Research Article

Received: 23 January 2015

Revised: 31 March 2015

Accepted article published: 29 April 2015

Published online in Wiley Online Library:

(wileyonlinelibrary.com) DOI 10.1002/jsfa.7241

Functionality of kumquat (Fortunella

margarita) in the production of fruity ice cream
Songl akmak,a* Elif Feyza Topdas,a Yusuf akra,b and Pnar Kalnc
Abstract
BACKGROUND: The aim of this study was to investigate the eect of kumquat (Fortunella margarita) on the quality characteristics
of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice
cream production.
RESULTS: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared
with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and
10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic
compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, avor, vitamin C
content and Mg and K contents of the ice cream. The addition of KP positively aected the sensory properties.
CONCLUSION: KP may be used as a suitable source of natural color and avor agent in ice cream production. KP enhanced the
vitamin C content and Mg and K contents of ice cream and improved its sensory properties.
2015 Society of Chemical Industry
Keywords: ice cream; kumquat; Fortunella margarita; antioxidant activity; color; mineral

INTRODUCTION
Ice cream is a signicant dairy product consumed in all seasons.
Ice cream production is the largest industry using fresh and/or
dried fruits, fruit juices, marmalades, probiotics and other additives and has proted from recent rapid advances in processing
technologies.1 4 Ice cream quality largely depends on the mix formulation and processing. Research has shown that additives aect
the nutritional value and sensory properties of ice cream.2,5
Kumquat (Fortunella margarita), belonging to the genus Fortunella, is a relative of Citrus and also included in the Rutaceae
family.6 Kumquat means gold orange in China.7 The fruits and
leaves of Fortunella species are used in folk medicine in China.8
The deep-orange fruits are small ovals, with two to ve seeds or
sometimes none, not very juicy, ranging from acid to subacid,
and are pleasantly avored.7,9 Although fresh kumquats taste just
like other citrus fruits, they can be eaten completely, including
their skin. Moreover, they can be used in liqueurs, marmalades,
jams and sauces and can be pickled or candied.6,7 Kumquat paste
may be considered as an important source of antioxidants with
potential health benets for use in pharmaceutical and/or food
applications.6 High polyphenolic contents are responsible for its
good antioxidant characteristics.6 Despite this, there have only
been a few studies on kumquat, in contrast to major citrus fruits
such as lemon and orange.6,8,10 According to the USDA National
Nutrient Database, 100 g of raw fruit contains 71 kcal of energy,
1.88 g of protein, 0.86 g of fat, 15.9 g of carbohydrate, 0.52 g of
ash, 9.36 g of total sugar, 6.5 g of dietary ber, 62 mg of calcium, 19 mg of phosphorus, 0.86 mg of iron, 186 mg of potassium,
20 mg of magnesium, 0.17 mg of zinc and 43.9 mg of ascorbic
acid.11 Plant-derived foods contain natural antioxidants such as
avonoids, carotenoids, tocopherol and vitamin C which eliminate
J Sci Food Agric (2015)

the harmful eects of free radicals. Owing to the potential benecial eects of kumquat, this study was carried out to investigate these eects in ice cream. The aim of the work was to assess
the physical, chemical, color and mineral characteristics, vitamin C
content, antioxidant properties and sensory quality of ice cream
samples produced with kumquat paste. The results of this study
will provide additional information to supplement the limited literature on kumquat use.

MATERIALS AND METHODS

Materials
Cream and cows milk were obtained from the Pilot Dairy Factory
of the Food Engineering Department, Atatrk University (Erzurum,
Turkey). Kumquats were harvested from Antalya, Turkey. They were
washed in water and their seeds were removed by hand. They were
then blended (7011HS, Commercial laboratory waring blender,
USA) into a paste (Fig. 1). The kumquat paste (KP) contained 14.83 g
dry matter, 1.21 g protein, 3.9 g fat, 0.54 g ash and 38.8 mg vitamin

Correspondence to: Songl akmak, Department of Food Engineering, Faculty of Agriculture, Atatrk University, Erzurum, Turkey. E-mail: songulcakmakci@hotmail.com; cakmakci@atauni.edu.tr

a Department of Food Engineering, Faculty of Agriculture, Atatrk University,

Erzurum, Turkey
b Department of Food Engineering, Faculty of Agriculture, Bingl University,
Bingl, Turkey
c Department of Chemistry, Faculty of Sciences, Atatrk University, Erzurum,
Turkey

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Figure 1. Fortunella margarita fruit and kumquat paste (KP).

C per 100 g and had a titratable acidity of 0.8% citric acid and a pH
of 3.93.
Sugar, salep and emulsier (containing mono- and diglycerides)
were obtained from a local market. Skim milk powder was supplied
by Pnar Dairy Products Co. (Izmir, Turkey).

and ascorbic acid tester (Reectoquant 116981, Merck). KP and ice

cream samples were mixed, homogenized for 1 min and ltered
before measurements were made. Results were expressed as mg
ascorbic acid per 100 g fresh KP or ice cream.
All experiments were carried out in duplicate.

Ice cream mixes and ice cream preparation

Four dierent ice cream formulations were prepared in the Pilot
Dairy Factory of the Food Engineering Department, Atatrk University. Ice cream mix samples were prepared as follows. The milk
fat ratio was adjusted to 6% (w/w) with cream of 38% (w/v) fat
content. The milk was divided into four equal parts of 4 kg each.
Then 18% (w/w) sugar, 0.7% (w/w) salep, 4.8% (w/w) skim milk
powder and 0.2% (w/w) emulsier were added to each mix. The
prepared mixes were stirred continuously, pasteurized at 85 C for
25 s, rapidly cooled to 4 C and held at that temperature for 24 h.
Then 0, 5, 10 or 15% (w/w) KP was added to each mix to produce
the following four samples: A, ice cream without KP (control); B,
ice cream with 5% KP; C, ice cream with 10% KP; D, ice cream with
15% KP. The mixes were iced (5 C) in ice cream machinery (Ugur
Cooling Machineries Co., Nazilli, Turkey) and the ice creams were
collected into 250 mL containers and hardened at 22 C for 1 day.
Ice cream samples were stored at 18 C until the time of analysis.
The overall experimental procedure was duplicated.

Color measurement
The color of KP and ice cream samples was measured with a colorimeter (CR-200, Minolta Camera Co., Osaka, Japan). L* (brightness: 0, black; 100, white), a* (+, red; , green) and b* (+, yellow;
, blue) values were obtained by reection. The colorimeter was
calibrated with a standard white plate. Hue angle (H ) and saturation (C) values were determined using the formula of Mendoza
et al.18 H values of 0 , 90 , 180 , 270 and 360 indicate red, yellow,
green, blue and red color respectively.19

Physical and chemical analysis

Overrun (OR) is the percentage increase in volume of ice cream.
A standard 100 mL cup was used for OR analysis. OR values were
calculated using the following formula:12
OR (%) = [(weight of ice cream mix weight of same volume of
ice cream)/weight of same volume of ice cream] 100
Viscosity (Pa s) of mixes after 24 h of storage at 4 C was determined with a digital viscometer (DV-II, Brookeld Engineering Laboratories, Stoughton, MA, USA) equipped with an LV-2 (62) spindle
at speeds of 20 and 50 rpm. Twenty readings per sample at 30 s
intervals were taken by camera recording.13 Complete melting and
rst dripping times of ice cream samples were measured by the
method of Gven and Karaca.14 pH, total solids, protein and ash of
KP and ice cream samples were determined by AOAC methods.15
Fat and titratable acidity of ice cream samples were determined
according to Grsel and Karacabey.16 Titratable acidity (% citric
acid) and fat (Soxhlet method) of KP were determined according
to Cemeroglu.17 Ascorbic acid content of samples was quantied
with a reectometer (RQex plus 10, Merck, Darmstadt, Germany)

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Mineral analysis
KP and ice cream samples were dried at 70 C in a forced air oven
until the accomplishment of dry weight.20 A nely crushed dry
sample (0.5 g) with HNO3 /HClO4 (9:1 v/v) was placed in a beaker,
which was then closed and left overnight. The following morning,
the temperature of the mixture was slowly increased, using a
hot plate, to 160170 C until fumes of HClO4 appeared.21 The
solution was ltered (Whatman no. 42), poured into a PET bottle
and deionized water was added to give a nal solution volume of
50 mL.20 Mineral concentrations were then determined by atomic
absorption spectrophotometry (908AA, GBC Melbourne, Australia)
using the appropriate instrumental conditions for each element.
All element concentrations were expressed as mg kg1 dry weight.
Antioxidant methods
In order to determine the antioxidant capacity of lyophilized water
extract of KP (LKE), various in vitro methods were used. Butylated
hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Trolox and
-tocopherol were used as reference antioxidant compounds.
Reducing antioxidant power of kumquat
Three dierent methods were used to determine reducing activity. Ferric-reducing antioxidant activity was measured by the direct
reduction of Fe3+ (CN )6 to Fe2+ (CN )6 . This method is based on
the reduction of (Fe3+ ) ferricyanide in stoichiometric excess compared with the antioxidants. The absorbance was measured at 700
nm.22 The ferric-reducing ability of plasma (FRAP) assay was the

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alternative reducing activity assay used in this study, which is

based on the reduction of Fe3+ TPTZ complex under acidic
conditions.23 The absorbance was measured at 593 nm. In order
to identify the cupric ion (Cu2+ )-reducing antioxidant activity of
LKE, the method designed by Apak et al.24 was also used with slight
modications.25 The absorbance was measured at 450 nm.
Radical-scavenging activity of kumquat
The DPPH - and DMPD+ -scavenging activities of LKE were determined by the methods of Balaydn et al.26 and Fogliano et al.27
respectively.
Determination of total phenolic and avonoid compounds
of kumquat
Total phenolic compounds in KP were determined with
FolinCiocalteu phenol reagent by the method of Slinkard
and Singleton28 using gallic acid as standard. The concentration of
total phenolic compounds was expressed as g gallic acid equivalent (GAE) mg1 extract. The concentration of total avonoid
compounds in KP was determined as g quercetin equivalent (QE)
mg1 extract.
Sensory analysis
Sensory properties of ice cream samples were evaluated according
to a modied version of the hedonic scale proposed by Bodyfelt
et al.29 Sensory characteristics were assessed by 50 panelists who
were experienced and familiar with ice cream and orange-like
taste. Coded ice cream samples were stored at 18 C for 2
days before analysis. The tests were conducted in Erzurum by
consumers at home or by students and teaching sta of the
Food Engineering and Biochemistry Departments, Atatrk University, under the same conditions as far as possible. Samples (30
g) were placed on special ice cream plates. Each panel member assessed the ice cream samples for seven sensory attributes,
namely color/appearance, gumming structure, body/texture, avor, sweetness, resistance to melting and overall acceptability.
Warm water was provided to the panel members to cleanse their
palates between samples.
Statistical analysis
Statistical analysis was carried out using SPSS 17.0 software (SPSS
Inc., Chicago, IL, USA). Data were subjected to analysis of variance,
with Duncans multiple range test being used to determine significant dierences (P < 0.05) among mean values.

RESULTS AND DISCUSSION

Physical and chemical properties
OR represents the increase in volume of ice cream products during
processing.30 This value denes the nal products structure, since
the presence of air gives the ice cream an enjoyable light texture.31
As shown in Table 1, the OR values of ice cream samples ranged
from 28.36 to 41.22%. These low values are quite reasonable owing
to the fact that ice cream lacks body and becomes soft when
OR increases.32 Usually, the air phase constitutes about 50% of
the volume of standard commercial ice cream.33 Sample D had
the highest OR value, while the control sample had the lowest
(P < 0.05). This result is quite normal owing to the decline in
apparent viscosity of samples that causes further air incorporation.
34

found a slight increase in OR

Similarly, akmak and Dagdemir
J Sci Food Agric (2015)

Figure 2. Viscosity values of ice cream mixes. Dierent letters above

the bars indicate signicant dierences by Duncans multiple range test
(P < 0.05).

with increasing concentration of Gundelia tournefortii leaves, but

the increase was not statistically signicant. When we look at the
literature, it seems that opposite results were found owing to the
fact that researchers generally studied dried fruits or concentrated
fruit products. For example, akmak et al.4 reported a decrease in
OR with increasing concentration of oleaster our or crust, while
OR values of oleaster our-containing samples were higher than
those of control and oleaster crust-containing samples. Similarly,
ice cream samples with dried Cape gooseberry3 and hazelnut
our35 had higher OR values than control samples. Moreover,
according to Karaman and Kayacier,36 tea or herbal tea leaves
caused a general decrement in OR index.
Viscosity is considered as part of the wider rheological properties
of foods. As shown in Fig. 2, apparent viscosity values ranged from
5.070 to 9.382 Pa s at 20 rpm and from 2.799 to 5.613 Pa s at
50 rpm. The apparent viscosity of ice cream samples decreased
signicantly (P < 0.05) with the addition of KP at concentrations
of 5 and 10% compared with the control sample. However, when
15% KP was added (sample D), the viscosity rose again at both
20 and 50 rpm to 6.899 and 3.763 respectively. Owing to the
high water content of KP, these values were not as high as those
of the control sample (9.382 and 5.613 Pa s at 20 and 50 rpm
respectively). The higher viscosity of the control sample may
be due to the smaller air cells present in it.37 Oliveira et al.38
reported that higher mangaba pulp concentrations increased the
apparent viscosity and soluble solid content and also contributed
to reducing free water in the mixture, a desirable characteristic
in frozen desserts such as ice creams. In the present study, when
we increased the KP concentration to 5, 10 and 15% (samples
B, C and D respectively), the apparent viscosity decreased owing
to the low total solid content of the mixes compared with the
control sample.
The melting properties of ice cream are aected by many factors
such as the amount of air incorporated and the nature of ice
crystals.39 The rst dripping and complete melting times of ice
cream samples are summarized in Table 1. Sample D had the
longest complete melting time (3900 s), while sample B had the
shortest (3720 s). As seen in Table 1, ice creams with low OR values
melted quickly. Similarly, Sakurai et al.40 reported that ice creams

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Table 1. Eect of KP addition on gross chemical composition and some physical properties of ice creams
Ice

Total

Protein

Titratable

Vitamin C

First

Complete

cream

solids

in DM

Fat in DM

Ash in DM

acidity

(mg per

dripping

melting

(g per 100 g)

(g per 100 g)

(g per 100 g)

(lactic acid, %)

100 g DM)

time (s)

time (s)

sample (g per 100 g)

pH

Overrun (%)

41.38 0.07a

11.99 0.66a

13.05 0.45b

2.64 0.92a

0.25 0.09a

6.68 0.07d

<6a

840 127a

3780 141a

28.36 2.4a

40.12 0.08b

11.46 0.85a

12.01 0.25a

2.69 0.17a

0.36 0.10b

6.29 0.05c

7.73 1.08ab

835 112a

3720 132a

33.33 3.4ab

36.02 0.13c

12.82 1.09a

13.47 0.36b

2.83 0.99a

0.39 0.12c

6.10 0.04b

9.71 1.70ab

900 134a

3790 184b

39.50 1.9b

37.29 0.24d

13.02 1.06a

12.60 0.38ab

2.68 0.14a

0.49 0.11d

5.79 0.04a 13.40 1.28b

1080 120b

3900 142b

41.22 2.8b

Samples: A, control (without KP); B, 5% (w/w) KP added; C, 10% (w/w) KP added; D, 15% (w/w) KP added. DM, dry matter. Values are mean standard deviation. Means
followed by dierent letters in the same column are signicantly dierent (P < 0.05).

Table 2. Comparison of color parameters for ice cream samples and KP

Sample
A
B
C
D
E

L*
90.02 0.18d
85.64 0.12c
82.34 0.29b
83.12 0.22b
65.61 0.12a

a*

b*

2.77 0.09a
2.39 0.12b
2.56 0.14ab
2.02 0.08c
0.15 0.24d

9.66 0.02a
13.68 0.17ab
16.85 0.07b
17.88 0.29b
60.26 1.76c

C*

106.00 0.71e
100.75 0.17d
99.50 0.21c
94.78 0.30b
90.13 0.16a

10.05 0.04a
13.87 0.14ab
17.02 0.15b
18.01 0.21b
60.26 1.76c

Samples: A, control (without KP); B, 5% (w/w) KP added; C, 10% (w/w) KP added; D, 15% (w/w) KP added; E, KP. Values are mean standard deviation.
Means followed by dierent letters in the same column are signicantly dierent (P < 0.05).

with high OR values had good melting resistance and melted

slowly. As seen in Table 1, the rst dripping times of ice cream
samples ranged from 835 to 1080 s. The longest rst dripping time
was achieved by sample D. Results showed that the rst dripping
and complete melting times became longer with increasing fruit
content. According to Hartel et al.,41 a high OR value with a slower
melting rate can be ascribed to a reduced rate of heat transfer due
to a larger volume of air.
The highest total solids and pH were found in the control ice
cream (sample A). There was no signicant dierence (P > 0.05)
in the contents of protein and ash in dry matter among the ice
creams (Table 1). The titratable acidity of samples was in the range
0.250.49%. As seen in Table 1, titratable acidity increased steadily
while pH decreased steadily as increasing concentrations of KP
were added.
Owing to the fact that vitamin C has high bioavailability, it is
an essential water-soluble antioxidant in cells and an ecient
scavenger of reactive oxygen species.42 Foods rich in vitamin
C include fruits such as berries, papaya, kiwi and citrus fruits,
vegetables such as Brussels sprouts, cauliower, cabbage and
sweet pepper and herbs/spices such as parsley, sorrel and chives.
Animal tissues also contain vitamin C but in lower amounts.43
Average vitamin C intake from food ranges from 69 to 130 mg
day1 in men, from 65 to 138 mg day1 in women and from 11
2 to 65 mg day1 in children.43 This analysis is also important
for fruity ice creams. The average vitamin C content of fresh KP
was 38.8 0.42 mg per 100 g. This study showed that there were
important changes in the vitamin C content of ice cream samples
with KP addition (P < 0.05). As seen in Table 1, the highest vitamin
C content was found in sample D (13.40 1.28 mg per 100 g dry
matter) and the lowest in the control sample (<6 mg per 100 dry
matter). The values were lower in ice cream samples than in fresh
fruit because of the low fruit concentration. According to these
results, consumption of KP or ice cream with KP can be said to
contribute to the daily requirement of vitamin C.

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Color of ice creams

Since color is an important parameter in consumer choice of foods,
color parameters were analyzed in order to determine the eect
of dierent concentrations of KP on ice cream samples. Color values (L*, a*, b*, H and C*) of the samples are shown in Table 2. The
L* value decreased signicantly (P < 0.05) in all samples compared
with the control. Thus it can be said that the color of KP-added
ice creams increased in blackness (P < 0.05) as the KP content
increased from sample B to sample D. Correspondingly, supplement concentration aected the a* value signicantly (P < 0.05),
with ice cream samples becoming more red and less green as the
KP content was increased. The highest b* value was shown by sample D and the lowest by the control. It is clearly seen in Table 2 that
the samples became more yellow and less blue as the fruit concentration was raised. According to Sagdic et al.,44 phenolic substance addition caused a signicant change in the color characteristics of ice creams compared with the control sample. The C*
values of the present ice creams were in the range 10.0518.01.
A disparate trend was observed in the H values. The highest H
value was determined in the control sample and the lowest in
sample D.
Mineral analysis
Milk and its products are important because they can supply
a signicant amount of Ca in a bioavailable form.45,46 As seen
in Table 3, addition of KP to ice cream samples at increasing
concentration caused a decreasing trend in Ca content to between
5695 and 4998 mg kg1 . In humans, about 5060% of Mg is
stored in bone, where it plays a key role in bone metabolism,
and its inadequacy has been dened as a potential risk factor
for osteoporosis.47 The highest Mg content was determined in
sample D (538.55 mg kg1 ). KP had the highest K content (8451
mg kg1 ). For this reason, an increase in KP concentration raised
the K content of ice cream samples compared with the control
sample (2956 mg kg1 ). Zinc is important for metabolic activities

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Table 3. Mineral composition (mg kg1 ) of ice cream samples and KP

Sample
A
B
C
D
E

Ca
5780.00 28.28c
5695.35 45.53c
5212.85 51.97b
4998.30 45.74b
3660.55 39.95a

Mg

494.45 5.30a
504.75 4.88a
510.70 3.11a
538.55 6.44b
1065.70 11.45c

2956.00 10.32a
3610.50 24.31b
4131.50 82.59c
4572.10 17.82d
8451.15 39.10e

Zn
20.50 0.14d
11.20 0.14c
10.00 1.13c
8.55 0.07b
1.45 0.07a

Samples: A, control (without KP); B, 5% (w/w) KP added; C, 10% (w/w) KP added; D, 15% (w/w) KP added; E, KP. Values are mean standard deviation.
Means followed by dierent letters in the same column are signicantly dierent (P < 0.05).

such as nucleic acid synthesis, transcription and transformation as

a cofactor for some of the enzymes involved.48 In the present study,
KP addition lowered the Zn content of ice cream samples owing to
the low Zn content of kumquat fruit.

Table 4. Total phenolic and avonoid compounds in lyophilized

water extract of KP and ice creams with KP

Sample

Antioxidant properties
Phenolic compounds are very important plant components
because of their radical-scavenging capacity. Phenolic compounds are widely distributed in plant foods such as vegetables,
berries, fruits and cereals.49 These secondary plant metabolites
display antioxidant, anti-inammatory, anticarcinogenic and other
bioactivities.50 Phenolic compounds have received much interest
recently, since high levels of these compounds may reduce the
risk of development of some diseases owing to their antioxidant eect.49,51 Our results indicated that kumquat contained
remarkable phenolic compounds. For determining total phenolic
contents, standard graphic calibration curves were obtained using
known quantities of standard gallic acid (y = 0.0027x, R2 = 0.9962).
As seen in Table 4, 64.82 g GAE of phenols was detected in 1 mg
of KP, while 491.85, 515.56 and 659.63 g GAE of phenols were
detected in 1 mg of ice cream samples B, C and D respectively.
Moreover, avonoid compounds are the most common group
of phenolic compounds in the human diet. These plant components commonly found in fruits and vegetables are very eective
antioxidants and help to protect against cardiovascular disease.
For determining total avonoid contents, standard graphic calibration curves were obtained using known quantities of standard
quercetin (y = 0.0011x, R2 = 0.982). The total avonoid amount in
1 mg of KP was determined spectrophotometrically as 48.18 g
QE (Table 4). As seen in Table 4, 917.27, 1059.09 and 1148.18 g
QE of avonoids were detected in 1 mg of ice cream samples B, C
and D respectively. These ndings clearly demonstrate that there
is a positive correlation between dierent concentrations of KP in
the ice creams.
We used several bioanalytical methods to determine the antioxidant capacity of KP.52 For measuring the reductive activity, the
Fe3+ Fe2+ transformation was investigated in the presence of
KP using the method of Oyaizu.53 Figure 3(a) shows the reducing activity of KP and standards BHA, BHT, -tocopherol and
Trolox using the potassium ferricyanide reduction method. KP had
approximately the same eect as Trolox. According to the results
obtained from the FRAP assay (Fig. 3(b)), the reducing power of
KP was again similar to that of Trolox. Moreover, we can see from
Fig. 3(c) that the Cu2+ -reducing power increased in the following
order: KP < BHA < BHT < Trolox < -tocopherol.
We also used the chromogenic DPPH - and DMPD+ -scavenging
assays to evaluate the radical-scavenging ability of KP. DPPH is
a stable free radical that accepts an electron or hydrogen radical
J Sci Food Agric (2015)

Total phenolic compounds

(g GAE mg1 extract)

E
B
C
D

64.82 2.36a
491.85 1.13b
515.56 1.71c
659.63 6.83d

Total avonoid compounds

(g QE mg1 extract)
48.18 2.02a
917.27 4.04b
1059.09 7.86c
1148.18 2.78d

Samples: E, KP; B, ice cream with 5% (w/w) KP; C, ice cream with 10%
(w/w) KP; D, ice cream with 15% (w/w) KP. Values are mean standard
deviation. Means followed by dierent letters in the same column are
signicantly dierent (P < 0.05).

to become a stable diamagnetic molecule and is widely used to

investigate radical-scavenging activity.52 Antioxidant compounds
react with DPPH and convert it to DPPH, so DPPH is commonly
used as a substrate to evaluate the antioxidant capacity of antioxidants. As seen in Fig. 4(a), the radical-scavenging ability increased
in the following order: Trolox < KP < BHT < -tocopherol < BHA.
Moreover, DMPD+ -scavenging ability was determined according
to Fogliano et al.27 The principle of this assay is that DMPD can
form a stable and colored radical cation (DMPD+ ) at acidic pH
in the presence of a suitable oxidant solution. According to the
results obtained (Fig. 4(b)), KP has moderate DMPD+ -scavenging
ability. Lower IC50 values indicate higher DMPD+ -scavenging
ability.
The presented data clearly demonstrate that KP has antioxidant activity and radical-scavenging activity in various antioxidant systems in vitro. These activities of KP can be attributed to
its content of phenolic and avonoid compounds. As a result,
kumquat can be used as an easily accessible source of natural
antioxidants.
Sensory properties of ice creams
The sensory properties of ice cream samples are shown in Fig. 5.
The addition of KP signicantly aected the sensory characteristics. Color and appearance scores diered signicantly, ranging
between 7.33 and 8.93. The highest color score was determined in
sample D. KP addition gave the ice cream a slightly yellow-mottled
orange-threaded color that was found desirable by the panelists.
The samples containing KP showed relatively high scores in
terms of organoleptic characteristics such as gumming structure,
texture, avor, resistance to melting and overall acceptability compared with the control (sample A). The highest score for color was
achieved by sample D, followed by samples C, A and B respectively.
Gumming scores diered signicantly (P < 0.05), ranging between

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(a)

S akmak et al.

(b)

(c)

Figure 3. (a) Reducing power of lyophilized water extract of KP and standards (BHA, BHT, Trolox and -tocopherol) at dierent concentrations
by spectrophotometric detection of Fe3+ Fe2+ transformation. (b) Reducing power of lyophilized water extract of KP and standards at dierent
concentrations by spectrophotometric detection of Fe3+ Fe2+ transformation by FRAP method. (c) Cu2+ -reducing capacity of lyophilized water extract
of KP and standards at dierent concentrations by CUPRAC method.

(a)

(b)

Figure 4. (a) DPPH -scavenging eect of lyophilized water extract of KP and standards (BHA, BHT, Trolox and -tocopherol) at dierent concentrations.
(b) DMPD+ -scavenging eect of lyophilized water extract of KP and standards at dierent concentrations.

5.61 for sample A and 7.88 for sample B. Panelists reported that the
control ice cream had a mild texture and melted easily. Moreover,
the addition of KP positively aected the scores for gumming
structure, texture, avor and resistance to melting. The highest
avor score was obtained by sample C. The addition of KP
decreased the sweetness of samples. Some panelists noted that
sample D had a slightly bitter taste. The highest sweetness score
was achieved by sample A, followed by samples B, C and D respectively. KP addition signicantly increased (P < 0.05) the overall
acceptability of ice cream. The highest scores were obtained
by samples C, D and B respectively compared with the control
(sample A).

CONCLUSIONS
The addition of KP signicantly aected the physical, chemical,
color, mineral, sensory and antioxidant characteristics of ice cream.

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The increment of KP level caused increased acidity, vitamin C content, b* value and OR value compared with the control ice cream.
The OR values of ice cream samples ranged from 28.36% for the
control (sample A) to 41.22% for sample D. At KP concentrations
of 5, 10 and 15% (samples B, C and D respectively), the apparent viscosity decreased owing to the lower total solid content of
mixes compared with the control sample. The antioxidant and
radical-scavenging activities of KP can be attributed to its content of phenolic and avonoid compounds. KP can be used as an
easily accessible source of natural antioxidants and as a potential
food supplement. Moreover, KP could be used in ice cream production as a source of pleasant avor. The highest avor score
was obtained for sample C and the highest color score for sample D. KP enhanced the Mg and K contents of ice cream. Therefore
kumquat may be used as a suitable source of natural additives
in ice cream production to enhance avor, nutritional value and
natural color.

2015 Society of Chemical Industry

J Sci Food Agric (2015)

Ice cream with kumquat (Fortunella margarita)

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Figure 5. Sensory properties of ice cream samples.

ACKNOWLEDGEMENTS
The authors would like to thank agriculture engineer Sefa elik
(Merkez Anadolu Kimya Ltd S ti., Antalya, Turkey) for his help
in supplying kumquat, Prof. Dr Ilhami Glin (Department of
Chemistry, Atatrk University, Erzurum, Turkey) for his help in
antioxidant analysis, food engineer Atilla Polat (MSc) (CAYKUR
Atatrk Tea Research Institute, Rize, Turkey) for his help in mineral
analysis and Research assistant Kbra Aksehir (Food Engineering
Department, Bayburt University, Turkey) for her help in vitamin C
analysis.

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