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BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER

Year 2015, Volume: 40 Issue: 6, 311 - 318, 01.12.2015

Abstract

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References

  • Gashkova IV. Vitis vinifera L. - Grape-vine. http://www.agroatlas.ru/en/content/cultural/ Vitis_K/ (Accessed 16 January 2015).
  • Zecca G, Abbott JR, Sun WB, Spada A, Sala F, Grassi F. 2012. The timing and the mode of evolution of wild grapes (Vitis). Mol Phylogenet Evol, 62: 736-747.
  • Iacopini P, Baldi M, Storchi P, Sebastiani L. 2008. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions. J Food Compos Anal, 21: 589-598.
  • Revilla E, Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high- performance liquid chromatography–photodiode array detection without sample preparation. J Chromatogr A, 881: 461-469.
  • Ghafoor K, Al-Juhaimi F, Choi YH. 2011. Effects of grape (Vitis labrusca B.) peel and seed extracts on phenolics, antioxidants and anthocyanins in grape juice. Pak J Bot, 43: 1581-1586.
  • Bhat KPL, Kosmeder JW, Pezzuto JM. 2001. Biological effects of resveratrol. Antioxid Redox Signal, 3: 1041-64.
  • Pervaiz S. 2003. Resveratrol: from grapevines to mammalian biology. FASEB J, 17: 1975-1985.
  • Zhou K, Raffoul JJ. 2012. Potential anticancer properties of grape antioxidants. J Oncol, 2012: 803294.
  • Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk LL. 1998. Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J Agric Food Chem, 46: 834-838.
  • Creasy LL, Creasy MT. 1998. Grape chemistry and the significance of resveratrol: An overview. Pharm Biol, 36: 8-13.
  • Pinelo M, Arnous A, Meyer AS. 2006. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci Technol, 17: 579-590.
  • Mazza G, Miniati E. 1993. Anthocyanins in fruits, vegetables, and grains. CRC Press, London, UK, 362 p.
  • Leblanc M, Johnson C, Wilson P. 2008. Influence of pressing method on juice stilbene content in Muscadine and Bunch grapes. J Food Sci, 73: H58-H62.
  • Sistrunk W, Morris J. 1982. Influence of cultivar, extraction and storage temperature, and time on quality of muscadine grape juice. J Am Soc Hortic Sci, 107(6): 1110-1113.
  • Vaillant F, Millan A, Dornier M, Decloux M, Reynes M. 2001. Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration. J Food Eng, 48: 83-90.
  • Laorko A, Li Z, Tongchitpakdee S, Chantachum S, Youravong W. 2010. Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice. J Food Eng, 100: 514-521.
  • Mondal S, Cassano A, Tasselli F, De SA. 2011. Generalized model for clarification of fruit juice during ultrafiltration under total recycle and batch mode. J Membr Sci, 366: 295-303.
  • Yeh H, Dong J, Shi M. 2004. Momentum balance analysis of flux and pressure declines in membrane ultrafiltration along tubular modules. J Membr Sci, 241: 335-345.
  • Ennigrou DJ, Gzara L, Ben Romdhane MR, Dhahbi M. 2009. Cadmium removal from aqueous solutions by polyelectrolyte enhanced ultrafiltration. Desalination, 246: 363-369.
  • Siebert KJ. 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J Agric Food Chem, 47: 353-362.
  • Girard B, Fukumoto LR. 2000. Membrane processing of fruit juices and beverages: A review. Crit Rev Food Sci, 40: 91-157.
  • Tajchakavit S, Boye J, Couture R. 2001. Effect of processing on post-bottling haze formation in apple juice. Food Res Int, 34: 415-424.
  • Spanos GA, Wrolstad RE. 1992. Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem, 40: 1478-1487.
  • Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int, 88: 1269-1278.
  • Spanos GA, Wrolstad RE. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J Agric Food Chem, 38: 1565-1571.
  • Fuleki T, Ricardo-da-Silva JM. 2003. Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice. J Agric Food Chem, 51: 640-646.
  • Acosta O, Valliant F, Perez AM, Dornier M. 2014. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice. Sep Purif Technol, 125: 120-125.

CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING

Year 2015, Volume: 40 Issue: 6, 311 - 318, 01.12.2015

Abstract

This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity withrespect to various processes that are used during the clear red grape juice production. Advancedclarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process

References

  • Gashkova IV. Vitis vinifera L. - Grape-vine. http://www.agroatlas.ru/en/content/cultural/ Vitis_K/ (Accessed 16 January 2015).
  • Zecca G, Abbott JR, Sun WB, Spada A, Sala F, Grassi F. 2012. The timing and the mode of evolution of wild grapes (Vitis). Mol Phylogenet Evol, 62: 736-747.
  • Iacopini P, Baldi M, Storchi P, Sebastiani L. 2008. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions. J Food Compos Anal, 21: 589-598.
  • Revilla E, Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high- performance liquid chromatography–photodiode array detection without sample preparation. J Chromatogr A, 881: 461-469.
  • Ghafoor K, Al-Juhaimi F, Choi YH. 2011. Effects of grape (Vitis labrusca B.) peel and seed extracts on phenolics, antioxidants and anthocyanins in grape juice. Pak J Bot, 43: 1581-1586.
  • Bhat KPL, Kosmeder JW, Pezzuto JM. 2001. Biological effects of resveratrol. Antioxid Redox Signal, 3: 1041-64.
  • Pervaiz S. 2003. Resveratrol: from grapevines to mammalian biology. FASEB J, 17: 1975-1985.
  • Zhou K, Raffoul JJ. 2012. Potential anticancer properties of grape antioxidants. J Oncol, 2012: 803294.
  • Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk LL. 1998. Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J Agric Food Chem, 46: 834-838.
  • Creasy LL, Creasy MT. 1998. Grape chemistry and the significance of resveratrol: An overview. Pharm Biol, 36: 8-13.
  • Pinelo M, Arnous A, Meyer AS. 2006. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci Technol, 17: 579-590.
  • Mazza G, Miniati E. 1993. Anthocyanins in fruits, vegetables, and grains. CRC Press, London, UK, 362 p.
  • Leblanc M, Johnson C, Wilson P. 2008. Influence of pressing method on juice stilbene content in Muscadine and Bunch grapes. J Food Sci, 73: H58-H62.
  • Sistrunk W, Morris J. 1982. Influence of cultivar, extraction and storage temperature, and time on quality of muscadine grape juice. J Am Soc Hortic Sci, 107(6): 1110-1113.
  • Vaillant F, Millan A, Dornier M, Decloux M, Reynes M. 2001. Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration. J Food Eng, 48: 83-90.
  • Laorko A, Li Z, Tongchitpakdee S, Chantachum S, Youravong W. 2010. Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice. J Food Eng, 100: 514-521.
  • Mondal S, Cassano A, Tasselli F, De SA. 2011. Generalized model for clarification of fruit juice during ultrafiltration under total recycle and batch mode. J Membr Sci, 366: 295-303.
  • Yeh H, Dong J, Shi M. 2004. Momentum balance analysis of flux and pressure declines in membrane ultrafiltration along tubular modules. J Membr Sci, 241: 335-345.
  • Ennigrou DJ, Gzara L, Ben Romdhane MR, Dhahbi M. 2009. Cadmium removal from aqueous solutions by polyelectrolyte enhanced ultrafiltration. Desalination, 246: 363-369.
  • Siebert KJ. 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J Agric Food Chem, 47: 353-362.
  • Girard B, Fukumoto LR. 2000. Membrane processing of fruit juices and beverages: A review. Crit Rev Food Sci, 40: 91-157.
  • Tajchakavit S, Boye J, Couture R. 2001. Effect of processing on post-bottling haze formation in apple juice. Food Res Int, 34: 415-424.
  • Spanos GA, Wrolstad RE. 1992. Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem, 40: 1478-1487.
  • Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int, 88: 1269-1278.
  • Spanos GA, Wrolstad RE. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J Agric Food Chem, 38: 1565-1571.
  • Fuleki T, Ricardo-da-Silva JM. 2003. Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice. J Agric Food Chem, 51: 640-646.
  • Acosta O, Valliant F, Perez AM, Dornier M. 2014. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice. Sep Purif Technol, 125: 120-125.
There are 27 citations in total.

Details

Other ID JA82FT27AT
Journal Section Research Article
Authors

Aslı Arslan Kulcan This is me

Hatice R Öziyci This is me

Nedim Tetik This is me

Mustafa Karhan This is me

Publication Date December 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 6

Cite

APA Kulcan, A. A., Öziyci, H. R., Tetik, N., Karhan, M. (2015). BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER. Gıda, 40(6), 311-318.
AMA Kulcan AA, Öziyci HR, Tetik N, Karhan M. BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER. The Journal of Food. December 2015;40(6):311-318.
Chicago Kulcan, Aslı Arslan, Hatice R Öziyci, Nedim Tetik, and Mustafa Karhan. “BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER”. Gıda 40, no. 6 (December 2015): 311-18.
EndNote Kulcan AA, Öziyci HR, Tetik N, Karhan M (December 1, 2015) BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER. Gıda 40 6 311–318.
IEEE A. A. Kulcan, H. R. Öziyci, N. Tetik, and M. Karhan, “BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER”, The Journal of Food, vol. 40, no. 6, pp. 311–318, 2015.
ISNAD Kulcan, Aslı Arslan et al. “BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER”. Gıda 40/6 (December 2015), 311-318.
JAMA Kulcan AA, Öziyci HR, Tetik N, Karhan M. BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER. The Journal of Food. 2015;40:311–318.
MLA Kulcan, Aslı Arslan et al. “BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER”. Gıda, vol. 40, no. 6, 2015, pp. 311-8.
Vancouver Kulcan AA, Öziyci HR, Tetik N, Karhan M. BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER. The Journal of Food. 2015;40(6):311-8.

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