摘要：In this study, changes in antioxidant compounds of sour cherry juice concentrate during production and storage were investigated. Sour cherries were obtained from three different regions on two different production periods. As research material, 6 different concentrated sour cherry juice samples were used. And total anthocyanin, total phenolics, antioxidant capacity analyzes were performed. In the first step of the study, industrial-scale production lines used for sour cherry juice concentrate production; and samples were taken from five different process steps to determine quality changes. In the second step, same sour cherry juice concentrates which were produced in the first stage of the study were used as storage material. After productions, all sour cherry juice concentrates were stored for 10 months; and the analyses were performed in 2 months period. During production and storage periods of sour cherry juice concentrates losses were determined in total anthocyanins and total phenolic contents as 35-61%, 0.8-16%, respectively. And the reduction values of antioxidant capacities were observed 8-40% by FRAP method; 8-23% by TEAC method. The results suggested that functional properties decreased by heat treatment/storage; and antioxidant substances were significantly reduced in sour cherry juice concentrates.
关键词：Sour cherry juice concentrate; production; storage; anthocyanin; phenolics; antioxidant capacity.
