Journal of Food Processing & Technology

Effects of various co-pigments on the stability of anthocyanins in sour cherry juice concentrate during storage

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Buket Orhan, Ayse Navruz, Meltem Turkyılmaz and Mehmet Ozkan

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

This study was carried out to investigate the effects of different co-pigment sources (gallic acid and the water extracts from green tea,
pomegranate rind and cherry stem) on anthocyanin (ACN) stability in sour cherry juice concentrate during 110 days of storage at
20°C. Green tea, pomegranate rind and cherry stem extracts were selected as natural source of phenolics. Sour cherry juice concentrate
containing no co-pigment source was taken as the control group. The study was performed using a UV-visible spectrophotometer to
monitor hyperchromic effect (ΔAvis-max), bathochromic shifts (Δλvis-max) and monomeric ACN content. The changes in those values
were considered as the indicators of co-pigmentation effect. Significant increase was found in the hyperchromic effect after addition
of gallic acid (17%) and pomegranate rind extract (6%) at the end of storage. However, there were no significant changes in Δλvis-max
values of the concentrate samples. Total ACN content of all sour cherry juice concentrates decreased during storage. ACN losses of
the products enhanced with co-pigments were 31% (gallic acid), 13% (pomegranate rind extract) and 10% (green tea extract) lower
than those of the control sample after 110 days of storage at 20°C. The highest ACN loss (44%) was observed in the samples containing
cherry stem extract which may have anti co-pigment effect on ACNs. The maximum co-pigmentation effect was observed in sour
cherry juice concentrate enhanced with gallic acid and pomegranate rind extract. Therefore, we suggest the addition of gallic acid and
pomegranate rind extract to sour cherry juice concentrate for higher color stability.

Biography :

Buket Orhan was graduated from Department of Food Engineering at Uludag University, Bursa in 2010, and then she received her Master degree from Department of Food
Engineering at Ankara University in 2014. Currently, she is pursuing her PhD in the Department of Food Engineering at Ankara University.