Effect of Freezing and Drying Methods on Some Biochemical Properties of Prickly Fig (Opuntia ficus-indica) Fruit

Abstract

In this study, the fruit of Opuntia ficus-indica was examined in the fresh, frozen, sun and in microwave dried samples. In fresh Opuntia ficus-indica samples, the total phenolic and flavonoid content was found to be 3.30 µg GAE/g DW and 1.46 µg QE/g DW, whereas in sun-dried samples found to be 2.60 µg GAE/g DW and 0.56 µg QE/g DW respectively. TEAC and IC50 are indicators of antioxidant capacity, and in fresh fruits TEAC and IC50 found to be 66.91 µmol Trolox/g DW and 45.95 mg ml-1, while 39.01 µmol Trolox/g DW and 57.36 mg ml-1 in sun-drying, respectively (p<0.05). While the amount of ghrelin, GSH, GSSG and MDA in fresh prickly fig were found to be 19.20; 372; 20.85; 3.00 µg/g DW, on the other hand in sun-dried samples were found to be 9.90; 210.00; 33.60; 4.78 µg/g DW, respectively. In addition, ghrelin and GSH in dried fruits decreased while GSSG and MDA increased in comparison to fresh sample (p<0.05). It can be concluded that the fruit of Opuntia ficus-indica is rich in ghrelin and GSH. The most suitable preservation techniques for Opuntia ficus-indica fruits is freezing to consume it in all season and microwave drying appears to be more advantageous than sun-dried in terms of time.

Keywords

• Antioxidant capacity
• Conservation methods
• Glutathione
• Opuntia ficus-indica
• Phenolic substances

Dondurma ve Kurutma Yöntemlerinin Dikenli İncir (Opuntia ficus-indica) Meyvesinin Bazı Biyokimyasal Özellikleri Üzerine Etkisi

Öz

Bu çalışmada, dikenli incir (Opuntia ficus-indica) meyvesi taze, dondurulmuş, güneş ve mikrodalga ile kurutularak incelenmiştir. Taze Opuntia ficus-indica örneklerinde toplam fenolik ve flavonoid madde içeriği sırasıyla 3.30 µg GAE/g KM ve 1.46 µg QE/g KM bulunurken, güneşte kurutulmuş örneklerde ise 2.60 µg GAE/g KM ve 0.56 µg QE/g KM olarak bulunmuştur. Antioksidan kapasitenin göstergesi olan TEAC ve IC50 değerleri taze meyvelerde sırasıyla 66.91 µmol Trolox/g KM ve 45.95 mg/mL iken, güneşte kurutulmuş örneklerde ise 39.01 µmol Trolox/g KM ve 57.36 mg ml-1 olarak bulunmuştur (p<0.05). Taze dikenli incirdeki grelin, GSH, GSSG ve MDA miktarları sırasıyla 19.20; 372; 20.85; 3.00 µg/g KM iken, güneşte kurutulmuş örneklerde ise 9.90; 210.00; 33.60;4.78 µg/g KM olarak bulunmuştur. Ayrıca, kurutulmuş meyvelerdeki grelin ve GSH miktarı azalırken, GSSG ve MDA miktarları artmıştır (p<0.05). Dikenli incir meyvesinin grelin ve GSH açısından zengin olduğu, bu meyvelerin tüm mevsimlerde faydalanılabilmesi için en uygun koruma metodu, dondurarak saklamaktır. Mikrodalga ile kurutma, zaman açısından güneşte kurutma yöntemine göre daha avantajlı görünmektedir

Anahtar Kelimeler

• Antioksidan kapasite
• Değerlendirme yöntemleri
• Glutatyon
• Opuntia ficus-indica
• Fenolik maddeler

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