Response surface optimization of conditions for debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins
Firooze Bazrafkan, University of Zanjan, Zanjan, Iran | Soheila Zarringhalami, University of Zanjan, Zanjan, Iran | Ali Ganjloo, University of Zanjan, Zanjan, Iran
In the current study, debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins was investigated and optimized using the Box Behnken response surface methodology. The effects of independent variables including resin type (cation exchange resin, anion exchange resin, and 50:50 cation/anion exchange resin), resin dosage (0.05, 0.075, and 0.1 g/mL) and agitation speed (50, 150, and 250 rpm) on total phenolic content, total flavonoid content, total anthocyanin content (TAC), antioxidant activity, and bitterness ofwhite mahlab juice were studied. Effects of resin type and dosage were found to be significant (p less than 0.05) for all responses. A dosage of 0.05 g/mL of the anion exchange resin and an agitation speed of 250 rpmwere selected as the optimum conditions based on minimum bitterness (2.42) and maximum TAC (0.018 g/mol). We could conclude that the anionic resin can greatly reduce the intensity of bitterness and maintain the composition and characteristics of the P. mahaleb juice.
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