BibTex RIS Kaynak Göster

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Yıl 2016, , 41 - 7, 15.08.2016
https://doi.org/10.20863/nsd.33300

Öz

Objective: Koruk (sour grape) juice has a tart flavor and a strong acidity, owing to the acidifying flavoring properties and has an significant antioxidative agent.

Material and Methods: In this study; koruk juice utilizing in the production of new soft drinks including carbonated drinks, sherbet and ice tea products and their total phenolic contents, antioxidant activities and organic acid profiles were investigated.

Results: Depending on the proportion of koruk juice concentrate addition, the phenolics (TP) and DPPH antioxidant activity (AA) changed in the range of 27.30-365.64 mg/L, 18.42-83.33%, respectively.  It was determined that the most abundant organic acid type in soft drinks was malic acid and it represented more than 90% of total acidity in carbonated drinks and ice tea and 85% in sherbet.

Conclusion: Koruk juice is a potential antioxidant alternative for various range of products in soft drink sector.

Kaynakça

  • A.J. Winkler, “General viticulture,” University of California Press, Berkeley and Los Angeles. pp. 118-122, 1965.
  • P.R. Ashurst, “Introduction. In: Chemistry and technology of soft drinks and fruit juices,” P.R. Ashurst (ed), Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK, pp. 129-149, 2005.
  • J. Gruenwald, “Novel botanical ingredients for beverages,” Clinics in Dermatology, vol. 27, pp. 201-216, 2009.
  • K. Balaswamy, P.P. Rao, A. Nagender and A. Satyanarayana, “Preparation of sour grape (Vitis Vinifera) beverages and evaluation of their storage stability,” Journal of Food Processing Technology vol. 2, no. 3, pp.1-4, 2011.
  • E. Gonzalez-Molina, A. Girones-Vilaplana, P. Mena, D.A. Moreno and C. Garcıa-Viguera, “New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds,” Journal of Food Science, vol.77, no. 6, pp. C727-C733, 2012.
  • D. Jori, M. Ladole, A. Gore and V. Bhand, “Study on effect of carbonation on storage and stability of pineapple fruit juice,” International Journal of Engineering Research and Technology, vol. 2, no. 12, pp. 1841-1847, 2013.
  • S. Verma, S. Gupta and B. Sharma, “Utilization of aonla and lime for development of fruit based carbonated soft drinks,” International Journal of Farm Sciences, vol. 4, no. 2, pp. 155-162, 2014.
  • H. Jooyandeh, “Manufacturing of a novel naturally carbonated fruit beverage,” Journal of Applied Environmental and Biological Sciences, vol. 4, no. 11S, pp. 47-53, 2015.
  • M. Karapinar and I.Y. Sengun, “Antimicrobial effect of koruk (unripe grape—Vitis vinifera) juice against Salmonella typhimurium on salad vegetables,” Food Control, vol. 18, pp. 702–706, 2007.
  • M.S.P. Nickfardjam,“General and polyphenolic composition of unripe grape juice (verjus/verjuice) from varius producers,” Mitteulingen Klosterneuburg, vol. 58, pp. 28-31, 2008.
  • I. Hayoglu, O. Kola, C, Kaya, S. Özer and H. Türkoğlu, “Chemical and sensory propertıes of verjuice, a traditional Turkish non-fermented beverage from Kabarcik and Yediveren grapes,” Journal of Food Processing and Preservation, vol. 33, pp. 252–263, 2009.
  • A. Sabir, E. Kafkas and S. Tangolar, “Distribution of major sugars, acids and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development,” Spanish Journal of Agricultural Research, vol. 8, no. 2, pp. 425-433, 2010.
  • P. Muñoz-Robredo, P. Robledo, D. Manríquez, R. Molina and B.G. Defilippi, “Characterization of sugars and organic acids in commercial varieties of table grapes,” Chilean Journal of Agricultural Research, vol.71, no. 3, pp. 452-458, 2011.
  • S. Shojaee-Aliabadi, S.M. Hosseini, B. Tiwari, M. Hashemi, G. Fadavil, and R. Khaksar, “Polyphenols content and antioxidant activity of ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type,” International Journal of Food Science & Technology, vol. 48, pp. 412–418, 2013.
  • G.S. Simone, G. Montevecchi, F. Masino, V. Matrella, S.A. Imazio, A. Antonellia and C. Bignamia, “Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’,” Journal of the Science of Food and Agriculture, vol. 93, pp. 3502–3511, 2013.
  • M. Buglione and J. Lozano, “Nonenzymatic browning and chemical changes during grape juice storage”. Journal of Food Science, vol. 67, no. 4, pp.1538-1543, 2002.
  • Y. Soyer, N. Koca and F. Karadeniz, “Organic acid profile of Turkish white grapes and grape juices,” Journal of Food Composition and Analysis, vol. 16, pp. 629–636, 2003.
  • A.P.B. Gollucke, J.C. Souza and D.Q. Tavares, “Sensory stability of Concord and Isabel concentrated grape juices during storage,” Journal of Sensory Studies, vol. 223, pp. 340-353, 2008.
  • E. Capanoğlu, R.C.H. Vos, R.D. Hall, D. Boyacioglu and B. Beekwilder, “Changes in polyphenol content during production of grape juice concentrate,” Food Chemistry, vol. 139, pp. 521–526, 2013.
  • M.M.P. Natividade, L.C. Correa, S.V.C. Souza, G.E. Pereira and L.C.O. Lima, “Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples,” Microchemical Journal, vol. 110, pp. 665–674, 2013.
  • M.S. Lima, I.S.V. Silani, I.M.T. Toaldo L.C. Corrêa, A.C.T. Biasoto, G.E. Pereira, M.T. Bordignon-Luiz and J.L. Ninow, “Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil,” Food Chemistry, vol. 16, pp. 194–103, 2014.
  • V.M. Burin, L.D. Falcão, L.V. Gonzaga, R. Fett, J.P. Rosier and M.T. Bordıgnon-Luız, “Colour, phenolic content and antioxidant activity of grape juice,” Ciencia e Tecnologia de Alimentos, vol. 30, no. 4, pp. 1027-1032, 2010.
  • G. Genova, P. Iacopini, M. Baldi, A. Ranieri, P. Storchi and L. Sebastiani, “Temperature and storage effects on antioxidant activity of juice from red and white grapes,” International Journal of Food Science & Technology, vol. 47, pp. 13–23, 2012.
  • C.S. Ough and M.A. Amerine, “Methods for analysis of must and wines,” John Wiley and Sons, New York, 1988.
  • W. Brand-Williams, M.E. Cuvelier and C. Berset, “Use of free radical method to evaluate antioxidant activity,” Lebensmittel-Wissenschaft und-Technologie, vol. 28, pp. 25-30, 1995.
  • V.L. Singleton and J.R. Rossi, “Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid,” American Journal of Enology and Viticulture, vol. 16, pp. 144-158, 1965.
  • M. Castellari, A. Versari, U. Spinabelli, A. Galassi and A. Amati “An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines,” Journal Of Liquid Chromatography & Related Technologies, vol. 23, no. 13, pp. 2047–2056, 2000.
  • A. Plestenjak, M. Simcic, J. Hribar, M. Veber, A. Skorja, M. Kordis-Krapez, P. Pavlic and R. Vidrih, “Sensorial properties of ice tea as affected by packaging,” Food Technology and Biotechnology, vol. 39, no. 2, pp. 101–107, 2001.
  • O.V. Brenna, E.L.M. Ceppi and G. Giovanelli, “Antioxidant capacity of some caramel-containing soft drinks,” Food Chemistry, vol. 115, pp. 119–123, 2009.
  • A. Lugasi and J. Hovari, “Antioxidant properties of commercial alcoholic and nonalcoholic beverages,” Nahrung/Food, vol. 47, no. 2, pp. 79–86, 2003.
  • J.J. Wu, M.T. Chiang, Y.W. Chang, J.Y. Chen, H.T. Yang, C.K. Lii, J.H. Lin and H.T. Yao, “Correlation of major components and radical scavenging activity of commercial tea drinks in Taiwan,” Journal of Food and Drug Analysis, vol. 19, no. 3, pp. 289-300, 2011.
  • D. Preiner, P. Tupajic, J.K. Kontic, Z. Andabaka, Z. Markoviç and E. Maletic, “Organic acids profiles of the most important Dalmatian native grapevine (V. viniferia L.) cultivars,” Journal of Food Composition and Analysis, vol. 32, pp. 162-168, 2013.

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Yıl 2016, , 41 - 7, 15.08.2016
https://doi.org/10.20863/nsd.33300

Öz

Kaynakça

  • A.J. Winkler, “General viticulture,” University of California Press, Berkeley and Los Angeles. pp. 118-122, 1965.
  • P.R. Ashurst, “Introduction. In: Chemistry and technology of soft drinks and fruit juices,” P.R. Ashurst (ed), Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK, pp. 129-149, 2005.
  • J. Gruenwald, “Novel botanical ingredients for beverages,” Clinics in Dermatology, vol. 27, pp. 201-216, 2009.
  • K. Balaswamy, P.P. Rao, A. Nagender and A. Satyanarayana, “Preparation of sour grape (Vitis Vinifera) beverages and evaluation of their storage stability,” Journal of Food Processing Technology vol. 2, no. 3, pp.1-4, 2011.
  • E. Gonzalez-Molina, A. Girones-Vilaplana, P. Mena, D.A. Moreno and C. Garcıa-Viguera, “New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds,” Journal of Food Science, vol.77, no. 6, pp. C727-C733, 2012.
  • D. Jori, M. Ladole, A. Gore and V. Bhand, “Study on effect of carbonation on storage and stability of pineapple fruit juice,” International Journal of Engineering Research and Technology, vol. 2, no. 12, pp. 1841-1847, 2013.
  • S. Verma, S. Gupta and B. Sharma, “Utilization of aonla and lime for development of fruit based carbonated soft drinks,” International Journal of Farm Sciences, vol. 4, no. 2, pp. 155-162, 2014.
  • H. Jooyandeh, “Manufacturing of a novel naturally carbonated fruit beverage,” Journal of Applied Environmental and Biological Sciences, vol. 4, no. 11S, pp. 47-53, 2015.
  • M. Karapinar and I.Y. Sengun, “Antimicrobial effect of koruk (unripe grape—Vitis vinifera) juice against Salmonella typhimurium on salad vegetables,” Food Control, vol. 18, pp. 702–706, 2007.
  • M.S.P. Nickfardjam,“General and polyphenolic composition of unripe grape juice (verjus/verjuice) from varius producers,” Mitteulingen Klosterneuburg, vol. 58, pp. 28-31, 2008.
  • I. Hayoglu, O. Kola, C, Kaya, S. Özer and H. Türkoğlu, “Chemical and sensory propertıes of verjuice, a traditional Turkish non-fermented beverage from Kabarcik and Yediveren grapes,” Journal of Food Processing and Preservation, vol. 33, pp. 252–263, 2009.
  • A. Sabir, E. Kafkas and S. Tangolar, “Distribution of major sugars, acids and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development,” Spanish Journal of Agricultural Research, vol. 8, no. 2, pp. 425-433, 2010.
  • P. Muñoz-Robredo, P. Robledo, D. Manríquez, R. Molina and B.G. Defilippi, “Characterization of sugars and organic acids in commercial varieties of table grapes,” Chilean Journal of Agricultural Research, vol.71, no. 3, pp. 452-458, 2011.
  • S. Shojaee-Aliabadi, S.M. Hosseini, B. Tiwari, M. Hashemi, G. Fadavil, and R. Khaksar, “Polyphenols content and antioxidant activity of ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type,” International Journal of Food Science & Technology, vol. 48, pp. 412–418, 2013.
  • G.S. Simone, G. Montevecchi, F. Masino, V. Matrella, S.A. Imazio, A. Antonellia and C. Bignamia, “Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’,” Journal of the Science of Food and Agriculture, vol. 93, pp. 3502–3511, 2013.
  • M. Buglione and J. Lozano, “Nonenzymatic browning and chemical changes during grape juice storage”. Journal of Food Science, vol. 67, no. 4, pp.1538-1543, 2002.
  • Y. Soyer, N. Koca and F. Karadeniz, “Organic acid profile of Turkish white grapes and grape juices,” Journal of Food Composition and Analysis, vol. 16, pp. 629–636, 2003.
  • A.P.B. Gollucke, J.C. Souza and D.Q. Tavares, “Sensory stability of Concord and Isabel concentrated grape juices during storage,” Journal of Sensory Studies, vol. 223, pp. 340-353, 2008.
  • E. Capanoğlu, R.C.H. Vos, R.D. Hall, D. Boyacioglu and B. Beekwilder, “Changes in polyphenol content during production of grape juice concentrate,” Food Chemistry, vol. 139, pp. 521–526, 2013.
  • M.M.P. Natividade, L.C. Correa, S.V.C. Souza, G.E. Pereira and L.C.O. Lima, “Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples,” Microchemical Journal, vol. 110, pp. 665–674, 2013.
  • M.S. Lima, I.S.V. Silani, I.M.T. Toaldo L.C. Corrêa, A.C.T. Biasoto, G.E. Pereira, M.T. Bordignon-Luiz and J.L. Ninow, “Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil,” Food Chemistry, vol. 16, pp. 194–103, 2014.
  • V.M. Burin, L.D. Falcão, L.V. Gonzaga, R. Fett, J.P. Rosier and M.T. Bordıgnon-Luız, “Colour, phenolic content and antioxidant activity of grape juice,” Ciencia e Tecnologia de Alimentos, vol. 30, no. 4, pp. 1027-1032, 2010.
  • G. Genova, P. Iacopini, M. Baldi, A. Ranieri, P. Storchi and L. Sebastiani, “Temperature and storage effects on antioxidant activity of juice from red and white grapes,” International Journal of Food Science & Technology, vol. 47, pp. 13–23, 2012.
  • C.S. Ough and M.A. Amerine, “Methods for analysis of must and wines,” John Wiley and Sons, New York, 1988.
  • W. Brand-Williams, M.E. Cuvelier and C. Berset, “Use of free radical method to evaluate antioxidant activity,” Lebensmittel-Wissenschaft und-Technologie, vol. 28, pp. 25-30, 1995.
  • V.L. Singleton and J.R. Rossi, “Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid,” American Journal of Enology and Viticulture, vol. 16, pp. 144-158, 1965.
  • M. Castellari, A. Versari, U. Spinabelli, A. Galassi and A. Amati “An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines,” Journal Of Liquid Chromatography & Related Technologies, vol. 23, no. 13, pp. 2047–2056, 2000.
  • A. Plestenjak, M. Simcic, J. Hribar, M. Veber, A. Skorja, M. Kordis-Krapez, P. Pavlic and R. Vidrih, “Sensorial properties of ice tea as affected by packaging,” Food Technology and Biotechnology, vol. 39, no. 2, pp. 101–107, 2001.
  • O.V. Brenna, E.L.M. Ceppi and G. Giovanelli, “Antioxidant capacity of some caramel-containing soft drinks,” Food Chemistry, vol. 115, pp. 119–123, 2009.
  • A. Lugasi and J. Hovari, “Antioxidant properties of commercial alcoholic and nonalcoholic beverages,” Nahrung/Food, vol. 47, no. 2, pp. 79–86, 2003.
  • J.J. Wu, M.T. Chiang, Y.W. Chang, J.Y. Chen, H.T. Yang, C.K. Lii, J.H. Lin and H.T. Yao, “Correlation of major components and radical scavenging activity of commercial tea drinks in Taiwan,” Journal of Food and Drug Analysis, vol. 19, no. 3, pp. 289-300, 2011.
  • D. Preiner, P. Tupajic, J.K. Kontic, Z. Andabaka, Z. Markoviç and E. Maletic, “Organic acids profiles of the most important Dalmatian native grapevine (V. viniferia L.) cultivars,” Journal of Food Composition and Analysis, vol. 32, pp. 162-168, 2013.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Bölüm Original Articles
Yazarlar

Ali Guler

Ozlem Tokusoglu

Yayımlanma Tarihi 15 Ağustos 2016
Yayımlandığı Sayı Yıl 2016

Kaynak Göster

APA Guler, A., & Tokusoglu, O. (2016). Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Natural Science and Discovery, 2(2), 41-7. https://doi.org/10.20863/nsd.33300
AMA Guler A, Tokusoglu O. Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Nat Sci Discov. Ağustos 2016;2(2):41-7. doi:10.20863/nsd.33300
Chicago Guler, Ali, ve Ozlem Tokusoglu. “Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks With Koruk (Sour Grape) Concentrate”. Natural Science and Discovery 2, sy. 2 (Ağustos 2016): 41-7. https://doi.org/10.20863/nsd.33300.
EndNote Guler A, Tokusoglu O (01 Ağustos 2016) Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Natural Science and Discovery 2 2 41–7.
IEEE A. Guler ve O. Tokusoglu, “Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate”, Nat Sci Discov, c. 2, sy. 2, ss. 41–7, 2016, doi: 10.20863/nsd.33300.
ISNAD Guler, Ali - Tokusoglu, Ozlem. “Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks With Koruk (Sour Grape) Concentrate”. Natural Science and Discovery 2/2 (Ağustos 2016), 41-7. https://doi.org/10.20863/nsd.33300.
JAMA Guler A, Tokusoglu O. Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Nat Sci Discov. 2016;2:41–7.
MLA Guler, Ali ve Ozlem Tokusoglu. “Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks With Koruk (Sour Grape) Concentrate”. Natural Science and Discovery, c. 2, sy. 2, 2016, ss. 41-7, doi:10.20863/nsd.33300.
Vancouver Guler A, Tokusoglu O. Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Nat Sci Discov. 2016;2(2):41-7.