Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2020Scopus SJRQ2/r/gumushane/11505
  Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

  Menevseoglu, Ahmed; Dıblan, Sevgin; Türkyılmaz, Meltem; Özkan, Mehmet

  In this study, changes in ascorbic acid (AA), phenolics, anthocyanins (ACNs) and antioxidant activity (AOA) were monitored during storage at − 25, 4, 10 and 20 °C to observe the stability of bioactive compound in strawberry juice concentrates (SJCs). Half-life periods (t1/2) for ACN and AA degradations were 7.9 and 50 days at 20 °C, respectively. On the contrary, much higher t1/2 values were found for the reduction in AOA and phenolics, i.e. 251 and 430 days at 20 °C, respectively. AOA and phenolics were more stable during storage than AA and ACNs. p-Coumaric acid was the major phenolic identified in SJC. p-coumaric acid (33.8%), catechin (23.1%), vanilic acid (18.6%) and epicatechin (16.1%), which constituted 91.6% of phenolics in SJC, followed by chlorogenic acid (4.9%) and caffeic acid (3.2%). Chlorogenic acid was the least stable phenolic in SJC stored at 20 °C. Strong correlations were found between AOA and ACNs (r = 0.99), phenolics (r = 0.94) and AA (r = 0.92) in SJC stored at 20 °C. Significant ACN and AA degradations occurred at storage temperature as low as 4 °C. Therefore, storage at − 25 ℃ was suggested for SJC to maximize the stabilities of especially ACNs and AA in SJC.

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  AtıfScopus19·WoS17·OpenAlex17

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