The effect of microwave and conventional drying on antioxidant activity, phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh

Küçük Resim Yok

Tarih

2017

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

SPRINGER

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

In this study, the effect of microwave and conventional drying on antioxidant activity, phenolic compounds, mineral and total phenolic contents of date fruit meat (Silifke and Anamur) were determined. Both microwave (360, 540 and 720 W) and conventional (70, 90 and 110 degrees C) drying caused the reduction of phenolic compounds although there can not considerably variation in antioxidant activity of date flesh. Total phenolic contents of date flesh changed between 114.640 mgGAE/100 g (Silifke 540 W) and 133.484 mg GAE/100 g (Silifke 720 W) compared with control sample (156.128 mg GAE/100 g). While P contents of date fruit change between 86.00 mg/Kg (control) and 704.420 mg/Kg (360 W), P contents of Anamur samples ranged from 79.430 mg/Kg (Control) to 1288.780 mg/Kg (360 W). Mineral contents of date fruits dried in microwave oven were found higher than those of observed in conventional dried fruits (especially Ca and Mg contents of date fruits).

Açıklama

Anahtar Kelimeler

Date fruit, Microvawe, Drying, Antioxidant, Total phenolic compounds, Minerals

Kaynak

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

11

Sayı

1

Künye