ÖNIŞLEMLERIN VE VAKUM KURUTMA YÖNTEMININ ENGINAR (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) DILIMLERINDE KURUTMA KARAKTERISTIKLERI, TOPLAM FENOLIK MADDE IÇERIĞI VE ANTIOKSIDAN KAPASITE ÜZERINE ETKISI

Year 2020, Volume: 45 Issue: 4, 699 - 709, 21.06.2020

Kübra Şahin , Gülşah Özcan Sinir , Feride Durmuş , Ömer Çopur

https://doi.org/10.15237/gida.GD19158

Cited By: 1

Abstract

Bu çalışmada, farklı ön işlemler (suda haşlama ve buharla muamele) uygulanarak, vakumlu kurutucuda kurutulan (70°C’de 10, 15 ve 25 kPa) enginar dilimlerinin renk analizi, toplam fenolik madde içeriği, antioksidan kapasiteleri ve kurutma karakteristikleri incelenmiştir. Uygulanan ön işlemler ve kurutma parametreleri renk değerleri üzerinde farklılık oluşturmuştur. Kurutulmuş enginar dilimlerinde toplam fenolik madde içeriği ve antioksidan kapasite değerleri taze enginara kıyasla önemli oranda azalma göstermiştir. Vakum kurutma yapılan enginar dilimlerinde en yüksek toplam fenolik madde içeriği (160.24±0.16 mg GA/100 g dw) 15 kPa vakumda suda haşlama ön işlemine tabi tutulan enginar örneklerinde tespit edilmiştir. Enginar dilimlerinin kurutma karakteristikleri incelendiğinde uygulanan matematiksel modelleme sonucunda elde edilen verilere göre, en yüksek R2 değeri (0.9989), en düşük χ2 (0.000067) ve RMSE (0.0023) değerleri Page ve Modifiye Page modellere ait olduğu belirlenmiştir.

Keywords

antioksidan kapasite, enginar, matematiksel modelleme, vakum kurutma

THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES

Abstract

In this study, boiling and steaming pretreatments applied on artichoke slices and then dried by using vacuum-assisted dryer (70°C with 10, 15 and 25 kPa) to determine the drying characteristics, color analysis, total phenolic content and antioxidant capacity. Color values showed differences according to pretreatments and drying conditions. In comparison to the fresh sample, the dried samples showed an important decrease in both antioxidant capacity and total phenolic content. The highest total phenolic content of vacuum dried artichoke slices (160.24±0.16 mg GA/100 g dw) was determined at 70°C-15 kPa with boiling water-treated samples. According to the drying characteristics, Page and Modified Page models were the best fitted drying models with the highest value of R2 (for both 0.9989) and the lowest values of RMSE (0.0023 for both) and χ2 (0.000067).

Keywords

antioxidant capacity, artichoke, mathematical modeling, vacuum drying

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