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Effect of Concentration by Boiling at Atmospheric Pressure on Mineral Content of White and Red Grape Juices

Journal Name:

  • Selcuk Journal of Agriculture And Food Sciences

Publication Year:

  • 2015

Key Words:

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Pekmez (molasses), concentrated by boiling in open vessel at atmospheric pres-sure from sugar-rich fruit and vegetable juices, is a traditional product consumed widely in Turkey. In this works, heat treatment during the concentration by boil-ing in open vessel at atmospheric pressure was examined the effect on major and minor elements of grape juices. After the white and red grape juice were con-centrated in open vessel at atmospheric pressure up to 50, 60 and 70 oBx, min-erals in samples were determined by ICP-AES. The content of Ca, B, Fe, K, Mn, and P increased in both grape juices concentrated up to 50 and 60 oBx, and de-creased in 70 oBx. The highest decrease was occurred to be 96.83% in Pb of red grape juice during the concentration process. While, similar to the red grape juice, the most reduction was seen to be 79.23% in Pb of white grape juice con-centrated up to 70 oBx, decrease in the content of Ni, Zn, Fe, Cu and S was determined to be 74.37, 45.30, 34.88, 31.15 and 26.16%, respectively.
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