Research Article
BibTex RIS Cite

ÖNIŞLEMLERIN VE VAKUM KURUTMA YÖNTEMININ ENGINAR (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) DILIMLERINDE KURUTMA KARAKTERISTIKLERI, TOPLAM FENOLIK MADDE IÇERIĞI VE ANTIOKSIDAN KAPASITE ÜZERINE ETKISI

Year 2020, Volume: 45 Issue: 4, 699 - 709, 21.06.2020
https://doi.org/10.15237/gida.GD19158

Abstract

Bu çalışmada, farklı ön işlemler (suda haşlama ve buharla muamele) uygulanarak, vakumlu kurutucuda kurutulan (70°C’de 10, 15 ve 25 kPa) enginar dilimlerinin renk analizi, toplam fenolik madde içeriği, antioksidan kapasiteleri ve kurutma karakteristikleri incelenmiştir. Uygulanan ön işlemler ve kurutma parametreleri renk değerleri üzerinde farklılık oluşturmuştur. Kurutulmuş enginar dilimlerinde toplam fenolik madde içeriği ve antioksidan kapasite değerleri taze enginara kıyasla önemli oranda azalma göstermiştir. Vakum kurutma yapılan enginar dilimlerinde en yüksek toplam fenolik madde içeriği (160.24±0.16 mg GA/100 g dw) 15 kPa vakumda suda haşlama ön işlemine tabi tutulan enginar örneklerinde tespit edilmiştir. Enginar dilimlerinin kurutma karakteristikleri incelendiğinde uygulanan matematiksel modelleme sonucunda elde edilen verilere göre, en yüksek R2 değeri (0.9989), en düşük χ2 (0.000067) ve RMSE (0.0023) değerleri Page ve Modifiye Page modellere ait olduğu belirlenmiştir.

References

  • Abu-Reidah, I.M., Arráez-Román, D., Segura-Carretero, A., Fernández-Gutiérrez, A. (2013). Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynarascolymus L.) by HPLC-DAD-ESI-QTOF-MS. Food Chem 141:2269-2277, doi: 10.1016/j.foodchem.2013.04.066.
  • Apak, R., Güçlü K., Özyürek, M., Karademir, S.E., Altun, M. (2005). Total antioxidant capacity assay of human serum using copper (II)-neocuproine as chromogenic oxidant: The CUPRAC method. Free Radic Res 39: 949-961, doi: 10.1080/10715760500210145.
  • Arslan, D., Ozcan, M.M. (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food SciTechnol 43: 1121-1127, doi: 10.1016/j.lwt.2010.02.019.
  • Avhad, M.R., Marchetti, J.M. (2016). Mathematical modelling of drying kinetics of Hass avocado seeds. Ind Crops Prod 91: 76-87, doi: 10.1016/j.indcrop.2016.06.035.
  • Bakirci, S., Dagdemir, E., Boran O.S., Hayaloglu, A.A. (2016). The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yoğurt. Int J Food SciTechnol52:180-187, doi: 10.1111/ijfs.13264.
  • Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Anal Biochem 239:70-76, doi: 10.1006/abio.1996.0292.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chem 82: 390-393, doi: 10.1094/CC-82-0390.
  • Dadali, G., Apar, D.K., Ozbek, B. (2007). Microwave drying kinetics of okra. Drying Technol 25: 917-924, doi: 10.1080/07373930701372254.
  • Doymaz, I. (2006). Drying kinetics of black grapes treated with different solutions. J Food Eng 76: 212-217, doi: 10.1016/j.jfoodeng.2005.05.009.
  • Eljounaidi, K., Comino, C., Moglia, A., Cankar, K., Genre, A., Hehn, A., Bourgaud, F., Beekwilder, J., Lanteri, S. (2015). Accumulation of cynaropicrin in globe artichoke and localization of enzymes involved in its biosynthesis. Plant Science 239:128-136, doi: 10.1016/j.plantsci.2015.07.020.
  • Heras-Ramírez, M.E., Quintero-Ramos, A., Camacho-Dávila, A.A., Barnard, J., Talamás-Abbud, R., Torres-Muñoz, J.V., Salas-Muñoz, E. (2012). Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace. Food Bioprocess Technol 5:2201-2210, doi: 10.13005/bbra/2145. JMP®, JMP Statistical Software, Version 14. 1989-2019 SAS Institute, Cary, NC 27513, USA.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem 94: 550–557, doi: 10.1016/j.foodchem.2004.12.004.
  • Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). The effect of the method of drying on the colour of dehydrated products. Int J Food SciTechnol 36: 53-59, doi: 10.1046/j.1365-2621.2001.00426.x.
  • Lattanzio, V., Kroon, P.A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. J Funct Foods 1:131-144, doi: 10.1016/j.jff.2009.01.002.
  • Lombardo, S., Pandino, G., Ierna, A., Mauromicale, G. (2012). Variation of polyphenols in a germplasm ollection of globe artichoke. Food Res Int 46:544-551.
  • Oroian, M., Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 74:10–36, doi: 10.1016/j.foodres.2015.04.018.
  • Overhults, D.D., White, G., Hamilton, M.E., Ross, I.J. (1973). Drying soybeans with heated air. Transactions of the ASAE 16: 195-200, doi: 10.13031/2013.37459.
  • OzkanKarabacak, A. (2019). Effects of different drying methods on drying characteristics, colour and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestil (leather). Heat and Mass Transfer 55(10): 2739-2750, doi: 10.1007/s00231-019-02611-3.
  • Pandino, G., Lombardo, S., Lo Monaco, A., Mauromicale, G. (2013). Choice of time of harvest influences the polyphenol profile of globe artichoke. J Funct Food 5:1822-1828.
  • Sagar, V.R., Suresh Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. J Food SciTechnol 47: 15-26, doi: 10.1007/s13197-010-0010-8.
  • Sarsavadiva, P., Sawhney, R., Pangavhane, D.R., Sing, I. (1999). Drying behaviour of brined onion slices. J Food Eng 40: 219-226 .
  • Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem 117:647-663, doi: 10.1016/j.foodchem.2009.04.066.
  • Vitali, D., Vedrina Dragojevic, I., Sebecic, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem 114: 1462–1469, doi: 10.1016/j.foodchem.2008.11.032.
  • Wen, T.N., Prasad, K.N., Yang, B., Ismail, A. (2010). Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innov Food SciEmergTechnol 11: 464-469, doi: 10.1016/j.ifset.2010.02.001.
  • Westerman, P.W., White, G.M., Ross, I.J. (1973). Relative humidity effect on the high temperature drying of shelled corn. Transactions of the ASAE 16: 1136-1139, doi: 10.13031/2013.37715.
  • Yagcioglu, A. (1999). Drying technique of agricultural products. Ege University, Faculty of Agriculture Publications No. 536, Bornova, Izmir, Turkey, doi: 10.12691/ajfst-4-4-5.
  • Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88: 503-509, doi: 10.1016/j.foodchem.2004.01.065.

THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES

Year 2020, Volume: 45 Issue: 4, 699 - 709, 21.06.2020
https://doi.org/10.15237/gida.GD19158

Abstract

In this study, boiling and steaming pretreatments applied on artichoke slices and then dried by using vacuum-assisted dryer (70°C with 10, 15 and 25 kPa) to determine the drying characteristics, color analysis, total phenolic content and antioxidant capacity. Color values showed differences according to pretreatments and drying conditions. In comparison to the fresh sample, the dried samples showed an important decrease in both antioxidant capacity and total phenolic content. The highest total phenolic content of vacuum dried artichoke slices (160.24±0.16 mg GA/100 g dw) was determined at 70°C-15 kPa with boiling water-treated samples. According to the drying characteristics, Page and Modified Page models were the best fitted drying models with the highest value of R2 (for both 0.9989) and the lowest values of RMSE (0.0023 for both) and χ2 (0.000067).

References

  • Abu-Reidah, I.M., Arráez-Román, D., Segura-Carretero, A., Fernández-Gutiérrez, A. (2013). Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynarascolymus L.) by HPLC-DAD-ESI-QTOF-MS. Food Chem 141:2269-2277, doi: 10.1016/j.foodchem.2013.04.066.
  • Apak, R., Güçlü K., Özyürek, M., Karademir, S.E., Altun, M. (2005). Total antioxidant capacity assay of human serum using copper (II)-neocuproine as chromogenic oxidant: The CUPRAC method. Free Radic Res 39: 949-961, doi: 10.1080/10715760500210145.
  • Arslan, D., Ozcan, M.M. (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food SciTechnol 43: 1121-1127, doi: 10.1016/j.lwt.2010.02.019.
  • Avhad, M.R., Marchetti, J.M. (2016). Mathematical modelling of drying kinetics of Hass avocado seeds. Ind Crops Prod 91: 76-87, doi: 10.1016/j.indcrop.2016.06.035.
  • Bakirci, S., Dagdemir, E., Boran O.S., Hayaloglu, A.A. (2016). The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yoğurt. Int J Food SciTechnol52:180-187, doi: 10.1111/ijfs.13264.
  • Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Anal Biochem 239:70-76, doi: 10.1006/abio.1996.0292.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chem 82: 390-393, doi: 10.1094/CC-82-0390.
  • Dadali, G., Apar, D.K., Ozbek, B. (2007). Microwave drying kinetics of okra. Drying Technol 25: 917-924, doi: 10.1080/07373930701372254.
  • Doymaz, I. (2006). Drying kinetics of black grapes treated with different solutions. J Food Eng 76: 212-217, doi: 10.1016/j.jfoodeng.2005.05.009.
  • Eljounaidi, K., Comino, C., Moglia, A., Cankar, K., Genre, A., Hehn, A., Bourgaud, F., Beekwilder, J., Lanteri, S. (2015). Accumulation of cynaropicrin in globe artichoke and localization of enzymes involved in its biosynthesis. Plant Science 239:128-136, doi: 10.1016/j.plantsci.2015.07.020.
  • Heras-Ramírez, M.E., Quintero-Ramos, A., Camacho-Dávila, A.A., Barnard, J., Talamás-Abbud, R., Torres-Muñoz, J.V., Salas-Muñoz, E. (2012). Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace. Food Bioprocess Technol 5:2201-2210, doi: 10.13005/bbra/2145. JMP®, JMP Statistical Software, Version 14. 1989-2019 SAS Institute, Cary, NC 27513, USA.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem 94: 550–557, doi: 10.1016/j.foodchem.2004.12.004.
  • Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). The effect of the method of drying on the colour of dehydrated products. Int J Food SciTechnol 36: 53-59, doi: 10.1046/j.1365-2621.2001.00426.x.
  • Lattanzio, V., Kroon, P.A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. J Funct Foods 1:131-144, doi: 10.1016/j.jff.2009.01.002.
  • Lombardo, S., Pandino, G., Ierna, A., Mauromicale, G. (2012). Variation of polyphenols in a germplasm ollection of globe artichoke. Food Res Int 46:544-551.
  • Oroian, M., Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 74:10–36, doi: 10.1016/j.foodres.2015.04.018.
  • Overhults, D.D., White, G., Hamilton, M.E., Ross, I.J. (1973). Drying soybeans with heated air. Transactions of the ASAE 16: 195-200, doi: 10.13031/2013.37459.
  • OzkanKarabacak, A. (2019). Effects of different drying methods on drying characteristics, colour and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestil (leather). Heat and Mass Transfer 55(10): 2739-2750, doi: 10.1007/s00231-019-02611-3.
  • Pandino, G., Lombardo, S., Lo Monaco, A., Mauromicale, G. (2013). Choice of time of harvest influences the polyphenol profile of globe artichoke. J Funct Food 5:1822-1828.
  • Sagar, V.R., Suresh Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. J Food SciTechnol 47: 15-26, doi: 10.1007/s13197-010-0010-8.
  • Sarsavadiva, P., Sawhney, R., Pangavhane, D.R., Sing, I. (1999). Drying behaviour of brined onion slices. J Food Eng 40: 219-226 .
  • Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem 117:647-663, doi: 10.1016/j.foodchem.2009.04.066.
  • Vitali, D., Vedrina Dragojevic, I., Sebecic, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem 114: 1462–1469, doi: 10.1016/j.foodchem.2008.11.032.
  • Wen, T.N., Prasad, K.N., Yang, B., Ismail, A. (2010). Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innov Food SciEmergTechnol 11: 464-469, doi: 10.1016/j.ifset.2010.02.001.
  • Westerman, P.W., White, G.M., Ross, I.J. (1973). Relative humidity effect on the high temperature drying of shelled corn. Transactions of the ASAE 16: 1136-1139, doi: 10.13031/2013.37715.
  • Yagcioglu, A. (1999). Drying technique of agricultural products. Ege University, Faculty of Agriculture Publications No. 536, Bornova, Izmir, Turkey, doi: 10.12691/ajfst-4-4-5.
  • Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88: 503-509, doi: 10.1016/j.foodchem.2004.01.065.
There are 27 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Kübra Şahin

Gülşah Özcan Sinir

Feride Durmuş

Ömer Çopur

Publication Date June 21, 2020
Published in Issue Year 2020 Volume: 45 Issue: 4

Cite

APA Şahin, K., Özcan Sinir, G., Durmuş, F., Çopur, Ö. (2020). THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES. Gıda, 45(4), 699-709. https://doi.org/10.15237/gida.GD19158
AMA Şahin K, Özcan Sinir G, Durmuş F, Çopur Ö. THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES. The Journal of Food. June 2020;45(4):699-709. doi:10.15237/gida.GD19158
Chicago Şahin, Kübra, Gülşah Özcan Sinir, Feride Durmuş, and Ömer Çopur. “THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES”. Gıda 45, no. 4 (June 2020): 699-709. https://doi.org/10.15237/gida.GD19158.
EndNote Şahin K, Özcan Sinir G, Durmuş F, Çopur Ö (June 1, 2020) THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES. Gıda 45 4 699–709.
IEEE K. Şahin, G. Özcan Sinir, F. Durmuş, and Ö. Çopur, “THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES”, The Journal of Food, vol. 45, no. 4, pp. 699–709, 2020, doi: 10.15237/gida.GD19158.
ISNAD Şahin, Kübra et al. “THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES”. Gıda 45/4 (June 2020), 699-709. https://doi.org/10.15237/gida.GD19158.
JAMA Şahin K, Özcan Sinir G, Durmuş F, Çopur Ö. THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES. The Journal of Food. 2020;45:699–709.
MLA Şahin, Kübra et al. “THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES”. Gıda, vol. 45, no. 4, 2020, pp. 699-0, doi:10.15237/gida.GD19158.
Vancouver Şahin K, Özcan Sinir G, Durmuş F, Çopur Ö. THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES. The Journal of Food. 2020;45(4):699-70.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/