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Open AccessArticle

Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods

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Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
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Department of Horticulture, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
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Division of Research and Graduate Studies, TecNM/Technological Institute of Chilpancingo, Chilpancingo, Guerrero 39070, Mexico
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TecNM/CIIDET, Querétaro 76000, Mexico
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Faculty of Engineering, Autonomous University of Guerrero, Chilpancingo 39070, Mexico
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Authors to whom correspondence should be addressed.
Agronomy 2020, 10(9), 1378; https://doi.org/10.3390/agronomy10091378
Received: 28 July 2020 / Revised: 4 September 2020 / Accepted: 7 September 2020 / Published: 12 September 2020
(This article belongs to the Section Horticultural and Floricultural Crops)
This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA) methods were considered. The results showed that the minimum drying time was obtained by the hot air–microwave (MW–HA) method. However, the lowest specific energy consumption (SEC) and the highest energy efficiency (ηe) were obtained by the MW method. Considering the color criteria, the best method was obtained by the MW–HA method. The highest amount of rehydration ratio (RR) and the lowest shrinkage (Sb) of the dried terebinth samples were obtained using the MW dryer compared with other drying methods. The MW and MW–HA methods resulted in higher contents of total phenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AntiOX) than other methods. According to the results of this study, the most effective drying method for terebinth was determined to be the MW and MW-HA methods. View Full-Text
Keywords: terebinth; phenol; flavonoid; shrinkage; rehydration terebinth; phenol; flavonoid; shrinkage; rehydration
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MDPI and ACS Style

Abbaspour-Gilandeh, Y.; Kaveh, M.; Fatemi, H.; Hernández-Hernández, J.L.; Fuentes-Penna, A.; Hernández-Hernández, M. Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods. Agronomy 2020, 10, 1378. https://doi.org/10.3390/agronomy10091378

AMA Style

Abbaspour-Gilandeh Y, Kaveh M, Fatemi H, Hernández-Hernández JL, Fuentes-Penna A, Hernández-Hernández M. Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods. Agronomy. 2020; 10(9):1378. https://doi.org/10.3390/agronomy10091378

Chicago/Turabian Style

Abbaspour-Gilandeh, Yousef; Kaveh, Mohammad; Fatemi, Hamideh; Hernández-Hernández, José L.; Fuentes-Penna, Alejandro; Hernández-Hernández, Mario. 2020. "Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods" Agronomy 10, no. 9: 1378. https://doi.org/10.3390/agronomy10091378

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