Volume 56, Issue 1, April 2014, Pages 40–48
Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage
Highlights
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- The effect of concentration types on bioactive properties of sorbet was studied.
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- The samples were stored at 4, 20 and 37 °C during 90 days.
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- The color and bioactivity properties of sorbet changed during storage.
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- The higher storage temperatures decreased color and bioactivity values of sorbet.
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- Vacuum method was the best method for preserving bioactivity and color of beverage.
Abstract
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 °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.
Keywords
- Poppy sorbet;
- Concentration method;
- Storage;
- Bioactive properties;
- Color
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