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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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