Comparison of color and bioactive properties of golden delicious variety apple chips processed by magnetic field-assisted microwave

Year 2025, Volume: 42 Issue: 2, 152 - 157, 30.08.2025

Muhammed Taşova , Edanur Türk , Fatmanur Çezik

https://doi.org/10.55507/gopzfd.1680120

Abstract

This study, investigated the effects of apple chips produced by processing with magnetic field and microwave techniques on color and biochemical quality properties. Apple slices were placed in the magnetic field at different speeds, i.e., 150, 300, 450, and 600 rpm and the drying process was carried out at 540, 720 W microwave power values. Brightness (L) values of the processed samples were determined between 40.7 ± 6.28 and 57.32 ± 6.56. Redness (a) values changed between 0.73 ± 2.77 and 6.3 ± 1.21. The dried and fresh products had different color values. Yellowness (b) values changed between 10.62 ± 5.61 and 27.97 ± 2.43. The least color change compared to fresh was detected in the 540 W - 150 rpm process. Total phonolic compound (TFM) values changed between 4011.1 and 12186.1 µg GAE g⁻¹. The highest Total Phenolic Compound (TFM) content was determined in samples without pretreatment in microwave drying process at 720 W power. Total antioxidant activity (TAA) values varied between 150.13 and 220.83 µmol TE g⁻¹. The highest TAA was obtained at 540 W – 450 rpm conditions.

Keywords

Drying processes , Pre-treatments , Microwave drying , Quality properties

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Manyetik alan destekli mikrodalga ile işlenen golden dilicious çeşidi elma cipslerinin renk ve biyoaktif özelliklerinin karşılaştırılması

Abstract

Bu çalışmada, manyetik alan ve mikrodalga teknikleri ile işlenerek üretilen elma cipslerinin renk ve biyokimyasal kalite özellikleri üzerine etkileri araştırılmıştır. Çalışma 150, 300, 450 ve 600 rpm farklı devirlerde manyetik alana elma dilimleri konuldu ve kurutma işlemi 540, 720 W mikrodalga güç değerlerinde gerçekleştirilmiştir. İşlenen numunelerin parlaklık (L) değerleri 40.7 ± 6,28 ile 57.32 ± 6.56 arasında belirlenmiştir. Kırmızılık (a) değerleri 0.73 ± 2.77 ile 6.3 ± 1.21 arasında değişmiştir. Taze ürüne göre renk değerlerini koruyamamıştır. Çalışmada sarılık (b) değerleri 10,62 ± 5,61 ile 27.97 ± 2,43 arasında değişmiştir. Taze ürüne göre en az renk değişimi 540 W - 150 rpm prosesinde tespit edilmiştir. TFM değerleri 4011.1 ile 12186.1 µg GAE g⁻¹ arasında değişti. En yüksek Toplam Fenolik Bileşik (TFM) içeriği, 720 W gücünde mikrodalga kurutma işleminde ön işlem yapılmayan örneklerde belirlendi. Toplam antioksidan aktivite (TAA) değerleri 150.13 ile 220.83 µmol TE g⁻¹ arasında değişti. En yüksek TAA, 540 W – 450 rpm koşullarında elde edildi.

Keywords

Kurutma işlemleri , Ön işlemler , Mikrodalga kurutma , Kalite özellikleri

References

• Abuşka, M., & Doğan, H. (2010). Drying of seedless grapes in an industrial type heat pump dryer. Journal of Polytechnic, 13(4): 271-279.
• Alasalvar, C., Chang, S. K., Kris-Etherton, P. M., Sullivan, V. K., Petersen, K. S., Guasch-Ferré, M., & Jenkins, D. J. (2023). Dried fruits: bioactives, effects on gut microbiota, and possible health benefits—an update. Nutrients, 15(7): 1611. https://doi.org/10.3390/nu15071611
• Amiri, S., Nicknam, Z., Radi, M., Sayadi, M., Bagheri, F., Karimi Khorrami, N., & Abedi, E. (2021). Postharvest quality of orange fruit as influenced by salicylic acid, acetic acid, and carboxymethyl cellulose coating. Journal of Food Measurement and Characterization, 15(5): 3912-3930. https://doi.org/10.1007/s11694-021-00966-y
• Askari, G. R., Emam-Djomeh, Z., & Mousavi, S. M. (2008). Investigation of the effects of microwave treatment on the optical properties of apple slices during drying. Drying Technology, 26(11): 1362-1368. https://doi.org/10.1080/07373930802333502
• Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical biochemistry, 239(1): 70-76.
• Boyer, J., & Rui, H. L. (2004). Apple phytochemicals and health benefits. Nutrition Journal, 3(2004): 1-15. http://www.nutritionj.com/content/3/1/5.
• Zheng-Wei, C., Shi-Ying X., & Da-Wen, S. (2004). Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology, 22(3): 563-575. https://doi.org/10.1081/DRT-120030001.
• Erdoğan, S. S., & Demirci, M. (2014). Phenolic compound and fiber content of apple. Horticulturae, 43(1-2): 41-52. Erdoğan, S. S., Göksel, Z., Burak, M., & Kılınç, A. (2011). Research on the suitability of some apple varieties for apple juice production. Horticulturae, 40(1): 9-16.
• Haider, S. A., Ahmad, S., Khan, A. S., Anjum, M. A., Nasir, M., & Naz, S. (2020). Effects of salicylic acid on postharvest fruit quality of “Kinnow” mandarin under cold storage. Scientia Horticulturae, 259: 108843. https://doi.org/10.1016/j.scienta.2019.108843
• Kıralan, M., & Gündoğdu, M. (2021). Effect of different drying techniques on organic acid and vitamin C contents of mulberry fruits. International Journal of Agricultural and Wildlife Sciences, 7(3): 404-411. https://doi.org/10.24180/ijaws.990049.
• Knapová, P., Bílková, A., & Vávra, R. (2021). Total phenolic content and antioxidant activity of apple cultivars. VIII. International Symposium on Human Health Effects of Fruits and Vegetables-FAVHEALTH, 2021: 1329 (pp. 15-20).
• Kocabaş, D. S., Tur, E., & Kocabaş, A. (2015). Phytochemıcal Analysıs Of Some Natıve Apple Varıetıes And Valorızatıon Of Apple Tree Leaves For Xylanase Productıon. Gıda, 40(5): 271-278. https://doi.org/10.15237/gida.GD15016
• Lee, K. W., Kim, Y. J., Kim, D. O., Lee, H. J., & Lee, C. Y. (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of agricultural and food chemistry, 51(22): 6516-6520.
• Oliveira, M. E. C., & Franca, A. S. (2002). Microwave heating of foodstuffs. Journal of Food Engineering, 53(4): 347-359. https://doi.org/10.1016/S0260-8774(01)00176-5
• Patocka, J., Bhardwaj, K., Klimova, B., Nepovimova, E., Wu, Q., Landi, M., Kuca, K., Valis, M., Wu, W. (2020). Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants, 9(11): 1408. https://doi.org/10.3390/plants9111408.
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3): 144-158.
• Sogvar, O. B., Saba, M. K., & Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114(1): 29-35.
• Spengler, R. N. (2019). Origins of the apple: The role of megafaunal mutualism in the domestication of Malus and rosaceous trees. Frontiers in plant science, 10(1): 617. https://doi.org/10.3389/fpls.2019.00617
• Tarhan, S. Ergüneş, G., Güneş, M., & Mutlu, A. (2009). The Effects of Various Drying Conditions on The Drying Time and Qualityof “Amasya” Apple Cultivar. Tarım Bilimleri Araştırma Dergisi, 2(2): 1-6.
• Taşova, M., & Dursun, S. K. (2023). Effect of Pretreatment on Drying Properties of Golden delicious L. Apple. Journal of Tekirdag Agricultural Faculty, 20(2): 374-386. https://doi.org/10.33462/jotaf.1117872
• Directorate of Agricultural Economics and Policy Development Institute (TEPGE) (2024). Apple Agricultural Products Markets Report. Access Date: 15.04.2025. https://arastirma.tarimorman.gov.tr
• Yıldız, Z., & Reyhan, S. (2023). Optimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration. Journal of Tekirdag Agricultural Faculty 20(4): 845-856. https://doi.org/10.33462/jotaf.1222365.
• Yılmaz, G. M. (2016). The Effect Of Ultrasound Pretreatment On Dryıng Characterıstıcs Of Apple Slıces. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D.