Processing and storage influence on scavenging activity of fruit juices

Year 2017, Volume: 21 Issue: 2, 298 - 304, 01.04.2017

Iyad Ali Nidal Amin Jaradat Abdel Naser Zaid Qammar Mohammad Dua’a Dwaik Ghosson Aqel

https://doi.org/10.12991/marupj.300773

Abstract

The food composition tables, which are necessary tools for

nutritional and epidemiological studies, are representative of

food stuffs consumed in only raw state. These studies don’t take

into consideration the facts that, the concentration of nutrients

and their biological activity may be changed by processing

methods. The aim of this study is to investigate the influence

of processing/storing conditions on the free radical scavenging

activity of different fruit juices. Free radical scavenging activity

of fruit juices was determined by 2, 2-diphenyl-1-picrylhydrazyl

(DPPH) method. Different types of fruit juices showed different

values of scavenging activity. The free radical scavenging activity

was quite stable when fruit juices were incubated at 4 oC for 4 days.

When the freshly squeezed fruit juices were incubated under the

sun light for 4 days, orange juice retains its scavenging activity.

Lemon juices, mandarin and grapefruits lost more than 70% of

their scavenging activity, while tomato juices lost more than 50%

of its scavenging activity. Incubation of juices in boiling water for

60 minutes did not cause a significant loss of scavenging activity.

In conclusion, sunlight may degrade many nutrients including

the antioxidant. However, neither boiling nor freezing conditions

affected the scavenging activity of different juices.

Keywords

Juices, Antioxidants, Sunlight, Heat, Processing, Cooling

İşleme ve saklama koşullarının meyve sularının radikal süpürücü özelliklerine olan etkileri

Abstract

Beslenme ve epidemiyolojik çalışmalar için gerekli olan

besin tüketim tabloları besinlerin işlenmemiş şekilde

tüketildiğini göz önüne alan örneklerdir. Bu çalışmalar,

işlenme yöntemlerine göre besin içeriklerinin ya da biyolojik

etkilerinin değişebileceği durumları dikkate almamaktadır. Bu

çalışmanın amacı; işlenme ve saklanma koşullarının, meyve

sularının serbest radikal süpürücü özellikleri üzerindeki

etkisini araştırmaktır. Meyve sularının serbest radikal

süpürücü etkileri 2, 2-difenil-1-pikrilhidrazil (DPPH) yöntemi

kullanılarak belirlenmiştir. Farklı meyvelere ait suların değişen

değerlerde radikal süpürücü etki gösterdiği tespit edilmiştir.

Meyve sularının 4 gün boyunca, 4oC’de tutulduğunda

serbest radikal süpürücü etkilerinin oldukça stabil olduğu

bulunmuştur. Taze sıkılmış meyve suları 4 gün boyunca,

güneş ışığına maruz bırakıldığında ise portakal suyunun

radikal süpürücü etkisini koruduğu bulunmuştur. Limon,

mandalina ve greyfurt suları radikal süpürücü etkilerinin

%70’den fazlasını kaybetmiş, domates suyunda ise bu kaybın

%50’den fazla olduğu bulunmuştur. Meyve sularının kaynar

su içerisinde 60 dakika tutulması radikal süpürücü etkilerinde

dikkat çekici bir kayıp oluşturmamıştır. Sonuç olarak, güneş

ışığının antioksidan özellik gösteren birçok besin bileşenini

degredasyona uğratabileceği düşünülmektedir. Buna rağmen,

kaynatma ve dondurma işlemlerinin meyve sularının radikal

süpürücü özelliklerini etkilemediği tespit edilmiştir.

Keywords

Meyve suları, Antioksidanlar, Güneş ışığı, Isı, Gıdaların işlenmesi, Soğutma

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