production.


Keywords


Sahlep, Cultivation, Rheology, Characterization

Full Text:

PDF

References


Kaya, S., & Tekin, A. R. (2001). The effect of sahlep content on the rheological characteristics of a typical ice-cream mix. Journal of Food Engineering, 47(1), 59-62.

Tamer, C. E., Karaman, B., & Copur, O. T. (2006). A traditional Turkish beverage: Sahlep. Food Reviews International, 22(1), 43-50.

Hossain, M. M. (2011). Therapeutic orchids: traditional uses and recent advances - An overview. Fitoterapia, 82(2), 102-140.

Farhoosh, R., & Riazi, A. (2007). A compositional study on two current types of sahlep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids, 21(4), 660-666.

Kurt, A., Cengiz, A., & Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of sahlep based ice cream mix. Carbohydrate Polymers, 143, 116-123.

Tutar, M., & Kanbur, M. S. (2013). Orchid comprising several new tubers and the production method thereof: Google Patents.

AOAC. (2005). Official methods of analysis (18 ed.). Washington.

Kurt, A., & Kahyaoglu, T. (2017). Purification of glucomannan from sahlep: Part 2. Structural characterization. Carbohydrate Polymers, 169, 406-416.

Kurt, A., & Kahyaoglu, T. (2015). Rheological properties and structural characterization of sahlep improved by ethanol treatment. Carbohydrate Polymers, 133, 654-661.

Slavutsky, A. M., & Bertuzzi, M. A. (2014). Water barrier properties of starch films reinforced with cellulose nanocrystals obtained from sugarcane bagasse. Carbohydrate Polymers, 110, 53-61.

Chua, M., Chan, K., Hocking, T. J., Williams, P. A., Perry, C. J., & Baldwin, T. C. (2012). Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers, 87(3), 2202-2210.

Kurt, A., & Kahyaoglu, T. (2017). Gelation and structural characteristics of deacetylated sahlep glucomannan. Food Hydrocolloids, 69, 255-263.

Tekinsen, K. K., & Guner, A. (2010). Chemical composition and physicochemical properties of tubera sahlep produced from some Orchidaceae species. Food Chemistry, 121(2), 468-471.

Lin, H., & Huang, A. S. (1993). Chemical-Composition and Some Physical-Properties of a Water-Soluble Gum in Taro (Colocasia-Esculenta). Food Chemistry, 48(4), 403-409.

Vardhanabhuti, B., & Ikeda, S. (2006). Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids, 20(6), 885-891.

Gómez-Dı́az, D., & Navaza, J. M. (2003). Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending. Journal of Food Engineering, 56(4), 387-392.

Kurt, A., & Kahyaoglu, T. (2017). Purification of glucomannan from sahlep: Part 1. Detailed rheological characteristics. Carbohydrate Polymers, 168, 138-146.

Kurt, A., & Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from sahlep glucomannan. Carbohydrate Polymers, 104, 50-58.

Pourjavadi, A., Fakoorpoor, S. M., & Hosseini, S. H. (2013). Novel cationic-modified sahlep as an efficient flocculating agent for settling of cement slurries. Carbohydrate Polymers, 93(2), 506-511.

Yoshimura, M., Takaya, T., & Nishinari, K. (1996). Effects of konjac-glucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 44(10), 2970-2976.

Nep, E. I., & Conway, B. R. (2011). Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers, 84(1), 446-453.

Razavi, M., Nyamathulla, S., Karimian, H., & Noordin, M. I. (2014). Novel swellable polymer of orchidaceae family for gastroretentive drug delivery of famotidine. Drug Design Development and Therapy, 8, 1315-1329.

Liu, Y., & Ng, P. K. W. (2015). Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties. Food Chemistry, 176(0), 137-144.

Xu, W., Wang, S., Ye, T., Jin, W., Liu, J., Lei, J., et al. (2014). A simple and feasible approach to purify konjac glucomannan from konjac flour - Temperature effect. Food Chemistry, 158, 171-176.

Haddarah, A., Bassal, A., Ismail, A., Gaiani, C., Ioannou, I., Charbonnel, C., et al. (2014). The structural characteristics and rheological properties of Lebanese locust bean gum. Journal of Food Engineering, 120, 204-214.

Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., et al. (2014). Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9-15.

Razmkhah, S., Mohammadifar, M. A., Razavi, S. M. A., & Ale, M. T. (2016). Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties. Carbohydrate Polymers, 141, 166-174.


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.