Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties

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dc.contributor.authorYıkmış, Seydi
dc.contributor.authorAksu, Harun
dc.contributor.authorÇöl, Başak Gökçe
dc.contributor.authorAlpaslan, Mehmet
dc.date.accessioned2019-12-29T15:24:44Z
dc.date.available2019-12-29T15:24:44Z
dc.date.issued2019en_US
dc.departmentSağlık Bilimleri Yüksekokuluen_US
dc.description.abstractQuince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L*, a* and b*) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 degrees C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 degrees C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.en_US
dc.description.sponsorshipTekirdag Namik Kemal University-Scientific Research Coordination Unit NKUBAP.48 DS.19.207en_US
dc.identifier.doi10.1590/1413-7054201943019919en_US
dc.identifier.issn1413-7054
dc.identifier.issn1981-1829
dc.identifier.scopus2-s2.0-85078987979en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://hdl.handle.net/11363/1591
dc.identifier.urihttps://doi.org/
dc.identifier.volume43en_US
dc.identifier.wosWOS:000502312600001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUNIV FEDERAL LAVRAS-UFLA, CAIXA POSTAL 3037, LAVRAS, MG 37200-000, BRAZILen_US
dc.relation.ispartofCiência e Agrotecnologiaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectNon-thermalen_US
dc.subjectultrasounden_US
dc.subjectpasteurizationen_US
dc.subjectHIGH-INTENSITY ULTRASOUNDen_US
dc.subjectSACCHAROMYCES-CEREVISIAEen_US
dc.subjectSTRAWBERRY JUICEen_US
dc.subjectFRUIT JUICESen_US
dc.subjectSONICATIONen_US
dc.subjectQUALITYen_US
dc.subjectFOODen_US
dc.subjectINACTIVATIONen_US
dc.subjectFLAVONOIDSen_US
dc.subjectSTABILITYen_US
dc.titleThermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory propertiesen_US
dc.title.alternativeProcessamento de termosonicação do suco de quince (Cydonia Oblonga): Efeitos nos fenólicos totais, ácido ascórbico, capacidade antioxidante, cor e propriedades sensoriaisen_US
dc.typeArticleen_US

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