Antioxidant Activity, Some Nutritional and Colour Properties of Vacuum Dried Strawberry Tree (Arbutus Unedo L.) Fruite

Basit Öğe Kaydı
dc.authorid0000-0001-9977-859X
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorAktaş, Türkan
dc.contributor.authorYağar, Hülya
dc.contributor.authorİşbilir, Şebnem Selen
dc.contributor.authorEkinci, Neslihan
dc.contributor.authorŞahin, Füsun H.
dc.date.accessioned2022-05-11T14:47:44Z
dc.date.available2022-05-11T14:47:44Z
dc.date.issued2011
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractBackground. 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.
dc.identifier.endpage338
dc.identifier.issn1644-0730
dc.identifier.issn1898-9594
dc.identifier.issue3en_US
dc.identifier.startpage327
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10546
dc.identifier.volume10
dc.identifier.wosWOS:000216403100005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorOrak, Hakime Hülya
dc.institutionauthorAktaş, Türkan
dc.institutionauthorŞahin, Füsun H.
dc.language.isoen
dc.publisherTermedia Publishing House Ltd
dc.relation.ispartofActa Scientiarum Polonorum-Technologia Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectArbutus unedo L.
dc.subjectDPPH activity
dc.subjectascorbic acid
dc.subjectminerals
dc.subjectcolour
dc.subjectpretreatments
dc.subjectvacuum drying
dc.titleAntioxidant Activity, Some Nutritional and Colour Properties of Vacuum Dried Strawberry Tree (Arbutus Unedo L.) Fruite
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
10546.pdf
Boyut:
325.3 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu