Effect of Thermosonication Treatment on Enzyme Activity and Phenolic Compounds in Apple Juice: FTIR and HPLC Study
DOI:
https://doi.org/10.24925/turjaf.v12i1.72-82.6411Keywords:
Apple Juice, FTIR, HPLC, Phenolic Compound, ThermosonicationAbstract
In this study, fresh apple juice was pasteurized at different amplitudes (60, 80, and 100%), times (5, 10, 15, 20, 25, and 30 min), and temperatures (40, 50, 60, and 70°C) with thermosonication (TS), which is an alternative to heat treatment. The effect of TS on polyphenol oxidase (PPO), peroxidase (POD), and phenolic compounds found in apple juice was examined. Phenolic compounds were investigated using HPLC and FTIR spectroscopy. When looking at the inactivation results, 99% of the PPO enzyme was inactivated in apple juice after 15 minutes of TS treatment at 100% amplitude and 70°C, while 94.5% of the POD enzyme was inactivated under similar conditions. 80% amplitude, 60°C, and 15 minutes were detected as the process parameters in which total phenolic content and antioxidant activity were best preserved. Catechin, epicatechin, chlorogenic acid, caempferol, and caffeic acid were determined by HPLC as phenolic compounds. When FTIR spectra were examined no significant change was determined in phenolic compounds. At the same time, the phenolic compounds determined by HPLC and FTIR seemed to be compatible. Thermosonication can be recommended as a promising method for the inactivation of enzymes and the protection of bioactive compounds in apple juice processing.
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