Changes in antioxidant and color properties of raisins according to variety and drying method

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dc.authorid0000-0002-2899-2238
dc.authorid0000-0001-5903-0157
dc.contributor.authorÜnal, Mehmet Settar
dc.contributor.authorGüler, Emrah
dc.contributor.authorYaman, Mehmet
dc.date.accessioned2024-09-25T19:58:36Z
dc.date.available2024-09-25T19:58:36Z
dc.date.issued2023
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractRaisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Resek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Resek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method.en_US
dc.identifier.doi10.3390/horticulturae9070771
dc.identifier.endpage14
dc.identifier.issn2311-7524
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85166200472en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3390/horticulturae9070771
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13651
dc.identifier.volume9en_US
dc.identifier.wosWOS:001035962000001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofHorticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectGrapeen_US
dc.subjectPotassium Carbonateen_US
dc.subjectOak Ashen_US
dc.subjectTotal Phenolic Contenten_US
dc.subjectColor Changesen_US
dc.subjectDPPH Scavenging Activityen_US
dc.subjectMultivariate Approachesen_US
dc.titleChanges in antioxidant and color properties of raisins according to variety and drying methoden_US
dc.typeArticleen_US

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