Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon
| العنوان: | Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon |
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| المؤلفون: | Osman Sagdic, Selma Kayacan, Hamza Goktas, İbrahim Doymaz, Salih Karasu, Perihan Kubra Akman |
| المصدر: | LWT. 118:108830 |
| بيانات النشر: | Elsevier BV, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Chemistry, DPPH, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, In vitro, Lycopene, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, Food science, Sugar, Food Science |
| الوصف: | This study aims to investigate the effects of different drying methods namely, ultrasound-assisted vacuum-drying (USV), freeze-drying (FD), infrared-drying (ID) and hot-air drying (HAD) on bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic compounds, color change, sugar profile and HMF formation of persimmon fruits. Total phenolic contents (TPC) were 77.2, 112.5, 124.9 and 262.4 mg GAE/100 g for HAD, ID, USV, and FD, respectively. CUPRAC, DPPH, β-carotene and lycopene level were 219.2–635.2 mg TE/100 g, 101.1–299.7 mg TE/100 g, 294.3–438.5 mg/100 g and 720.6–966.5 mg/100 g, respectively. Drying methods significantly affected both amounts of individual phenolics and their distribution (P |
| تدمد: | 0023-6438 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::b5de836c2452fe22461871bd02af93e9 https://doi.org/10.1016/j.lwt.2019.108830 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........b5de836c2452fe22461871bd02af93e9 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 00236438 |
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