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https://hdl.handle.net/11499/52819
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Gokmen, Adeviye Rana | - |
dc.contributor.author | Demiray, Engin | - |
dc.contributor.author | Tülek, Yahya | - |
dc.contributor.author | Yilmaz, Y. | - |
dc.date.accessioned | 2023-10-27T07:06:05Z | - |
dc.date.available | 2023-10-27T07:06:05Z | - |
dc.date.issued | 2023 | - |
dc.identifier.issn | 1304-7582 | - |
dc.identifier.uri | https://doi.org/10.24323/akademik-gida.1350948 | - |
dc.identifier.uri | https://hdl.handle.net/11499/52819 | - |
dc.description.abstract | 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. © 2023 The Author(s). | en_US |
dc.description.sponsorship | 2008MHF004 | en_US |
dc.description.sponsorship | This research was partially supported by the Pamukkale University Research Fund (2008MHF004). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Sidas Medya A.S. | en_US |
dc.relation.ispartof | Akademik Gida | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Hot air drying | en_US |
dc.subject | Lycopene | en_US |
dc.subject | Tomato | en_US |
dc.subject | β-Carotene | en_US |
dc.title | Kinetics of Antioxidant Activity and Color Degradation in Tomatoes during Hot Air Drying | en_US |
dc.title.alternative | Sıcak Hava ile Kurutma Sırasında Domateslerde Antioksidan Aktivite ve Renk Bozulmasının Kinetiği | en_US |
dc.type | Article | en_US |
dc.identifier.volume | 21 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 141 | en_US |
dc.identifier.endpage | 150 | en_US |
dc.department | Pamukkale University | en_US |
dc.identifier.doi | 10.24323/akademik-gida.1350948 | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 58560772800 | - |
dc.authorscopusid | 54399866500 | - |
dc.authorscopusid | 6507294011 | - |
dc.authorscopusid | 35084750100 | - |
dc.identifier.scopus | 2-s2.0-85169587161 | en_US |
dc.institutionauthor | … | - |
dc.identifier.scopusquality | Q4 | - |
item.grantfulltext | open | - |
item.openairetype | Article | - |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | 10.05. Food Engineering | - |
crisitem.author.dept | 10.05. Food Engineering | - |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
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File | Size | Format | |
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Kinetics-of-Antioxidant-Activity-and-Color-Degradation-in-Tomatoes-during-Hot-Air-DryingAkademik-Gida.pdf | 479.56 kB | Adobe PDF | View/Open |
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