Enzim Ön Uygulamasının Siyah Üzüm ve Ahududu Sularının Fiziksel ve Kimyasal Özellikleri, Toplam Fenolik Madde İçeriği ve Toplam Antioksidan Kapasitesi Üzerine Etkisi

Year 2018, Volume: 22 Issue: 4, 502 - 512, 24.12.2018

Ezgi Aydın Özge Sarıkaya Gizem Çatalkaya , Derya Kahveci

Abstract

Bu çalışmada, enzim uygulamasının siyah üzüm (ÜS) ve ahududu sularının
(AS) fiziksel ve kimyasal özellikleri, toplam fenolik madde içeriği (TF) ve
toplam antioksidan kapasitesi (TAK) üzerine etkisi incelenmiştir. Meyveler
ezilip tülbentten geçirildikten sonra posaları geri ilave edilmiş, %0.1 (v/w)
veya %0.5 (v/w) pektinaz enzimi ilave edilerek 40 ve 50 °C’de 1 saat boyunca inkübe
edildikten sonra örneklerin pH, titre edilebilir asitlik (TA), briks ve renk
değişimleri ile TF ve TAK belirlenmiştir.
ÜS pH’sı artan enzim konsantrasyonu ve sıcaklık
ile, AS pH’sı ise artan sıcaklığa bağlı olarak artmıştır. Enzimatik işlem
uygulanan AS briksleri kontrol gruplarına göre artış gösterirken ÜS briksleri
azalmıştır. Isıl işlem ÜS şeker içeriğinde kontrol grubuna göre artışa neden
olmuştur. 40 °C’de ÜS ve AS’nin TF ve TAK değerleri
oda sıcaklığına göre önemli bir değişiklik göstermezken, 50 °C’de düşüş
göstermiştir.  Her iki meyve örneği için 40°C’de %0.5 enzim
ilave edildiğinde maksimum meyve suyu verimi elde edilmiştir (ÜS için %17, AS
için %4). 

Keywords

Meyve suyu, Enzim ön uygulaması, Üzüm, Ahududu, Antioksidan

Effect of enzyme pretreatment on the physical and chemical properties, total phenolic content and total antioxidant capacity of black grape and raspberry juices

Abstract

In this study, the effect of enzyme
pretreatment on the physical and chemical properties as well as total phenolic
content (TP) and total antioxidant capacity (TAC) of black grape (GJ) and
raspberry (RJ) juices were investigated. For this purpose, fruits were crushed
and squeezed with a cheesecloth. After that, remaining pulp was added to
obtained juice incubated for 1 hour at 40 and 50 °C after adding 0.1% (v/w) or 0.5% (v/w) pectinase enzyme. Titratable acidity,
pH, brix, color difference, TP and TAC of the samples was determined. An
increase in the temperature increased the pH of the RJ. For GJ, an increase in
both temperature and enzyme increased the pH. Brix of the enzymatically treated
RJ was increased comparing to control groups, but GJ. Heat application caused
an increase in the total sugar content of GJ compared to control group. There
was no significant difference on the TP and TAC values of the GJ and RJ treated
at 40 °C comparing to control group treated at room temperature. However, a
decrease was observed at 50 °C. For both juices, maximum yield increase was
obtained when treated at 40°C with 0.5% enzyme concentration (For GJ 17% and
for GJ 4%).

Keywords

Juice, Enzyme pretreatment, Grape, Raspberry, Antioxidant

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