Farklı Kurutma Tekniklerinin Yenilebilir Cystoseira Barbata Alginin Biyoaktif Bileşenleri ve Antioksidan Aktivitesi Üzerine Etkileri

Yüksek antioksidan aktivitesi ve fitokimyasal özellikleri sayesinde, Cystoseira barbata fonksiyonel bir gıda olarak büyük bir potansiyele sahiptir. Algler bulamaç halinde kısa sürede bozulabileceğinden, depolama için kurutulmaları zorunludur. Kurutma yöntemi bitmiş ürünün kimyasal içeriğini etkileyebileceğinden, uygun kurutma yönteminin belirlenmesi son derece önemlidir. Bu çalışmada farklı kurutma tekniklerinin yenilebilir alglerden C.barbara alginin kimyasal özellikleri ve antioksidan aktivitesi üzerindeki etkileri karşılaştırılmıştır. Algler güneş, sıcak hava ve dondurarak kurutma teknikleri ile kurutulmuştur. Kurutma tekniğinin C. barbata alginin toplam fenolik, flavonoid, karotenoid, antosiyanin içeriği ve antioksidan aktivitesi üzerindeki etkileri araştırılmıştır. Kurutma tekniği, C. barbata örneklerinin kimyasal bileşimini ve antioksidan aktivitesini önemli ölçüde etkilemiştir (p

Effects of Different Drying Methods on The Bioactive Compunds and Antioxidant Activity of The Edible Algae Cystoseira Barbata

Thanks to its appreciated antioxidant activity and phytochemical properties, Cystoseira barbata hasgreat potential as a functional food. Since algae slurry is perishable and can spoil within a short time, drying ofalgae is mandatory for storage. Since the drying method can affect chemical content of the finished product, itis critical to determine the appropriate drying method. The comparison of influences of drying techniques onchemical properties and antioxidant activity of edible algae C. barbata was investigated. The alga was dried bysun, hot air, and freeze drying. Effects of the drying technique on total phenolic, flavonoid, carotenoid,anthocyanin content and antioxidant activity of C. barbata were investigated. The drying technique affectedthe chemical composition and antioxidant activity of the C. barbata samples significantly (p

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