Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice

Dereli U., Turkyilmaz M., Yemis O., ÖZKAN M.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.39, sa.5, ss.528-537, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 5
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfbc.12155
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.528-537
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was conducted to investigate the effects of clarification and pasteurization on the total phenolic (TP) contents, hydroxycinnamic acids (HCAs) and antioxidant capacity (AOC) values of black carrot juices (BCJs). The effects of the phenolic compounds on the color density (CD) and polymeric color values were also evaluated. Depectinization (13 and 59%) and pasteurization (1.1- and 2.3-fold) treatments led to increases in the TP and HCA contents in the BCJ, and bentonite (10 and 7%) and gelatin-kieselsol (25 and 29%) treatments led to reductions. Chlorogenic acid (CGA) was identified as the major HCA by high-performance liquid chromatography-mass spectrometry. There were strong correlations between the AOC values with the TP and HCA contents (r=0.750-0.996). Additionally, there were significant effects from the ratios of anthocyanins (ACN) to HCAs and ACN to CGA on the degree of polymerization. Because of the increased TP and HCA contents with AOC and CD values, depectinization and pasteurization were recommended for BCJ production.