Yıl: 2011 Cilt: 36 Sayı: 5 Sayfa Aralığı: 263 - 269 Metin Dili: Türkçe

Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice

Öz:
Bu çalışmanın amacı, farklı işleme teknikleri ile üretilen nar sularının işleme ve 4 °C'de 150 gün depolama boyunca ellajik asit içeriğinde ve diğer bazı kalite parametrelerinde (renk, suda çözünür kuru madde (°Briks), pH) meydana gelen değişimlerin karşılaştırmalı olarak incelenmesidir. Narlar meyve suyuna üç farklı geleneksel yöntemle işlenmiştir. İlk yöntemde, bulanık meyve suyu üretilmiştir, ikinci yöntemde, durultma yardımcı maddelerin ilavesiyle berrak nar suyu üretilmiştir. Üçüncü yöntemde ise termal evaporasyonla üretilen 65-70 °Briksteki konsantreden rekonstitüsyonla berrak nar suyu elde edilmiştir. Isıl işlemler ve depolama boyunca ellajik asit konsantrasyonunun, yüksek molekül ağırlıklı ellajitanenlerin depolimerizasyonuna bağlı olarak, önemli oranda azaldığı gözlenmiştir. Depolama boyunca ellajik asit içeriğindeki azalmanın, berrak nar sularında bulanık olanlara kıyasla, daha belirgin olduğu görülmüştür. Bu durumun nar suyunda serbest ellajik asidin depolama süresince suda çözünmeyen sediment oluşumuna katılmasından kaynaklandığı düşünülmektedir.
Anahtar Kelime:

Üretim teknikleri ve soğukta depolamanın nar suyundaki ellajik asit miktarı ve bazı kalite parametreleri üzerine etkileri

Öz:
The purpose of this study was the comparative assessment of the alterations in ellagic acid concentration and some quality parameters (soluble solid (°Brix), pH and colour) of pomegranate juices throughout different conventional processing techniques and storage at 4 °C for 150 days. Three different conventional methods were used to process pomegranates into juice. In the first method, a unclarified juice was produced. In the second method, a clear juice was obtained by addition of fining agents. In the third method, a clear juice was obtained by reconstitution from the concentrate at 65-70 °Brix produced by thermal evaporation. A significant increase was observed in ellagic acid concentration during thermal processing and storage period which is likely due to depolymerization of the high molecular weight ellagitannins. Variations during storage were more significant in clear juice compared to unclarified pomegranate juice, which may be due to the contribution of free ellagic acid to the development of insoluble sediments in pomegranate juice during storage.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA UZENER S, ONSEKİZOĞLU BAĞCI P, Acar J (2011). Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA, 36(5), 263 - 269.
Chicago UZENER Sibel,ONSEKİZOĞLU BAĞCI PELİN,Acar Jale Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA 36, no.5 (2011): 263 - 269.
MLA UZENER Sibel,ONSEKİZOĞLU BAĞCI PELİN,Acar Jale Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA, vol.36, no.5, 2011, ss.263 - 269.
AMA UZENER S,ONSEKİZOĞLU BAĞCI P,Acar J Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA. 2011; 36(5): 263 - 269.
Vancouver UZENER S,ONSEKİZOĞLU BAĞCI P,Acar J Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA. 2011; 36(5): 263 - 269.
IEEE UZENER S,ONSEKİZOĞLU BAĞCI P,Acar J "Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice." GIDA, 36, ss.263 - 269, 2011.
ISNAD UZENER, Sibel vd. "Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice". GIDA 36/5 (2011), 263-269.