Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

Basit Öğe Kaydı
dc.authorid0000-0003-4536-7239en_US
dc.authorid0000-0002-4313-1014
dc.contributor.authorDemir, Hatice Uslu
dc.contributor.authorAtalay, Derya
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2021-06-23T19:51:01Z
dc.date.available2021-06-23T19:51:01Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this research was to determine the effects of oven-drying on degradation of bioactive compounds of Cornelian cherry including total monomeric anthocyanins, total phenolics, total flavonoids and L-ascorbic acid. Changes in antioxidant capacity, percent polymeric color and visual color were also used as quality indicators of Cornelian cherry dried at 50 degrees, 60 degrees and 70 degrees C for 36, 13.5 and 6 h, respectively. A zero-order kinetic model was obeyed for polymeric color formation. First-order reaction kinetics was found for the degradations of monomeric anthocyanins and L-ascorbic acid, while losses in total phenolics, total flavonoids and antioxidant capacity followed second-order kinetic model. The changes in color parameters also obeyed first-order kinetics. The activation energy for the degradations of bioactive compounds was observed in the range of 48.2-78.7 kJ moL(-1). L* parameter with the highest activation energy (200.08 kJ moL(-1)) was pointed out in this study. Also, a higher sensitivity to temperature for the antioxidant capacity is evidenced by higher activation energy (83.3 kJ moL(-1)). This study concluded that drying at high temperature (70 degrees C) with a short time promoted retentions in bioactive compounds.en_US
dc.identifier.doi10.1007/s11694-019-00124-5
dc.identifier.endpage2040en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85064340791en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2032en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-019-00124-5
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9908
dc.identifier.volume13en_US
dc.identifier.wosWOS:000481420900044en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDemir, Hatice Uslu
dc.institutionauthorAtalay, Derya
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCornelian Cherryen_US
dc.subjectDrying Kineticen_US
dc.subjectAnthocyaninen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectL-Ascorbic Aciden_US
dc.titleKinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperaturesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
hatice-uslu-demir.pdf
Boyut:
1.11 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu