Changes in nutritional properties of sorrel (Rumex acetosa L.) plant dried using different drying methods

Abstract

In this study, drying process of sorrel (Rumex acetosa L.) using different drying methods the determination of its quality characteristics was aimed. For these aims, sorrel plants were dried by the methods of convective hot air drying, sun drying, and shadow drying. 40-50-60°C drying temperatures and drying air velocity values of 1-2 m/s were applied for hot air drying experiments. Total amount of phenolic material and antioxidant activity were determined both on fresh and dried plant samples in order to study the effects of drying on nutrient retention. The most appropriate drying method was tried to be determined that will retain the maximum nutrient and quality properties expected from the sorrel samples. According to results of the analyses, the maximum values of phenolics content and antioxidant activity were obtained for the samples dried at conditions of 40°C with 2 m/s air velocity . Dried consumption of sorrel plant was recommended as well as consumption of fresh sorrel.