Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5747
Title: Anthocyanin and colour changes during processing of pomegranate (Punica granatum L.; Cv. Hicaznar) juice from sacs and whole fruit
Authors: Turfan, O.
Türkyilmaz, M.
Yemiş, Oktay
Özkan, M.
Keywords: Anthocyanin
Clarification
cv. Hicaznar
Pasteurisation
Polymeric colour
Pomegranate juice
Punica granatum L.
Sacs
Pomegranate juices
Clarifiers
Color
Fruits
Pasteurization
Plants (botany)
Polymers
Anthocyanins
anthocyanin
cyanidin 3 glucoside
cyanidin 3,5 diglucoside
delphinidin 3 glucoside
delphinidin 3,5 diglucoside
gelatin
glucoside
pelargonidin 3 glucoside
pelargonidin 3,5 diglucoside
plant extract
unclassified drug
article
clarification
concentration (parameters)
controlled study
drug determination
food analysis
food color
food composition
food processing
heating
high performance liquid chromatography
nonhuman
pasteurization
pomegranate
pomegranate juice
Lythraceae
Punica granatum
Abstract: The effects of clarification and pasteurisation on anthocyanins (ACNs) and the colour of pomegranate juice (PJ) produced from sacs and whole fruits were investigated. Clarification caused a loss of 4% of ACNs in juice from sacs (JFS) and a loss of 19% in juice from whole fruit (JFWF). After pasteurisation, there was an 8-14% and 13-9% loss of ACNs from unclarified and clarified JFS and JFWF samples, respectively. Polymeric colour was very high even in unclarified samples (25-29%). Compared to JFS, higher polymeric colour was formed in JFWF. HPLC analyses of PJ revealed that cyanidin-3,5-diglucoside was the major ACN, followed by cyanidin-3-glucoside and delphinidin-3-glucoside. Cyanidin-3,5-diglucoside showed higher stability to clarification and pasteurisation than cyanidin-3-glucoside in both PJ samples. Cold clarification with only gelatin is recommended for PJ. To prevent excessive ACN loss and the formation of brown colouring, PJ should be subjected to minimal heating. © 2011 Elsevier Ltd. All rights reserved.
URI: https://hdl.handle.net/11499/5747
https://doi.org/10.1016/j.foodchem.2011.06.024
ISSN: 0308-8146
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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