Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

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Akman H. E., BOYAR İ., GÖZLEKÇİ S., Saracoglu O., ERTEKİN C.

Agriculture (Switzerland), cilt.12, sa.8, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/agriculture12081224
  • Dergi Adı: Agriculture (Switzerland)
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: biocompounds, fruit, pre-treatment, thermal processing
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2022 by the authors.In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (Citrus deliciosa Mediterranean) (CDM), orange (O), tangerine (Citrus reticulata Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air temperature of 70 °C and air velocity of 1.5 m/s. According to the results of the pre-treatment trials, drying time was found to be a minimum of 121 min in pomegranate at 5 min dipping time to reach a safe moisture content of 10% (w.b.). The lowest total color change (∆E) values were observed in orange juice dipped samples (10.19). We found the highest total phenolics (TP) (16.77 mg GAE/g d.w.) in CDM, Trolox equivalent antioxidant capacity (TEAC) (32.49 µmol TE/g d.w.) in P and total flavonoid (TF) (2018.15 mg GAE/kg d.w.) in BO for 5 min dipping time values. As a result, pomegranate juice pre-treatment in all dipping times improved the biocompounds for quince slices.