ALTIN ÇİLEK SUYUNDA (Physalis peruviana L.) RANDIMAN İLE BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLER ÜZERİNE MAYŞE ENZİMASYONUNUN ETKİSİ

Abstract

Bu araştırmada, Antalya ilinde konvansiyonel olarak yetiştirilen altın çilek (Physalis peruviana L.) meyvesiaraştırma materyali olarak seçilmiş ve meyve suyu üretiminde kullanılmıştır. Yürütülen çalışmada, eldeedilen altın çilek suyu 4 farklı kısma ayrılıp üçü farklı oranlarda pektolitik enzim katılarak (kontrol, %0.1,%0.2, %0.3) depektinize edilmiştir. Mayşe enzimasyonunun altın çilek suyu randımanı ve fizikokimyasalbileşimi üzerine etkisi incelenmiştir. Ayrıca, altın çilek suyunda; genel bileşim özellikleri (pH, asitlik,briks), askorbik asit, toplam karotenoit, toplam fenolik madde, antioksidan aktivite değerleri belirlenmiştir.Elde edilen sonuçlar; enzim uygulamasının meyve suyu verimini arttırmada etkili olduğunu göstermiş,enzim uygulanmamış kontrol örneğinin (K) verimi %76 iken enzim uygulanmış örneklerin meyve suyuverimi sırasıyla %83 (E2), %81 (E1) ve %79 (E3) olarak belirlenmiştir. Diğer önemli değişim askorbikasit değerinde gözlenmiş, enzim uygulaması askorbik asit değerini önemli miktarda değiştirmiştir(P<0.05). Ayrıca uygulanan enzim dozajı arttıkça, askorbik asit ve karotenoit kaybında da artış meydanagelmiştir. Bununla birlikte, enzim uygulaması ile örneklerin antioksidan aktivite değeri ve toplam fenolikmadde miktarlarında bir değişim gözlenmemiştir (P>0.05)

Keywords

• Altın çilek, depektinizasyon, meyve suyu, randıman

THE EFFECT OF MASH ENZYMATION ON SOME PHYSICAL AND CHEMICAL PROPERTIES AND ON JUICE YIELD OF GOLDENBERRY (Physalis peruviana L.) JUICE

Abstract

In this research, the goldenberry fruit (Physalis peruviana L.), which was grown conventionally inAntalya, was selected as the research material and used in the production of fruit juice. In the study,the goldenberry juice was separated into four groups (control, 0.1%, 0.2%, and 0.3%) and three of themwere depectinized by being treated with pectolytic enzyme at different rates. The effect of mashenzymation on the goldenberry juice yield and on physicochemical composition was examined. Inaddition, the general composition characteristics of the goldenberry (pH, acidity, brix, ascorbic acidcontent, total carotenoids, total phenolic, and antioxidant activity values) were determined. The resultsshowed that the enzyme applications were effective in increasing the juice yield. The yield was 76% inthe control sample (K), while the juice yield ratios of enzyme treated samples were 83% (E2), 81% (E1),and 79% (E3), respectively. Other important changes were observed in the ascorbic acid value, and itwas determined that the enzyme application changed the ascorbic acid value significantly (P<0.05).Besides this, it was observed that as the enzyme dosage increased, the ascorbic acid and carotenoidloss also increased. However, no difference was observed in antioxidant activity value and in the totalphenolic amounts of the samples with enzyme application (P>0.05)

Keywords

• Goldenberry, depectinization, fruit juice, juice yield

References

1. Ramadan MF, Mörsel JT. 2003. Oil Goldenberry (Physalis peruviana L.). J Agric Food Chem, 51: 969-974.
2. Anonim. 2008. http://www.family-content. com/health/herbs/cape-gooseberry. (Erişim tarihi 23.12.2014).
3. Sharoba AM, Ramadan MJT. 2007. Rheological behavior and physicochemical characteristics of goldenberry (Physalis peruviana) juice as affected by enzymatic treatment. J Food Process Preserv, 35: 452-460.
4. Ramadan MF, Morsel JT. 2007. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. J Sci Food Agric, 87: 452-460.
5. Puente MJ, Merino S, Tomas G. 2010. The blood parasite Haemoproteus reduces survival in a wild bird: A edication experiment. Biol Letters, 6: 663665.
6. Ramadan, MF. 2011. Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Res Int., 44(7): 1830-1836.
7. Junker R. 1987. Lohnt Sich Die Investition In Ein Apfelmaischeenzym. Flüss Obst. 54: 435-444. 8. Schobinger U, Dürr P, Waldvogel R. 1988. Versuche über den Einsatz von Enzymen in der Maische bei der Apfelsaftherstellung. Flüss Obst, 55: 121-124.
8. Karadeniz F, Ekşi A. 1997. Mayşe Enzimasyonunun Vişne Suyu Randımanı ve Kimyasal Bileşimi Üzerine Etkisi. Turk J of Agric, 23: 347-353.

9. Cemeroğlu B. 2010. Meyve ve Sebze İşleme Teknolojisinde Analiz Metotları, s1-s65, Biltav Yayınları, Ankara.
10. Miller NJ, Rice-Evans, CA. 1997. Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radic Res Commun, 26: 195-199.
11. Arts IC, Hollman PC, Feskens EJ. 2001. Catechin intake might explain the inverse relation between tea consumption and ischemic heart disease: The Zutphen Elderly Study. Am J Clin Nutr, 74: 227-32. 13. Lee HS, Castle WS. 2001. Seasonal Changes of Carotenoid Pigments and Color in Hamlin, Earlygold, and Budd Blood Orange Juices. J Agr Food Chem, 49: 877-88.
12. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic, 16: 144-158.
13. Kashyap DR, Vohra PK, Chopra S, Tewari R. 2001. Bioresource Technol, 77: 215-227.
14. Riberiro DS, Henrique SMB, Oliveria LS, Macedo GA, Fleuri LF. 2010. Enzyme in juice processing: A review. International J Food Sci Tech, 45: 635-641.
15. Uçan F, Akyıldız A, Ağçam E, Polat S. 2014. Limon Ekşisi Üretimi Üzerine Bir Araştırma. GIDA, 39 (5): 283-290.
16. Yücel RY. 1993. Mayşe Sıvılaştırmanın Elma Pres Suyu Randımanı ve Kimyasal Bileşimi Üzerine Etkisi. Yüksek Linsans Tezi, A.Ü. Fen Bilimleri Enstitüsü. Ankara, 56 s.
17. Srivastava S, Tyagi SU. 2013. Effect of Enzymatic Hydrolysison the Juice Yield from Apple Fruit (Malus domestica) Pulp. Int J Biotech Bioeng Res, 4 (4): 299-306.
18. Sharma PH, Patel H, Sharma S. 2014. Enzymatic extraction and clarification of juice from various fruits-A Review. Trends in Postharvest Tech, 2(1): 01-14.
19. Kumar L, Nagar S, Mittal A, Garg N, Gupta VK. 2014. Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices. J Food Sci Tech, 51(9): 1737-1749.
20. Toaldo IM, Gois JS, Fogolari O, Hamann D, Borges DLG, Bordignon-Luiz, MT. 2014. Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity. Food Bioprocess Tech, 7(9): 2581-2594.
21. Demir N, Acar J, Sarıoğlu K, Mutlu M. 2001. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. J Food Eng, 47(4): 275-280.
22. Kyamuhangire W, Myhre H, Sİrensen HT, Pehrson R. 2002. Yield, characteristics and composition of banana juice extracted by the enzymatic and mechanical methods. J Sci Food Agric, 82 (4): 478-482.
23. Landbo AK, Kaack K, Meyer AS. 2007. Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innov Food Sci Emerging Tech, 8(1): 135-142.
24. Sharoba AM, Ramadan MF. 2011. Rheologıcal behavior and physicochemical characteristıcs of goldenberry (Physalis peruviana) juice as affected by enzymatic treatment. J Food Process Pres, 35: 201-219.
25. Häkkinen SH, Kärenlampi SO, Heinonen IM, Mykkänen HM, Riitta AT. 1999. Content of the flavonols quercetin, myricetin, and kaempferol in 25 edible berries. J Agric Food Chem, 47: 2274-2279.
26. Nur AR, Mazlina MK, Taip FS. 2011. Effects of Commercial pectinases application on selected properties of red pitaya juice. J Food Process Eng, 34: 1523-1534.
27. Cao X, Zhang Y, Zhang F, Wang Y, Yi J, Liao X. 2011. Effects of high hy- drostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. J Sci Food Agric, 91, 877-885.
28. Vega-Gaálvez A, Lopez J, Torres-Ossandón MJ, Galotto MJ, Puente-Díaz L, Quispe-Fuentes I, Scala KD. 2014. High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.). Food Sci Tech, 58: 519-526.
29. Huang W, Bi X, Zhang X, Liao X, Hu X, Ji- hong W. 2013. Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 18: 74-82.
30. Patras A, Brunton N, Da Pieve S, Butler, F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Tech, 10: 308-313.
31. Queiroz C, Moreira CFF, Lavinas FC, Lopes MLM, Fialho E, Valente-Mesquita VL. 2010. Effect of high hydrostatic pressure on phenolic com- pounds, ascorbic acid and antioxidant activity in cashew apple juice. High Pressure Res, 30(4): 507-513.
32. Meyer AS, Yi OS, Pearson DA, Waterhouse AL, Frankel EN. 1995. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera). J Agric Food Chem, 45: 1638-1643. 35.Rapisarda P, Tomaino A, Lo Cascio R, Bonina F, De Pasquale A, Saija, A. 1999. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. J Agric Food Chem, 47: 4718-4723.
33. Ramadan MF, Moersel JT. 2009. Oil extractability from enzymatically treated goldenberry (Physalis peruviana L.) pomace: range of operational variables. International J Food Sci Tech, 44 (3): 435-444.
34. Ramadan MF. 2011. Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Res Int, 44: 1830-1836.
35. Ramadan MF, Mörsel JT. 2007. Impact of enzymatic treatment on chemicalcomposition, physicochemical properties and radical scavenging activity ofgoldenberry (Physalis peruviana L.) juice. J Sci Food Agric, 87: 452-460.
36. Valdenegro M, Almonacid S, Henríquez C, Lutz M, Fuentes L, Simpson R. 2013. The Effects of Drying Processes on Organoleptic Characteristics and the Health Quality of Food Ingredients Obtained from Goldenberry Fruits (Physalis peruviana). Open Access Scientific Reports, 2, 642, doi:10.4172/scientificreports.
37. Wang H, Cao GH, Prior RL. 1996. Total Antioxidant Capacity of Fruits. J Agric Food Chem, 44: 701-705.
38. Chan EWC, Lim YY, Wong SK, Lim KK, Tan SP. 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem, 113, 166-172.
39. Ching CH, Lin HY, Chang CY, Liu YC. 2006. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J Food Eng, 77: 478-485.
40. Kwok BHL, Hu C, Durance T, Kitts DD. 2004. Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt). J Food Sci, 69, 122-126.
41. Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M. 2010. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. J Food Sci, 75: 172-181.