A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

Kamiloglu S., Toydemir G., Boyacioglu D., Beekwilder J., Hall R. D., Çapanoğlu Güven E.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.56, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 56
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10408398.2015.1045969
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Drying, fruits, vegetables, antioxidants, ascorbic acid, carotenoids, polyphenols, IN-VITRO BIOACCESSIBILITY, PRUNUS-ARMENIACA L., FICUS-CARICA L., BIOACTIVE COMPOUNDS, BETA-CAROTENE, PHENOLIC-COMPOUNDS, VITAMIN-C, PHYTOCHEMICAL CONTENT, CHEMICAL-COMPOSITION, ORGANIC-ACIDS
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health beneficial effects for a number of chronic diseases, including cardiovascular diseases and certain types of cancer. Fruits and vegetables are perishable and difficult to preserve as fresh products. Dried fruits and vegetables can be easily stored, transported at relatively low cost, have reduced packing costs, and their low water content delays microbial spoilage. Air-, freeze-, microwave- and sun-drying are among the most thoroughly studied drying methods. This review provides an overview of recent findings on the effects of different drying techniques on major antioxidants of fruits and vegetables. In particular, changes in ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity are discussed in detail.