VİŞNE SUYU KONSANTRESİ ANTİOKSİDANLARININ ÜRETİM VE DEPOLAMA SÜRESİNCE DEĞİŞİMLERİ

Abstract

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Keywords

• Viflne suyu konsantresi, üretim, depolama, antosiyanin, fenolik madde, antioksidanaktivite

CHANGES in SOUR CHERRY JUICE CONCENTRATE ANTIOXIDANTS DURING PRODUCTION and STORAGE

Abstract

In this study, changes in antioxidant compounds of sour cherry juice concentrate during productionand storage were investigated. Sour cherries were obtained from three different regions on two differentproduction periods. As research material, 6 different concentrated sour cherry juice samples were used.And total anthocyanin, total phenolics, antioxidant capacity analyzes were performed. In the first stepof the study, industrial-scale production lines used for sour cherry juice concentrate production; andsamples were taken from five different process steps to determine quality changes. In the second step,same sour cherry juice concentrates which were produced in the first stage of the study were used asstorage material. After productions, all sour cherry juice concentrates were stored for 10 months; andthe analyses were performed in 2 months period. During production and storage periods of sour cherryjuice concentrates losses were determined in total anthocyanins and total phenolic contents as 35-61%,0.8-16%, respectively. And the reduction values of antioxidant capacities were observed 8-40% byFRAP method; 8-23% by TEAC method. The results suggested that functional properties decreased by heattreatment/storage; and antioxidant substances were significantly reduced in sour cherry juice concentrates

Keywords

• Sour cherry juice concentrate, production, storage, anthocyanin, phenolics, antioxidant capacity

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