Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

Akman, Hasmet Emre; Boyar, Ismail; Gozlekci, Sadiye; Saracoglu, Onur; Ertekin, Can

doi:10.3390/agriculture12081224

Open AccessArticle

Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

by

Hasmet Emre Akman

¹,

Ismail Boyar

¹,

Sadiye Gozlekci

²,

Onur Saracoglu

³ and

Can Ertekin

^1,*

¹

Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey

²

Department of Holticulture, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey

³

Department of Horticulture, Faculty of Agriculture, Tokat Gaziosmanpasa University, Tokat 60240, Turkey

^*

Author to whom correspondence should be addressed.

Agriculture 2022, 12(8), 1224; https://doi.org/10.3390/agriculture12081224

Submission received: 5 July 2022 / Revised: 2 August 2022 / Accepted: 12 August 2022 / Published: 14 August 2022

(This article belongs to the Topic Food Processing and Preservation)

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Abstract

In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (Citrus deliciosa Mediterranean) (CDM), orange (O), tangerine (Citrus reticulata Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air temperature of 70 °C and air velocity of 1.5 m/s. According to the results of the pre-treatment trials, drying time was found to be a minimum of 121 min in pomegranate at 5 min dipping time to reach a safe moisture content of 10% (w.b.). The lowest total color change (∆E) values were observed in orange juice dipped samples (10.19). We found the highest total phenolics (TP) (16.77 mg GAE/g d.w.) in CDM, Trolox equivalent antioxidant capacity (TEAC) (32.49 µmol TE/g d.w.) in P and total flavonoid (TF) (2018.15 mg GAE/kg d.w.) in BO for 5 min dipping time values. As a result, pomegranate juice pre-treatment in all dipping times improved the biocompounds for quince slices.

Keywords: thermal processing; fruit; pre-treatment; biocompounds

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MDPI and ACS Style

Akman, H.E.; Boyar, I.; Gozlekci, S.; Saracoglu, O.; Ertekin, C. Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments. Agriculture 2022, 12, 1224. https://doi.org/10.3390/agriculture12081224

AMA Style

Akman HE, Boyar I, Gozlekci S, Saracoglu O, Ertekin C. Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments. Agriculture. 2022; 12(8):1224. https://doi.org/10.3390/agriculture12081224

Chicago/Turabian Style

Akman, Hasmet Emre, Ismail Boyar, Sadiye Gozlekci, Onur Saracoglu, and Can Ertekin. 2022. "Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments" Agriculture 12, no. 8: 1224. https://doi.org/10.3390/agriculture12081224

APA Style

Akman, H. E., Boyar, I., Gozlekci, S., Saracoglu, O., & Ertekin, C. (2022). Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments. Agriculture, 12(8), 1224. https://doi.org/10.3390/agriculture12081224

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Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

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