Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage

This study investigated the effects of concentration methods such as vacuum, microwave and conventional heating methods on total phenolic and anthocyanin contents, antiradical activity, antioxidant capacity and color of Papaver rhoeas L. (poppy) sorbet, a traditional beverage of Turkey. The effects of concentration method on bioactivity and color of sorbet were also determined during the 90 day-storage at 4, 20 and 37 degrees C. The sample obtained with vacuum method (1022.84 mg GAE/kg) had the highest phenolic content compared to microwave (925.77 mg GAE/kg) and conventional methods (936.42 mg GAE/kg). While the lowest initial anthocyanin content was found to be 571.31 mg cyn-3-glu/kg in the conventional method, the highest anthocyanin content were determined to be 774.49 mg cyn-3-glu/kg in the vacuum treated sorbet at the beginning of the storage. The results revealed that the poppy sorbet was an excellent source of phenolic and anthocyanin. Storage degradation of poppy anthocyanins followed first order reaction kinetics. Concentration method and storage temperature had significant effect on the bioactivity and color of sorbets. In general, vacuum method was the best treatment for preserving the bioactivity and color of poppy sorbet followed by microwave during the 90-day storage. (C) 2013 Elsevier Ltd. All rights reserved.This study investigated the effects of concentration methods such as vacuum, microwave and conventional heating methods on total phenolic and anthocyanin contents, antiradical activity, antioxidant capacity and color of&nbsp;Papaver rhoeas&nbsp;L. (poppy) sorbet, a traditional beverage of Turkey. The effects of concentration method on bioactivity and color of sorbet were also determined during the 90 day-storage at 4, 20 and 37&nbsp;&deg;C. The sample obtained with vacuum method (1022.84&nbsp;mg GAE/kg) had the highest phenolic content compared to microwave (925.77&nbsp;mg GAE/kg) and conventional methods (936.42&nbsp;mg GAE/kg). While the lowest initial anthocyanin content was found to be 571.31&nbsp;mg cyn-3-glu/kg in the conventional method, the highest anthocyanin content were determined to be 774.49&nbsp;mg cyn-3-glu/kg in the vacuum treated sorbet at the beginning of the storage. The results revealed that the poppy sorbet was an excellent source of phenolic and anthocyanin. Storage degradation of poppy anthocyanins followed first order reaction kinetics. Concentration method and storage temperature had significant effect on the bioactivity and color of sorbets. In general, vacuum method was the best treatment for preserving the bioactivity and color of poppy sorbet followed by microwave during the 90-day storage.</p

Effects of concentration methods and storage conditions on some bioactive compounds and color of tamarind sorbet: a traditional Turkish beverage

In this study, the effects of concentration methods on the bioactivity properties of traditional tamarind sorbet were investigated. For this purpose, tamarind sorbet produced according to proper recipe were concentrated with three different methods such as conventional, microwave and vacuum heating and stored at 4, 20 and 37 A degrees C for 90 days. During the course of storage at 0th, 30th, 60th and 90th days, beside color parameters, some bioactivity properties such as; total phenolic content, total flavonoid content, antiradical and antioxidant activities were evaluated. Phenolic content of tamarind sorbet samples (0th and 90th day), concentrated with different methods and stored at different temperatures, was evaluated with LC-MS/MS. Protocatechuic acid and coumarin were found to be the major components of tamarind sorbet. It was determined that sorbet produced with vacuum method was rich in phenolic compounds compared to those produced with other methods. Total phenolic content was higher in the vacuum concentrated sample (1384.85 mg GAE/kg) followed by microwave (1354.55 mg GAE/kg) and conventional heating (1300 mg GAE/kg), respectively. Higher antioxidant activity (108.77 mg AAE/g) was determined in vacuum applied samples, its 0th day sample also contained higher phenolic content. Higher antiradical activity was detected in microwave sample with 70.1% inhibition. It was found that storage temperature and time was effective on the bioactive properties of tamarind sorbet. It was determined that vacuum method could be applied successfully to tamarind sorbet concentration especially when regarded threshold values, phenolic and flavonoid content and antioxidant properties