Adeviye Rana GOKMEN, Engin DEMİRAY, Yahya TÜLEK, Yusuf YILMAZ

Sıcak Hava ile Kurutma Sırasında Domateslerde Antioksidan Aktivite ve Renk Bozulmasının Kinetiği

Antioksidan aktivite (AA) ve renk bozulması, 0.2 m s-1 hava akış hızında, %20 bağıl nemde ve beş sıcaklıkta (60, 70, 80, 90 ve 100°C) bir kabin tipi kurutucuda çeyrek dilimler şeklinde kesilmiş domateslerde sıcak havayla kurutma sırasında incelenmiştir. Toplam fenolik madde miktarı (TPC), FRAP ve DPPH deneyleri ile belirlenen taze domateslerin AA değerleri sırasıyla 85.3 mg GAE, 26.2 µmol TE ve 31.3 µmol TE/100g yaş madde olarak hesaplanmıştır. Artan kurutma sıcaklığı ile domateslerin Hunter Lab renk değerlerinde, a/b oranında ve AA değerlerinde azalma meydana gelmiştir. Sıcak hava ile kurutma sırasında, domateslerin AA ve renk değerlerinin bozunması birinci dereceden reaksiyon modeline uyumlu olduğu belirlenmiştir. TPC, FRAP ve DPPH analizleri ile belirlenen AA bozunması için aktivasyon enerjisi değerleri sırasıyla 24.36, 22.91 ve 23.67 kJ/mol olarak hesaplanmıştır. Sıcak hava ile kurutma sırasında domateslerin TPC, DPPH ve FRAP değerleri ile likopen ve β-karoten içerikleri arasında yüksek korelasyonlar bulunmuştur. Bozunma kinetik verileri, renk değerlerinin ve domates AA'nın kuruma sıcaklığına duyarlı olduğunu ortaya çıkarmıştır.

Anahtar Kelimeler:

Domates, Sıcak hava ile kurutma, Likopen, β-Karoten, Antioksidan aktivite

Kinetics of Antioxidant Activity and Color Degradation in Tomatoes during Hot Air Drying

The antioxidant activity (AA) and color degradation were monitored in tomato quarters (Rio Grande) during hot air drying in a cabinet drier at five temperatures (60, 70, 80, 90 and 100°C) at an airflow rate of 0.2 m/s and 20% relative humidity. AA values of fresh tomatoes determined by total phenolic content (TPC), FRAP and DPPH assays were 85.3 mg GAE, 26.2 µmol TE and 31.3 µmol TE/100g dm, respectively. Increasing drying temperature resulted in a reduction in Hunter Lab and a/b color values of tomatoes as well as their AA values. During hot air drying, the degradation of AA and color values of tomatoes followed a first-order reaction. Activation energy values for AA degradation determined by TPC, FRAP and DPPH assays were 24.36, 22.91 and 23.67 kJ/mol, respectively. High correlations were found among the TPC, DPPH and FRAP values and lycopene and β-carotene contents of tomatoes during hot air drying. Degradation kinetic data revealed that color values and tomatoes AA are susceptible to drying temperature.

Keywords:

Tomato, Hot air drying, Lycopene, β-Carotene, Antioxidant activity,

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