Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Turkyilmaz M., Yemis O., ÖZKAN M.

FOOD CHEMISTRY, cilt.134, sa.2, ss.1052-1058, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 134 Sayı: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2012.03.013
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1052-1058
  • Anahtar Kelimeler: Black carrot juice, Anthocyanin, Polymeric colour, Fining, Pasteurisation, VAR. ATRORUBENS ALEF., STABILITY, POLYPHENOLICS, WINES, PH
  • Ankara Üniversitesi Adresli: Evet

Özet

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine-kieselsol treatment and pasteurisation resulted in 10% and 3-16% reduction. Percent polymeric colour decreased after clarification, but substantially increased In samples subjected to heat. ACNs of BCJ samples were identified by HPLC-MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin-kieselsol treatment and pasteurisation had negative effect. (C) 2012 Elsevier Ltd. All rights reserved.