Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments
Yazarlar (5)
Haşmet Emre Akman Akdeniz Üniversitesi, Türkiye
İsmail Boyar Akdeniz Üniversitesi, Türkiye
Sadiye Gözlekçi Akdeniz Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Can Ertekin Akdeniz Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Agriculture Switzerland (Q1) | ||
| Dergi ISSN | 2077-0472 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | Türkçe | Basım Tarihi | 08-2022 |
| Cilt / Sayı / Sayfa | 12 / 8 / 1224–0 | DOI | 10.3390/agriculture12081224 |
| Makale Linki | http://dx.doi.org/10.3390/agriculture12081224 | ||
| Özet |
| In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (Citrus deliciosa Mediterranean) (CDM), orange (O), tangerine (Citrus reticulata Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air temperature of 70 °C and air velocity of 1.5 m/s. According to the results of the pre-treatment trials, drying time was found to be a minimum of 121 min in pomegranate at 5 min dipping time to reach a safe moisture content of 10% (w.b.). The lowest total color change (∆E) values were observed in orange juice dipped samples (10.19). We found the highest total phenolics (TP) (16.77 mg GAE/g d.w.) in CDM, Trolox equivalent antioxidant capacity (TEAC) (32.49 µmol TE/g d.w.) in P and total flavonoid (TF) (2018.15 mg GAE/kg d.w.) in BO for 5 min dipping time values. As a result, pomegranate juice pre-treatment in all dipping times improved the biocompounds for quince slices. |
| Anahtar Kelimeler |
| biocompounds | fruit | pre-treatment | thermal processing |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 14 |
| Scopus | 3 |
| Web of Science | 10 |