Some Quality Properties of Kumquat Slices Dried by Freeze Drying and Hot Air-Drying Methods

Abstract

This study aimed to compare the total phenolic, total flavonoid, ascorbic acid contents, antioxidant activity and color characteristics of kumquat slices dried with different drying methods. Kumquat slices were dried by freeze-drying and hot air drying (50℃, 60℃, 70℃ and 1 m s⁻¹) methods. The results of research showed that freeze dried kumquat slices exhibited the highest L* and h° values and the lowest a*, b* and C* values. Moreover, it was determined that freeze dried kumquat slices had the highest total phenolic (778.79 mg GAE 100 g⁻¹), total flavonoid (151.26 mg CE 100 g⁻¹) and ascorbic acid contents (113.19 mg 100 g⁻¹). On the other hand, the highest total phenolic, total flavonoid and ascorbic acid contents were found in the kumquat slices dried at 60℃ among the samples dried by hot air. There were no significant differences between drying methods in terms of antioxidant activities. In conclusion, it is suggested that freeze-drying can be used as an alternative drying method for fruits like kumquat, which is rich in bioactive ingredients.

Keywords

• Kumquat
• freeze drying
• drying temperature
• color
• phenolic
• ascorbic acid

Dondurarak ve Sıcak Hava ile Kurutulmuş Kamkat Dilimlerinin Bazı Kalite Özellikleri

Abstract

Bu çalışmada farklı kurutma yöntemleri ile kurutulmuş kamkat dilimlerinin toplam fenolik, toplam flavonoid, askorbik asit içerikleri ile antioksidan aktivite ve renk özelliklerinin karşılaştırılması amaçlanmıştır. Bu doğrultuda kamkat dilimleri dondurarak kurutma ve sıcak hava kurutma yöntemi (50℃, 60℃ ve 70℃ 1 m s⁻¹) ile kurutulmuştur. Araştırma sonuçları, dondurarak kurutulmuş kamkat dilimlerinin en yüksek L* ve h° ile en düşük a*, b* ve C* değerleri sergilediğini göstermiştir. Ayrıca dondurarak kurutulmuş kamkat dilimlerinin en yüksek toplam fenolik (778,79 mg GAE 100 g⁻¹), toplam flavonoid (151,26 mg CE 100 g⁻¹) ve askorbik asit içeriğine (113,19 mg 100 g⁻¹) sahip olduğu belirlenmiştir. Diğer yandan, sıcak hava ile kurutulan örnekler arasında en yüksek toplam fenolik, toplam flavonoid ve askorbik asit içeriği 60℃’de kurutulan kamkat dilimlerinde tespit edilmiştir. Kurutma yöntemleri arasında antioksidan aktivite açısından farklılıklar önemli bulunmamıştır. Sonuç olarak, dondurarak kurutma yönteminin kamkat gibi biyoaktif bileşen içeriği zengin meyveler için alternatif bir kurutma yöntemi olarak kullanılabileceği önerilmektedir.

Keywords

• Kamkat
• dondurarak kurutma
• kurutma sıcaklığı
• renk
• fenolik
• askorbik asit

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