Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Turfan O., Turkyilmaz M., Yemis O., ÖZKAN M.

FOOD CHEMISTRY, cilt.129, sa.4, ss.1644-1651, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 129 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2011.06.024
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1644-1651
  • Anahtar Kelimeler: Pomegranate juice, Punica granatum L. cv. Hicaznar, Sacs, Anthocyanin, Polymeric colour, Clarification, Pasteurisation, ANTIOXIDANT ACTIVITY, POLYPHENOLICS, EVOLUTION, STORAGE, WINE
  • Ankara Üniversitesi Adresli: Evet

Özet

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. (C) 2011 Elsevier Ltd. All rights reserved.