Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations
Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated...
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| Veröffentlicht in: | Die Nahrung 2004-06, Vol.48 (3), p.184-187 |
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| container_title | Die Nahrung |
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| creator | Alper, Neslihan Acar, Jale |
| description | Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice. |
| doi_str_mv | 10.1002/food.200200258 |
| format | Article |
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The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.</description><identifier>ISSN: 0027-769X</identifier><identifier>EISSN: 1521-3803</identifier><identifier>EISSN: 1611-6070</identifier><identifier>DOI: 10.1002/food.200200258</identifier><identifier>PMID: 15285108</identifier><identifier>CODEN: NAHRAR</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>Antioxidants - analysis ; Antioxidants - chemistry ; Beverages - standards ; Biological and medical sciences ; Color ; Food Handling - methods ; Food industries ; Food Technology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.</description><subject>Antioxidants - analysis</subject><subject>Antioxidants - chemistry</subject><subject>Beverages - standards</subject><subject>Biological and medical sciences</subject><subject>Color</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Laccase</subject><subject>Laccase - metabolism</subject><subject>Oxidation-Reduction</subject><subject>Oxidative activity</subject><subject>Phenolic compounds</subject><subject>Phenols - analysis</subject><subject>Phenols - chemistry</subject><subject>Pomegranate</subject><subject>Punicaceae</subject><subject>Ultrafiltration</subject><issn>0027-769X</issn><issn>1521-3803</issn><issn>1611-6070</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1vFSEUxYnR2JfarUvDRnfzBGZgmKXpl02qzxg_GjeEgUtFZ2CEGW3_e3m-l9q4MSFwc_mdc-Eg9JSSNSWEvXQx2jUrVVlcPkAryhmtaknqh2hVem3Viu7qAB3l7HtSGozXjDxGB4WTnBK5Quk9jPGnHnB0ePoKIQ7eYBPHKS7BZuwDnuII10kHPQP-tngDGS_Zh2u8DHPSzm_32ceAdbB40MboDNW_d8Wx9-FPnZ-gR04PGY725yH6eHb64fh1dbk5vzh-dVmZhnSyEg00rRaca8sZ6Syz0mojJTGNaXrGqSFgZM8MdVwy4-pW1xoaAq7rrBFtfYhe7HynFH8skGc1-mxgGHSAuGQlRCsaymQB1zvQpJhzAqem5EedbhUlahu02gat7oIugmd756Ufwf7F97EW4Pke0NnowZX4jM_3uI7KVrDCdTvulx_g9j9j1dlmc3L_EdVO6_MMN3danb6r8vmWq89vz9UX8Ymzqzfv1En9G7-Hqck</recordid><startdate>200406</startdate><enddate>200406</enddate><creator>Alper, Neslihan</creator><creator>Acar, Jale</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>200406</creationdate><title>Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations</title><author>Alper, Neslihan ; Acar, Jale</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4098-64e47a655ad5209d2d8dac880c4c4b251c0ec8b2c1f582cf37a3ae40ef99dc673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Antioxidants - analysis</topic><topic>Antioxidants - chemistry</topic><topic>Beverages - standards</topic><topic>Biological and medical sciences</topic><topic>Color</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Laccase</topic><topic>Laccase - metabolism</topic><topic>Oxidation-Reduction</topic><topic>Oxidative activity</topic><topic>Phenolic compounds</topic><topic>Phenols - analysis</topic><topic>Phenols - chemistry</topic><topic>Pomegranate</topic><topic>Punicaceae</topic><topic>Ultrafiltration</topic><toplevel>online_resources</toplevel><creatorcontrib>Alper, Neslihan</creatorcontrib><creatorcontrib>Acar, Jale</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Die Nahrung</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alper, Neslihan</au><au>Acar, Jale</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations</atitle><jtitle>Die Nahrung</jtitle><addtitle>Nahrung</addtitle><date>2004-06</date><risdate>2004</risdate><volume>48</volume><issue>3</issue><spage>184</spage><epage>187</epage><pages>184-187</pages><issn>0027-769X</issn><eissn>1521-3803</eissn><eissn>1611-6070</eissn><coden>NAHRAR</coden><abstract>Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase‐UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase‐treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><pmid>15285108</pmid><doi>10.1002/food.200200258</doi><tpages>4</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidants - analysis Antioxidants - chemistry Beverages - standards Biological and medical sciences Color Food Handling - methods Food industries Food Technology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Laccase Laccase - metabolism Oxidation-Reduction Oxidative activity Phenolic compounds Phenols - analysis Phenols - chemistry Pomegranate Punicaceae Ultrafiltration |
| title | Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations |
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