PÜSKÜRTMELİ KURUTMA İŞLEMİNİN MEYVE SUYU KONSANTRELERİNİN FENOLİK MADDE İÇERİĞİNE VE ANTİOKSİDAN AKTİVİTESİNE ETKİSİ

Abstract

Bu çalışmada dokuz çeşit meyve suyu konsantresi püskürtmeli kurutma (PK) tekniği ile toz haline dönüştürülerek işlemin toplam fenolik madde ve antioksidan aktivitesi üzerindeki etkisi incelenmiştir. Ahududu, armut, böğürtlen, çilek, elma, kayısı, kırmızı yaban mersini, portakal ve vişne suyu konsantrelerinin toplam fenolik madde (TFM) içeriği ve DPPH ile ABTS radikallerini yakalama aktivitesi kurutma öncesi ve sonrası ölçülmüştür. Vişne, çilek ve kırmızı yaban mersini tozları yüksek TFM içeriğine (19.2–30.1 mg GAE/g meyve k.m.) sahipken; armut ve elma tozlarının TFM içeriği ise düşük (3.3-4.7 mg GAE/g meyve k.m.) bulunmuştur. Uygulanan deneysel koşullar altında PK işlemi, meyve konsantrelerinin TFM içeriği ve antioksidan aktivitesi üzerinde istatistiksel olarak önemli bir değişikliğe yol açmamıştır. Meyve tozlarının DPPH radikalini yakalama aktivitesi 9.2 ila 25.0 mg TE/g meyve k.m. arasında değişirken; ABTS radikalini yakalama aktivitesi ise 5.1 ila 18.4 mg TE/g meyve k.m. arasında değişmiştir. Genel olarak vişne, çilek ve kırmızı yaban mersini tozları yüksek antioksidan aktivite göstermiştir. Meyve suyu konsantreleri de TFM içeriği ve antioksidan aktivite açısından meyve tozlarına benzer eğilimler göstermiştir.

Keywords

• Püskürtmeli kurutma,meyve suyu konsantresi,toplam fenolik madde içeriği,antioksidan aktivite

EFFECT OF SPRAY DRYING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FRUIT JUICE CONCENTRATES

Abstract

The objective of this study was to investigate the effect of spray drying on total phenolic content (TPC) and DPPH and ABTS radical scavenging activities of apple, apricot, blackberry, cranberry, orange, pear, raspberry, sour cherry and strawberry juice concentrates. Spray drying was not found to result in statistically significant changes in TPC and antioxidant activity of the concentrates under the experimental conditions applied in this study. Sour cherry, strawberry and cranberry powders had high TPC (19.2–30.1 mg GAE/g fruit d.m.) whereas pear powder had the lowest TPC followed by apple powder (3.3 and 4.7 mg GAE/g fruit d.m., respectively). DPPH radical scavenging activity of fruit powders changed between 9.2 and 25.0 mg TE/g fruit d.m. while their ABTS radical scavenging activity ranged between 5.1 and 18.4 mg TE/g fruit d.m. Sour cherry, strawberry and cranberry powders showed high antioxidant activity. Similar trends for TPC and antioxidant activity were also observed in the fruit concentrates.

Keywords

• Spray drying,fruit juice concentrate,total phenolic content,antioxidant activity

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