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

摘要

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.