Effect of drying on antioxidant activity, total phenol, mineral contents and phenolic compounds of guava (Psidium guajava L.) fruit
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
AGRIMEDIA GMBH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Antioxidant activity of guava fruit dried in microwave (83.846%) was found partly high than guava dried in oven (83.509) depending on drying conditions. Total phenol contents of guava fruits dried in both drying method were found low according to control group. While the total phenol contents of fresh guava fruit is 749.96 mgGAE/100g, total phenol contents of fruit dried in oven and microwave were determined as 361.35 mgGAE/100g and 357.66 mgGAE/100g (dw), respectively (p<0.05). While P contents of fruit dried in microwave and oven are determined as 332.89 mg/kg and 401.03 mg/kg, K contents were established as 8389.32 and 7784.27 mg/kg, respectively. Gallic acid, quercetin, caffeic acid, naringenin and isorhamnetin contents of fresh guava fruit were established as 2.185, 5.718, 3.436, 1.657, and 2.461 mg/100 g, respectively. The application of heat treatment led to increase in antioxidant activities.
Açıklama
Anahtar Kelimeler
guava, drying, antioxidant, total phenol, phenolic compounds, minerals
Kaynak
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
22
Sayı
3
