Effect of Drying Conditions on Antioxidant Properties of Rosehip Fruits (Rosa canina sp.)

Koca İ., Üstün N. Ş., Koyuncu T.

ASIAN JOURNAL OF CHEMISTRY, cilt.21, sa.2, ss.1061-1068, 2009 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 2
  • Basım Tarihi: 2009
  • Dergi Adı: ASIAN JOURNAL OF CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1061-1068
  • Anahtar Kelimeler: Antioxidant activity, Ascorbic acid, Rosehip fruits, ASCORBIC-ACID, VITAMIN-C, L. FRUITS, HIP TEA, KINETICS, QUALITY, EQUILIBRIUM, DEGRADATION, STORAGE, ANTHOCYANINS
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The objective of this work was to investigate the influence of drying conditions on antioxidants contents and antioxidant activity of rosehips. Freshly harvested rosehips were dried under 3 air temperatures (50, 60 and 70 degrees C) at air flow rates of 0.5, 1.0 and 1.5 m s(-1). The retention of total phenolics was best at 50 degrees C and 1.5 m s(-1) air flow rate. For the retention of total carotenoids and antioxidant activity, the appropriate drying conditions were found to be 70 degrees C and 1.5 in s(-1) air flow rate. For the highest retention of ascorbic acid, 60 degrees C drying temperature and 1.5 m s(-1) air flow rate was determined to be appropriate.