Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Basit Öğe Kaydı
dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorToklucu, Aysegul Kirca
dc.date.accessioned2025-01-27T20:29:12Z
dc.date.available2025-01-27T20:29:12Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description6th International Congress on Pigments in Food of the Chemical, Biological and Technological Aspects -- JUN 20-24, 2010 -- Budapest, HUNGARY
dc.description.abstractPomegranate juice (PJ) was subjected to UV-C irradiation as a non-thermal technology and changes in major quality characteristics of juice such as anthocyanins, polymeric colour, antioxidant activity and total phenol content were determined. The results were compared with control (untreated) and heat treated (at 90 degrees C, 2 min) juice samples. UV-C treatment preserved the major quality characteristics of pomegranate juice better than heating process. After UV-C treatment, total monomeric anthocyanin content of pomegranate juice did not change significantly and decrease in individual anthocyanin pigments were between 8.1% and 16.3%. However, anthocyanin content of PJ was significantly affected by heat treatment (P < 0.05) and 15.4% and 28.3% of individual anthocyanin pigments were lost after this process. Also, differences between the control and UV-C treated PJ samples were small in terms of polymeric colour values (P > 0.05) while polymeric colour of PJ were significantly affected by heat treatment (P < 0.05). There were no significant changes in antioxidant capacity evaluated by trolox equivalent antioxidant capacity (TEAC) assay and total phenol contents of PJ after UV-C and heat treatments. The effectiveness of the UV-C system on the aerobic plate count, yeast and mould count and Esherichia coli ATCC 25922 as a surrogate microorganism of E. cola O157:H7 in PJ resulted in 1.8, 1.45 and 6.15 log reductions, respectively. (C) 2011 Elsevier Inc. All rights reserved.
dc.identifier.doi10.1016/j.jfca.2011.01.003
dc.identifier.endpage795
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.issue6
dc.identifier.scopus2-s2.0-80052278949
dc.identifier.scopusqualityQ1
dc.identifier.startpage790
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2011.01.003
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22866
dc.identifier.volume24
dc.identifier.wosWOS:000295442300006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPomegranate juice
dc.subjectAnthocyanin
dc.subjectAntioxidant activity
dc.subjectUV-C
dc.subjectNon-thermal technology
dc.subjectFood analysis
dc.subjectFood composition
dc.titleEffect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
dc.typeConference Object

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu