TAILIEUCHUNG - Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions

This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2016) 40: 803-812 © TÜBİTAK doi: Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions Buket AŞKIN*, Azize ATİK Department of Food Engineering, Faculty of Engineering, Kırklareli University, Kırklareli, Turkey Received: Accepted/Published Online: Final Version: Abstract: This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. Grape variety plays a significant role in color, flavor, and chemical properties. However, the effects of storage conditions on products and especially on phenolic composition and antioxidant properties are not known because there is not any research about storage effects at different temperatures. For this purpose, hardaliye was produced by the conventional method. After having been exposed to lactic acid fermentation, it was bottled and then stored at 4 °C and 20 °C for 60 days. The analyses were carried out on prepared beverage at 15, 30, 45, and 60 days of storage. The results of color parameters obtained showed the highest proportion of red color in the samples at the beginning (dA % = ). As expected, the brown color increased with storage time and the highest value was determined at 60 days depending on the storage temperature. Storage at 4 °C and 20 °C resulted in 60% and 78% losses in anthocyanin content, respectively. The losses of anthocyanin during storage at the higher temperature were accompanied by increased polymeric color values and other color parameters, which indicates that anthocyanins were also extensively polymerized. Phenol compositions were also analyzed

• Nông nghiệp
• Phenolic composition
• Antioxidant properties of hardaliye
• Papazkarası blue black grapes
• Anthocyanin pigment
• High antioxidant activity
• Chemical composition
• Flavonoid content
• Ivy gourd fruits
• Phenolic content
• Total phenolic content
• Total flavonoid content
• Journal of Chemistry
• Angelica purpurascens
• Phenolic compounds
• LC−MS/MS and GC−MS
• Antioxidant activity
• Essential oil
• Salvia tomentosa
• Antioxidant activity of Salvia tomentosa
• Cultivated plants
• Turkish Journal of Botany
• Tạp chí Thực vật học
• Liquidambar orientalis
• Mycobacterium tuberculosis
• Antimycobacterial activity
• Phenolic essential oil
• High performance liquid chromatography
• L ascorbic acid
• Postharvest storage period
• Daucus carota L
• Integrated farming
• Organic farming
• Phenolic acid
• Sugar and acid components
• BMC Chemistry
• Simulated digestion
• Lychee pericarp
• Quercetin 3 rutinose 7 rhamnoside
• SGF digestion
• Lemon and orange peels
• Proximate chemical composition
• Dietary fiber
• Total flavonoids
• Phenolic acids profiles
• Functional groups analysis
• Water and oil holding capacities
• Journal of Agriculture and Forestry
• Drying methods
• β carotene content
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Volatile component