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

Yıl 2024, Cilt: 9 Sayı: 3, 341 - 347, 30.09.2024
https://doi.org/10.35229/jaes.1486407

Öz

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.

Kaynakça

  • Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Tariq, R.M.S. & Akhtar, S. (2019). Phytochemicals in Daucus carota and their health benefits. Foods, 8(9), 424.
  • Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C. & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49(3), 1410-1416.
  • Akcicek, A., Avci, E., Tekin-Cakmak, Z.H., Kasapoglu, M.Z., Sagdic, O. & Karasu, S. (2023). Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS Omega, 8(44), 41603-41611. DOI: 10.1021/acsomega.3c05749
  • Chen, Z.G., Guo, X.Y. & Wu, T. (2016). A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrasonics Sonochemistry, 30, 28-34. DOI: 10.1016/j.ultsonch.2015.11.026
  • Essack, S.Y. (2018). Environment: the neglected component of the One Health triad. The Lancet Planetary Health, 2(6), e238-e239.
  • Figiel, A. (2010). Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering, 98(4), 461-470.
  • Garba, U., Kaur, S., Gurumayum, S. & Rasane, P. (2015). Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds. Food Technology and Biotechnology, 53(3), 324-330.
  • Giri, S.K. & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of food engineering, 78(2), 512-521.
  • Gras, C.C., Carle, R. & Schweiggert, R.M. (2015). Determination of anthocyanins from black carrots by UHPLC-PDA after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 44, 170-177.
  • Ingemann Berentzen, E., Hauer Møller, A., Danielsen, M., Jensen, M., Joernsgaard, B. & Kastrup Dalsgaard, T. (2024). Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation. Food Research International, 186, 114382. DOI: 10.1016/j.foodres.2024.114382
  • Kamiloglu, S., Van Camp, J. & Capanoglu, E. (2018). Black carrot polyphenols: Effect of processing, storage and digestion-An overview. Phytochemistry Reviews, 17, 379-395.
  • Keskin, M., Guclu, G., Sekerli, Y.E., Soysal, Y., Selli, S. & Kelebek, H. (2021). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287, 110256. DOI: 10.1016/j.scienta.2021.110256
  • Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. & Demirci, A. (2008). Infrared heating in food processing: an overview. Comprehensive reviews in food science and food safety, 7(1), 2-13.
  • Li, W., Yang, R., Xia, Y., Shao, X., Wang, Y. & Zhang, W. (2024). Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chemistry, 450, 139460.
  • Liu, C., Pirozzi, A., Ferrari, G., Vorobiev, E. & Grimi, N. (2020). Effects of pulsed electric fields on vacuum drying and quality characteristics of dried carrot. Food and Bioprocess Technology, 13, 45- 52.
  • Lutfunnahar, M.F., Hossain, M.A., Malek, R., Kamrunnahar, J.H. & Hossain, J. (2020). Planting time effect on quality seed production of three varieties of carrot (Daucus carota L.). Bangladesh Agron. J., 23(2), 23-34.
  • Marfil, P.H.M., Santos, E.M. & Telis, V.R.N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41(9), 1642-1647.
  • Motegaonkar, S., Shankar, A., Tazeen, H., Gunjal, M. & Payyanad, S. (2024). A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods. Sustainable Food Technology.
  • Murali, S., Kar, A., Mohapatra, D. & Kalia, P. (2015). Encapsulation of black carrot juice using spray and freeze drying. Food Science and Technology International, 21(8), 604-612.
  • AOAC. (1990). Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists. Que, F., Hou, X.L., Wang, G.L., Xu, Z.S., Tan, G.F., Li, T., ….. & Xiong, A.S. (2019). Advances in research on the carrot, an important root vegetable in the Apiaceae family. Horticulture research, 6, 69.
  • Ozay Arancioglu, I., Bekiroglu, H., Karadag, A., Saroglu, O., Tekin Çakmak, Z.H. & Karasu, S. (2021). Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. Food Science and Technology, 42, e06221.
  • Pandey, P. & Grover, K. (2020). Characterization of black carrot (Daucus carota L.) polyphenols; role in health promotion and disease prevention: An overview. Journal of Pharmacognosy and Phytochemistry, 9(5), 2784-2792.
  • Perez, M.B., Hamparsomian, M.J.D.P., Gonzalez, R.E., Denoya, G.I., Dominguez, D.L., Barboza, K. & Cavagnaro, P.F. (2022). Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Food Chemistry, 387, 132893.
  • Singleton, V.L. & Rossi, J. A. (1965). Colorimetry of Total Phenolic Compounds with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 16, 144-158. DOI: 10.5344/ajev.1965.16.3.144 63
  • Stoica, F., Rațu, R.N., Motrescu, I., Cara, I.G., Filip, M., Țopa, D. & Jităreanu, G. (2024). Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt. Foods. 13(7), 1130. DOI: 10.3390/foods13071130
  • Tanriseven, D., Kadiroglu, P., Selli, S. & Kelebek, H. (2020). LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods. Food chemistry, 305, 125505.
  • Tekin Cakmak, Z.H., Cakmakoglu, S.K., Avcı, E., Sagdic, O. & Karasu, S. (2021). Ultrasound- assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J. Food Process. Preserv. 45(12), e16044 DOI: 10.1111/jfpp.1604421
  • Turkmen, F., Karasu, S. & Karadag, A. (2020). Effects of different drying methods and temperature on the drying behavior and quality attributes of cherry laurel fruit. Processes. 8(7), 761, DOI: 10.3390/pr807076153
  • Vagiri, M., Ekholm, A., Andersson, S.C., Johansson, E. & Rumpunen, K. (2012). An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant (Ribes nigrum L.). J. Agric. Food Chem 60 (42), 10501-10510, DOI: 10.1021/jf303398z

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

Yıl 2024, Cilt: 9 Sayı: 3, 341 - 347, 30.09.2024
https://doi.org/10.35229/jaes.1486407

Öz

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.

Kaynakça

  • Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Tariq, R.M.S. & Akhtar, S. (2019). Phytochemicals in Daucus carota and their health benefits. Foods, 8(9), 424.
  • Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C. & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49(3), 1410-1416.
  • Akcicek, A., Avci, E., Tekin-Cakmak, Z.H., Kasapoglu, M.Z., Sagdic, O. & Karasu, S. (2023). Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS Omega, 8(44), 41603-41611. DOI: 10.1021/acsomega.3c05749
  • Chen, Z.G., Guo, X.Y. & Wu, T. (2016). A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrasonics Sonochemistry, 30, 28-34. DOI: 10.1016/j.ultsonch.2015.11.026
  • Essack, S.Y. (2018). Environment: the neglected component of the One Health triad. The Lancet Planetary Health, 2(6), e238-e239.
  • Figiel, A. (2010). Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering, 98(4), 461-470.
  • Garba, U., Kaur, S., Gurumayum, S. & Rasane, P. (2015). Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds. Food Technology and Biotechnology, 53(3), 324-330.
  • Giri, S.K. & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of food engineering, 78(2), 512-521.
  • Gras, C.C., Carle, R. & Schweiggert, R.M. (2015). Determination of anthocyanins from black carrots by UHPLC-PDA after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 44, 170-177.
  • Ingemann Berentzen, E., Hauer Møller, A., Danielsen, M., Jensen, M., Joernsgaard, B. & Kastrup Dalsgaard, T. (2024). Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation. Food Research International, 186, 114382. DOI: 10.1016/j.foodres.2024.114382
  • Kamiloglu, S., Van Camp, J. & Capanoglu, E. (2018). Black carrot polyphenols: Effect of processing, storage and digestion-An overview. Phytochemistry Reviews, 17, 379-395.
  • Keskin, M., Guclu, G., Sekerli, Y.E., Soysal, Y., Selli, S. & Kelebek, H. (2021). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287, 110256. DOI: 10.1016/j.scienta.2021.110256
  • Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. & Demirci, A. (2008). Infrared heating in food processing: an overview. Comprehensive reviews in food science and food safety, 7(1), 2-13.
  • Li, W., Yang, R., Xia, Y., Shao, X., Wang, Y. & Zhang, W. (2024). Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chemistry, 450, 139460.
  • Liu, C., Pirozzi, A., Ferrari, G., Vorobiev, E. & Grimi, N. (2020). Effects of pulsed electric fields on vacuum drying and quality characteristics of dried carrot. Food and Bioprocess Technology, 13, 45- 52.
  • Lutfunnahar, M.F., Hossain, M.A., Malek, R., Kamrunnahar, J.H. & Hossain, J. (2020). Planting time effect on quality seed production of three varieties of carrot (Daucus carota L.). Bangladesh Agron. J., 23(2), 23-34.
  • Marfil, P.H.M., Santos, E.M. & Telis, V.R.N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41(9), 1642-1647.
  • Motegaonkar, S., Shankar, A., Tazeen, H., Gunjal, M. & Payyanad, S. (2024). A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods. Sustainable Food Technology.
  • Murali, S., Kar, A., Mohapatra, D. & Kalia, P. (2015). Encapsulation of black carrot juice using spray and freeze drying. Food Science and Technology International, 21(8), 604-612.
  • AOAC. (1990). Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists. Que, F., Hou, X.L., Wang, G.L., Xu, Z.S., Tan, G.F., Li, T., ….. & Xiong, A.S. (2019). Advances in research on the carrot, an important root vegetable in the Apiaceae family. Horticulture research, 6, 69.
  • Ozay Arancioglu, I., Bekiroglu, H., Karadag, A., Saroglu, O., Tekin Çakmak, Z.H. & Karasu, S. (2021). Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. Food Science and Technology, 42, e06221.
  • Pandey, P. & Grover, K. (2020). Characterization of black carrot (Daucus carota L.) polyphenols; role in health promotion and disease prevention: An overview. Journal of Pharmacognosy and Phytochemistry, 9(5), 2784-2792.
  • Perez, M.B., Hamparsomian, M.J.D.P., Gonzalez, R.E., Denoya, G.I., Dominguez, D.L., Barboza, K. & Cavagnaro, P.F. (2022). Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Food Chemistry, 387, 132893.
  • Singleton, V.L. & Rossi, J. A. (1965). Colorimetry of Total Phenolic Compounds with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 16, 144-158. DOI: 10.5344/ajev.1965.16.3.144 63
  • Stoica, F., Rațu, R.N., Motrescu, I., Cara, I.G., Filip, M., Țopa, D. & Jităreanu, G. (2024). Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt. Foods. 13(7), 1130. DOI: 10.3390/foods13071130
  • Tanriseven, D., Kadiroglu, P., Selli, S. & Kelebek, H. (2020). LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods. Food chemistry, 305, 125505.
  • Tekin Cakmak, Z.H., Cakmakoglu, S.K., Avcı, E., Sagdic, O. & Karasu, S. (2021). Ultrasound- assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J. Food Process. Preserv. 45(12), e16044 DOI: 10.1111/jfpp.1604421
  • Turkmen, F., Karasu, S. & Karadag, A. (2020). Effects of different drying methods and temperature on the drying behavior and quality attributes of cherry laurel fruit. Processes. 8(7), 761, DOI: 10.3390/pr807076153
  • Vagiri, M., Ekholm, A., Andersson, S.C., Johansson, E. & Rumpunen, K. (2012). An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant (Ribes nigrum L.). J. Agric. Food Chem 60 (42), 10501-10510, DOI: 10.1021/jf303398z
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat Mühendisliği (Diğer)
Bölüm Makaleler
Yazarlar

Muhammed Kasapoğlu 0000-0002-2397-6984

Erken Görünüm Tarihi 16 Eylül 2024
Yayımlanma Tarihi 30 Eylül 2024
Gönderilme Tarihi 19 Mayıs 2024
Kabul Tarihi 3 Temmuz 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 9 Sayı: 3

Kaynak Göster

APA Kasapoğlu, M. (2024). Siyah Havuç Örneklerinde Farklı Kurutma Yöntemlerinin Antioksidan Aktivite, Antosiyanin Profili ve Renk Üzerindeki Etkisi. Journal of Anatolian Environmental and Animal Sciences, 9(3), 341-347. https://doi.org/10.35229/jaes.1486407


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