Research Article
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Effect of different temperatures on hardaliye quality during storage

Year 2019, Volume: 23 Issue: 1, 13 - 21, 25.03.2019
https://doi.org/10.29050/harranziraat.409434

Abstract

Hardaliye is a non-alcoholic beverage,
derived from ripe grape signed with Kırklareli in Turkey flavor map, has some
characteristics as sour taste and refreshing properties. In this research,
hardaliye was produced with purple-black grape cultivated in Kırklareli, total
monomeric anthocyanin content was determined and interpreted with kinetic
properties. Thus, t
he kinetic parameters were determined
for the degradation of anthocyanins in hardaliye and storage parameters were
determined. 

During storage time of hardaliye, anthocyanin degradation kinetic was
fitted to the first order reaction. As expected, there was higher degradation
of anthocyanins at higher temperature. Half-life periods for anthocyanin
degradation in hardaliye samples were 22.5 and 10.34 days at 4 and 20 °C,
respectively. There were loss of 21 and 24 % of polyphenol contents for storage
period at 4 °C and 20 °C, respectively. Otherwise, there were not significant
changes for antioxidant activity of hardaliye samples, there were only 12-13%
losing for both samples.





Temperature dependence of anthocyanins was determined by calculating
activations energy (Ea) and Q10 values.  Ea value for the degradation of
anthocyanins in hardaliye was 64.76 kJ mol–1 at 4 °C to 20 °C,
respectively. According to the results, anthocyanins of hardaliye were more
stable at 4
°C and it should be stored at low temperatures until consumption.

References

  • Adams, J. B., 1973. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solutions at 100o. Journal of the Science of Food and Agriculture, 24: 747–762.
  • Anonim, 2012. http://www.ellez.com.tr/hardaliyeTarihi.aspx, Erişim tarihi: 11.08.2012, 17:30.
  • Arıcı M., 2007. Hardaliye: Fermentierter Traubensaft – Ein Traditionelles Türkisches Getränk. Ernährung, Ernaehrung, 31: 3, 171-172.
  • Arıcı, M., Coşkun, F., Mirik, M., Gülcü, M., 2011. Hardaliyeden Laktik Asit Bakterilerinin İzolasyonu, Tanımlanması, Teknolojik Ve Probiyotik Özelliklerinin Belirlenmesi, Proje No: 110 O 018.
  • Arts, M.J.T.J., Haenen, G.R.M.M., Voss, H.P. and Bast, A., 2001. Masking of Antioxidant Capacity by the Interaction of Flavonoids with Protein. Food and Chemical Toxicology, 39: 787-791.
  • Brownmiller, C., Howard, L.R., Prior, R.L., 2008. Processing and storage effects on monomeric anthocynins.percent polymeric colour and antioxidant capacity of processed blueberry products. Journal of Food Science, 5(73): 1216-1218.
  • Calvi, J.P., Francis, F.J., 1978. Stability of Concord grape (V. Labrusca) anthocyanins in model systems. Journal of Food Science, 43: 1448-1456.
  • Castilla, P., Echarri, R., Davalos, A., Cerrato, F., Ortega, H., Teruel, J.L., Lucas, M.F., Gomez-Coronado, D., Ortuno, J., Lasuncion, M.A., 2006. Concentrated Red Grape Juice Exerts Antioxidant, Hypolipedemic and Antiflammatory Effects in Both Hemodialysis Patient sand Healthy Subjects. American Journal of Clinical Nutrition, 84: 252-262.
  • Coşkun, F., 2001. Hardaliye Üretim Teknolojisi Üzerine Bir Araştırma, Doktora Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne.
  • Davalos, A., Bartolome, B., GomezCordoves, C. 2006. AntioxidantProperties of CommercialGrapeJuicesandVinegars. Food Chemistry, 93 (2): 325- 330.
  • Dyrby, M.; Westergaard, N. and Stapelfeldt, H., 2001. Light and heat sensitivity of red cabbage extract in soft drink model system. Food Chemistry, 72: 431– 437.
  • Fuleki, T., Francis, F.J., 1968. Quantitative Methods For Anthocyanins, 2. determination of Total Anthocyanin and Degradation Index for Cranberry Juice, Journal of Food Science, 33: 78-82.
  • Garzon, G.A., Wrolstad, R.E., 2002. Comparison of the Stability of Pgargonidin-based Anthocynins in Strawberry Juice and Concentrate. Journal of Food Science, 67 (4): 1288-1299.
  • Giusti, M.M., Wrolstad, R.E., 2001. Unit F1.2. Anthocynins.Characterization and measurement with UV-visible spectroscopy, p. 1-13. In Current Protocols in Food Analytical Chemistry.Wrolstad.R.E. and Schwartz. S.J. (eds.). John Wiley and Sons., New York.
  • Hager, A., Howard, L.R., Prior, R.L.B., Rownmiller, C, 2008. Processingand storage effects on monomericanthocynins. percent polymeric color. and antioxidant capacity of processed black raspberry products. Food Nutrition and Health, 73 (6): 134-140.
  • Hillmann, M.C.R., Burin, V.M., Bordignon-Luiz, M.T., 2011.Thermal degradation kinetics of anthocynins in grape juice and concentrate. International Journal of Food Science and Technology, 46: 1997–2000.
  • Kırca, A., 2004. Siyah havuç antosiyaninlerinin bazı meyve ürünlerinde ısıl stabilitesi.Doktora tezi (basılmamış), Ankara Üniversitesi, Ankara, 109s.
  • Klimczak, I., Małeckaa, M., Szlachtaa, M., Gliszczyńska-Świgło, A., 2007.Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20 (3-4): 313–322.
  • Mazza G., Miniati E., 1993. Anthocyanins in Fruits, Vegetables and Grains. Boca Raton, CRC Press Inc.: 1–28.
  • Mazza G., Francis F.J., 1995. Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition, 35: 341–371.
  • Miller, N.J., Rice-Evans, C.A., 1997. The Relative Contributions of Ascorbic Acid and Phenolic Antioxidants to The Total Antioxidant Activity of Orange and Apple Fruit Juices and Black currant Drink, Food Chemistry, 60: 331–337.
  • Nielsen, S.S., Marcy, J.E., Sadler, G.D., 1993. Chemistry of aseptically processed foods, pp. 87–111. In: J.V. Chambers and P.E. Nelson, Editors, Principles of aseptic processing and packaging, Food Processors Institute, Washington, DC.
  • Özkan, M., Cemeroğlu, B., Toklucu, A.K., 2011.Reaksiyon kinetiği. Reaksiyon kinetiği, Özkan, M., (ed.),Bizim grup basımevi, Ankara, 110s.
  • Pala, C.U., Toklucu, A.K., 2013. Effects of UV-C light processing on some quality characteristics of grape juices. Food Bioprocess Technology, 6(3), 719–725.
  • Pozo-Insfran D.D., Balaban M.O., Talcott S.T., 2006. Enhancing the retention of phytochemicals and organoleptic attributes in Muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. Journal of Agricultural and Food Chemistry, 54: 6705–6712.
  • Pozo-Insfran D.D., Follo-Martinez A.D., Talcott S.T., Brenes C.H., 2007. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science, 72: 247–253.
  • Sadilova E., Carle R., Stintzing F.C., 2007. Thermal degradation of anthocyanins and its impact on colour and in vitro antioxidant capacity. Molecular Nutrition and Food Research, 51: 1461–1471.
  • Tanchev, S.S. and Joncheva, N., 1973.Kinetics of the thermal degradation of cyanidin-3-rutinoside and peonidin-3-rutinoside.Z. Lebensm. Unters.-Forsch. 153; 37-41.
  • Tiwari, A.D. Munshi, R. Kumar, R.N. Pandey, A. Arora, J.S. Bhat, A.K., 2010. Sureja Effect of salt stress on cucumber: Na+/K+ ratio, osmolyte concentration, phenols and chlorophyll content Acta Physiol. Plant, 32: 103-114.
  • Turfan, Ö., 2008. Nar suyu konsantresi üretimi ve depolama sürecinde antosiyaninlerdeki değişimler. Yüksek Lisans Tezi Basılmamış, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
  • Turfan Ö., Türkyılmaz M., Yemiş O., Özkan M. (2011): Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chemistry, 129: 1644–1651.
  • Türkyılmaz, M., 2009. Siyah havuç konsantresi üretimi ve depolama sürecinde renkteki değişimler.Doktora hazırlık çalışması (basılmamış), Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 120s.
  • Wang, W.D., Xu, S.Y., 2007. Degradation kinetics of anthocynins in blackberry juice and concentrate. Journal of Food Engineering, 82: 271–275.

Farklı sıcaklıkların hardaliyenin depolama stabilitesi üzerine etkisi

Year 2019, Volume: 23 Issue: 1, 13 - 21, 25.03.2019
https://doi.org/10.29050/harranziraat.409434

Abstract

Hardaliye, Türkiye
lezzet haritasına Kırklareli’den işaretli, olgunlaşmış üzümlerden elde edilen
alkolsüz, buruk içimi ve ferahlatıcı özellikleriyle karakteristik bir
içecektir. Çalışmamızda, Kırklareli ilinde bulunan üzüm bağlarında yetişen
mor-siyah üzüm çeşitlerinden papazkarası üzüm çeşidi kullanılarak hardaliye
elde edilmiş, toplam antosiyanin miktarı belirlenmiş ve depolama özellikleri
kinetik olarak değerlendirilmiştir.
Böylece, ısıtma ve depolama süresi boyunca, hardaliye antosiyaninlerinin
parçalanmasına ilişkin kinetik veriler ortaya konmuştur. Hardaliyenin depolama
süresince, antosiyaninlerindeki parçalanma birinci derece kinetik modele uygun
olarak gerçekleşmiştir. Beklendiği gibi, yüksek sıcaklıklarda antosiyaninler
daha hızlı parçalanmıştır. Hardaliyelerde antosiyaninlerin parçalanmasına
ilişkin yarılanma süreleri 4 °C ve 20 °C sıcaklıklarda sırasıyla 22.5 ve 10.34
gün olarak saptanmıştır. Depolama sürecince, hardaliye örneklerinin polifenol
içeriğinde 4 °C ve 20 °C için sırasıyla %21 ve %24 kayıp meydana gelmiştir.
Antioksidan aktivite içeriği ise önemli değişim görülmemiş, her iki sıcaklık
değerinde de  %12-13 oranında azaldığı
saptanmıştır. Antosiyaninlerin sıcaklığa dayanımının belirlenebilmesi için aktivasyon
enerjisi ve Q10 değerleri belirlenmiştir.



Hardaliye antosiyaninlerin parçalanmasına ilişkin
aktivasyon enerjisi 4 °C – 20 °C sıcaklık aralığında 64.76 kJ mol–1
bulunmuştur. Elde edilen veriler, hardaliye antosiyaninlerinin 4 °C’de daha
stabil olduğunu ve hardaliyenin tüketime kadar düşük sıcaklıkta muhafaza
edilmesi gerektiğini ortaya koymaktadır. 

References

  • Adams, J. B., 1973. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solutions at 100o. Journal of the Science of Food and Agriculture, 24: 747–762.
  • Anonim, 2012. http://www.ellez.com.tr/hardaliyeTarihi.aspx, Erişim tarihi: 11.08.2012, 17:30.
  • Arıcı M., 2007. Hardaliye: Fermentierter Traubensaft – Ein Traditionelles Türkisches Getränk. Ernährung, Ernaehrung, 31: 3, 171-172.
  • Arıcı, M., Coşkun, F., Mirik, M., Gülcü, M., 2011. Hardaliyeden Laktik Asit Bakterilerinin İzolasyonu, Tanımlanması, Teknolojik Ve Probiyotik Özelliklerinin Belirlenmesi, Proje No: 110 O 018.
  • Arts, M.J.T.J., Haenen, G.R.M.M., Voss, H.P. and Bast, A., 2001. Masking of Antioxidant Capacity by the Interaction of Flavonoids with Protein. Food and Chemical Toxicology, 39: 787-791.
  • Brownmiller, C., Howard, L.R., Prior, R.L., 2008. Processing and storage effects on monomeric anthocynins.percent polymeric colour and antioxidant capacity of processed blueberry products. Journal of Food Science, 5(73): 1216-1218.
  • Calvi, J.P., Francis, F.J., 1978. Stability of Concord grape (V. Labrusca) anthocyanins in model systems. Journal of Food Science, 43: 1448-1456.
  • Castilla, P., Echarri, R., Davalos, A., Cerrato, F., Ortega, H., Teruel, J.L., Lucas, M.F., Gomez-Coronado, D., Ortuno, J., Lasuncion, M.A., 2006. Concentrated Red Grape Juice Exerts Antioxidant, Hypolipedemic and Antiflammatory Effects in Both Hemodialysis Patient sand Healthy Subjects. American Journal of Clinical Nutrition, 84: 252-262.
  • Coşkun, F., 2001. Hardaliye Üretim Teknolojisi Üzerine Bir Araştırma, Doktora Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne.
  • Davalos, A., Bartolome, B., GomezCordoves, C. 2006. AntioxidantProperties of CommercialGrapeJuicesandVinegars. Food Chemistry, 93 (2): 325- 330.
  • Dyrby, M.; Westergaard, N. and Stapelfeldt, H., 2001. Light and heat sensitivity of red cabbage extract in soft drink model system. Food Chemistry, 72: 431– 437.
  • Fuleki, T., Francis, F.J., 1968. Quantitative Methods For Anthocyanins, 2. determination of Total Anthocyanin and Degradation Index for Cranberry Juice, Journal of Food Science, 33: 78-82.
  • Garzon, G.A., Wrolstad, R.E., 2002. Comparison of the Stability of Pgargonidin-based Anthocynins in Strawberry Juice and Concentrate. Journal of Food Science, 67 (4): 1288-1299.
  • Giusti, M.M., Wrolstad, R.E., 2001. Unit F1.2. Anthocynins.Characterization and measurement with UV-visible spectroscopy, p. 1-13. In Current Protocols in Food Analytical Chemistry.Wrolstad.R.E. and Schwartz. S.J. (eds.). John Wiley and Sons., New York.
  • Hager, A., Howard, L.R., Prior, R.L.B., Rownmiller, C, 2008. Processingand storage effects on monomericanthocynins. percent polymeric color. and antioxidant capacity of processed black raspberry products. Food Nutrition and Health, 73 (6): 134-140.
  • Hillmann, M.C.R., Burin, V.M., Bordignon-Luiz, M.T., 2011.Thermal degradation kinetics of anthocynins in grape juice and concentrate. International Journal of Food Science and Technology, 46: 1997–2000.
  • Kırca, A., 2004. Siyah havuç antosiyaninlerinin bazı meyve ürünlerinde ısıl stabilitesi.Doktora tezi (basılmamış), Ankara Üniversitesi, Ankara, 109s.
  • Klimczak, I., Małeckaa, M., Szlachtaa, M., Gliszczyńska-Świgło, A., 2007.Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20 (3-4): 313–322.
  • Mazza G., Miniati E., 1993. Anthocyanins in Fruits, Vegetables and Grains. Boca Raton, CRC Press Inc.: 1–28.
  • Mazza G., Francis F.J., 1995. Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition, 35: 341–371.
  • Miller, N.J., Rice-Evans, C.A., 1997. The Relative Contributions of Ascorbic Acid and Phenolic Antioxidants to The Total Antioxidant Activity of Orange and Apple Fruit Juices and Black currant Drink, Food Chemistry, 60: 331–337.
  • Nielsen, S.S., Marcy, J.E., Sadler, G.D., 1993. Chemistry of aseptically processed foods, pp. 87–111. In: J.V. Chambers and P.E. Nelson, Editors, Principles of aseptic processing and packaging, Food Processors Institute, Washington, DC.
  • Özkan, M., Cemeroğlu, B., Toklucu, A.K., 2011.Reaksiyon kinetiği. Reaksiyon kinetiği, Özkan, M., (ed.),Bizim grup basımevi, Ankara, 110s.
  • Pala, C.U., Toklucu, A.K., 2013. Effects of UV-C light processing on some quality characteristics of grape juices. Food Bioprocess Technology, 6(3), 719–725.
  • Pozo-Insfran D.D., Balaban M.O., Talcott S.T., 2006. Enhancing the retention of phytochemicals and organoleptic attributes in Muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. Journal of Agricultural and Food Chemistry, 54: 6705–6712.
  • Pozo-Insfran D.D., Follo-Martinez A.D., Talcott S.T., Brenes C.H., 2007. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science, 72: 247–253.
  • Sadilova E., Carle R., Stintzing F.C., 2007. Thermal degradation of anthocyanins and its impact on colour and in vitro antioxidant capacity. Molecular Nutrition and Food Research, 51: 1461–1471.
  • Tanchev, S.S. and Joncheva, N., 1973.Kinetics of the thermal degradation of cyanidin-3-rutinoside and peonidin-3-rutinoside.Z. Lebensm. Unters.-Forsch. 153; 37-41.
  • Tiwari, A.D. Munshi, R. Kumar, R.N. Pandey, A. Arora, J.S. Bhat, A.K., 2010. Sureja Effect of salt stress on cucumber: Na+/K+ ratio, osmolyte concentration, phenols and chlorophyll content Acta Physiol. Plant, 32: 103-114.
  • Turfan, Ö., 2008. Nar suyu konsantresi üretimi ve depolama sürecinde antosiyaninlerdeki değişimler. Yüksek Lisans Tezi Basılmamış, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
  • Turfan Ö., Türkyılmaz M., Yemiş O., Özkan M. (2011): Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chemistry, 129: 1644–1651.
  • Türkyılmaz, M., 2009. Siyah havuç konsantresi üretimi ve depolama sürecinde renkteki değişimler.Doktora hazırlık çalışması (basılmamış), Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 120s.
  • Wang, W.D., Xu, S.Y., 2007. Degradation kinetics of anthocynins in blackberry juice and concentrate. Journal of Food Engineering, 82: 271–275.
There are 33 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section dp
Authors

Buket Aşkın 0000-0001-6327-0946

Publication Date March 25, 2019
Submission Date March 26, 2018
Published in Issue Year 2019 Volume: 23 Issue: 1

Cite

APA Aşkın, B. (2019). Farklı sıcaklıkların hardaliyenin depolama stabilitesi üzerine etkisi. Harran Tarım Ve Gıda Bilimleri Dergisi, 23(1), 13-21. https://doi.org/10.29050/harranziraat.409434

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