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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 1

Storage stability of polyphenols and organic acids in cooked and raw grape juice

Pişmiş ve çiğ üzüm suyunda polifenollerin ve organik asitlerin depolama stabilitesi

Levent Gülüm(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0001-8564-1664
Emrah Güler(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0003-3327-1651
Ferhad Muradoğlu(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0001-6595-7100
Tutar Yusuf(RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ)0000-0003-2613-9644
Pages
878–899
Publication Date
2026-03-22
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed significant variation in bioactive compounds across grape varieties, thermal processing, and storage duration (p <0.001).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the effects of boiling and short-term refrigerated storage on the physicochemical properties, phenolic compounds, flavonoids, organic acids, and color characteristics of red and white grape juices.
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Key Findings & Data:Grape juices were prepared from fresh grapes and subjected to boiling treatment, followed by storage at 4 ± 1 °C for 20 days.
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Conclusion & Impact:The results showed significant variation in bioactive compounds across grape varieties, thermal processing, and storage duration (p <0.001).
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Hidroksibenzoik Asitler · Hidroksisinamik Asitler · Meyve Suyu Renk Stabilitesi

Abstract

This study investigated the effects of boiling and short-term refrigerated storage on the physicochemical properties, phenolic compounds, flavonoids, organic acids, and color characteristics of red and white grape juices. Grape juices were prepared from fresh grapes and subjected to boiling treatment, followed by storage at 4 ± 1 °C for 20 days. Samples were analyzed at different storage intervals to determine changes in key quality parameters. Physicochemical analyses, spectrophotometric assays for total phenolics and flavonoids, and HPLC analysis for organic acids were performed. The results showed significant variation in bioactive compounds across grape varieties, thermal processing, and storage duration (p <0.001). Boiling significantly enhanced catechin content, increasing concentrations from 6.81 mg L⁻¹ (unboiled) to 10.63 mg L⁻¹ (boiled) (p <0.001). Red juices exhibited greater catechin stability compared to white juices throughout the storage period. Quercetin levels increased from 0.83 mg L⁻¹ to 1.47 mg L⁻¹ following boiling, though a gradual decline was noted over time. Hydroxybenzoic acids and hydroxycinnamic acids were also enhanced under boiling conditions, with notable increases in caffeic acid concentrations (p <0.001). Organic acid contents, including tartaric and citric acids, were significantly impacted by boiling, with tartaric acid rising from 40.17 g L⁻¹ to 44.53 g L⁻¹ (p <0.05). Storage duration affected total soluble solids (TSS) and lightness, with visual clarity decreasing over time (p <0.001). Fumaric acid remained stable across treatments, while ascorbic acid levels were more variable, demonstrating a rebound at 20 days post-storage. Overall, this study highlights the importance of optimizing thermal processing and storage conditions to preserve the stability of bioactive compounds in grape juice, thereby enhancing its nutritional value, potential health benefits, and sensory quality.

Özet

Bu çalışma, kaynatma ve kısa süreli soğuk depolamanın kırmızı ve beyaz üzüm sularının fizikokimyasal özellikleri, fenolik bileşikleri, flavonoidleri, organik asitleri ve renk özellikleri üzerindeki etkilerini araştırmıştır. Üzüm suları taze üzümlerden hazırlanmış ve kaynatma işlemine tabi tutulduktan sonra 20 gün boyunca 4 ± 1 °C'de depolanmıştır. Örnekler, temel kalite parametrelerindeki değişiklikleri belirlemek için farklı depolama aralıklarında analiz edilmiştir. Fizikokimyasal analizler, toplam fenolik ve flavonoidler için spektrofotometrik analizler ve organik asitler için HPLC analizi yapılmıştır. Sonuçlar, üzüm çeşitleri, ısıl işlem ve depolama süresi boyunca biyoaktif bileşiklerde önemli farklılıklar olduğunu göstermiştir (p < 0.001). Kaynatma, kateşin içeriğini önemli ölçüde artırarak konsantrasyonları 6.81 mg L⁻¹'den (kaynatılmamış) 10.63 mg L⁻¹'ye (kaynatılmış) yükseltmiştir (p < 0.001). Kırmızı üzüm suları, depolama süresi boyunca beyaz üzüm sularına kıyasla daha yüksek kateşin stabilitesi göstermiştir. Kaynatma işleminden sonra kuersetin seviyeleri 0.83 mg L⁻¹'den 1.47 mg L⁻¹'ye yükseldi, ancak zamanla kademeli bir düşüş gözlemlendi. Hidroksibenzoik asitler ve hidroksisinnamik asitler de kaynatma koşulları altında arttı ve kafeik asit konsantrasyonlarında belirgin artışlar görüldü (p < 0.001). Tartarik ve sitrik asitler de dahil olmak üzere organik asit içerikleri kaynatma işleminden önemli ölçüde etkilendi; tartarik asit 40.17 g L⁻¹'den 44.53 g L⁻¹'ye yükseldi (p < 0.05). Depolama süresi toplam çözünür katı madde (TSS) ve açıklığı etkiledi (p < 0.001) ve görsel berraklık zamanla azaldı. Fumaric asit tüm işlemlerde sabit kalırken, askorbik asit seviyeleri daha değişkenlik gösterdi ve depolamadan 20 gün sonra bir toparlanma sergiledi. Genel olarak, bu çalışma, üzüm suyundaki biyoaktif bileşiklerin stabilitesini korumak, böylece besin değerini, potansiyel sağlık yararlarını ve duyusal kalitesini artırmak için ısıl işlem ve depolama koşullarının optimize edilmesinin önemini vurgulamaktadır.

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Cite This Article

Gülüm, L., Güler, E., Muradoğlu, F., Yusuf, T. (2026). Storage stability of polyphenols and organic acids in cooked and raw grape juice. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 1, 878–899. https://doi.org/10.29050/harranziraat.1814460

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