EFFECT OF THERMOSONICATION ON THE BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY OF PUMPKIN JUICE

Year 2018, Volume: 43 Issue: 5, 787 - 799, 01.10.2018

Hande Demir Ayşe Kılınç

https://doi.org/10.15237/gida.GD18070

Cited By: 1

Abstract

In this study, thermosonication
treatment on the pumpkin juice obtained from pumpkin (Cucurbita moschata
Butternut) which has recently gained the attention of researchers due to its
positive effects on health and nutrition was studied. For this purpose, total
phenolics, total flavonoids and total carotenoids content and antioxidant
capacity values of thermosonicated (40, 50, 60 °C, 30 min, 37 kHz) pumpkin
juice samples were compared to the ultrasonicated (23 °C, 30 min, 37 kHz) and
conventional heat-treated (40, 50, 60, 70, 80 °C, 15 min) ones via the
statistical analysis. Bioactive components and antioxidant capacity of fruit or
vegetable juices are the major properties serving the health of consumers. This
study is believed to give idea to the manufacturers on the pasteurization methods
and parameters that helps production of pumpkin juice proper for consumer’s
health.

Keywords

Pumpkin juice, thermosonication, bioactive components, antioxidant capacity

TERMOSONİKASYON UYGULAMASININ BAL KABAĞI SUYUNUN BİYOAKTİF BİLEŞEN VE ANTİOKSİDAN KAPASİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada; son yıllarda, beslenme ve sağlık
üzerindeki olumlu etkileri nedeniyle birçok araştırmacının dikkatini çekmeyi
başaran bal kabağından (Cucurbita moschata Butternut) elde edilen
bal kabağı suyuna termosonikasyon uygulaması üzerine çalışılmıştır. Bu amaçla;
termosonikasyon (40, 50, 60 °C, 30 dak, 37 kHz) uygulanan bal kabağı suyu
örneklerinin toplam fenolik madde konsantrasyonu, toplam flavonoid madde
miktarı, toplam karotenoid miktarı ve antioksidan kapasite değerleri
ultrasonikasyon (23 °C, 30 dak, 37 kHz) ve geleneksel ısıl işlem (40, 50, 60,
70, 80 °C, 15 dak) uygulamaları ile karşılaştırılmış olup, sonuçlar
istatistiksel olarak değerlendirilmiştir. Meyve ve sebze sularının tüketici
sağlığı açısından önem taşıyan özelliklerinin başında sahip olduğu biyoaktif
bileşenler ve antioksidan kapasitesi gelir. Yapılan çalışmanın, yeni bir ürün
olan bal kabağı suyunun, tüketici sağlığına en uygun şekilde üretilebilmesi
için, üreticilere pastörizasyon yöntem ve parametreleri konusunda fikir verdiği
düşünülmektedir.

Keywords

Bal kabağı suyu, termosonikasyon, biyoaktif bileşen, antioksidan kapasite

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