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Enzim Ön Uygulamasının Siyah Üzüm ve Ahududu Sularının Fiziksel ve Kimyasal Özellikleri, Toplam Fenolik Madde İçeriği ve Toplam Antioksidan Kapasitesi Üzerine Etkisi

Year 2018, Volume: 22 Issue: 4, 502 - 512, 24.12.2018

Abstract

Bu çalışmada, enzim uygulamasının siyah üzüm (ÜS) ve ahududu sularının
(AS) fiziksel ve kimyasal özellikleri, toplam fenolik madde içeriği (TF) ve
toplam antioksidan kapasitesi (TAK) üzerine etkisi incelenmiştir. Meyveler
ezilip tülbentten geçirildikten sonra posaları geri ilave edilmiş, %0.1 (v/w)
veya %0.5 (v/w) pektinaz enzimi ilave edilerek 40 ve 50 °C’de 1 saat boyunca inkübe
edildikten sonra örneklerin pH, titre edilebilir asitlik (TA), briks ve renk
değişimleri ile TF ve TAK belirlenmiştir.
ÜS pH’sı artan enzim konsantrasyonu ve sıcaklık
ile, AS pH’sı ise artan sıcaklığa bağlı olarak artmıştır. Enzimatik işlem
uygulanan AS briksleri kontrol gruplarına göre artış gösterirken ÜS briksleri
azalmıştır. Isıl işlem ÜS şeker içeriğinde kontrol grubuna göre artışa neden
olmuştur. 40 °C’de ÜS ve AS’nin TF ve TAK değerleri
oda sıcaklığına göre önemli bir değişiklik göstermezken, 50 °C’de düşüş
göstermiştir. 
Her iki meyve örneği için 40°C’de %0.5 enzim
ilave edildiğinde maksimum meyve suyu verimi elde edilmiştir (ÜS için %17, AS
için %4). 

References

  • Anakelle, K., Orsat, V. 2013. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology, 50: 17-24.
  • Arpa, T.E., Cabaroğlu, T. 2017. Elazığ yöresinde yetiştirilen kösetevek üzüm çeşidinin kırmızı şarap üretimine uygunluk durumunun belirlenmesi. Gıda, 42 (3): 235-241.
  • Bagger-Jørgensen, R., Meyer, A.S. 2004. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. European Food Research and Technology, 219: 620-629.
  • Baiano, A., Terracone, C. 2011. Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics. Journal of Agricultural and Food Chemistry, 59: 9815-9826.
  • Benli Tüfekci, H., Fenercioğlu, H. 2010. Türkiye ’de üretilen bazi ticari meyve sularinin kimyasal özellikler açisindan gida mevzuatina uygunluğu. Akademik Gıda, 8(2): 11-17.
  • Boyles, M.J., Wrolstadt, R.E. 1993. Anthocyanin composition of red raspberry juice: influences of cultivar, processing, and environmental factors. Journal Food Science, 58(5): 1135-1141.
  • Buchert, J., Koponen, J.M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R., Poutanen, K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture, 85: 2548-2556.
  • Burin, V.M., Falcao, L.D., Gonzaga, L.V., Fett, R., Rosier, J.P., Bordignon-Luiz, M.T. 2010. Colour, phenolic content and antioxidant activity of grape juice. Ciência e Tecnologia de Alimentos, 30(4): 1027-1032.
  • Burton-Freeman, B.M., Sandhu, A.K., Edirisinghe, I. 2016. Red raspberries and their bioactive polyphenols: Cardiometabolic and neuronal health links. Advanced Nutrition, 7: 44-65.
  • Cacace, J.E., Mazza, G. 2003. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. Journal of Food Science, 68(1): 240-248.
  • Capanoglu, E., De Vos, R.C.H., Hall, R.D., Boyacioglu, D., Beekwilder, J. 2013. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry, 139: 521-526.
  • Chang, T.-S., Siddiq, M., Sinha, N., Cash, J. 1995. Commercial pectinases and the yield and quality of stanley plum juice. Journal of Food Processing and Preservation, 19: 89-101.
  • Jakobek, L., Seruga, M., Medvidovic-Kosanovic, M., Nova, I. 2007. Anthocyanin content and antioxidant activity of various red fruit juices. Deutsche Lebensmitlel-Rundschau, 103: 58-64.
  • Koponen, J.M., Happonen, A.M., Auriola, S., Kontkanen, H., Buchert, J., Poutanen, K.S., Törrönen, A.R. 2008. Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. Journal of Agricultural and Food Chemistry, 56(9): 3136-3144.
  • Kumaran, A., Joel Karanukaran, R. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97: 109-114.
  • Landbo, A.K., Meyer, A.S. 2004. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innovative Food Science and Emerging Technologies, 5: 503-513.
  • Le Bourvellec, C., Bouchet, B., Renard, C.M.G.C. 2005. Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides. Biochim Biophys Acta, 1725: 10-18.
  • Lee, H.S., Coates, G.A. 2002. Characterization of color fade during frozen storage of red grapefruit juice concentrates. Journal of Agricultural and Food Chemistry, 50: 3988-3991.
  • Lieu, L.N., Man Le, V.V. 2010. Application of ultrasound to grape mash treatment in juice processing. Ultrasonics Sonochemistry, 17: 273-279.
  • Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., Carle, R. 2009. Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. European Food Research and Technology, 229: 949-960.
  • Mojsov, K., Ziberoski, J., Bozinovic, Z. 2011. The effect of pectolytic enzyme treatments on red grapes mash of Vranec on grape juice yields. Perspectives of Innovation in Economics and Business 7(1): 84-86.
  • Moris, J.R., Chawton, D.L., Fleming, J.W. 1980. Effects of high rates of potassium fertilization on raw product quality and changes in pH and acidity during storage of concord grape juice. American Journal of Enology and Viticulture, 31: 323-328.
  • Mullen, W., McGinn, J., Lean, M. E.J., MacLean, M.R., Gardner, P., Duthie, G.G., Crozier, A. 2002. Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. Journal of Agricultural and Food Chemistry, 50: 5191-5196.
  • Mutlu, M., Sarıoğlu, K., Demir, N., Ercan, M.T., Acar, J. 1999. Use of commercial pectinase in fruit juice industry. Part I: Viscosimetric determination of enzyme activity. Journal of Food Engineering, 41: 147-150.
  • Nielsen, S.S. (ed.). 2010. Food analysis laboratory manual. 2. baskı. Springer Science+Business Media, New York, ABD, 49s.
  • Orak, H.H. 2007. Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Scientia Horticulturae, 111: 235–241.
  • Patras, A., Brunton, N.P., O’Donnell, C., Tiwari, B.K. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.
  • Rhim, J.W., Nunes, R.V., Jones, V.A., Swartzel, K.R. 1989. Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54: 776-777.
  • Ruxton, C.H.S., Gardner, E.J., Walker, D. 2006. Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence. International Journal of Food Sciences and Nutrition, 57(3-4): 249-272.
  • Sarıoğlu, K., Demir, N., Acar, J., Mutlu, M. 2001. Use of commercial pectinase in the fruit juice industry, Part 2: Determination of the kinetic behaviour of immobilized commercial pectinase. Journal of Food Engineering, 47: 271-274.
  • Sin, H.N., Yusof, S., Sheikh Abdul Hamid, N., Rahman, R.A. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73: 313-319.
  • Sójka, M., Macierzyński, J., Zaweracz, W., Buczek, M. 2016. Transfer and mass balance of ellagitannins, anthocyanins, flavan-3-ols, and flavonols during the processing of red raspberries (Rubus idaeus L.) to juice. Journal of Agricultural and Food Chemistry, 64: 5549-5563.
  • Spanos, G.A., Wrolstad, R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry, 38(7): 1565-1571.
  • Stadtman, F.H., Buhlfrtand, J.F., Marsh, G.L. 1977. Titratable acidity of tomato juice as affected by break procedure. Journal of Food Science, 42: 379-382.
  • Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J., O’Donnell, C.P. 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17: 598-604.
  • Vázquez-Araújo, L., Chambers IV, E., Adhikari, K., Carbonell-Barrachina, A.A. 2010. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. Journal of Food Science, 75: 398-404.
  • Viljakainen, S., Visti, A., Laakso, S. 2002. Concentrations of organic acids and soluble sugars in juices from nordic berries. Acta Agriculturae Scandinavica, Section B — Soil & Plant Science, 52(2): 101-109.
  • Weisel, T., Baum, M., Eisenbrand, G., Dietrich, H., Will, F., Stockis, J. P., Janzowski, C. 2006. An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands. Biotechnology Journal, 1: 388-397.
  • Withy, L.M., Nguyen, T.T., Wrolstadt, R.E., Heatherbell, D.A. 1993. Storage changes in anthocyanin content of red raspberry juice concentrate. Journal of Food Science, 58(1): 190-192.
  • Yang, M.H., Yong, Y.M. 2001. A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods. Food Chemistry, 75: 101-108.
  • Yang, J., Martinson, T.E., Liu, R.H. 2009. Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116: 332-339.

Effect of enzyme pretreatment on the physical and chemical properties, total phenolic content and total antioxidant capacity of black grape and raspberry juices

Year 2018, Volume: 22 Issue: 4, 502 - 512, 24.12.2018

Abstract

In this study, the effect of enzyme
pretreatment on the physical and chemical properties as well as total phenolic
content (TP) and total antioxidant capacity (TAC) of black grape (GJ) and
raspberry (RJ) juices were investigated. For this purpose, fruits were crushed
and squeezed with a cheesecloth. After that, remaining pulp was added to
obtained juice incubated for 1 hour at
40 and 50 °C after adding 0.1% (v/w) or 0.5% (v/w) pectinase enzyme. Titratable acidity,
pH, brix, color difference, TP and TAC of the samples was determined. An
increase in the temperature increased the pH of the RJ. For GJ, an increase in
both temperature and enzyme increased the pH. Brix of the enzymatically treated
RJ was increased comparing to control groups, but GJ. Heat application caused
an increase in the total sugar content of GJ compared to control group. There
was no significant difference on the TP and TAC values of the GJ and RJ treated
at 40 °C comparing to control group treated at room temperature. However, a
decrease was observed at 50 °C. For both juices, maximum yield increase was
obtained when treated at 40°C with 0.5% enzyme concentration (For GJ 17% and
for GJ 4%).

References

  • Anakelle, K., Orsat, V. 2013. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology, 50: 17-24.
  • Arpa, T.E., Cabaroğlu, T. 2017. Elazığ yöresinde yetiştirilen kösetevek üzüm çeşidinin kırmızı şarap üretimine uygunluk durumunun belirlenmesi. Gıda, 42 (3): 235-241.
  • Bagger-Jørgensen, R., Meyer, A.S. 2004. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. European Food Research and Technology, 219: 620-629.
  • Baiano, A., Terracone, C. 2011. Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics. Journal of Agricultural and Food Chemistry, 59: 9815-9826.
  • Benli Tüfekci, H., Fenercioğlu, H. 2010. Türkiye ’de üretilen bazi ticari meyve sularinin kimyasal özellikler açisindan gida mevzuatina uygunluğu. Akademik Gıda, 8(2): 11-17.
  • Boyles, M.J., Wrolstadt, R.E. 1993. Anthocyanin composition of red raspberry juice: influences of cultivar, processing, and environmental factors. Journal Food Science, 58(5): 1135-1141.
  • Buchert, J., Koponen, J.M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R., Poutanen, K. 2005. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. Journal of the Science of Food and Agriculture, 85: 2548-2556.
  • Burin, V.M., Falcao, L.D., Gonzaga, L.V., Fett, R., Rosier, J.P., Bordignon-Luiz, M.T. 2010. Colour, phenolic content and antioxidant activity of grape juice. Ciência e Tecnologia de Alimentos, 30(4): 1027-1032.
  • Burton-Freeman, B.M., Sandhu, A.K., Edirisinghe, I. 2016. Red raspberries and their bioactive polyphenols: Cardiometabolic and neuronal health links. Advanced Nutrition, 7: 44-65.
  • Cacace, J.E., Mazza, G. 2003. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. Journal of Food Science, 68(1): 240-248.
  • Capanoglu, E., De Vos, R.C.H., Hall, R.D., Boyacioglu, D., Beekwilder, J. 2013. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry, 139: 521-526.
  • Chang, T.-S., Siddiq, M., Sinha, N., Cash, J. 1995. Commercial pectinases and the yield and quality of stanley plum juice. Journal of Food Processing and Preservation, 19: 89-101.
  • Jakobek, L., Seruga, M., Medvidovic-Kosanovic, M., Nova, I. 2007. Anthocyanin content and antioxidant activity of various red fruit juices. Deutsche Lebensmitlel-Rundschau, 103: 58-64.
  • Koponen, J.M., Happonen, A.M., Auriola, S., Kontkanen, H., Buchert, J., Poutanen, K.S., Törrönen, A.R. 2008. Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. Journal of Agricultural and Food Chemistry, 56(9): 3136-3144.
  • Kumaran, A., Joel Karanukaran, R. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97: 109-114.
  • Landbo, A.K., Meyer, A.S. 2004. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innovative Food Science and Emerging Technologies, 5: 503-513.
  • Le Bourvellec, C., Bouchet, B., Renard, C.M.G.C. 2005. Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides. Biochim Biophys Acta, 1725: 10-18.
  • Lee, H.S., Coates, G.A. 2002. Characterization of color fade during frozen storage of red grapefruit juice concentrates. Journal of Agricultural and Food Chemistry, 50: 3988-3991.
  • Lieu, L.N., Man Le, V.V. 2010. Application of ultrasound to grape mash treatment in juice processing. Ultrasonics Sonochemistry, 17: 273-279.
  • Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., Carle, R. 2009. Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. European Food Research and Technology, 229: 949-960.
  • Mojsov, K., Ziberoski, J., Bozinovic, Z. 2011. The effect of pectolytic enzyme treatments on red grapes mash of Vranec on grape juice yields. Perspectives of Innovation in Economics and Business 7(1): 84-86.
  • Moris, J.R., Chawton, D.L., Fleming, J.W. 1980. Effects of high rates of potassium fertilization on raw product quality and changes in pH and acidity during storage of concord grape juice. American Journal of Enology and Viticulture, 31: 323-328.
  • Mullen, W., McGinn, J., Lean, M. E.J., MacLean, M.R., Gardner, P., Duthie, G.G., Crozier, A. 2002. Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. Journal of Agricultural and Food Chemistry, 50: 5191-5196.
  • Mutlu, M., Sarıoğlu, K., Demir, N., Ercan, M.T., Acar, J. 1999. Use of commercial pectinase in fruit juice industry. Part I: Viscosimetric determination of enzyme activity. Journal of Food Engineering, 41: 147-150.
  • Nielsen, S.S. (ed.). 2010. Food analysis laboratory manual. 2. baskı. Springer Science+Business Media, New York, ABD, 49s.
  • Orak, H.H. 2007. Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Scientia Horticulturae, 111: 235–241.
  • Patras, A., Brunton, N.P., O’Donnell, C., Tiwari, B.K. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.
  • Rhim, J.W., Nunes, R.V., Jones, V.A., Swartzel, K.R. 1989. Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54: 776-777.
  • Ruxton, C.H.S., Gardner, E.J., Walker, D. 2006. Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence. International Journal of Food Sciences and Nutrition, 57(3-4): 249-272.
  • Sarıoğlu, K., Demir, N., Acar, J., Mutlu, M. 2001. Use of commercial pectinase in the fruit juice industry, Part 2: Determination of the kinetic behaviour of immobilized commercial pectinase. Journal of Food Engineering, 47: 271-274.
  • Sin, H.N., Yusof, S., Sheikh Abdul Hamid, N., Rahman, R.A. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73: 313-319.
  • Sójka, M., Macierzyński, J., Zaweracz, W., Buczek, M. 2016. Transfer and mass balance of ellagitannins, anthocyanins, flavan-3-ols, and flavonols during the processing of red raspberries (Rubus idaeus L.) to juice. Journal of Agricultural and Food Chemistry, 64: 5549-5563.
  • Spanos, G.A., Wrolstad, R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry, 38(7): 1565-1571.
  • Stadtman, F.H., Buhlfrtand, J.F., Marsh, G.L. 1977. Titratable acidity of tomato juice as affected by break procedure. Journal of Food Science, 42: 379-382.
  • Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J., O’Donnell, C.P. 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17: 598-604.
  • Vázquez-Araújo, L., Chambers IV, E., Adhikari, K., Carbonell-Barrachina, A.A. 2010. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. Journal of Food Science, 75: 398-404.
  • Viljakainen, S., Visti, A., Laakso, S. 2002. Concentrations of organic acids and soluble sugars in juices from nordic berries. Acta Agriculturae Scandinavica, Section B — Soil & Plant Science, 52(2): 101-109.
  • Weisel, T., Baum, M., Eisenbrand, G., Dietrich, H., Will, F., Stockis, J. P., Janzowski, C. 2006. An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands. Biotechnology Journal, 1: 388-397.
  • Withy, L.M., Nguyen, T.T., Wrolstadt, R.E., Heatherbell, D.A. 1993. Storage changes in anthocyanin content of red raspberry juice concentrate. Journal of Food Science, 58(1): 190-192.
  • Yang, M.H., Yong, Y.M. 2001. A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods. Food Chemistry, 75: 101-108.
  • Yang, J., Martinson, T.E., Liu, R.H. 2009. Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116: 332-339.
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Araştırma Makaleleri
Authors

Ezgi Aydın This is me 0000-0002-4864-7730

Özge Sarıkaya This is me 0000-0003-0332-6869

Gizem Çatalkaya 0000-0003-4749-8734

Derya Kahveci 0000-0003-0450-5682

Publication Date December 24, 2018
Submission Date January 24, 2018
Published in Issue Year 2018 Volume: 22 Issue: 4

Cite

APA Aydın, E., Sarıkaya, Ö., Çatalkaya, G., Kahveci, D. (2018). Enzim Ön Uygulamasının Siyah Üzüm ve Ahududu Sularının Fiziksel ve Kimyasal Özellikleri, Toplam Fenolik Madde İçeriği ve Toplam Antioksidan Kapasitesi Üzerine Etkisi. Harran Tarım Ve Gıda Bilimleri Dergisi, 22(4), 502-512.

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