Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/8535
Title: Effects of Clarification and Storage on Anthocyanins and Color of Pomegranate Juice Concentrates
Authors: Turfan, O.
Türkyilmaz, M.
Yemiş, Oktay
Özkan, M.
Keywords: Color formation
First-order reaction model
Good correlations
Pomegranate juices
Storage temperatures
Clarifiers
Color
Degradation
Polymers
Anthocyanins
Lythraceae
Abstract: Whole pomegranates with rinds were processed into juice and then concentrate. Effects of cold clarification and storage temperatures (-23C, 5C, 12C and 20C) on anthocyanins (ACNs), ACN composition and color were determined. Major ACNs in pomegranate juice concentrate (PJC) were identified as cyanidin-3,5-diglucoside (47.9%), delphinidin-3,5-diglucoside (23.2%) and cyanidin-3-glucoside (18.5%). Diglucosides were more stable than monoglucosides during storage. ACN degradation and polymeric color formation were fitted to first-order reaction models. Higher storage temperatures increased the rate of ACN degradation and polymeric color formation in PJCs. Good correlation (r=-0.988) was found between ACN degradation and polymeric color formation during storage. Rate of ACN degradation and polymeric color formation were slower in the PJC obtained from unclarified juice than PJC obtained from clarified juice during storage. © 2012 Wiley Periodicals, Inc.
URI: https://hdl.handle.net/11499/8535
https://doi.org/10.1111/j.1745-4557.2012.00451.x
ISSN: 0146-9428
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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