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

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dc.contributor.authorJuhaimi, Fahad A. L.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2020-03-26T19:42:53Z
dc.date.available2020-03-26T19:42:53Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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).en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University [0015]en_US
dc.description.sponsorshipThe authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.en_US
dc.identifier.doi10.1007/s11694-016-9371-7en_US
dc.identifier.endpage63en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage58en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-016-9371-7
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35546
dc.identifier.volume11en_US
dc.identifier.wosWOS:000394422200007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDate fruiten_US
dc.subjectMicrovaween_US
dc.subjectDryingen_US
dc.subjectAntioxidanten_US
dc.subjectTotal phenolic compoundsen_US
dc.subjectMineralsen_US
dc.titleThe effect of microwave and conventional drying on antioxidant activity, phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) fleshen_US
dc.typeArticleen_US

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