BibTex RIS Cite

Effect of Concentration by Boiling at Atmospheric Pressure on Mineral Content of White and Red Grape Juices

Year 2015, Volume: 29 Issue: 2, 40 - 43, 11.01.2016

Abstract

Pekmez (molasses), concentrated by boiling in open vessel at atmospheric pressure from sugar-rich fruit and vegetable juices, is a traditional product consumed widely in Turkey. In this works, heat treatment during the concentration by boiling in open vessel at atmospheric pressure was examined the effect on major and minor elements of grape juices. After the white and red grape juice were concentrated in open vessel at atmospheric pressure up to 50, 60 and 70 oBx, minerals in samples were determined by ICP-AES. The content of Ca, B, Fe, K, Mn, and P increased in both grape juices concentrated up to 50 and 60 oBx, and decreased in 70 oBx. The highest decrease was occurred to be 96.83% in Pb of red grape juice during the concentration process. While, similar to the red grape juice, the most reduction was seen to be 79.23% in Pb of white grape juice concentrated up to 70 oBx, decrease in the content of Ni, Zn, Fe, Cu and S was determined to be 74.37, 45.30, 34.88, 31.15 and 26.16%, respectively.

References

  • AOAC (2005). Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages Natural Color-ants, and Wines.
  • Beckman CH (2000). Phenolic-storing cells: Keys to programmed cell death and periderm formation in wilt disease resistance and in general defence re-sponses in plants. Physiological and Molecular Plant Pathology 57: 101–110.
  • Benzie IEF, Strain JJ (1996). The ferric reducing of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry 296: 70-76.
  • Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010). Colour, phenolic con-tent and antioxidant activity of grape juice. Ciência Tecnologia de Alimentos 30(4): 1027-1032.
  • Cavia-Saiz M, Muñiz P, Ortega N, Busto MD (2011). Effect of enzymatic debittering on antioxidant ca-pacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin. Food Chemistry 125: 158–163.
  • Coklar H, Akbulut M (2010). Effect on phenolics, HMF and some physico-chemical properties of ap-ple juice concentrate of activated carbon applied at the different temperatures. Journal of Food Pro-cess Engineering 33: 370–383.
  • Ghasemzadeh A and Ghasemzadeh N (2011). Flavo-noids and phenolic acids: Role and biochemical ac-tivity in plants and human. Journal of Medicinal Plants Research 5(31): 6697-6703.
  • Gokmen V, Artik N, Acar J, Poyrazoğlu E (2001). Ef-fects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice. European Food Research and Tech-nology 213: 194–199.
  • Lee HS, Kim JG (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry 82: 177–180.
  • Lima GPP, Vianello F, Corrêa CR, Campos RAS, Borguini MG (2014). Polyphenols in Fruits and Vegetables and Its Effect on Human Health. Food and Nutrition Sciences 5: 1065-1082
  • Lutz M, Jorquera K, Cancino B, Ruby R, Henriquez C (2011). Phenolics and Antioxidant Capacity of Ta-ble Grape (Vitis vinifera L.) Cultivars Grown in Chile. Journal of Food Science 76(7): 1088-1093.
  • Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998). A procedure to measure the antiradical ef-ficiency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276.
  • Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-58.
  • Vivekanand V, Ajlouni S, Iyer M (2003). Quality en-hancement of UF clarified pear juice using adsor-bent and weak-base resins at different tempera-tures. Journal of Food Science 68: 333-338.
Year 2015, Volume: 29 Issue: 2, 40 - 43, 11.01.2016

Abstract

References

  • AOAC (2005). Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages Natural Color-ants, and Wines.
  • Beckman CH (2000). Phenolic-storing cells: Keys to programmed cell death and periderm formation in wilt disease resistance and in general defence re-sponses in plants. Physiological and Molecular Plant Pathology 57: 101–110.
  • Benzie IEF, Strain JJ (1996). The ferric reducing of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry 296: 70-76.
  • Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010). Colour, phenolic con-tent and antioxidant activity of grape juice. Ciência Tecnologia de Alimentos 30(4): 1027-1032.
  • Cavia-Saiz M, Muñiz P, Ortega N, Busto MD (2011). Effect of enzymatic debittering on antioxidant ca-pacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin. Food Chemistry 125: 158–163.
  • Coklar H, Akbulut M (2010). Effect on phenolics, HMF and some physico-chemical properties of ap-ple juice concentrate of activated carbon applied at the different temperatures. Journal of Food Pro-cess Engineering 33: 370–383.
  • Ghasemzadeh A and Ghasemzadeh N (2011). Flavo-noids and phenolic acids: Role and biochemical ac-tivity in plants and human. Journal of Medicinal Plants Research 5(31): 6697-6703.
  • Gokmen V, Artik N, Acar J, Poyrazoğlu E (2001). Ef-fects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice. European Food Research and Tech-nology 213: 194–199.
  • Lee HS, Kim JG (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry 82: 177–180.
  • Lima GPP, Vianello F, Corrêa CR, Campos RAS, Borguini MG (2014). Polyphenols in Fruits and Vegetables and Its Effect on Human Health. Food and Nutrition Sciences 5: 1065-1082
  • Lutz M, Jorquera K, Cancino B, Ruby R, Henriquez C (2011). Phenolics and Antioxidant Capacity of Ta-ble Grape (Vitis vinifera L.) Cultivars Grown in Chile. Journal of Food Science 76(7): 1088-1093.
  • Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998). A procedure to measure the antiradical ef-ficiency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276.
  • Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-58.
  • Vivekanand V, Ajlouni S, Iyer M (2003). Quality en-hancement of UF clarified pear juice using adsor-bent and weak-base resins at different tempera-tures. Journal of Food Science 68: 333-338.
There are 14 citations in total.

Details

Primary Language English
Journal Section Review Articles
Authors

Mehmet Akbulut

Hacer Coklar This is me

Publication Date January 11, 2016
Submission Date January 31, 2015
Published in Issue Year 2015 Volume: 29 Issue: 2

Cite

EndNote Akbulut M, Coklar H (January 1, 2016) Effect of Concentration by Boiling at Atmospheric Pressure on Mineral Content of White and Red Grape Juices. Selcuk Journal of Agriculture and Food Sciences 29 2 40–43.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).