Siyah Havuç Örneklerinde Farklı Kurutma Yöntemlerinin Antioksidan Aktivite, Antosiyanin Profili ve Renk Üzerindeki Etkisi

Year 2024, Volume: 9 Issue: 3, 341 - 347, 30.09.2024

Muhammed Kasapoğlu

https://doi.org/10.35229/jaes.1486407

Abstract

Bu çalışma, siyah havuç örneklerinin kurutma süreçlerinde dondurarak kurutma (DK), 60°C'de ultrason destekli vakumlu kurutma (UVK), vakumlu kurutma (VK), ve sıcak hava kurutma (SHK) yöntemlerinin etkilerini araştırmıştır. Ayrıca, farklı kurutma yöntemlerinin siyah havuç örneklerinin antioksidan aktiviteleri ve renk özellikleri üzerindeki etkilerini değerlendirmiştir. Siyah havuçta bulunan en yaygın antosiyanin olan Cyanidin 3-ferulic acid-xyloside-glucoside-galactoside'nin kurutma sürecindeki değişimleri incelenmiştir. Farklı kurutma yöntemlerinin siyah havuç örneklerinin tüm parametrelerini önemli ölçüde etkilediğini göstermiştir (P<0.05). Toplam fenolik içerik (TPC) ve antioksidan aktivite (DPPH ve ABTS yöntemi) analizleri, DK ve VK'nın diğer yöntemlere göre daha yüksek TPC'ye sahip olduğunu göstermiştir. Renk kalitesi açısından DK, diğer kurutulmuş örneklerle karşılaştırıldığında en yüksek performansı sergilerken, VK daha kısa kuruma süresiyle avantaj sağlamıştır. Ayrıca, VK'nın daha yüksek biyoaktif bileşen ve daha iyi renk ve yüzey kalitesi sağlayarak HAD tekniğine bir alternatif olabileceği öne sürülmüştür. Bu nedenle, siyah havuç örneklerini kurutmak için UVK ve VK'nın başarıyla kullanılabileceği ve daha yüksek kurutma hızı ve biyoaktif bileşiklerin korunabileceği sonucuna varılmıştır. Sonuç olarak birçok ülkenin sağlık politikalarında merkezi rol oynayan, insan, hayvan ve çevre sağlığının birbirine bağlı olduğunu ve iş birliği gerektirdiğini savunan Tek Sağlık bütünleyici düşüncesine, yenilikçi bir yaklaşım kazandırılmıştır.

Keywords

Antosiyaninler, Nem, Vakum, Kurutma, Tek Sağlık

Effect of Different Drying Methods on Antioxidant Activity, Anthocyanin Profile and Color in Black Carrot Samples

Abstract

In this study, the effects of different drying methods, namely freeze drying (DK), ultrasonically assisted vacuum drying at 60°C (UVK), vacuum drying (VK), and hot air drying (SHK), on the drying process of black carrot samples were investigated. Additionally, the impact of various drying methods on the antioxidant activities and color properties of black carrot samples was evaluated. The study also observed the changes in the most common anthocyanin found in black carrots, Cyanidin 3-ferulic acid-xyloside-glucoside-galactoside, during the drying process. The results revealed that different drying methods significantly influenced all parameters of black carrot samples (P<0.05). Total phenolic content (TPC) and antioxidant activity (evaluated by DPPH and ABTS methods) analyses indicated that DK and VK had higher TPC compared to other methods. In terms of color quality, DK exhibited the highest performance compared to other dried samples, while VK offered an advantage with shorter drying times. Furthermore, it was suggested that VK could serve as an alternative to SHK due to its higher levels of bioactive compounds and better color and surface quality. Therefore, it was concluded that UVK and VK could be successfully utilized for drying black carrot samples, resulting in higher drying rates and preservation of bioactive compounds. As a result, an innovative approach has been introduced to the One Health integrative concept, which plays a central role in the health policies of many countries, advocates the interconnectedness of human, animal and environmental health and requires cooperation.

Keywords

Anthocyanins, Moisture, Vacuum, Drying, One Health

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