Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.)
Yazarlar (4)
Ömer Faruk Çelik Ordu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Melike DEMİRKOL Ordu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Yusuf Durmuş Ordu Üniversitesi, Türkiye
Zekai Tarakçı Ordu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Journal of Food Measurement and Characterization (Q3) | ||
| Dergi ISSN | 2193-4126 Dergi Bilgileri (2020) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2020 |
| Kabul Tarihi | 06-09-2019 | Yayınlanma Tarihi | 12-09-2019 |
| Cilt / Sayı / Sayfa | 14 / 1 / 48–54 | DOI | 10.1007/s11694-019-00266-6 |
| Makale Linki | http://link.springer.com/10.1007/s11694-019-00266-6 | ||
| UAK Araştırma Alanları |
Gıda Bilimi
Gıda Teknolojileri
|
||
| Özet |
| Cherry laurel fruit is a good source of phenolics together with considerable antioxidant activity. However, it is only available for a short period of time during the year. Drying could offer long-time preservation however it harms the bioactive compounds due to the high temperatures applied during the process. The aim of this study is to determine the most proper drying method for cherry laurel in terms of preserving its bioactive compounds. The phenolics contents, antioxidant and antibacterial activities, and color properties of cherry laurel dried via lyophilization, vacuum drying, and fan oven-drying were compared. Lyophilized cherry laurel had the highest phenolics content (315.51 Gallic acid equivalent mg/100 g dried cherry laurel) and color intensity (C*). The antioxidant activity was determined using both DPPH and ABTS assays. The highest antioxidant activity (6.16 mM TE/g in DPPH and 28.83 mM TE/g in ABTS … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 4 |
| Google Scholar | 22 |