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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 2032–2040 | Cite as

Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

  • Hatice Uslu Demir
  • Derya AtalayEmail author
  • Hande Selen Erge
Original Paper
  • 71 Downloads

Abstract

The aim of this research was to determine the effects of oven-drying on degradation of bioactive compounds of Cornelian cherry including total monomeric anthocyanins, total phenolics, total flavonoids and L-ascorbic acid. Changes in antioxidant capacity, percent polymeric color and visual color were also used as quality indicators of Cornelian cherry dried at 50°, 60° and 70 °C for 36, 13.5 and 6 h, respectively. A zero-order kinetic model was obeyed for polymeric color formation. First-order reaction kinetics was found for the degradations of monomeric anthocyanins and L-ascorbic acid, while losses in total phenolics, total flavonoids and antioxidant capacity followed second-order kinetic model. The changes in color parameters also obeyed first-order kinetics. The activation energy for the degradations of bioactive compounds was observed in the range of 48.2–78.7 kJ moL−1. L* parameter with the highest activation energy (200.08 kJ moL−1) was pointed out in this study. Also, a higher sensitivity to temperature for the antioxidant capacity is evidenced by higher activation energy (83.3 kJ moL−1). This study concluded that drying at high temperature (70 °C) with a short time promoted retentions in bioactive compounds.

Keywords

Cornelian cherry Drying kinetic Anthocyanin Antioxidant capacity L-ascorbic acid 

Notes

Acknowledgement

This work was supported by research Grant No. 2016.09.04.1034 from Scientific Research Projects at Bolu Abant Izzet Baysal University.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Food Engineering Department, Faculty of EngineeringBolu Abant Izzet Baysal UniversityBoluTurkey

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