Impact of different drying parameters on color, beta-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.)

İNCEDAYI B., TAMER C. E., ÖZCAN SİNİR G., SUNA S., ÇOPUR Ö. U.

FOOD SCIENCE AND TECHNOLOGY, vol.36, no.1, pp.171-178, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 36 Issue: 1
  • Publication Date: 2016
  • Doi Number: 10.1590/1678-457x.0086
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.171-178
  • Keywords: apricot, drying, color, beta-carotene, antioxidant activity, RADICAL SCAVENGING ACTIVITY, DRIED APRICOTS, QUALITY CHANGES, POLYPHENOLIC CONTENT, MICROWAVE-VACUUM, ASCORBIC-ACID, VITAMIN-C, STORAGE, VEGETABLES, FRUIT
  • Bursa Uludag University Affiliated: Yes

Abstract

Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, beta-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L-star, b(star), Delta E-ab, h degrees and C-ab(star)) of dried fruit were decreased, while the a(star) values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in beta-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 degrees C+90 watt and 75 degrees C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 degrees C+160 watt) obtained a higher beta-carotene content while maintaining antioxidant activity with a short drying time.