Kurutma Yöntemin Nar (Punica granatum L.) Kabuğunun Biyoaktif Bileşikleri ve Antioksidan Kapasitesi Üzerine Etkisi

Year 2024, Volume: 50 Issue: 2, 55 - 59, 01.10.2024

Sengul Uysal , Dilek Efe Arslan

https://doi.org/10.35238/sufefd.1460047

Abstract

Bir meyve yan ürünü olan nar kabuğu zengin bir biyoaktif bileşik kaynağıdır. Bu çalışma nar kabuğunun biyoaktif içeriğine ve antioksidan özellikleri üzerine gölgede ve fırında kurutmanın etkileri değerlendirilmiştir. Antioksidan kapasite indirgeme gücü aktivitesi, radikal süpürme ve metal şelatlama testleri tarafından değerlendirilmiştir. Sonuçlar toplam biyoaktif bileşiklerin ve antioksidan kapasitenin kurutma metotları tarafından etkilendiğini gösterdi. Araştırma nar kabuğunun gıda ve ilaç endüstrilerinde kullanılabileceğini gösterdi.

Keywords

Nar kabuğu, Biyoaktif bileşikler, Antioksidan

Impact of Drying Methods on The Bioactive Compounds and Antioxidant Capacity of Pomegranate (Punica granatum L.) Peel

Abstract

Pomegranate peel, a fruit by-product, is a rich source bioactive compound. This study evaluated the effects of shade (SD) and oven drying (OD) on the bioactive content and antioxidant properties of pomegranate peel. The antioxidant capacity was evaluated by reducing power activity, radical scavenging, and metal chelating assays. Results showed that total bioactive compounds and antioxidant capacity were influenced by drying methods. The study indicated that pomegranate peel could be utilized in food and pharmaceutical industries.

Keywords

Pomegranate peel, Bioactive compounds, Antioxidant

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