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

Basit Öğe Kaydı
dc.contributor.authorOrak, H. H.
dc.contributor.authorAktas, T.
dc.contributor.authorYagar, H.
dc.contributor.authorIsbilir, S. Selen
dc.contributor.authorEkinci, N.
dc.contributor.authorSahin, F. Hasturk
dc.date.accessioned2025-01-27T21:04:21Z
dc.date.available2025-01-27T21:04:21Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
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.issue4
dc.identifier.pmid22522307
dc.identifier.scopus2-s2.0-84864985988
dc.identifier.scopusqualityQ1
dc.identifier.startpage391
dc.identifier.urihttps://doi.org/10.1177/1082013211428213
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27619
dc.identifier.volume18
dc.identifier.wosWOS:000307019500008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectStrawberry tree fruit
dc.subjectArbutus unedo L
dc.subjectantioxidant activity
dc.subjectcolour
dc.subjectdrying
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

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu