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

Year 2019, Volume: 9 Issue: 1, 43 - 57, 30.06.2019

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

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

Cited By: 2

Abstract

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.

Keywords

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

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

Abstract

Bu çalışmada açık kazanda ve vakum altında
üretilen vişne ekşilerinin bazı kalite parametreleri araştırılmıştır. Bu
parametrelerden titrasyon asitliği, toplam çözülebilir katılar, toplam
flavonoidler ve invert şeker değerleri istatistiksel olarak önemsiz bulunmuştur.
Fakat geriye kalan değerler önemli bulunmuştur. Vişne suyu örneklerinin toplam
fenolik içerikleri açık kazan ve vakum altındaki uygulamalarından sonra %194.50 ve %112.00 olarak artmıştır. Örneklerin
toplam flavonoid değerleri 27.13 ile 31.52 mg/L arasında değişmiştir. Vakum
altındaki uygulamadan sonra askorbik asit içerikleri control örnekleri ile
karşılaştırıldığında %73.80 artmıştır. Antioksidan aktivite (% İnhibisyon)
%73.50 ile 80.91 arasında değişmiştir. Başlangıçtaki toplam monomeric antosiyanin
içeriği (22.71 mg/L) her iki uygulamadan sonar %60.76 ile %98.54’e artmıştır.
Açık kazan ve vakum altındaki uygulamalardan sonar toplam pectin içeriği
%181.88 ve 90.38’e artmıştır.

Keywords

Vişne, toplam fenolik, antioksidan, askorbik asit, antosiyanin

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