Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

Basit Öğe Kaydı
dc.authoridMENEVSEOGLU, AHMED/0000-0003-2454-7898
dc.contributor.authorMenevseoglu, Ahmed
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorTurkyilmaz, Meltem
dc.contributor.authorOzkan, Mehmet
dc.date.accessioned2025-01-06T17:44:33Z
dc.date.available2025-01-06T17:44:33Z
dc.date.issued2020
dc.description.abstractIn this study, changes in ascorbic acid (AA), phenolics, anthocyanins (ACNs) and antioxidant activity (AOA) were monitored during storage at - 25, 4, 10 and 20 degrees C to observe the stability of bioactive compound in strawberry juice concentrates (SJCs). Half-life periods (t(1/2)) for ACN and AA degradations were 7.9 and 50 days at 20 degrees C, respectively. On the contrary, much higher t(1/2)values were found for the reduction in AOA and phenolics, i.e. 251 and 430 days at 20 degrees 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 degrees 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 degrees C. Significant ACN and AA degradations occurred at storage temperature as low as 4 degrees C. Therefore, storage at - 25 celcius was suggested for SJC to maximize the stabilities of especially ACNs and AA in SJC.
dc.identifier.doi10.1007/s11694-020-00507-z
dc.identifier.endpage2622
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85086370572
dc.identifier.scopusqualityQ1
dc.identifier.startpage2611
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00507-z
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3071
dc.identifier.volume14
dc.identifier.wosWOS:000540192900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectStrawberry juice concentrate
dc.subjectAscorbic acid
dc.subjectPhenolic
dc.subjectAnthocyanins
dc.subjectAntioxidant activity
dc.subjectDegradation
dc.titleDegradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu