Abstract
The some quality parameters of sour cherry concentrates by produced under atmospheric and vacuum conditions were investigated in this study. From these parameters, titration acidity, total soluble solids, total flavonoids and invert sugar values were statistically insignificant. But the remaining values were significant. Total phenolic contents of sour cherry juice samples increased to 194.50 and 112.00% after atmospheric and vacuum condition treatments. Total flavonoid values of samples ranged from 27.13 and 31.52 mg/L. After atmospheric condition treatment, the ascorbic acid contents increased to 73.80% compared to control samples. The antioxidant activity (% inhibition) ranged from 73.50 to 80.91%. Total monomeric anthocyanin content (22.71 mg/L) at the begining increased to 60.76 and 98.54% after both applications. In total pectin values increased 181.88 and 90.38% after atmospheric condition and vacuum treatments.
Highlights
Sour cherries (Prunus cerasus L.) are potentially raw material for functional foods because of substantial content of polyphenols, especially anthocyanins
After concentration pH values of sour cherry juice were determined between 3.22 and 3.30, respectively in atmospheric condition and vacuum condition (p
In sour cherry juice samples, TTA values ranged from 1.63 to 1.72 g/100mL (p>0.05). pH values generally declined during treatments
Summary
Sour cherries (Prunus cerasus L.) are potentially raw material for functional foods because of substantial content of polyphenols, especially anthocyanins. Sour-cherry juices are extensively used in the food industry. These products use as the constituents of juices, jellies, marmalades, jams, wine, beverages, etc. In the fruit juice industry, they are processed to purees, concentrates and juices. Especially anthocyanins, of sour cherries have been reported to possess anti-neurodegenerative, anti-inflammatory and anti-oxidative activities (Navruz et al, 2016). Because of their possible health benefits, a growing interest is being observed in the impact of processing on the antioxidant properties of these compounds (Wojdylo et al, 2014). Cherry fruits have a big potential as tasteful, harmless and healthy antimicrobial agents (Tamara et al, 2016)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
