TR
EN
Kinetic Modelling of Polyphenol Oxidase Activity and Phenolic Compound Changes in Thermosonicated Strawberry Nectar During Storage
Abstract
In this study, some quality changes in the optimally thermosonicated (59°C-455 J g-1) cloudy strawberry nectar during storage were evaluated and modelled. The changes of pH (3.40-3.78), residual polyphenol oxidase-(PPO) activity (24%-11%), total phenolic-(TP) content (688.7-543.2 mg L-1), total monomeric anthocyanin-(TMA) content (142.5-84.4 mg L-1), anthocyanin, and colorless phenolic compounds were analyzed during three months of storage at 4°C. The significant decrease (54%) which was observed in residual PPO activity can be related with the decrease in phenolic content of nectar. A high correlation was determined between the changes in pH and TP of nectar (R2=0.983). While TMA content and anthocyanin compounds (pelargonidin-3-O-glucoside, pelargonidin-3-O-rutinoside, cyanidin-3-glucoside) were decreasing, chlorogenic acid, p-coumaric acid, ellagic acid, kaempferol, quercetin, (±)-catechin and (-)-epicatechin were increasing between the days 30 and 60. Pelargonidin-3-O-glucoside was decreased 36% at the end of storage (k=6.09x10-5 L (mg day)-1). It was determined that the increase in PPO activity (R2=0.986), degradations of TP (R2=0.902), TMA (R2=0.968), pelargonidin-3-glucoside (R2=0.858), pelargonidin-3-rutinoside (R2=0.965), and (-)-epicatechin gallate (R2=0.871) were best fitted to second-order kinetic model. The half-time of TP content was 303 days, while the half of TMA content was degrading in 99 days.
Keywords
Destekleyen Kurum
Çukurova University
Proje Numarası
FYL-20178267
Teşekkür
The authors thank to Cukurova University (Project no: FYL-20178267) for financial supports, to Dr.Erdal AĞÇAM for his valuable help and to Dr.Mehmet Ali SARIDAŞ for providing strawberries.
Kaynakça
- Abdullakasim P, Songchitsomboon S, Techagumpuch M, Balee N, Swatsitang P, Sungpuag P 2009. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition 58(1): 77–85.
- Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X 2014. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry 21(1): 93–97.
- Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’Donnell CP 2010. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry 122(3): 500–507.
- Agcam E, Akyıldız A, Akdemir Evrendilek G 2014. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation Food Chemistry 143:354–361.
- Ağçam E, Akyildiz A, Dündar B 2017. Thermal Pasteurization and Microbial Inactivation of Fruit Juices. In: Rajauria G and Tiwari BK (eds) Fruit Juices: Extraction, Composition, Quality and Analysis Academic Press, 309-339 pp.
- Bhat R, Goh KM 2017. Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry 215: 470–476.
- Bhat R, Kamaruddin NSBC, Min-Tze L, Karim AA 2011. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 18(6): 1295–1300.
- Buvé C, Kebede, BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx, M, Grauwet T, Loey AV 2018. Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering 216: 42–51.
Ayrıntılar
Birincil Dil
İngilizce
Konular
-
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
30 Aralık 2022
Gönderilme Tarihi
12 Ekim 2021
Kabul Tarihi
20 Aralık 2021
Yayımlandığı Sayı
Yıl 2022 Cilt: 25 Sayı: 6
APA
Dündar, B., & Akyıldız, A. (2022). Kinetic Modelling of Polyphenol Oxidase Activity and Phenolic Compound Changes in Thermosonicated Strawberry Nectar During Storage. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(6), 1406-1413. https://doi.org/10.18016/ksutarimdoga.vi.1008466
