The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant


Yilmaz A., Alibaş İ. , Aşık B. B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.11, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 11
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15915
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

In the present study, thyme leaves weighing 20 +/- 0.02 g were dried from the initial moisture of 76.07% +/- 0.06% to the final moisture of 9.05% +/- 0.76% via natural drying, convective drying at 50 degrees C, and microwave drying at 200, 600, and 1,000 W. The closest color parameters to the fresh product were found in the natural drying, followed by 600 and 1,000 W. The highest chlorophyll content had found at natural drying, 1,000 and 600 W, respectively. Microwave drying at 600 W maximally protected the macro and micronutrients, followed by natural drying and 1,000 W. The highest total phenolic and flavonoid content was measured at 200 W, followed by 600 W and 50 degrees C, respectively. In the study, the microwave drying method at 600 W was the most successful in terms of the drying period, color parameters, chlorophyll concentration, and nutrients. Novelty impact statement For the first time, the color, chlorophyll, nutritional element, total phenolic, and flavonoids of dried thyme plants were examined in detail altogether. In the light of the quality parameters, which were examined, a data profile was created for dried thyme leaves in comparison with the fresh product.