Effects of different drying methods on the chemical properties and antioxidant activity of edible algae Cystoseira barbata

Year 2020, Volume: 7 Issue: 4, 848 - 854, 20.10.2020

Sibel Bölek

https://doi.org/10.30910/turkjans.782457

Cited By: 1

Abstract

Yüksek antioksidan aktivitesi ve fitokimyasal özellikleri sayesinde, Cystoseira barbata algi fonksiyonel bir gıda olarak büyük bir potansiyele sahiptir. Yosun bulamacı olarak çabuk bozulabildiğinden depolama için kurutulması zorunludur. Kurutma yöntemi bitmiş ürünün kimyasal içeriğini etkileyebileceğinden, uygun kurutma yönteminin belirlenmesi büyük öneme sahiptir. Bu çalışmada kurutma tekniklerinin yenilebilir alglerden olan C. barbata alginin kimyasal özellikleri ve antioksidan aktivitesi üzerine etkileri karşılaştırılmıştır. Algler güneşte, sıcak havada ve dondurarak kurutma tekniği ile kurutulmuştur. Kurutma tekniğinin C. barbata'nın toplam fenolik, flavonoid, karotenoid, antosiyanin içeriği ve antioksidan aktivitesi üzerindeki etkileri araştırılmıştır. Kurutma tekniği, C. barbata örneklerinin kimyasal bileşimini ve antioksidan aktivitesini önemli ölçüde etkilemiştir (p <0.05). Bu çalışmada sunulan sonuçlar flavonoid, karotenoid ve antosiyanin içeriği açısından en uygun kurutma yönteminin dondurarak kurutma olduğunu göstermiştir. Bununla birlikte, 80 ° C'de sıcak havayla kurutma, C. barbata örneklerinin antioksidan aktivite ve toplam fenolik madde içeriğini arttırmıştır.

Keywords

Cystoseria barbata, drying, antioxidant activity, algae

Effects of different drying methods on the chemical properties and antioxidant activity of edible algae Cystoseira barbata

Abstract

Thanks to its appreciated antioxidant activity and phytochemical properties, Cystoseira barbata has great potential as a functional food. Since algae slurry is perishable and can spoil within a short time, drying of algae is mandatory for storage. Since the drying method can affect chemical content of the finished product, it is critical to determine the appropriate drying method. The comparison of influences of drying techniques on chemical properties and antioxidant activity of edible algae C. barbata was investigated. The alga was dried by sun, hot air, and freeze drying. Effects of the drying technique on total phenolic, flavonoid, carotenoid, anthocyanin content and antioxidant activity of C. barbata were investigated. The drying technique affected the chemical composition and antioxidant activity of the C. barbata samples significantly (p<0.05). The results presented in this work indicated that the most appropriate drying method in terms of the flavonoid, carotenoid and anthocyanin content is freeze drying. However, hot air drying at 80°C increased the antioxidant activity and total phenolic content and of C. barbata samples.

Keywords

Cystoseria barbata, drying, antioxidant activity

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