Determination of Drying Rate and Some Quality Parameters of Madımak (Polygonum cognatum Meisn.) Dried at Different Temperatures

Year 2022, , 1051 - 1060, 27.10.2022

Elif Uğur , Ferda Sarı

https://doi.org/10.35414/akufemubid.1110124

Cited By: 1

Abstract

In this study, madımak (Polygonum cognatum Meisn.) was dried in a convective dryer at the temperatures of 40, 50 and 60 oC. The effect of temperature on the drying kinetics, total phenolic content, antioxidant capacity, chlorophyll a, b and total chlorophyll content of madımak plant was investigated. Three different models, Page, Newton and Weibull, were tested to define the drying curves of madımak. It was determined that the best fit model in all conditions applied was the Page model. Drying took place in the decreasing rate period, and with the increase in the temperature applied, the drying rate increased and the drying time decreased. Total polyphenol content and antioxidant capacity of dried madımak varied between 21.06-27.80 mg GAE g-1 DM and 66.82-76.33 % respectively. For all temperatures applied, after drying, the total phenolic content and antioxidant capacity of madımak decreased compared to the fresh sample. The highest and the lowest decreases were detected at 40 oC and 60 oC, respectively. For all temperatures applied, dried madımak contained less chlorophyll a, b and total chlorophyll contents than fresh one. The highest and the lowest decreases in chlorophyll contents were detected at 60 oC and at 40 oC, respectively.

Keywords

Keywords Drying, Madımak (Polygonum cognatum), Total phenolic, Antioxidant activity, Chlorophyll

Farklı Sıcaklıklarda Kurutulmuş Madımak Bitkisinin (Polygonum cognatum Meisn.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Abstract

Bu çalışmada madımak (Polygonum cognatum Meisn.) bitkisi tepsili kurutucuda 40, 50 ve 60 oC’de kurutulmuştur. Sıcaklığın madımağın kuruma kinetiği, toplam fenolik madde içeriği, antioksidan kapasitesi, klorofil a, b ve toplam klorofil miktarı üzerine etkisi incelenmiştir. Madımağın kuruma eğrisini tanımlamak için Page, Newton ve Weibull olmak üzere 3 farklı model test edilmiştir. Uygulanan tüm koşullarda en iyi uyum sağlayan modelin Page model olduğu belirlenmiştir. Kurutma azalan hız periyodunda gerçekleşmiş olup uygulanan sıcaklığın artmasıyla kuruma oranı artmış ve kuruma süresi ise azalmıştır. Kurutulmuş madımağın toplam polifenol içeriği ve antioksidan kapasitesi sırasıyla 21.06-27.80 mg GAE g-1 KM ve % 66.82-76.33 arasında değişmiştir. Her üç sıcaklık için de, kurutma sonrası madımağın toplam fenolik madde içeriği ve antioksidan kapasitesinde taze örneğe göre azalma saptanmıştır. Azalma en fazla 40 oC’de en az ise 60 oC’de tespit edilmiştir. Uygulanan tüm sıcaklıklar için, kurutulmuş madımağın taze örneğe göre daha az klorofil a, b ve toplam klorofil içerdiği belirlenmiştir. Klorofildeki bu azalma, en fazla 60 oC’de en az ise 40 oC’de gözlenmiştir.

Keywords

Kurutma, Madımak (Polygonum cognatum Meisn), Toplam fenolik, Antioksidan aktivite, Klorofil

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