Assessment of Physicochemical and Bioactive Properties of Fresh and Dried Sweet Cherry Fruit
Öz
In this study, the changes in the pH, water soluble
dry matter (TSSM), color, total phenolic substance and antioxidant activity of
cherry (Prunus avium) grown in
Giresun by drying in laboratory type oven at three different temperatures (40,
50, 60 ° C) were investigated. The total phenolic content was determined by
Folin-Ciocalteu spectrophotometric method and the results were expressed as
Gallic Acid Equivalent (GAE). The antioxidant activity was determined by ABTS +
radical scavenging activity and the results were expressed as Trolox Equivalent
Antioxidant Capacity (TEAC). It was determined that the total drying time
decreased as the drying temperature increased, and the cherry flesh samples
dried in a shorter time than the whole cherry samples. It was found that the pH
of the whole cherry and cherry flesh samples dried at different drying
temperatures varied in the range of 4.08-4.45. When the color changes of the
cherry samples during drying were examined, it was determined that L * values
were not significantly affected by the increase of drying temperature but a *
value increased and b * values decreased. After drying, the total phenolic
substances in the extracts of flesh and whole cherry were found to be
362.58-347.26 mg GAE / 100g and 372.49-355.17 mg GAE / 100g, respectively.
Antioxidant activity values were determined as 14.70-20.59 µM trolox/g dry
sample and 15.51-27.46 µM trolox/g dry sample respectively in flesh and whole
cherry extracts. Because of the exposure
of the cherry samples to the high temperature and oxygen during drying, the total
phenolic content and consequently the antioxidant activity of the cherry
samples decreased in both whole cherry and cherry flesh samples
Anahtar Kelimeler
Cherry (Prunus avium),drying,total phenolic content,antioxidant activity
Kaynakça
- AOAC (1990).Official method of analysis. No. 934.06. Association of Official Analytical Chemist, Arlington, USA.
- Başkaya, Z., (2011). Türkiye’de kiraz tarımının coğrafi esasları. Doğu Coğrafya Dergisi, 16(26), 45-71.
- Dı’az-Mula, H.M., Castillo, S., Martı’nez-Romero, D., Valero, D., Zapata, P.J., Guille’n F. and Serrano M., (2009). Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage, Food Science and Technology International,15(6), 535-543.
- Doymaz, I., Ismail, O., (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38.
- Göksel, Z., Aksoy, U., (2014). Sofralık Bazı Kiraz Çeşitlerinin Fizikokimyasal Özellikleri. Türk Tarım ve Doğa Bilimleri Dergisi, 2, 1856-1862
- Horecki, A.T., Vakula, A., Pavlić, B., Jokanović, M., Malbaša, R., Vitas, J., Jaćimović, V. and Šumić, Z. (2018). Comparative drying of cornelian cherries: Kinetics modeling and physicochemical properties. Journal of Food Processing and Preservation, 43(2), e13562
- İkinci A, Bolat İ., (2015). Bazı kiraz çeşitlerinin GAP bölgesindeki performanslarının incelenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 19(2), 54-65.
- Martín-Cabrejas, M.A., Aguilera, Y., Pedrosa, M., Cuadrado, C., Hernández, T., and Díaz,S., (2009). The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chemistry, 114, 1063-1068.
- Michalska A., Miryam Amigo-Benavent M., Zielinski H., and DelCastillo M.D., (2008). Effect of bread making on the formation of Mailarreaction products contributing to the overall antioxidant activityof rye bread. Journal of Cereal Science, 48,123-132.
- Mitra, J., Shrivastava, S. L., Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing, 89(1), 1-9.
kapsamında lisanslanmıştır.