Document Detail

Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit.
MedLine Citation:
PMID:  22522307     Owner:  NLM     Status:  Publisher    
Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and β-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16 ± 0.34%), total phenolic content (7.62 ± 1.09 µg GAE/g extract), ascorbic acid content (236.93 ± 20.14 mg/100 g), besides hydromethylfurfural was not observed. Freeze-dried fruits exhibited higher ascorbic acid content (368.63 ± 17.16 mg/100 g) than those fresh fruits (231.33 ± 19.51 mg/100 g) and nearly 1,1-diphenyl-2-picrylhydrazyl activity (93.52 ± 0.41 %) to fresh fruits (94.03 ± 1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p < 0.05). It is concluded that the drying of strawberry tree fruits should bring a valuable and attractive foodstuff to food industry due to the rich nutritional components, antioxidant activity and colour. Another conclusion from this study is that the freeze-drying is the best drying method to keep the nutritional value, antioxidant activity and sensory properties of fruits.
H H Orak; T Aktas; H Yagar; S Selen Isbilir; N Ekinci; F Hasturk Sahin
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-20
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnologia de los alimentos internacional     Volume:  -     ISSN:  1082-0132     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Food Technology, Vocational School of Technical Sciences, Namık Kemal University in Tekirdag, Turkey.
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