Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions

This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. Grape variety plays a significant role in color, flavor, and chemical properties. However, the effects of storage conditions on products and especially on phenolic composition and antioxidant properties are not known because there is not any research about storage effects at different temperatures. For this purpose, hardaliye was produced by the conventional method. After having been exposed to lactic acid fermentation, it was bottled and then stored at 4 °C and 20 °C for 60 days. The analyses were carried out on prepared beverage at 15, 30, 45, and 60 days of storage. The results of color parameters obtained showed the highest proportion of red color in the samples at the beginning (dA % = 94.87%). As expected, the brown color increased with storage time and the highest value was determined at 60 days depending on the storage temperature. Storage at 4 °C and 20 °C resulted in 60% and 78% losses in anthocyanin content, respectively. The losses of anthocyanin during storage at the higher temperature were accompanied by increased polymeric color values and other color parameters, which indicates that anthocyanins were also extensively polymerized. Phenol compositions were also analyzed using an LC-MS-MS system. It was revealed that malvidin-3-O-glucoside was the predominant anthocyanin and also that hardaliye has high amounts of resveratrol. A high content of total phenolic (1743 ± 8.67 mg of gallic acid equivalents L 1) and antioxidant activity value (8.53 mM Trolox mL 1) is present in the fresh beverage. There was a significant decrease in total phenols during storage, irrespective of temperature.

PDF

___

Amoutzopoulos B, Löker GB, Samur G, Çevikkalp SA, Yaman M, Timur K, Pelvan E (2013). Effects of a traditional fermented grape-based drink hardaliye on antioxidant status of healthy adults: a randomized controlled clinical trial. J Sci Food Agr 93: 3604-3610.
Arts IC, Hollman PC, Feskens EJ (2001). Catechin intake might explain the inverse relation between tea consumption and ischemic heart disease: the Zutphen Elderly Study. Am J Clin Nutr 74: 227-232.
Aydoğdu H, Yıldırım Ş, Halkman AK, Durgun T (2014). A study on production and quality criteria of hardaliye; a traditional drink from Thrace Region of Turkey. Gıda 39: 139-145.
Bassa LA, Francis FJ (1987). Stability of anthocyanins from sweet potatoes in a model beverage. J Food Sci 52: 1753-1754.
Baublis A, Spomer A, Berber-Jimnez MD (1994). Anthocyanin pigments: comparison of extracts stability. J Food Sci 59: 1219- 1221.
Baustista-Ortin AB, Fernandez-Fernandez JI, Lopez Roca JM, Gomez Plaza E (2007). The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. J Food Compost Anal 20: 546-552.
Belguendouz L, Fremont L, Gozzelino MT (1998). Interaction of transresveratrol with plasma lipoproteins. Biochem Pharmacol 55: 811-816.
Belguendouz L, Fremont L, Linard A (1997). resveratrol inhibits metal ion-dependent and independent peroxidation of porcine low-density lipoproteins. Biochem Pharmacol 53: 1347-1355.
Blond J, Denis M, Bezard J (1995). Antioxidant action of resveratrol in lipid peroxidation. Sci Aliments 15: 347-358.
Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010). Colour, phenolic content and antioxidant activity of grape juice. Cienc Tecnol Aliment 30: 1027-1032.
Cabriata L, Fossen T, Andersen OM (2000). Colour and stability of the six common anthocyanidin 3-glocosides in aqueous solutions. Food Chem 68: 101-107.
Calvi JP (1978). Stability of Concord grape (V. labrusca) anthocyanins in model systems. J Food Sci 43: 1448-1456.
Castellari M, Spinabelli U, Riponi C, Amati A (1998). Influence of some technological practices on the quantity of resveratrol in wine. Z Lebensm Unters Forsch A 206: 151-155.
Cemeroğlu B (2007). Gıda Analizleri. Ankara, Turkey: Gıda Teknolojisi Derneği Yayınları (in Turkish).
Cevallos BA, Cisneros-Zaevallos L (2004). Stability of anthocyaninbased aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem 86: 69-77.
Cheynier VF, Trousdale EK, Singleton VL, Salgues MJ, Wylde R (1986). Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines. J Agric Food Chem 34: 217-221.
Chira K, Jourdes M, Teissedre PL (2012). Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage. Eur Food Res Technol 234: 253-261.
Coşkun F, Arıcı M, Çelikyurt G, Gülcü M (2012). Changes occurring at the end of storage in some properties of hardaliye produced by using different methods. Journal of Tekirdağ Agricultural Faculty 9: 62-66 (in Turkish with English abstract).
Dávalos A, Bartolomé B, Gómez-Cordovés C (2005). Antioxidant properties of commercial grape juice and vinegars. Food Chem 93: 325-330.
Durst RW, Wrolstad RE (2001). Separation and characterization of anthocyanins by HPLC. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith D, Sporns P, editors. Current Protocols in Food Analytical Chemistry. Hoboken, NJ, USA: Wiley-Interscience, pp. F1.3.1-F1.3.13.
Dyrby M, Westergaard N, Stapelfeldt H (2001). Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem 72: 431-437.
Estruch R (2000). Wine and cardiovascular disease. Food Res Int 33: 219-226.
Falcão LD (2007). Relation between scavenging properties with total polyphenol, anthocyanins content and color characteristics in Cabernet Sauvignon wines. In: Symposium International Doenologie De Bordeaux, p. 234.
Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk LL (1998). Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J Agric Food Chem 46: 834- 838.
Frankel EN, Waterhouse AL, Kinsella JE (1993). Inhibition of human LDL oxidation by resveratrol. Lancet 341: 1103-1104.
Fremont S, Kanny G, Nicolas JP, Moneret-Vautrin DA (1997). Prevalence of lysozyme sensitization in an egg-allergic population. Allergy 52: 224-228.
Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48: 4581-4589.
Giusti MM, Wrolstad RE (2005). Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith D, Sporns P, editors. Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components. Hoboken, NJ, USA: John Wiley and Sons, pp. 19-31.
Glories Y (1984). La couleur des vins rouges. II. Mesure, origine et interpretation. International des Sciences de la Vigne et du Vin Journal 18: 253-271 (in French).
Gucer Y, Aydogdu H, Durgun T (2009). A traditional Thracian beverage; Hardaliye. Trakia J Sci 7: 208-210.
Heredia FJ, Francia-Aricha EM, Vicario IM, Santos-Buelga C (1998). Chromatic characterization of anthocyanins from red grapes - I. pH effect. Food Chem 63: 491-498.
IFU (1968). Determination of pH-Value, IFU Method No. 11 (1968/1989). Codex Committee on Methods of Analysis and Sampling. Paris, France: IFU.
Iyer CM, Dubash PJ (1993). Anthocyanin of Karwand (Carissa carandas) and studies on its stability in model system. Int J Food Sci Tech 30: 246-248.
Jackman RL, Smith JL (1996). Anthocyanins and betalains. In: Hendry GAF, Houghton JD, editors. Natural Food Colourants. 2nd ed. London, UK: Chapman & Hall, 1996, pp. 245-309.
Jeandet P, Bessis R, Maume BF, Meunier P, Trollat P (1995). Effect of enological practices on the resveratrol isomer content of wine. J Agric Food Chem 43: 316-319.
Karasu S, Başlar M, Karaman S, Kılıçlı M, Us AA, Yaman H, Sağdıç O (2016). Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin. Turk J Agric For 40: 177-185.
Kılıç O, Çopur ÖU (1988). Quality criteria of hardaliye produced from different grape varieties. In: Turkey 3rd Vineyard Symposium, 31 May3 June 1988, Uludağ University, Bursa, Turkey, pp. 1-12 (in Turkish).
Liang Z, Wu B, Fan P, Yang C, Duan W, Zheng X, Liu C, Li S (2008). Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chem 111: 837-844.
Marti N, Perez-Vicente A, Garcia-Viguera, C (2001). Influence of storage temperature and ascorbic acid addition on pomegranate juice. J Sci Food Agric 82: 217-221.
Mattivi F, Reniero F, Korhammer S (1995). Isolation, characterization, and evolution in red wine vinification of resveratrol monomers. J Agric Food Chem 43: 1820-1823.
Mazza G (1995). Anthocyanins in grape and grape products. Crit Rev Food Sci Nutr 35: 341-371.
Miller NJ, Rice-Evans CA (1997). Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radical Res 26: 195-199.
Morris JR, Sistrunk WA, Sims CA (1986). Effects of fruit maturity, juice storage, and juice extraction temperature on quality of Concord grape juice. J Amer Soc Hort Sci 111: 742-746.
Naidu AS, Bidlack WR, Clemens RA (1999). Probiotic spectra of lactic acid bacteria (LAB). Crit Rev Food Sci Nutr 39: 13-126.
Orhan H, Efe E, Şahin M (2004). SAS yazılımı ile istatistiksel analizler. Isparta, Turkey: Süleyman Demirel University (in Turkish).
Prado F, Parada JL, Pandey A, Soccol CR (2008). Trends in non-dairy probiotic beverages. Food Res Int 41: 111-123.
Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (1998). Handbook of Enology. New York, NY, USA: John Wiley and Sons.
Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieau D (2000). Handbook of Enology, Volume 2: The Chemistry of Wine and Stabilization and Treatments. London, UK: John Wiley and Sons.
Rommel A, Wrolstad RE, Heatherbell DA (1992). Blackberry juice and wine: Processing and storage effects on anthocyanin composition, color and appearance. J Food Sci 57: 385-391.
Siemann EH, Creasey LL (1992). Concentration of the phytoalexin resveratrol in wine. Am J Enol Vitic 43: 49-52.
Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am J Enol Vitic 16: 144-158.
Soleas GJ, Dam J, Carcey M, Goldberg DM (1997). Determination of polyphenolic antioxidants of wine by gas chromatography with mass-selective detection. J Agric Food Chem 45: 3871-3880.
Stupans I, Kirlich A, Tuck KL, Hayball PJ (2002). Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants. J Agric Food Chem 50: 2464-2469.
Sudraud P (1958). Interpetation Des Courbes Dabsorption Des Vins Rouges. Ann Technol Agr 7: 203-208 (in French).
Sun AY, Simonyi A, Sun GY (2002). The French paradox and beyond: neuroprotective effects of polyphenols. Free Radical Biol Med 32: 314-318.
Tiwari B, Brunton N, Cullen PJ, ODonnell CP (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem 17: 598-604.
Turker N, Aksay S, Ekiz IH (2004). Effect storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. J Agric Food Chem 52: 3807- 3813.
Ünal MÜ, Şener A, Şen K, Yılmaztekin, M (2015). Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes. Turk J Agric For 39: 984-991.
Wightman JD, Price SF, Watson BT, Wrolstad RE (1997). Some effects of processing enzymes on anthocyanins and phenolics of Pinot noir and Cabernet Sauvignon wines. Am J Enol Vitic 48: 39-48.