Effect of Freeze-Drying and Oven-Drying on Volatiles, Bioactive and Structural Properties of Hawthorn (Crataegus tanacetifolia) Fruit

Year 2023, Volume: 21 Issue: 3, 202 - 210, 30.10.2023

Hasene Keskin Çavdar , Eda Adal

https://doi.org/10.24323/akademik-gida.1382905

Cited By: 1

Abstract

Hawthorn (Crataegus) fruit, which is traditionally used as a folk medicine, has been commonly used in pharmaceuticals due to its positive neuro- and cardio-selective effects in recent years. Drying is a practical approach for the long-term storage of hawthorn fruits due to their high annual abundance. This study aimed to compare the effects of oven-drying and freeze-drying methods on the quality, bioactivity, volatiles, and surface structure of hawthorn fruits. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (IC50) were used to compare the bioactive properties of the fresh and dried fruits. The volatiles of fresh and dried hawthorn fruits were determined by GC-MS. The TPC and TFC of freeze-dried fruit extracts were markedly higher than those of fresh and oven-dried fruit extracts (p<0.05). The IC50 value of the freeze-dried fruit extract was 480 µg/mL, considerably lower than the fresh (530 µg/mL) and oven-dried fruit extracts (500 µg/mL) (p<0.05). Freeze-drying preserved hawthorn fruit color with the highest L* value and the lowest a* and b* color values. Many volatile compounds were identified as esters, aldehydes, hydrocarbon, terpene, etc., and their concentration decreased significantly with oven-drying, in contrast to freeze-drying. Scanning electron microscopy showed that the microstructure of freeze-dried samples was relatively homogenous and more uniform while oven-dried samples were unevenly broken pieces. Consequently, freeze-drying was determined as the best method for the dehydration of hawthorn fruits in terms of the bioactive content and natural color of fruits, and volatile preservation.

Keywords

Hawthorn, Freeze-drying, Oven-drying, Bioactive compounds, Volatiles

Dondurarak ve Fırında Kurutmanın Alıç (Crataegus tanacetifolia) Meyvesinin Uçucu Maddeleri, Biyoaktif ve Yapısal Özellikleri Üzerine Etkisi

Abstract

Geleneksel olarak bir halk ilacı olarak kullanılan alıç (Crataegus) günümüzde pozitif nöro- ve kardiyo-selektif etkileri nedeniyle farmasötiklerde yaygın olarak kullanılmaktadır. Kurutma alıç meyvesinin yıllık bol miktarda olması nedeniyle uzun süreli depolama için uygun bir yaklaşımdır. Bu çalışmanın amacı, fırında kurutma ve dondurarak kurutmanın alıç meyvelerinin kalitesi, biyoaktivitesi, uçucu bileşenleri ve yüzey yapısı üzerindeki etkilerini karşılaştırmaktır. Taze ve kurutulmuş meyvelerin biyoaktif özelliklerini karşılaştırmak için toplam fenolik içeriği (TPC), toplam flavonoid içeriği (TFC) ve antioksidan aktiviteleri (IC50) kullanılmıştır. Taze ve kurutulmuş alıçların uçucu madde içeriği GC-MS kullanılarak incelenmiştir. Dondurularak kurutulmuş meyve özütlerinin TPC ve TFC değerleri, taze ve fırında kurutulmuş meyvelerinkinden belirgin şekilde daha yüksek bulunmuştur (p<0.05). Dondurularak kurutulmuş meyve özütünün IC50 değeri 480 µg/mL olup, taze (530 µg/mL) ve fırında kurutulmuş (500 µg/mL) meyve özütünden oldukça düşük bulunmuştur (p<0.05). Dondurarak kurutma en yüksek L* değeri ve en düşük a* ve b* değerleri ile alıç rengini koruyabilmiştir. Birçok uçucu bileşik ester, aldehit, hidrokarbon, terpen vb. olarak tanımlanmış ve bunların konsantrasyonu, dondurarak kurutmanın aksine fırında kurutma yöntemiyle önemli ölçüde azalmıştır. Taramalı elektron mikroskobu, dondurularak kurutulmuş numunelerin mikro yapısının nispeten homojen ve daha düzgün olduğunu, fırında kurutulmuş numunelerin ise düzensiz kırılmış parçalar olduğunu gösterdi. Sonuç olarak, alıçta biyoaktif içerik, doğal renk ve uçucu koruma açısından en iyi dehidrasyon yöntemi dondurarak kurutma olmuştur.

Keywords

Alıç, Dondurarak kurutma, Fırında kurutma, Biyoaktif bileşikler, Uçucu maddeler

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