Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
South African Journal of Enology and Viticulture · Ocak 2017
YÖKSİS Kayıtları
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
South African Journal of Enology Viticulture · 2017 SCI-Expanded
PROFESÖR MEHMET AKBULUT →
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
South African Journal of Enology Viticulture · 2017 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
South African Journal of Enology Viticulture · 2017 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Makale Bilgileri
DergiSouth African Journal of Enology and Viticulture
Yayın TarihiOcak 2017
Cilt / Sayfa38 · 264-272
Scopus ID2-s2.0-85052100458
Erişim🔓 Açık Erişim
Özet
The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, ovenand sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.
Yazarlar (2)
1
Hacer Çoklar
ORCID: 0000-0002-4948-0960
2
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Anahtar Kelimeler
anthocyanins
antioxidant activity
Ekşikara
freeze drying
oven drying
phenolic compounds
sun drying
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
58
Atıf
2
Yazar
7
Anahtar Kelime