SavedAdd your journal

Journals / Tarım Bilimleri Dergisi / 2001 / Cilt: 07 - Sayı: 04

Relationship Between Browning Level of Apple Juice and Natural Factors

Elma Suyunda Esmerleşme Düzeyi ile Doğal Etkenler Arasındaki İlişki

Feryal KARADENİZ
Aziz EKŞİ
Pages
102–105
Publication Date
2001-11-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

There has been a linear correlation between total polyphenol contents and browning levesl of apple juice.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The ranges of browning levels absorbance at 440 nm found for apple juices produced from Amasya, Golden and Starking varieties, respectively, were as follows: 0.548-0.771 average 0.435 , 0.170-0.427 average 0.306 and 0.219-0.461 average 0.346 .
📊
Key Findings & Data:Cultivar and crop years significantly affected the browning levels of apple juices, while growing region did not have a significant effect.
💡
Conclusion & Impact:There has been a linear correlation between total polyphenol contents and browning levesl of apple juice.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Elma · elma suyu · esmerle ş me indeksi

Abstract

The ranges of browning levels absorbance at 440 nm found for apple juices produced from Amasya, Golden and Starking varieties, respectively, were as follows: 0.548-0.771 average 0.435 , 0.170-0.427 average 0.306 and 0.219-0.461 average 0.346 . Cultivar and crop years significantly affected the browning levels of apple juices, while growing region did not have a significant effect. There has been a linear correlation between total polyphenol contents and browning levesl of apple juice.

Özet

Amasya, Golden ve Starking varyetelerinden haz ı rlanan elma sular ı nda belirlenen esmerle şme derecesi 440 nm deki absorbans s ı ras ı yla 0.548 -0.771 ortalama 0.435 , 0.170-0.427 ortalama 0.306 ve 0.219-0.461 ortalama 0.346 aras ı nda değ işmektedir. Esmerleşme derecesinde çeşide ve y ı la bağl ı farklar önemli iken yöreye ba ğ l ı farklar önemsizdir. Polifenol miktar ı ile esmerleşme derecesi aras ı nda doğrusal bir ilişki vard ı r.

🔖

Cite This Article

KARADENİZ, F., EKŞİ, A. (2001). Relationship Between Browning Level of Apple Juice and Natural Factors. Tarım Bilimleri Dergisi, Cilt: 07 - Sayı: 04, 102–105. https://ajindex.com/articles/179143

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (16)

  1. Bruchmann, E. E. 1976. Angewandte Biochemie. Verlag Eugen Ulmer. s. 1-255,
  2. Stuttgart. Cheynier, V. and J. M. Ricardo da Silva, 1991. Oxidation of grape procyanidins in model solutions containing transcaffeoiltartaric acid and polyphenoloxidase. J. Agric. Food Chem., 39 (6) 1047-1049.
  3. Cheynier, V. and M. Moutounet, 1992. Oxidative reactions of caffeic acid in model systems containing polyphenoloxidase. J. Agric. Food Chem. 40 (11) 2038- 2044.
  4. Coseteng, M. Y. and C. Y. Lee, 1987. Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci., 52 (4):983-989.
  5. Ekşi, A. 1989. Gı dalarda kimyasal bile şim değişmeleri ve kontrolu. Birinci Uluslararas ı Gı da Sempozyumu. s. 89-96, Uludağ Üniv. Ziraat Fakültesi Yay ı n ı, Bursa. Ekşi, A. ve B. Cemeroğ lu, 1986. Gı dalarda enzimatik esmerleş me olay ı ve önlenmesinde C vitamininin i şlevi. Vitaminlerin Sağl ığı m ı zdaki Önemi Sempozyumu, s. 107-114,
  6. Roche Yay ı n ı, İ stanbul. Eskin, N. A. M., H. M. Henderson und R. J. Townsend, 1976. Biochemie der Lebensmittel. Hüthig Verlag, s. 1-230.
  7. Heidelberg. Janowitz-Klapp, A., F. Richard and J. Nicolas, 1989. Polyphenol oxidase from apple, partial purification and some properties. Phtochemistry, 28 (11) 2903-2907.
  8. Keleş, F. 1986. Amasya ve Golden elmalar ı n ı n polifenol oksidazlar ı üzerinde çal ışmalar: Genel özellikler. Doğa, 10 (2) 224-234.
  9. Keleş, F. 1987a. Amasya ve Golden elmalar ı n ı n polifenoloksidazlar ı üzerinde araşt ı rmalar: Substrat spesifikliğ i, Doğa, 11 (1) 1-6.
  10. Keleş, F. 1987b. Gı dalarda enzimatik esmerleşme ve kontrolu. Doğa, 11(1) 105-121.
  11. Kesici, T. ve Z. Kocabaş, 1998. Biyoistatistik. Ankara Üniv. Eczac ı l ı k Fakültesi Yay ı n ı:79. Ankara. 359 s. Lee, C. Y., V. Kagan, A. W. Jaworski and S. K. Brown, 1990. Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars. J. Agric. Food Chem., 38 (1) 99-101.
  12. Mathew, A. G. and H. A. B. Parpia, 1971. Food browning as a polyphenol reaction. Advances in Food Research. Vol: 19, s. 75-132.
  13. Academic Press,
  14. New York. Oleszek, W., C. Y. Lee and K. R. Price, 1989. Apple phenolics and their contribution to enzymatic browning reactions. Acta Soc. Bot. Poloniae, 58 (2) 273-283.
  15. Osmianski, J. and C. Y. Lee, 1991. Enzymatic oxidation of phloretin glucoside in model system. J. Agric. Food Chem., 39 (6) 1050-1052.
  16. Rouet-Mayer, M. A., J. Ralambosoa and J. Philippon, 1990. Roles of o-quinones and their polymer