Effect of different temperatures on hardaliye quality during storage

Hardaliye is a non-alcoholic beverage, derived from ripe grape signed with K？rklareli in Turkey flavor map, has some characteristics as sour taste and refreshing properties. In this research, hardaliye was produced with purple-black grape cultivated in K？rklareli, total monomeric anthocyanin content was determined and interpreted with kinetic properties. Thus, the kinetic parameters were determined for the degradation of anthocyanins in hardaliye and storage parameters were determined. During storage time of hardaliye, anthocyanin degradation kinetic was fitted to the first order reaction. As expected, there was higher degradation of anthocyanins at higher temperature. Half-life periods for anthocyanin degradation in hardaliye samples were 22.5 and 10.34 days at 4 and 20 °C, respectively. There were loss of 21 and 24 % of polyphenol contents for storage period at 4 °C and 20 °C, respectively. Otherwise, there were not significant changes for antioxidant activity of hardaliye samples, there were only 12-13% losing for both samples. Temperature dependence of anthocyanins was determined by calculating activations energy (Ea) and Q10 values. Ea value for the degradation of anthocyanins in hardaliye was 64.76 kJ mol–1 at 4 °C to 20 °C, respectively. According to the results, anthocyanins of hardaliye were more stable at 4 °C and it should be stored at low temperatures until consumption