‘Eşme’ Ayva Çeşidinin Biyokimyasal Özelliklerine Farklı Kurutma Yöntemlerinin Etkisi

Çalışma, ‘Eşme’ ayva çeşidinin L*, a*, b*, pH, suda çözünebilir kuru madde, titre edilebilir asitlik, C vitamini, toplam fenolik, toplam flavonoid ve antioksidan aktivitesi üzerine farklı kurutma yöntemlerinin etkisini belirlemek amacıyla yapılmıştır. Ayva dilimlerinde kurutma işlemi doğal, etüv ve mikrodalga fırında olmak üzere 3 yönteme göre gerçekleştirilmiştir. Kurutma yöntemlerine göre, suda çözünebilir kuru madde içeriği %43.47 (mikrodalga fırın)-%54.07 (etüv), titre edilebilir asitlik %0.25 (doğal ve etüv)-0.26 (mikrodalga fırın), C vitamini içeriği 43.67 (etüv)-57.37 (mikrodalga fırın) mg 100 g-1, toplam fenolik 424.6 (mikrodalga fırın)-610.9 (doğal) mg 100 g-1, toplam flavonoid 103.7 (mikrodalga fırın)-201.7 (etüv) mg 100 g-1, antioksidan aktivitesi 1.07 (mikrodalga fırın)-1.87 (doğal) mmol 100 g-1 (DPPH testine göre) ve 2.45 (mikrodalga fırın)-5.57 (doğal) mmol 100 g-1 (FRAP testine göre) arasında belirlenmiştir. Bunun yanında, renk özellikleri ile bazı biyokimyasal özellikler arasında önemli ilişkiler tespit edilmiştir. Sonuç olarak, doğal kurutma yönteminin insan sağlığını teşvik eden fenolikler ve antioksidanlar üzerine olumlu etkisinin olduğu belirlenmiştir.

Anahtar Kelimeler:

Ayva, kurutma, C vitamini, fenolik, antioksidan

Effect of Different Drying Methods on Biochemical Properties of ‘Eşme’ Quince Cultivar

The study was performed to determine of different drying methods on L*, a*, b*, pH, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity of ‘Eşme’ quince cultivar. Drying process in quince slices was performed according to natural, drying oven and microwave oven methods. According to drying methods, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity was determined from 43.47% (microwave oven) to 54.07% (drying oven), 0.25% (natural and drying oven) to 0.26% (microwave oven), 43.67 mg 100 g-1 (drying oven) to 57.37 (microwave oven) mg 100 g-1, 424.6 mg 100 g-1 (microwave oven) to 610.9 (natural) mg 100 g-1, 103.7 (microwave oven) mg 100 g-1 to 201.7 (drying oven) mg 100 g-1, 1.07 mmol 100 g-1 (microwave oven) to 1.87 (natural) mmol 100 g-1 and 2.45 mmol 100 g-1 (microwave oven) to 5.57 (natural) mmol 100 g-1, respectively. Besides, significant relations was determined between color characteristics and some biochemical properties. As a conclusion, it was determined that positive effect on phenolics ve antioxidants that promote human health of natural drying method.

Keywords:

quince, drying, vitamin C, phenolics, antioxidant,

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