Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars

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dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorUslu, Nurhan
dc.contributor.authorBozkurt, D.
dc.contributor.authorGhafoor, K.
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:23:50Z
dc.date.available2020-03-26T19:23:50Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFresh fruits can be preserved for later consumption using methods such as drying. However, fruit quality can significantly decline during processing. This study investigates the effects of microwave and oven processing on the preserved quality of dried apple. Heating experiments were performed at two different microwave output powers of 180 and 540 W. Moisture contents of 'Starking' and 'Pink Lady' apple samples dried in a microwave at 180 W were substantially lower than those of other apple cultivars and control groups. Total phenolic contents, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), and antioxidant activity levels, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), of apples subjected to microwave heating at 540 W were higher than those in apples subjected to 180 W microwave heating and oven drying at 50 and 70 degrees C. The total phenolic contents of control apple cultivars ranged from 87.81 mg/100 g (Golden) to 136.25 mg/100 g (Pink Lady), whilst the total phenolic contents of apple cultivars dried in an oven at 70 degrees C ranged from 299.06 mg/100 g (Pink Lady) to 395.31 mg/100 g (Starking). The antioxidant activity values of control apple cultivars ranged from 11.55 (Pink Lady) to 21.78% (Starking), whilst the antioxidant activity values of apple cultivars dried in a 70 degrees C oven ranged from 38.87 (Pink Lady) to 52.49% (Granny Smith).en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding our research group (No. RG-1435-049).en_US
dc.identifier.doi10.3920/QAS2014.0468en_US
dc.identifier.endpage55en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage51en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2014.0468
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33512
dc.identifier.volume8en_US
dc.identifier.wosWOS:000368365300006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWAGENINGEN ACADEMIC PUBLISHERSen_US
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidanten_US
dc.subjectappleen_US
dc.subjectdryingen_US
dc.subjectmicrowaveen_US
dc.subjectovenen_US
dc.subjecttotal phenolic contenten_US
dc.titleEffects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivarsen_US
dc.typeArticleen_US

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