Investigation of Physicochemical Properties of Grape Juice and Apple Juice Containing Anthocyanin Pigment Extracted from Roselle (Hibiscussabdariffa) Petals
- سال انتشار: 1401
- محل انتشار: Iranian Journal of Chemistry and Chemical Engineering، دوره: 41، شماره: 9
- کد COI اختصاصی: JR_IJCCE-41-9_006
- زبان مقاله: انگلیسی
- تعداد مشاهده: 83
نویسندگان
Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, I.R. IRAN
Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, I.R. IRAN
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN
چکیده
Colors are used in foods to make them more appealing. Roselle petals contain functional compounds such as anthocyanins and polyphenols in addition to natural pigments. The objective of this study was to investigate the physicochemical properties of grape and apple juice-based drinks containing anthocyanin extracted from roselle petals. To do this, the extracted pigments were added to the apple juice and the grape juice at concentrations of ۵ and ۱۰% w/w. pH, acidity, total phenolic content, anthocyanin, degradation index, hydroxymethylfurfural (HMF), as well as the sensory parameters, were measured for the drink samples stored at ۴ and ۲۵℃ for ۳۰ days. The results showed that with increasing storage time, pH decreased and acidity increased. The anthocyanin content of the samples ranged from ۳.۵۳۰ to ۹.۵۵ mg/L and their total phenol content ranged from ۰.۱۸۰ to ۰.۶۳۰ mg/mL and the degradation index of the samples ranged from ۱.۵۱۰ to ۲.۹۸۰ and their HMF content ranged from ۵.۵۶۰ to ۱۰.۲۶۰ ppm. With increasing temperature and storage time anthocyanin, total phenolic content decreased and the degradation index, HMF content increased. Apple juice drinks containing ۱۰% anthocyanin stored at ۴℃ had the highest polyphenolic and anthocyanin content. The results of the sensory evaluation revealed that the apple juice treatment containing ۱۰% anthocyanin stored at ۴℃ was the superior treatment due to its highest bioactive compounds and sensory score.کلیدواژه ها
anthocyanin, Apple juice, Grape Juice, Roselleاطلاعات بیشتر در مورد COI
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