@article{article_483077, title={Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions}, journal={Karadeniz Fen Bilimleri Dergisi}, volume={9}, pages={43–57}, year={2019}, DOI={10.31466/kfbd.483077}, author={Uçan Türkmen, Filiz and Mercimek Takcı, Hatice Aysun and Seyhan, Büşra and Palta, Tuba}, keywords={Vişne,toplam fenolik,antioksidan,askorbik asit,antosiyanin}, abstract={<p style="text-align:justify;"> <span style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;">The some quality parameters of </span> <span lang="en" style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;" xml:lang="en">sour cherry concentrates by produced under
atmospheric and vacuum conditions </span> <span style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;"> were investigated in
this study. From these parameters, t </span> <span lang="en-us" style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;" xml:lang="en-us">itration acidity,
total soluble solids, total flavonoids and invert sugar values were
statistically insignificant. But the remaining values were significant. Total
phenolic contents of sour cherry juice samples increased to 194.50 and 112.00%
after atmospheric and vacuum condition treatments. Total flavonoid values of
samples ranged from 27.13 and 31.52 mg/L. </span> <span style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;">After atmospheric
condition treatment, the ascorbic acid contents increased to 73.80% compared to
control samples. </span> <span lang="en-us" style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;" xml:lang="en-us">The antioxidant activity (% inhibition) ranged
from 73.50 to 80.91%. </span> <span style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;">Total monomeric anthocyanin content (22.71 mg/L)
at the begining increased to 60.76 and 98.54% after both applications. </span> <span lang="en-us" style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;" xml:lang="en-us">In total pectin values increased 181.88 and 90.38%
after </span> <span style="font-size:10pt;line-height:150%;font-family:’Times New Roman’, serif;">atmospheric condition and vacuum treatments. </span> <br /> </p>}, number={1}, publisher={Giresun Üniversitesi}