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Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

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Abstract

In this study, changes in ascorbic acid (AA), phenolics, anthocyanins (ACNs) and antioxidant activity (AOA) were monitored during storage at − 25, 4, 10 and 20 °C to observe the stability of bioactive compound in strawberry juice concentrates (SJCs). Half-life periods (t1/2) for ACN and AA degradations were 7.9 and 50 days at 20 °C, respectively. On the contrary, much higher t1/2 values were found for the reduction in AOA and phenolics, i.e. 251 and 430 days at 20 °C, respectively. AOA and phenolics were more stable during storage than AA and ACNs. p-Coumaric acid was the major phenolic identified in SJC. p-coumaric acid (33.8%), catechin (23.1%), vanilic acid (18.6%) and epicatechin (16.1%), which constituted 91.6% of phenolics in SJC, followed by chlorogenic acid (4.9%) and caffeic acid (3.2%). Chlorogenic acid was the least stable phenolic in SJC stored at 20 °C. Strong correlations were found between AOA and ACNs (r = 0.99), phenolics (r = 0.94) and AA (r = 0.92) in SJC stored at 20 °C. Significant ACN and AA degradations occurred at storage temperature as low as 4 °C. Therefore, storage at − 25 ℃ was suggested for SJC to maximize the stabilities of especially ACNs and AA in SJC.

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Acknowledgements

This study is in part of Mr. Menevşeoğlu’s master thesis. We are particularly grateful for Ms. Ayşe Navruz, Ms. Elif Semerci, Ms. Damla Öykü Halıcı and Ms. Nazan Gülmez for carrying out the analysis for monomeric anthocyanins and calculating the kinetic parameters for the degradation of anthocyanins in SJCs stored at 4–20 °C. Finally, we would like to extent our thanks to Targıd Co. (Mersin, Turkey) for providing SJCs.

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    Authors and Affiliations

    1. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gümüşhane, 29000, Turkey

      Ahmed Menevseoglu

    2. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey

      Sevgin Dıblan

    3. Institute of Food Safety, Ankara University, Dışkapı Campus, Dışkapı, 06110, Ankara, Turkey

      Meltem Türkyılmaz

    4. Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Gölbaşı, 06830, Ankara, Turkey

      Mehmet Özkan

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    Correspondence to Sevgin Dıblan.

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    Ahmed Menevseoglu and Sevgin Dıblan contributed equally to this work.

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    Menevseoglu, A., Dıblan, S., Türkyılmaz, M. et al. Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures. Food Measure 14, 2611–2622 (2020). https://doi.org/10.1007/s11694-020-00507-z

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