Effects of Gallic Acid and Quercetin on the Production of Fruit Puree

Year 2018, Volume: 2 Issue: 1, 4 - 10, 31.08.2018

Ayşe Şen , Sibel Yiğitarslan

Abstract

Babies of 0-6 months should be fed with
mothers milk, but after that period, their nutrient requirements are getting
higher and additional nutrients like purees must be used. In that, it is
important to give them such foods to support their immunology. Due to
polyphenol oxidase activity, apple and banana puree have browning reactions,
and thus in production of such puree, rapid preparation and consumption in
homes or addition of some protective agents in industry have been used as
alternatives. Additives are synthetic materials and some researchers announced
that they are capable of cancerous precursors. Reversibly, most of the
polyphenols like gallic acid and quercetin are natural molecules having
antioxidant properties in plants. In this study, gallic acid and quercetin
usability for the production of apple, jerusalem artichoke and banana puree was
investigated. In the preliminary experiments with those fruit juices, the
concentrations require for stopping browning reactions were determined as
0.001M, 0.01M and 0.1M; so that fruit purees were prepared by glass shredder in
gallic acid or quercetin added media. 
Browning and spoiling were analyzed in all samples and compared with two
different control groups; home-made and commercial purees, namely. Quercetin
was found more effective on browning than gallic acid in both juices and also
in purees. The microbial growth was reduced by gallic acid in a sequence of
apple (90.49%), banana (80.24%), and then jerusalem artichoke (68.00%); while
quercetin reduction sequence was banana (96.48%), apple (73.56%) and then
jerusalem artichoke (46.22%). Therefore, it has been determined that, it may be
advisable to add, instead of cancerous materials, gallic acid and quercetin for prevention of browning and to strengthen the immune system of
the baby during the period of lacking prebiotics. 

Keywords

Browning reactions, Fruit puree, Gallic acid, Quercetin

References

• Reference 1:Doktor Öğretim Üyesi M. Cüneyt BAĞDATLI Nevşehir Hacı Bektaşı Veli Ü[e-mail]İş Telefonu: 0 384 228 1000/15068
• Reference 2:Doktor Öğretim Üyesi İlknur UÇAKNiğde Ömer Halisdemir Ü[e-mail]