Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit

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dc.authorid0000-0001-9977-859X
dc.authorscopusid56634751100
dc.authorscopusid20336671700
dc.authorscopusid6506631662
dc.authorscopusid23099752000
dc.authorscopusid34975366500
dc.authorscopusid44361519500
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, F. Hastürk
dc.date.accessioned2022-05-11T14:10:20Z
dc.date.available2022-05-11T14:10:20Z
dc.date.issued2012
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Hayrabolu Meslek Yüksekokulu, Makine ve Metal Teknolojisi Bölümü
dc.description.abstractAntioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and beta-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16 +/- 0.34%), total phenolic content (7.62 +/- 1.09 mu g GAE/g extract), ascorbic acid content (236.93 +/- 20.14 mg/100 g), besides hydromethylfurfural was not observed. Freeze- dried fruits exhibited higher ascorbic acid content (368.63 +/- 17.16 mg/100 g) than those fresh fruits (231.33 +/- 19.51 mg/100 g) and nearly 1,1-diphenyl-2- picrylhydrazyl activity (93.52 +/- 0.41 %) to fresh fruits (94.03 +/- 1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p < 0.05). It is concluded that the drying of strawberry tree fruits should bring a valuable and attractive foodstuff to food industry due to the rich nutritional components, antioxidant activity and colour. Another conclusion from this study is that the freeze-drying is the best drying method to keep the nutritional value, antioxidant activity and sensory properties of fruits.
dc.identifier.doi10.1177/1082013211428213
dc.identifier.endpage402
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue4en_US
dc.identifier.pmid22522307
dc.identifier.scopus2-s2.0-84864985988
dc.identifier.scopusqualityQ2
dc.identifier.startpage391
dc.identifier.urihttps://doi.org/10.1177/1082013211428213
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5369
dc.identifier.volume18
dc.identifier.wosWOS:000307019500008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorOrak, Hakime Hülya
dc.institutionauthorAktaş, Türkan
dc.institutionauthorŞahin, F. Hastürk
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectStrawberry tree fruit
dc.subjectArbutus unedo L
dc.subjectantioxidant activity
dc.subjectcolour
dc.subjectdrying
dc.subjectVitamin-C
dc.subjectQuality
dc.subjectKinetics
dc.titleEffects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit
dc.typeArticle

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