Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits
Journal of Food Processing and Preservation · Nisan 2021
YÖKSİS Kayıtları
Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Makale Bilgileri
ISSN01458892
Yayın TarihiNisan 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85100336028
Özet
The antioxidant activity increased from 25.43% to 83.55% when dried at room temperature. Methanolic extracts of the all dried berries showed strong antioxidant activity against DPPH radicals in comparison to fresh samples. The highest total phenolics (135.07 mg/100 g) were detected in microwave-dried fruit, and followed by (115.63 mg/100 g) in samples dried at room temperature. 1,2-Dihydroxybenzene (118.57 mg/100 g), catechin (52.71 mg/100 g), and 3,4-dihydroxybenzoic acid (29.01 mg/100 g) in fresh berries were increased to 251.43, 158.98, and 110.99 mg/100 g in microwave dried ones, respectively. However, only gallic acid contents decreased from 131.54 mg/100 g in fresh samples to 23.74 mg/100 g in microwave treated one. It can be inferred that dried myrtle fruit is good source of antioxidant and phenolic compounds. Myrtle fruit can be effectively used for the recovery of bioactive compounds which have useful functional properties and can be employed in the development of functional foods and nutraceuticals. Practical applications: Drying processes are also applied to extract bioactive compounds from plant matrix (seed, fruit, leaf, etc.). Different drying methods can cause changes in the contents and availability of biologically important compounds from these matrices. Microwave energy and oven drying have been widely used in various processes. The results of current study are hence useful for the optimal processing of plant materials for the recovery of different phytochemicals and their use.
Yazarlar (6)
1
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
2
Ahmad Mohammad Salamatullah
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Khizar Hayat
ORCID: 0000-0001-9472-4947
6
Isam A. Mohamed Ahmed
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
14
Atıf
6
Yazar