THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES


şahin g. k. , ÖZCAN SİNİR G. , feride d., ÇOPUR Ö. U.

GIDA, vol.45, no.4, pp.699-709, 2020 (Other Refereed National Journals)

  • Publication Type: Article / Article
  • Volume: 45 Issue: 4
  • Publication Date: 2020
  • Title of Journal : GIDA
  • Page Numbers: pp.699-709

Abstract

In this study, boiling and steaming pretreatments applied on artichoke slices and then dried by using vacuum-assisted dryer (70°C with 10, 15 and 25 kPa) to determine the drying characteristics, color analysis, total phenolic content and antioxidant capacity. Color values showed differences according to pretreatments and drying conditions. In comparison to the fresh sample, the dried samples showed an important decrease in both antioxidant capacity and total phenolic content. The highest total phenolic content of vacuum dried artichoke slices (160.24±0.16 mg GA/100 g dw) was determined at 70°C-15 kPa with boiling water-treated samples. According to the drying characteristics, Page and Modified Page models were the best fitted drying models with the highest value of R2 (for both 0.9989) and the lowest values of RMSE (0.0023 for both) and χ2 (0.000067).