Antioxidant Activity, Some Nutritional and Colour Properties of Vacuum Dried Strawberry Tree (Arbutus Unedo L.) Fruite
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Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Termedia Publishing House Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Background. The strawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour. Material and methods. Fruits were collected from Canakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, beta-carotene bleaching activity and HMF formation were determined. Results. The EO pretreatment shortened the drying time more than WB and gives a higher beta-carotene bleaching activity, lower HMF and higher yellowness and brightness of external colour characteristics. Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.
Açıklama
Anahtar Kelimeler
Arbutus unedo L., DPPH activity, ascorbic acid, minerals, colour, pretreatments, vacuum drying
Kaynak
Acta Scientiarum Polonorum-Technologia Alimentaria
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
10
Sayı
3
