Investigation of some quality parameters of pomegranate, sumac and unripe grape sour products from Kilis markets
Main Article Content
Keywords
pomegranate, sumac, unripe grape, total phenolics, antioxidants
Abstract
The aim of the present work was to determine some quality parameters of pomegranate, sumac and unripe grape concentrate products sold in Kilis markets. The highest pH and titration acidity (TA) values were generally determined in homemade pomegranate concentrate (HPC) and homemade sumac concentrate (HSC) (values for pH were 3.29-3.51, values for TA were 13.19-29.59 g/100 ml). It was detected that the highest values for 5-hydroxymethylfurfural (HMF) and browning index were in the HPC sample (8,373.78 mg/l and 397.8 (abs.)). The sample having the highest and lowest HMF and browning index values was homemade unripe grape concentrate (HUC). The highest total phenolics, total flavonoids, ascorbic acid and antioxidant activity values were detected in HSC. However, a specific organic acid presence associated with spots was not detected. Retention factor values in samples belonging to spots recorded as 0.83 (HSC(1), commercial sumac concentrate; CSC(2), and HPC(3)) and 0.8 (commercial pomegranate concentrate; CPC(4), commercial unripe grape concentrate; CUC(5), and HUC(6)). None of them on Candida albicans were active. For the HPC and CPC sour samples, any inhibition were shown. But HSC, CSC, CUC and HUC samples are more active than vancomycin.
References
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Alothman, M., Bhat, R. and Karim, A.A., 2009. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies 10: 512-516.
Altu?, T., 1993. Duyusal Test Teknikleri, Ege Üniversitesi Mühendislik Fakültesi. Ders Kitaplar?, Yay?n No: 28, ?zmir, 55 pp.
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Bhat, R., 2016. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chemistry 213: 635-640.
Bhat, R. and Stamminger, R., 2015. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Revista de Agaroquimica y Tecnologia de Alimentos 21: 354-363.
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Capcarová, M., Abbas, K., Kolesárová, A., Kalafová, A., Massányi, P., Slame?ka, J. and Chrastinová, ?., 2010. Effect of sumac on cholesterol and triglycerides content of rabbits. Mimoriadne 4: 132-137.
Cemero?lu, B., 2007. G?da Analizleri. G?da Teknolojisi Derne?i Yay?nlar?, Ankara, Turkey, No. 34, 535 pp.
De Matos, A.D., Curioni, A., Bakalinsky, A.T., Marangon, M., Pasini, G. and Vincenzi, S., 2017. Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies 44: 9-14.
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George, D.S., Razali, Z., Santhirasegaram, V. and Somasundram, C., 2015. Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple. Journal of Food Science and Technology 80: S426-434.
Gil, M.I., Tomás-Barberán, F.A., Hess-Pierce, B., Holcroft, D.M. and Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48: 4581-4589.
H???l, Y., 2004. Enstrümental G?da Analizleri-Laboratuvar Deneyleri. Ege Üniversitesi, Mühendislik Fakültesi, Ders Kitaplar?, Bornova, ?zmir, Yay?n No. 45, 39 pp.
Huang, D., Ou, B. and Prior, R.L., 2005. The chemistry behind antioxidant capacity as says. International Journal of Agricultural and Food Research 53: 1841-1856.
Jayaprakasha, G.K., Selvi, T. and Sakariah, K.K., 2003. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International 36: 117-122.
Kahramanoglu, I. and Usanmaz, S., 2017. Effects of propolis and black seed oil on the shelf life of freshly squeezed pomegranate juice. Food Science and Nutrition Studies 1: 114.
Karabiyikli, ?. and Öncül, N., 2016. Inhibitory effect of unripe grape products on foodborne pathogens. Journal of Food Processing and Preservation 40: 1459-1465.
Karakaplan, M. and Özcan, M., 2017. Determination of phenolic acids in pomegranate juices by HPLC-DAD. European Journal of Science and Technology 6(10): 32-37.
Karapinar, M. and Sengun, I.Y., 2007. Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimuriumon salad vegetables. Food Control 18: 702-706.
Lee, K.Y., So, J.S. and Heo, T.R., 2001. Thin layer chromatographic determination of organic acids for rapid identification of Bifidobacteria at genus level. Journal of Microbiological Methods 45: 1-6.
Manthou, E., Georgakouli, K., Deli, C.K., Sotiropoulos, A., Fatouros, I.G., Kouretas, D. and Jamurtas, A.Z., 2017. Effect of pomegranate juice consumption on biochemical parameters and complete blood count. Experimental and Therapeutic Medicine 14: 1756-1762.
Maskan, M., 2006. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering 72: 218-224.
Meydav, S., Saguy, I. and Kopelman, I.J., 1977. Browning determination in citrus products. Journal of Agricultural and Food Chemistry 25: 602-604.
Metin, Z.E., 2014. Ankara Piyasas?nda Sat??a Sunulan Nar Ek?isi, Nar Ek?isi Sosu ve Üzüm Pekmezlerinin Hidroksimetilfurfural Düzeyinin Saptanmas?. Hacettepe Üniversitesi Sa?l?k Bilimleri Enstitüsü Toplu Beslenme Sistemleri Program? Yüksek Lisans Tezi, Ankara, Turkey.
Mohd-Hanif, H., Shamsudin, R. and Adzahan, N.M., 2016. UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice. Food Science and Biotechnology 25: 63-67.
Nikfardjam, M.S.P., 2008. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers. Mitteulingen Klosterneuburg 58: 28-31.
Özkanli, O. and Tekin, A.R., 2008. Rheological behaviors of sumac concentrate. International Journal of Food Properties 11: 213-222.
Öncül, N. and Karabiyikli, ?., 2015. Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry 39: 689-695.
Öncül, N. and Karab?y?kl?, ?., 2016. Survival of foodborne pathogens in unripe grape products. LWT – Food Science and Technology 74: 168-175.
Rouhi-Boroujeni, H., Mosharraf, S., Gharipour, M., Asadi-Samani, M. and Rouhi-Boroujeni, H., 2016. Antihyperelipidemic effects of sumac (Rhus coriaria L.): can sumac strengthen anti-hyperlipidemic effect of statins. Der Pharmacia Lettre 8: 143-147.
Sánchez-Moreno, C., Plaza, L., De Ancos, B. and Cano, M.P., 2003. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture 83: 430-439.
Santhirasegaram, V., Razali, Z., George, D.S. and Somasundram, C., 2015. Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice. Food and Bioproducts Processing 94: 313-321.
Sharm, S. and Vig, P.A., 2013. Evaluation of in vitro antioxidant properties of methanol and aqueous extracts of Parkinsonia aculeataL. leaves. Scientific World Journal, Article ID: 604865.
So?i?, H. and Gaberc-Porekar, V., 1981. Direct thin-layer densitometric determination of citric acid in fermentation media. Fresenius’ Zeitschrift für Analytische Chemie 309: 114-116.
Stankovic, M.S., 2011. Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts. Kragujevac Journal of Science 33: 63-72.
Toghyani, M. and Faghan, N., 2017. Effect of Sumac (Rhus coriariaL.) fruit powder as an antibiotic growth promoter substitution on growth performance, immune responses and serum lipid profile of broiler chicks. Indian Journal of Pharmaceutical Education 51: S295-S298.
Torkamani, A.E. and Niakousari, M., 2011. Impact of UV-C light on orange juice quality and shelf life. International Food Research Journal 18: 1265-1268.
Ucan, F., 2013. Berrak ve Do?al Bulan?k Limon Suyu Konsantresi Üretimi ve Kalite Parametrelerinin Belirlenmesi. PhD-thesis, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G?da Mühendisli?i Anabilim Dal?, Sar?çam/Adana, Turkey, 414 pp.
Ucan, F., Aky?ld?z, A., A?çam, E. and Polat, S., 2014. Limon Ek?isi Üretimi Üzerine Bir Ara?t?rma. Journal of Food 39: 283-290.
Ucan Türkmen, F., Mercimek Takci, H.A. and ?ekero?lu, N., 2017. Total phenolic and flavonoid contents, antioxidant and antimicrobial activities of traditional unripe grape products. Indian Journal of Pharmaceutical Education and Research 51: 489-493.
Ucan Türkmen, F. and Mercimek Takci, H.A., 2018. Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice. Journal of Food Measurement and Characterization 12: 1038-1046.
Watts, B.M., Yl?mak?, G.L., Jeffery, L.E. and Elias, L.G., 1989. Basic sensory methods for food evaluation. International Development Research Centre, Ottawa, Canada, 160 pp.
Xiong, H., Li, Y., Slavik, M.F. and Walker, J.T., 1998. Spraying chicken skin with chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection 61: 272-275.
Y?lmaz, O.M., 2011. Determination of the antioxidant activity and phenolic acid composition of main wheat varieties grown in Turkey and enrichment of bread with pomegranate husk extract. PhD thesis, Ankara University, Ankara, Turkey, 80 pp.
Aloqbi, A., Omar, U., Yousr, M., Grace, M., Lila, M.A. and Howell, N., 2016. Antioxidant activity of pomegranate juice and punicalagin. Natural Science 8: 235.
Alothman, M., Bhat, R. and Karim, A.A., 2009. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies 10: 512-516.
Altu?, T., 1993. Duyusal Test Teknikleri, Ege Üniversitesi Mühendislik Fakültesi. Ders Kitaplar?, Yay?n No: 28, ?zmir, 55 pp.
Avc?kurt, C., Dinu, M.S., Hac?oglu, N., Efe, R., Soykan, A. and Tetik, N., 2016. Global issues and trends in tourism. St. Kliment Ohridski University Press, Sofia, Bulgaria, 726 pp.
Bauer, A.W., Kirby, W.M., Sherris, J.C. and Turck, M., 1966. Antibiotic susceptibility testing by a standard single disk method. American Journal of Clinical Pathology 45: 493-496.
Baydar, N.G., Ozkan, G. and Sagdac, O., 2004. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control 15: 335-339.
Bhat, R., 2016. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chemistry 213: 635-640.
Bhat, R. and Stamminger, R., 2015. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Revista de Agaroquimica y Tecnologia de Alimentos 21: 354-363.
Cakmak, M., Ozcan, N. and Denli, M., 2017. Effects of sumac powder (Rhus Coriaria L.) on growth performance, serum biochemistry and intestinal microbiota in broilers at different stocking densities. Animal Science – The International Session of Scientific Communications of the Faculty of Animal Science 60: 70-74.
Caminiti, I.M., Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J. and Lyng, J.G., 2012. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food and Bioprocess Technology 5: 680-686.
Capcarová, M., Abbas, K., Kolesárová, A., Kalafová, A., Massányi, P., Slame?ka, J. and Chrastinová, ?., 2010. Effect of sumac on cholesterol and triglycerides content of rabbits. Mimoriadne 4: 132-137.
Cemero?lu, B., 2007. G?da Analizleri. G?da Teknolojisi Derne?i Yay?nlar?, Ankara, Turkey, No. 34, 535 pp.
De Matos, A.D., Curioni, A., Bakalinsky, A.T., Marangon, M., Pasini, G. and Vincenzi, S., 2017. Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies 44: 9-14.
Eyigün, F.?., 2012. Hicaz Nar Çe?idine Ait Narlardan Elde Edilen Nar Ek?ilerinin Özelliklerinin Belirlenmesi Üzerine Bir Ara?t?rma. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, G?da Mühendisli?i Anabilim Dal?, Yüksek Lisans Tezi, 112 pp.
George, D.S., Razali, Z., Santhirasegaram, V. and Somasundram, C., 2015. Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple. Journal of Food Science and Technology 80: S426-434.
Gil, M.I., Tomás-Barberán, F.A., Hess-Pierce, B., Holcroft, D.M. and Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48: 4581-4589.
H???l, Y., 2004. Enstrümental G?da Analizleri-Laboratuvar Deneyleri. Ege Üniversitesi, Mühendislik Fakültesi, Ders Kitaplar?, Bornova, ?zmir, Yay?n No. 45, 39 pp.
Huang, D., Ou, B. and Prior, R.L., 2005. The chemistry behind antioxidant capacity as says. International Journal of Agricultural and Food Research 53: 1841-1856.
Jayaprakasha, G.K., Selvi, T. and Sakariah, K.K., 2003. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International 36: 117-122.
Kahramanoglu, I. and Usanmaz, S., 2017. Effects of propolis and black seed oil on the shelf life of freshly squeezed pomegranate juice. Food Science and Nutrition Studies 1: 114.
Karabiyikli, ?. and Öncül, N., 2016. Inhibitory effect of unripe grape products on foodborne pathogens. Journal of Food Processing and Preservation 40: 1459-1465.
Karakaplan, M. and Özcan, M., 2017. Determination of phenolic acids in pomegranate juices by HPLC-DAD. European Journal of Science and Technology 6(10): 32-37.
Karapinar, M. and Sengun, I.Y., 2007. Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimuriumon salad vegetables. Food Control 18: 702-706.
Lee, K.Y., So, J.S. and Heo, T.R., 2001. Thin layer chromatographic determination of organic acids for rapid identification of Bifidobacteria at genus level. Journal of Microbiological Methods 45: 1-6.
Manthou, E., Georgakouli, K., Deli, C.K., Sotiropoulos, A., Fatouros, I.G., Kouretas, D. and Jamurtas, A.Z., 2017. Effect of pomegranate juice consumption on biochemical parameters and complete blood count. Experimental and Therapeutic Medicine 14: 1756-1762.
Maskan, M., 2006. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering 72: 218-224.
Meydav, S., Saguy, I. and Kopelman, I.J., 1977. Browning determination in citrus products. Journal of Agricultural and Food Chemistry 25: 602-604.
Metin, Z.E., 2014. Ankara Piyasas?nda Sat??a Sunulan Nar Ek?isi, Nar Ek?isi Sosu ve Üzüm Pekmezlerinin Hidroksimetilfurfural Düzeyinin Saptanmas?. Hacettepe Üniversitesi Sa?l?k Bilimleri Enstitüsü Toplu Beslenme Sistemleri Program? Yüksek Lisans Tezi, Ankara, Turkey.
Mohd-Hanif, H., Shamsudin, R. and Adzahan, N.M., 2016. UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice. Food Science and Biotechnology 25: 63-67.
Nikfardjam, M.S.P., 2008. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers. Mitteulingen Klosterneuburg 58: 28-31.
Özkanli, O. and Tekin, A.R., 2008. Rheological behaviors of sumac concentrate. International Journal of Food Properties 11: 213-222.
Öncül, N. and Karabiyikli, ?., 2015. Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry 39: 689-695.
Öncül, N. and Karab?y?kl?, ?., 2016. Survival of foodborne pathogens in unripe grape products. LWT – Food Science and Technology 74: 168-175.
Rouhi-Boroujeni, H., Mosharraf, S., Gharipour, M., Asadi-Samani, M. and Rouhi-Boroujeni, H., 2016. Antihyperelipidemic effects of sumac (Rhus coriaria L.): can sumac strengthen anti-hyperlipidemic effect of statins. Der Pharmacia Lettre 8: 143-147.
Sánchez-Moreno, C., Plaza, L., De Ancos, B. and Cano, M.P., 2003. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture 83: 430-439.
Santhirasegaram, V., Razali, Z., George, D.S. and Somasundram, C., 2015. Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice. Food and Bioproducts Processing 94: 313-321.
Sharm, S. and Vig, P.A., 2013. Evaluation of in vitro antioxidant properties of methanol and aqueous extracts of Parkinsonia aculeataL. leaves. Scientific World Journal, Article ID: 604865.
So?i?, H. and Gaberc-Porekar, V., 1981. Direct thin-layer densitometric determination of citric acid in fermentation media. Fresenius’ Zeitschrift für Analytische Chemie 309: 114-116.
Stankovic, M.S., 2011. Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts. Kragujevac Journal of Science 33: 63-72.
Toghyani, M. and Faghan, N., 2017. Effect of Sumac (Rhus coriariaL.) fruit powder as an antibiotic growth promoter substitution on growth performance, immune responses and serum lipid profile of broiler chicks. Indian Journal of Pharmaceutical Education 51: S295-S298.
Torkamani, A.E. and Niakousari, M., 2011. Impact of UV-C light on orange juice quality and shelf life. International Food Research Journal 18: 1265-1268.
Ucan, F., 2013. Berrak ve Do?al Bulan?k Limon Suyu Konsantresi Üretimi ve Kalite Parametrelerinin Belirlenmesi. PhD-thesis, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G?da Mühendisli?i Anabilim Dal?, Sar?çam/Adana, Turkey, 414 pp.
Ucan, F., Aky?ld?z, A., A?çam, E. and Polat, S., 2014. Limon Ek?isi Üretimi Üzerine Bir Ara?t?rma. Journal of Food 39: 283-290.
Ucan Türkmen, F., Mercimek Takci, H.A. and ?ekero?lu, N., 2017. Total phenolic and flavonoid contents, antioxidant and antimicrobial activities of traditional unripe grape products. Indian Journal of Pharmaceutical Education and Research 51: 489-493.
Ucan Türkmen, F. and Mercimek Takci, H.A., 2018. Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice. Journal of Food Measurement and Characterization 12: 1038-1046.
Watts, B.M., Yl?mak?, G.L., Jeffery, L.E. and Elias, L.G., 1989. Basic sensory methods for food evaluation. International Development Research Centre, Ottawa, Canada, 160 pp.
Xiong, H., Li, Y., Slavik, M.F. and Walker, J.T., 1998. Spraying chicken skin with chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection 61: 272-275.
Y?lmaz, O.M., 2011. Determination of the antioxidant activity and phenolic acid composition of main wheat varieties grown in Turkey and enrichment of bread with pomegranate husk extract. PhD thesis, Ankara University, Ankara, Turkey, 80 pp.
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Jan 14, 2019
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