TERMOSONİKASYON UYGULAMASININ BAL KABAĞI SUYUNUN BİYOAKTİF BİLEŞEN VE ANTİOKSİDAN KAPASİTESİ ÜZERİNE ETKİSİ

Bu çalışmada; son yıllarda, beslenme ve sağlık üzerindeki olumlu etkileri nedeniyle birçok araştırmacının dikkatini çekmeyi başaran bal kabağından (Cucurbita moschata Butternut) elde edilen bal kabağı suyuna termosonikasyon uygulaması üzerine çalışılmıştır. Bu amaçla; termosonikasyon (40, 50, 60 °C, 30 dak, 37 kHz) uygulanan bal kabağı suyu örneklerinin toplam fenolik madde konsantrasyonu, toplam flavonoid madde miktarı, toplam karotenoid miktarı ve antioksidan kapasite değerleri ultrasonikasyon (23 °C, 30 dak, 37 kHz) ve geleneksel ısıl işlem (40, 50, 60, 70, 80 °C, 15 dak) uygulamaları ile karşılaştırılmış olup, sonuçlar istatistiksel olarak değerlendirilmiştir. Meyve ve sebze sularının tüketici sağlığı açısından önem taşıyan özelliklerinin başında sahip olduğu biyoaktif bileşenler ve antioksidan kapasitesi gelir. Yapılan çalışmanın, yeni bir ürün olan bal kabağı suyunun, tüketici sağlığına en uygun şekilde üretilebilmesi için, üreticilere pastörizasyon yöntem ve parametreleri konusunda fikir verdiği düşünülmektedir.

Anahtar Kelimeler:

Bal kabağı suyu, termosonikasyon, biyoaktif bileşen, antioksidan kapasite

EFFECT OF THERMOSONICATION ON THE BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY OF PUMPKIN JUICE

In this study, thermosonication treatment on the pumpkin juice obtained from pumpkin (Cucurbita moschata Butternut) which has recently gained the attention of researchers due to its positive effects on health and nutrition was studied. For this purpose, total phenolics, total flavonoids and total carotenoids content and antioxidant capacity values of thermosonicated (40, 50, 60 °C, 30 min, 37 kHz) pumpkin juice samples were compared to the ultrasonicated (23 °C, 30 min, 37 kHz) and conventional heat-treated (40, 50, 60, 70, 80 °C, 15 min) ones via the statistical analysis. Bioactive components and antioxidant capacity of fruit or vegetable juices are the major properties serving the health of consumers. This study is believed to give idea to the manufacturers on the pasteurization methods and parameters that helps production of pumpkin juice proper for consumer’s health.

Keywords:

Pumpkin juice, thermosonication, bioactive components, antioxidant capacity,

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