Vakum Destekli İnfrared Radyasyonla Kurutulmuş ve Kızartılmış Elma Cipsi Üretiminde Farklı Ön İşlemlerin Uygulanması: Biyoaktif Bileşenler, Biyoerişilebilirlik, Antioksidan ve Antidiyabetik Aktivite

Öz

Sitrik asit (%0.75), etanol (%0, 50 ve 100), ultrason (%0, 50 ve 100 genlik) ön işlemleri ve bunların kombinasyonlarının, vakumla kombine edilmiş infrared radyasyon ile kurutulan ve kızartılan elma dilimlerinin fenolik içeriği, biyoerişilebilirliği, antioksidan ve α-glukozidaz inhibisyon aktiviteleri üzerindeki etkileri araştırılmıştır. Taze elmada klorojenik asit (116.76 mg kg-1 DM), rutin (23.65 mg kg-1 DM), kateşin (18.26 mg kg-1 DM), epikateşin (47.80 mg kg-1 DM), prosiyanidin B1 (23.05 mg kg-1 DM), prosiyanidin B2 (47.66 mg kg-1 DM) ve procyanidin C1 (19.31 mg kg-1 DM) tespit edilmiştir. Taze elmaya kıyasla rutin dışındaki fenolik bileşikler kurutulmuş ve kızartılmış elma cipslerinde daha yüksek tespit edilmiştir. Taze örnekle karşılaştırıldığında, kurutulmuş ve kızartılmış örneklerde daha yüksek toplam fenolik, toplam flavonoid ve toplam flavan 3-ol içeriği tespit edildi. Etanol ön işlemi uygulanmayan kurutulmuş örneklerde, ultrason genliği arttıkça toplam fenolik, toplam flavonoid ve toplam flavan 3-ol içeriği ile antioksidan aktivite arttı. Ancak, etanol ön işlemi uygulandıktan sonra kurutulan örneklerde ve tüm kızartılmış örneklerde ultrason genliği arttıkça bu değerler azaldı. Tüm örneklerde, sindirim sonrası toplam fenolik, flavonoid ve flavan-3-ol içeriklerinin değerleri sindirim öncesi değerlerden daha düşük bulunmuştur. Daha yüksek etanol konsantrasyonları kullanıldığında, özellikle etanol ve ultrasonun kombinasyonunda, daha düşük biyoerişilebilirlik saptanmıştır. Akarboz (30.87 mg mL-1) ile karşılaştırıldığında taze (27.29 mg mL-1), kurutulmuş (14.13-28.55 mg mL-1) ve kızartılmış (25.84-30.81 mg mL-1) örneklerin α-glukozidaz inhibisyon aktivitesi daha yüksektir. Kızartılmış örnekler ile karşılaştırıldığında kurutulmuş örneklerde α-glukozidaz inhibisyon aktivitesi daha yüksektir. Sonuçlar, infrared radyasyonla elma cipsi üretiminde ön işlem kombinasyonlarının yanı sıra ayrı ayrı kullanılmasıyla ürünün kalite kaybının daha etkili bir şekilde azaltılabileceğini gösterdi.

Anahtar Kelimeler

• Kurutma
• Kızartma
• Ön işlemler
• Biyoerişilebilirlik
• α-glikozidaz inhibisyon aktivitesi

Destekleyen Kurum

Van Yüzüncü Yıl Üniversitesi

Proje Numarası

FDK-2021-9659

Etik Beyan

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

Teşekkür

Van Yüzüncü Yıl Üniversitesi Araştırma Fonu (Proje No: FDK-2021-9659) tarafından sağlanan mali destek için teşekkür ederiz.

Application of Different Pre-Treatments in the Production of Apple Chips Dried and Fried by Vacuum Combined Infrared Radiation: Bioactive Components, Bioaccessibility, Antioxidant and Antidiabetic Activities

Öz

The effects of citric acid (0.75%), ethanol (0, 50, and 100%), and ultrasound (0, 50, and 100% amplitude) pre-treatments and their combinations on phenolic contents, bioaccessibilites, antioxidant, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation were investigated. Chlorogenic acid (116.76 mg kg-1 DM), rutin (23.65 mg kg-1 DM), catechin (18.26 mg kg-1 DM), epicatechin (47.80 mg kg-1 DM), procyanidin B1 (23.05 mg kg-1 DM), procyanidin B2 (47.66 mg kg-1 DM), and procyanidin C1 (19.31 mg kg-1 DM) were identified in fresh apple. Higher amounts of these phenolics, with the exception of rutin, were detected in dried or fried apple chips compared to fresh apple. Total phenolic, total flavonoid, and total flavan-3-ol content were found to be higher in dried and fried apple chips compared to fresh apples. The total phenolic, total flavonoid, and total flavan-3-ol content and antioxidant activity increased with increasing ultrasound amplitude in dried samples without ethanol pretreatment. However, these values decreased with the increase in ultrasonic amplitude in samples dried after ethanol pretreatment and in all fried samples. Post-digestion values of total phenolic, flavonoid, and flavan 3-ol contents were lower than pre-digestion values in all samples. Lower bioaccessibility was found when higher ethanol concentrations were used, especially in combination of ethanol and ultrasound. The α-glucosidase inhibitory activity of fresh (27.29 mg mL-1), dried (14.13-28.55 mg mL¬¬-1), and fried (25.84-30.81 mg mL-1) samples was higher compared to acarbose (30.87 mg mL-1). The inhibitory activity of α-glucosidase was higher in dried samples compared to fried samples. The results showed that using pre-treatments separately rather than together in producing apple chips with infrared radiation may be more effective in reducing quality losses in the product.

Anahtar Kelimeler

• Drying
• Frying
• Pre-treatments
• Bioaccessibility
• α-glucosidase inhibitory activity

Destekleyen Kurum

Van Yüzüncü Yıl University

Proje Numarası

FDK-2021-9659

Etik Beyan

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

Teşekkür

Financial support provided by Van Yüzüncü Yıl University Research Fund (Project No: FDK-2021-9659) is gratefully acknowledged and appreciated

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