Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica
Yazarlar (4)
Ayse Neslihan Dundar Bursa Teknik Üniversitesi, Türkiye
Doç. Dr. Oya Irmak CEBECİ Yalova Üniversitesi, Türkiye
Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Turker Saricaoglu Bursa Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering (Q3) | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2023 |
| Cilt / Sayı / Sayfa | 46 / 10 / – | DOI | 10.1111/jfpe.14405 |
| Makale Linki | http://dx.doi.org/10.1111/jfpe.14405 | ||
| Özet |
| The aim of the study is to reveal the effect of different drying methods (hot‐air drying [HAD] and freeze‐drying [FD]) on flowers of Prunus domestica—white, pink, and red, methanolic extracts and their effects on polyphenolic compounds. Drying kinetics, phytochemical and antioxidant activity were investigated, and compared with each other and also with fresh samples. The modeling of the terms of Fick's diffusion equation were used to estimate the coefficients of diffusion. Drying kinetics from HAD and FD were analyzed mathematically, and obtained data was statistically analyzed to obtain best fit among all available models. The total phenolic content (TPC) of plum blossom extracts (PBEs) varied between 185.16 and 279.73 mg GAE per g dry weight sample. TPC levels increased in red and white PBE samples subjected to the FD process. However, in contrast, the TPC values of the pink PBE were in a decreasing … |
| Anahtar Kelimeler |
| antioxidant activity | drying | drying kinetics | edible flower | phenolic compounds | Prunus domestica |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 11 |
| Scopus | 10 |