Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions

Filiz Uçan Türkmen; Hatice Aysun Mercimek Takcı; Büşra Seyhan; Tuba Palta

doi:10.31466/kfbd.483077

EN TR

Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions

Öz

The some quality parameters of sour cherry concentrates by produced under atmospheric and vacuum conditions were investigated in this study. From these parameters, titration 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. After atmospheric condition treatment, the ascorbic acid contents increased to 73.80% compared to control samples. The antioxidant activity (% inhibition) ranged from 73.50 to 80.91%. Total monomeric anthocyanin content (22.71 mg/L) at the begining increased to 60.76 and 98.54% after both applications. In total pectin values increased 181.88 and 90.38% after atmospheric condition and vacuum treatments.

Anahtar Kelimeler

sour cherry,total phenolics,antioxidants,ascorbic acid,anthocyanin

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Mühendislik

Bölüm

Araştırma Makalesi

Yazarlar

Filiz Uçan Türkmen ^*
0000-0002-3653-9433
Türkiye

Hatice Aysun Mercimek Takcı
0000-0002-3388-1153
Türkiye

Büşra Seyhan
0000-0002-4061-6673
Türkiye

Tuba Palta Bu kişi benim
0000-0002-8838-3557
Türkiye

Yayımlanma Tarihi

30 Haziran 2019

Gönderilme Tarihi

15 Kasım 2018

Kabul Tarihi

30 Haziran 2019

Yayımlandığı Sayı

Yıl 2019 Cilt: 9 Sayı: 1

DOI

https://doi.org/10.31466/kfbd.483077

IZ

https://izlik.org/JA22SM92FL

APA

Uçan Türkmen, F., Mercimek Takcı, H. A., Seyhan, B., & Palta, T. (2019). Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. Karadeniz Fen Bilimleri Dergisi, 9(1), 43-57. https://doi.org/10.31466/kfbd.483077

AMA

1.Uçan Türkmen F, Mercimek Takcı HA, Seyhan B, Palta T. Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. KFBD. 2019;9(1):43-57. doi:10.31466/kfbd.483077

Chicago

Uçan Türkmen, Filiz, Hatice Aysun Mercimek Takcı, Büşra Seyhan, ve Tuba Palta. 2019. “Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions”. Karadeniz Fen Bilimleri Dergisi 9 (1): 43-57. https://doi.org/10.31466/kfbd.483077.

EndNote

Uçan Türkmen F, Mercimek Takcı HA, Seyhan B, Palta T (01 Haziran 2019) Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. Karadeniz Fen Bilimleri Dergisi 9 1 43–57.

IEEE

[1]F. Uçan Türkmen, H. A. Mercimek Takcı, B. Seyhan, ve T. Palta, “Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions”, KFBD, c. 9, sy 1, ss. 43–57, Haz. 2019, doi: 10.31466/kfbd.483077.

ISNAD

Uçan Türkmen, Filiz - Mercimek Takcı, Hatice Aysun - Seyhan, Büşra - Palta, Tuba. “Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions”. Karadeniz Fen Bilimleri Dergisi 9/1 (01 Haziran 2019): 43-57. https://doi.org/10.31466/kfbd.483077.

JAMA

1.Uçan Türkmen F, Mercimek Takcı HA, Seyhan B, Palta T. Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. KFBD. 2019;9:43–57.

MLA

Uçan Türkmen, Filiz, vd. “Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions”. Karadeniz Fen Bilimleri Dergisi, c. 9, sy 1, Haziran 2019, ss. 43-57, doi:10.31466/kfbd.483077.

Vancouver

1.Filiz Uçan Türkmen, Hatice Aysun Mercimek Takcı, Büşra Seyhan, Tuba Palta. Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. KFBD. 01 Haziran 2019;9(1):43-57. doi:10.31466/kfbd.483077

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Karadeniz Fen Bilimleri Dergisinde yayınlanan makaleler Creative Commons Attribution-NonCommercial 4.0 International kapsamında lisanslanmıştır.

Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions

Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions

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Açık Kazanda ve Vakum Altında Üretilen Vişne Ekşilerinin Bazı Kalite Parametrelerinin Araştırılması

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