The influence of short, medium, and long duration common dehydration methods on total protein, nutrients, vitamins, and carotenoids of rosehip fruit (Rosa canina L.)

Gunaydin S., ALİBAŞ İ.

Journal of Food Composition and Analysis, cilt.124, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 124
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jfca.2023.105631
  • Dergi Adı: Journal of Food Composition and Analysis
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Carotenoids, Drying, Nutrients, Rosa canina L., Vitamins
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

This study focused on the change in the quality parameters of rosehip fruits by different drying methods selected in a broad spectrum ranging from very long to concise duration. While natural and convective drying methods had a very long duration, with 9360 and 1080 min, respectively, microwave drying at 100 W had a relatively long duration, with 364 min. Microwave drying at 300 and 500 W represented medium-duration drying methods with 162 and 77 min; however, 700 and 1000 W were referred to as short-duration drying methods with 45 and 21 min. Among the drying methods, the highest concentrations of K, Mg, Na, Fe, total protein, ascorbic acid, niacin, and pantothenic acid were obtained with 10730, 1867, 446, 27.5, 53596, 10590, 63.1, and 35.1 mg/kg at 500 W, defined as a short duration method. For P, Ca, Cu, Mn, Zn, thiamin, pyridoxine, beta-carotene, tocopherol, lycopene, lutein, and zeaxanthin, 700 W, that is the concise duration technique, was the closest drying method to fresh samples with 1382, 6480, 4.19, 76.3, 8.09, 0.78, 75.3, 238, 278, 60.1, and 17.5 mg/kg, respectively. Unlike short-duration methods, natural drying, convective drying at 50 °C, and microwave drying at 100 W caused extreme decreases for all biochemical parameters. Consequently, microwave drying at 500 and 700 W was highly convenient for maintaining the quality parameters at the maximum level and saving time in drying the rose hips, which took a short time to harvest.