PÜSKÜRTMELİ KURUTMA İŞLEMİNİN MEYVE SUYU KONSANTRELERİNİN FENOLİK MADDE İÇERİĞİNE VE ANTİOKSİDAN AKTİVİTESİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 3, 297 - 304, 14.02.2017

Aslı Can Karaca Hakan Başkaya Önder Güzel M. Mehmet Ak

Öz

Bu
çalışmada dokuz çeşit meyve suyu konsantresi püskürtmeli kurutma (PK) tekniği
ile toz haline dönüştürülerek işlemin toplam fenolik madde ve antioksidan
aktivitesi üzerindeki etkisi incelenmiştir. Ahududu, armut, böğürtlen, çilek,
elma, kayısı, kırmızı yaban mersini, portakal ve vişne suyu konsantrelerinin
toplam fenolik madde (TFM) içeriği ve DPPH ile ABTS radikallerini yakalama
aktivitesi kurutma öncesi ve sonrası ölçülmüştür. Vişne, çilek ve kırmızı yaban
mersini tozları yüksek TFM içeriğine (19.2–30.1 mg GAE/g meyve k.m.) sahipken;
armut ve elma tozlarının TFM içeriği ise düşük (3.3-4.7 mg GAE/g meyve k.m.)
bulunmuştur. Uygulanan deneysel koşullar altında PK işlemi, meyve
konsantrelerinin TFM içeriği ve antioksidan aktivitesi üzerinde istatistiksel
olarak önemli bir değişikliğe yol açmamıştır. Meyve tozlarının DPPH radikalini
yakalama aktivitesi 9.2 ila 25.0 mg TE/g meyve k.m. arasında değişirken; ABTS
radikalini yakalama aktivitesi ise 5.1 ila 18.4 mg TE/g meyve k.m. arasında
değişmiştir. Genel olarak vişne, çilek ve kırmızı yaban mersini tozları yüksek
antioksidan aktivite göstermiştir. Meyve suyu konsantreleri de TFM içeriği ve
antioksidan aktivite açısından meyve tozlarına benzer eğilimler göstermiştir.

Anahtar Kelimeler

Püskürtmeli kurutma, meyve suyu konsantresi, toplam fenolik madde içeriği, antioksidan aktivite

EFFECT OF SPRAY DRYING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FRUIT JUICE CONCENTRATES

Öz

The objective of
this study was to investigate the effect of spray drying on total phenolic
content (TPC) and DPPH and ABTS radical scavenging activities of apple,
apricot, blackberry, cranberry, orange, pear, raspberry, sour cherry and
strawberry juice concentrates. Spray drying was not found to result in statistically
significant changes in TPC and antioxidant activity of the concentrates under
the experimental conditions applied in this study. Sour cherry, strawberry and
cranberry powders had high TPC (19.2–30.1 mg GAE/g fruit d.m.) whereas pear
powder had the lowest TPC followed by apple powder (3.3 and 4.7 mg GAE/g fruit
d.m., respectively). DPPH radical scavenging activity of fruit powders changed
between 9.2 and 25.0 mg TE/g fruit d.m. while their ABTS radical scavenging
activity ranged between 5.1 and 18.4 mg TE/g fruit d.m. Sour cherry, strawberry
and cranberry powders showed high antioxidant activity. Similar trends for TPC
and antioxidant activity were also observed in the fruit concentrates.

Anahtar Kelimeler

Spray drying, fruit juice concentrate, total phenolic content, antioxidant activity

Kaynakça

• Masters K. 1985. Spray Drying Handbook. Ch 1. Introduction. S. 1-18. John Wiley & Sons Inc., New York.
• Sagar VR, Kumar SK. 2010. Recent advances in drying and dehydration of fruits and vegetables: A review. J Food Sci Technol 47: 15–26.
• Medeiros MFD, Souza JS, Alsina OLS, Rocha SCS. 2010. Drying of tropical fruit pulps: An alternative spouted-bed process. M. L. Passos ve C. P. Ribeiro (Ed.). In Innovation in Food Engineering: New Techniques and Products. CRC Press, Boca Raton, s: 361–388.
• Murugesan R, Orsat V. 2011. Spray drying of elderberry (Sambucus nigra L.) juice to maintain its phenolic content. Drying Technol 29: 1729–1740.
• Rocha SCS, Souza JS, Alsina OLS, Medeiros MFD. 2011. Drying of tropical fruit pulps: Spouted bed process optimization as a function of pulp composition. Drying Technol 29: 1587–1599.
• Yılmaz E. 2002. Turunçgil meyvelerinin insan sağlığına etkileri. Gıda Müh Derg, 6: 47–52.
• Pehluvan M, Güleryüz M. 2004. Ahududu ve böğürtlenlerin insan sağlığı açısından önemi. Bahçe, 33: 51–57.
• Nizamlıoğlu NM, Nas S. 2010. Meyve ve sebzelerde bulunan fenolik bileşikler; yapıları ve önemleri. Gıda Teknol Elektron Derg, 5: 20–35.
• Liu RH. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am Clin Nutr 78: 517S–520S.
• Lin BH. 2004. Fruit and vegetable consumption - looking ahead to 2020. USDA Agricultural Information Bulletin 792: 1–4.
• Knai C, Pomerleau, J, Lock K, McKee M. 2006. Getting children to eat more fruit and vegetables: A systematic review. Prev Med 42: 85–95.
• Nantz MP, Rowe CA, Nieves Jr. C, Percival SS. 2006. Immunity and antioxidant capacity in humans is enhanced by consumption of a dried, encapsulated fruit and vegetable juice concentrate. J Nutr 136:2606-2610.
• Akbay C, Candemir S, Orhan E. 2005. Türkiye’de yaş meyve ve sebze ürünleri üretim ve pazarlaması. KSÜ Fen Müh Derg 8: 96–107.
• Gül M, Akpınar MG. 2006. Dünya ve Türkiye meyve üretimindeki gelişmelerin incelenmesi. Akdeniz Üniv Ziraat Fak Derg 19: 15–27.
• FAO. 2016. http://faostat3.fao.org/browse/Q/QC/E.
• Cano-Chauca, M, Stringheta PC, Sardagna LD, Cal-Vidal J. 2004. Mango juice dehydration spray drying using different carriers and functional characterization. Drying 2004 – Proceedings of the 14th International Drying Symposium, s:2005–2012.
• Chegini GR, Ghobadian B. 2007. Spray dryer parameters for fruit juice drying. World J Agric Sci 3: 230–236.
• Tonon RV, Brabet C, Hubinger MD. 2008. Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 88: 411–418.
• Moreira GEG, Costa MGM, de Souza ACR, de Brito ES, Medeiros MFD, de Azeredo HMC. 2009. Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. LWT - Food Sci Tech 42: 641–645.
• Fazaeli M, Emam-Djomeh Z, Ashtari AK, Omid M. 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod Process 90: 667–675.
• Vardın H, Yaşar M. 2012. Optimisation of pomegranate (Punica Granatum L.) juice spray-drying as affected by temperature and maltodextrin content. Int J Food Sci Tech 47: 167–176.
• Zareifard MR, Niakousari M, Shokrollahi Z and Javadian SA. 2012. Feasibility study on the drying of lime juice: The relationship between the key operating parameters of a small laboratory spray dryer and product quality. Food Bioprocess Tech 5: 1896–1906.
• Bakar J, Ee SC, Muhammad K, Hashim DM, Adzahan N. 2013. Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus). Food Bioprocess Tech 6: 1332–1342.
• Borrmann D, Pierucci APTR, Leite SGF, Leão MHMR. 2013. Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying. Food Bioprod Process 91: 23–27.
• Patil V, Chauhan AK, Singh RP. 2014. Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technol 253: 230–236.
• Can Karaca A, Guzel O, Ak MM. 2016. Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. J Sci Food Agric 96: 449–455.
• Mishra P, Mishra S, Mahanta CL. 2014. Effect of maltodextrin concentration and inlet temperatureduring spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod Process 92: 252–258.
• Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirr, JM. 2012. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Tech 47: 1237–1245.
• Horuz E, Altan A, Maskan M. 2012. Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Dry Technol 30: 787–798.
• Silva PI, Stringheta PC, Teófilo RF, de Oliveira IRN. 2013. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. J Food Eng 117: 538–544.
• Santana AA, Kurozawa LE, de Oliveira RA, Park KJ. 2013. Influence of process conditions on the physicochemical properties of pequi powder produced by spray drying. Dry Technol 31: 825–836.
• Quek SY, Chok NK, Swedlund P. 2007. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process 46: 386–392.
• Tonon RV, Brabet C, Pallet D, Brat P. Hubinger MD. 2009. Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. Int J Food Sci Tech 44: 1950–1958.
• Yousefi S, Emam-Djomeh Z, Mousavi SM. 2011. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J Food Sci Tech 48: 677–684.
• Akkaya Z, Schröder J, Tavman S, Kumcuoglu S, Schuchmann HP, Gaukel V. 2012. Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses. Int J Food Eng 8: 1–13.
• Lee KH, Wu TY, Siow LF. 2013. Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: physicochemical and antioxidant properties of the powder. Int J Food Sci Tech 48: 2391–2399.
• Horszwald A, Julien H, Andlauer W. 2013. Characterisation of Aronia powders obtained by different drying processes. Food Chem 141: 2858–2863.
• Kumaran A, Karunakaran RJ. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chem 97: 109–114.
• Miller NJ, Rice-Evans CA. 1997. Factors influencing the antioxidant activity determined by the ABTS.+ radical cation assay. Free Radic Res 26:195–199.
• Papadakis SE, Gardeli C, Tzia C. 2006. Spray drying of raisin juice concentrate. Dry Technol 24: 173–180.