Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (Vitis vinifera L.)

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dc.contributor.authorÇoklar, H.
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T19:35:15Z
dc.date.available2020-03-26T19:35:15Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven- and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.en_US
dc.identifier.doi10.21548/38-2-2127en_US
dc.identifier.endpage272en_US
dc.identifier.issn0253-939Xen_US
dc.identifier.issn2224-7904en_US
dc.identifier.issue2en_US
dc.identifier.startpage264en_US
dc.identifier.urihttps://dx.doi.org/10.21548/38-2-2127
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35024
dc.identifier.volume38en_US
dc.identifier.wosWOS:000444253200014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEVen_US
dc.relation.ispartofSOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEksikaraen_US
dc.subjectanthocyaninsen_US
dc.subjectphenolic compoundsen_US
dc.subjectantioxidant activityen_US
dc.subjectsun dryingen_US
dc.subjectoven dryingen_US
dc.subjectfreeze dryingen_US
dc.titleEffect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (Vitis vinifera L.)en_US
dc.typeArticleen_US

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