Ali GÜLER, Fatma Belgin AŞIKLAR, Kadir Emre ÖZALTIN, Ahmet CANDEMİR

Koruk Suyu Üretiminde Prosesin Kaliteye Etkilerinin Belirlenmesi

Bu çalışmada; Sultani Çekirdeksiz ve Cabernet Sauvignon çeşitleri koruk örneklerinden berrak koruk suyu üretilmiş ve prosesin koruk suyunun fizikokimyasal kalitesine etkileri incelenmiştir. Üretim sürecinde; koruk örnekleri ile pastörize ürün arasındaki 6 farklı aşamadan örneklemeler yapılmış ve proses etkileri araştırılmıştır. Sultani Çekirdeksiz ve Cabernet Sauvignon örneklerinde sırasıyla suda çözünür kuru madde 7.47-8.33 ve 7.07-7.60 °Briks, pH 2.67-2.77 ve 2.75-2.93 arasında, titre edilebilir asit 2.56-2.77 ve 2.55-2.79 g 100 mL-1, kuru madde % 8.03-9.96 ve % 8.11-16.38 arasında tespit edilmiştir. Koruk suyunun bulanıklığı; depektinizasyon, klarifikasyon ve filtrasyon ile giderilmiştir. Sultani Çekirdeksiz ve Cabernet Sauvignon için son üründe bulanıklık sırasıyla 1.33 ve 1.51 NTU olarak bulunmuştur. Prosese bağlı olarak renk özellikleri de gelişmiş ve sarılık değerleri artmıştır. Koruk suyu örneklerinde toplam asidin % 36-49’unu tartarik, % 43-58’ini malik ve % 6-8’ini de sitrik asidin oluşturduğu bulunmuştur. Koruk ve presleme sonu örnekleri ile son pastörize koruk suyu örnekleri arasında toplam fenolik madde miktarı % 71-88 ve % 1-27 oranında azalırken, bu azalma oranı toplam flavanoid miktarı için sırasıyla % 97 ve % 33-36 arasındadır. Antioksidan kapasitenin de koruk örneklerine nazaran son pastörize üründe ABTS ve DPPH metotları için yaklaşık % 72-82 ile % 89-93 oranında azalmıştır.Toplam fenolik madde ve flavonoid miktarları ile antioksidan kapasite değerlerindeki bu azalma, klarifikasyon uygulamaları yanı sıra presleme sonrası kabuk ve çekirdeklerin ayrılmasından kaynaklanmıştır.

Anahtar Kelimeler:

Bulanıklık, fenolik madde, koruk, koruk suyu, organik asit

Determination of the process effects on koruk juice quality

In this study, clarified koruk juice was manufactured by using Sultani Çekirdeksiz and Cabernet Sauvignon koruk grape samples, and the effects of process stages on physicochemical quality of koruk juice were investigated. The processing effects were searched by collecting samples from six different stages during koruk juice processing. In Sultani Çekirdeksiz and Cabernet Sauvignon samples, soluble solid values were 7.47-8.33 and 7.07-7.60 °Brix, pH values 2.67-2.77 and 2.75-2.93, titretable acidity 2.56-2.77 and 2.55-2.79 g 100 mL-1, dry matter 8.03-9.96 % and 8.11-16.38 %, respectively. The koruk juice turbidity decreased by depectinization, clarification and filtration treatments. The turbidity values were 1.33 and 1.51 NTU in Sultani Çekirdeksiz and Cabernet Sauvignon samples, respectively. The color properties improved and yellowness was increased depending on the process. Tartaric acid, malic acid and citric acid contents were 36-49 %, 43-58 % and 6-8 % of the total acidity of koruk juice samples, respectively. Total phenolic contents decreased about 71-88 % and 1-27 % according to koruk samples and the pressing samples while these decrease rate was 97 % and % 33-36 for total flavonoid contents, respectively. In addition, antioxidant capacities decreased by about 72-82 % and 89-93 % for ABTS and DPPH, respectively, in the juice samples according to koruk samples. The decrease of the total phenolic and flavonoid contents and antioxidant capacity was due to both pressing and separation processes of the grape skin and seeds as well as clarification treatments.

Keywords:

Turbidity, phenolic content, sour grape, verjuice, organic acid Turbidity, phenolic content, sour grape, verjuice, organic acid,

PDF

___

AOCS. 1999. Recommended Method of Analysis. Washington DC.
AOAC. 2000. In Horwitz (Ed.), AOAC Official analytical methods (17th ed.). Gaithersburg.
Brand-Williams, W., Cuvelier, M.E. ve Berset, C 1995. Use of free radical method to evaluate antioxidant activity. Lebensm Wiss Technology, 28: 25-30.
Capanoglu, E., De Vos, R.C.H., Hall, R.D., Boyacıoglu, D. ve Beekwilder, B. 2013. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry, 139: 521-526.
Carreno, J., Martinez, A., Almela, L. ve Fernandez-Lopez, J.A. 1995. Proposal of an index for the objective evaluation of the colour of red table grapes. Food Research International, 28: 373-377.
Castellari, M., Versari, A., Spinabelli, U., Galassi, A. ve Amati, A. 2000. An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines. Journal of Liquid Chromatography and Related Technologies, 23(13): 2047–2056.
Cemeroğlu, B.S. 2011. Meyve Sebze İşleme Teknolojisi 1. Nobel Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. Ankara, 728 s. Coombe, B.G. ve Dry, P.R. 1992. Viticulture. Adelaide, Winetitles 369 s.
Ergezer, H., Gökçe, R. ve Akcan, T. 2018. Koruk Sularının Bazı Kalite Karakteristikleri Üzerine Pastörizasyon ve Potasyum Sorbat İlavesinin Etkisi. Akademik Gıda, 16(3): 287-292.
Granato, D., Calado, V.M.A. ve Jarvis, B. 2014. Observations on the use of statistical methods in food science and technology. Food Research International, 55: 137-149.
Güler, A. 2016. Koruk Suyunun İçecek Teknolojisinde Kullanımı: Raf Ömrü Stabilitesi, Kinetik Değişimler ve Biyoaktif Bileşiklerin Belirlenmesi. Manisa Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, 219 s.
Güler, A. ve Candemir, A. 2017. Poplyphenol Contents, Antioxidant Activities, Colour and Chemical Properties of Fresh Koruk (Sour Grape) Juices in Turkey, 2nd International Balkan Agriculture Congress Book, Tekirdağ, 679-684.
Güler, A., Tokusoglu, O. ve Artık, N. 2018. Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. Ciência e Técnica Vitivinícola, 33(2): 136-144.
Hayoglu, I., Kola, O., Kaya, C., Özer, S. ve Türkoğlu, H. 2009. Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcık and yediveren grapes. Journal of Food Processing and Preservation, 33: 252-263.
Kavas, A. 1990. İncir ve Üzümün Beslenmedeki Yeri ve Önemi. "Sağlıklı Beslenmede Kuru İncir ve Çekirdeksiz Kuru Üzümün Önemi" Semineri. Tarişbank Genel Müdürlüğü Yayın No:1990: 53-65.
Kaya, Z. ve Unluturk, S. 2016. Processing of clear and turbid grape juice by a continuous flow UV system. Innovative Food Science and Emerging Technologies, 33: 282-288.
Lima, M., Dos, S., Dutra, M.D.C.P., Toaldo, I.M., Corrêa, L.C., Pereira, G.E., De Oliveira, D., Bordignon-Luiz, M.T. ve Ninow, J.L. 2015. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration. Food Chemistry, 188: 384-392.
Margraf, T., Santos, E.N.T., Andrade, E.E., Ruth, S.M. ve Granato, D. 2016. Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. Food Research International, 82: 145-155.
Matos, A.D., Curioni, A., Bakalinsky, A.T., Marangoz, M., Pasini, G. ve Vicenzi, S. 2017. Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies, 44: 9-14.
Nikfardjam, M.S.P. 2008. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from varius producers. Mitteulingen Klosterneuburg, 58: 28-31.
Ough, C.S. ve Amerine, M.A. 1988. Methods for Analysis of Must and Wines. John Wiley and Sons, New York, 400 s.
Öncül, N. ve Karabıyıklı, Ş. 2015. Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry, 39: 689-695.
Paixao, N., Perestrelo, R., Marques, J.C. ve Camara, J.S. 2007. Relationship between antioxidant capacity and total phenolic content of red, rose and White wines. Food Chemistry, 105: 204-214.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. ve Rice- Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26: 1231-1237.
Sabir, A., Kafkas, E. ve Tangolar, S. 2010. Distribution of major sugars, acids and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development. Spanish Journal of Agricultural Research, 8(2): 425-433.
Shi, J., Yu, J., Pohorly, J.E. ve Kakuda, Y. 2003. Polyphenolics in grape seeds-biochemistry and functionality. Journal of Medicinal Food, 6(4): 291-299.
Singleton, V.L. ve Rossi, J.R. 1965. Colorimetry of total phenolics with Phospho molybdic phosphotungstic acid. American Journal of Enology and Viticulture, 16: 144-158.
Türkmen, F.U. Takci, H.A. ve Sekeroglu, N. 2017. Total phenolic and flavonoid contents, antioxidant and antimicrobial activities of traditional unripe grape products. Indian Journal of Pharmaceutical Education and Research, 51: 489-493.
Winkler, A.J. 1965. General Viticulture. University of California Press, Berkeley and Los Angeles, 633 s.
Yamamoto, L.Y., Assis, A.M., Roberto, S.F., Bovolenta, Y.R., Nixdorf, S.L., García-Romero, E., Gómez-Alonso, S. ve Hermosín-Gutiérrez, I. 2015. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera × Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice. Food Research International, 77: 572-583.
Zhishen, J., Mengchneg, T. ve Jianming, W. 1999. The determination of flavonoids contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555-559.