The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit
Round 1
Reviewer 1 Report
Dear authors, good research, however, the major changes are required.
Author Response
Response for Rev.1
-The introduction provides sufficient background and includes all relevant references now.
-The research design was improved.
- The methods were adequately described
-The results were clearly presented.
-The conclusions were supported by the results.
Author Response File: 
Author Response.docx
Reviewer 2 Report
In the title „The effect of oven dehydration on bioactive compounds, antioxidant activity, fatty acids, phenolic and mineral contents of strawberry fruits“ the term strawberry tree fruit should be used, because it is the fruit of the strawberry tree (Arbutus unedo L.) and not the strawberry (Fragaria × ananassa). The title should read: „The effect of oven dehydration on bioactive compounds, antioxidant activity, fatty acids, phenolic and mineral contents of strawberry tree fruits“
As the authors did not find studies on the effect of dehydration on the chemical composition, bioactive compounds and mineral components of strawberry tree fruits, the aim of this research was to determine the effect of dehydration using two temperatures in the oven (70 and 120 °C) for 90 min. compared to fresh (untreated) strawberry tree fruits. They analyzed the following parameters: moisture content, content of total oil, carotenoids, tannins, total phenolics, total flavonoids and minerals, as well as antioxidant activity, phenolic compounds and fatty acid composition. Furthermore PCA analysis was performed.
The problem of the study is actual and the obtained results are interesting. The experimental setup is well designed. In the section Material and Methods, Results and discussion and Conclusion some segments need to be supplemented, they are marked in the text using the "Comment" tool. In my opinion, the objectives of this work are interesting and acceptable.
I suggest to accept the manuscript after corrections.
Comments for author File: 
Comments.pdf
Author Response
- The methodswere adequately described.
- The title was revised as „The effect of oven dehydration on bioactive compounds, antioxidant activity, fatty acids, phenolic and mineral contents of strawberry tree fruits“ according to comment of reviewer. Thank you.
-In Introduction section; Strawberry was changed as “Strawberry tree fruit..”
-Line 82-83: This sentence revişe and “to the laboratory for physicochemical analysis
“ was deleted.
- Fresh strawberry tree fruits were dehydrted in Oven (70 and 120 oC) and air (for control). Each sample was then ground and powdered in the laboratory mill.
-Carotenoid results were described as µg/g.
-Tannin was stated as %.
- The results were described as mmol trolox /kg.
-For phenolic compounds; Results obtained were described as mg/100g(dw).
-Mineral results were stated as mg/kg.
Author Response File: Author Response.docx
Reviewer 3 Report
Dear authors,
The study determines the effect of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of strawberry fruits pickled in Antalya, Turkey.
Several aspects must be improved prior publication,
The abstract presents only the results of the work, thus it does not respect the indicated content.
he abstract should be a single paragraph and should follow the style of structured abstracts, but without headings: 1) Background: Place the question addressed in a broad context and highlight the purpose of the study; 2) Methods: Describe briefly the main methods or treatments applied. Include any relevant preregistration numbers, and species and strains of any animals used. 3) Results: Summarize the article's main findings; and 4) Conclusion: Indicate the main conclusions or interpretations. The abstract should be an objective representation of the article: it must not contain results which are not presented and substantiated in the main text and should not exaggerate the main conclusions.
Please modify.
Introduction, is complex and states the purpose of the work. Please change in line 62 the Hosaf" with "Hoşaf" and also reffer to the strawberry fruits as of the fruits of Strawberry tree (Arbutus unedo L.) or as "Sandal Strawberry" so the readers will not confuse it for the common fruit of the shrubs.
Methods:
Please add materials section and detail the organic solvents provenience and purity.
line 84, are two points. Also, for the future work, please not that there are several studies which indicate differencies in the content of the bioactive compounds varrying with the position on the three and due to more exposure to sun.
Line 87, heated from to.. Usually fruit dehydration is performed at lower temperatures for longer periods, please explain how did you choose this time - temperature interval.
For the 2. Moisture content, please add the information that samples were collected at different temperatures during dehydration and their moisture was analyzed.
Please add the details about the evaporator used in the oil determination.
In the Extraction procedure, please add the manufacturer and model of the employed centrifuge.
In the Total phenolic content determination, Total flavonoid content, specify the spectrophotometer model and manufacturer.
Line 150 extract
The Determination of phenolic compounds is not fully described. Information about Identification is missing.
Statistical information is missing even if it is present in tables.
Results are not clearly expressed and hard to read.
Maybe the Total phenolic content (mg/100g) Total flavonoid content (mg/100g) and Antioxidant activity should be presented separately since were conducted on the extracts and no on the fruits. With charts it would be easier to see the increase or decrease in content as a measure of temperature.
When you present the simmilar findings in the literature, these are not presented near your response, thus is hard to compare your results with theirs.
The discussion related to the PCA results should be extended and not limited to describing the graph.
The conclusion do not reminds of the findings related to the specific phenolic compounds.
I recommend that the chromatograms should be presented as supplimentary materials.
Author Response
Response for Rev.3
- Abstract content has been revised.
- In abstract section;
1) The question was placed in a broad context and the purpose of the study was emphasized
2) The main methods applied or their treatments were briefly explained.
3) The main findings of the article are summarized
4) The main results or comments are stated.
-Strawberry was caged as sandal strawberry
- The provenience of organic solvents is Merck and pointed out in text.
-Limited study was added Instead of no study due to the very small number of air dry sandal strawberry studiesin Introduction section.
-Line 87; I agree with the low temperature application for a long time at the drying temperature. In addition, this temperature and time were preferred to detect the differences obtained by increasing the temperature partially and shortening the time.
- Detailed information about the moisture content of the material was added.
- The details about the evaporator used in the oil determination were added.
- In the Extraction procedure, the manufacturer and model of the employed centrifuge were added.
- Total phenol, flavonoid and antioxidant activity were determined with a spectrophotometer (Shimadzu UV mini 1240, Japan).
- Line 150 ; extract was added
-determination of phenolic compounds was improved.
- Statistical information was given in Text.
- Results were revised
- Optionally, you suggested below topic that I will apply it in my next work. Thank you very much for this valuable suggestion.
"Maybe the Total phenolic content (mg/100g) Total flavonoid content (mg/100g) and Antioxidant activity should be presented separately since were conducted on the extracts and no on the fruits. With charts it would be easier to see the increase or decrease in content as a measure of temperature."
-The issue of comparing results with literature values has been reconsidered
-The discussion related to the PCA results was extended
-The conclusion was revised in order not to remind the phenolic components.
-I thought of presenting the chromatograms as supplementary material. However, if you allow the readers to see it immediately when needed, I would like it to remain in this form.
Author Response File: Author Response.docx
Round 2
Reviewer 1 Report
Dear authors, good research, however, the major changes are required:
COMMENTS
TITLE SECTION:
Lines 1-4. The title could be improved: “The effect of oven dehydration on bioactive compounds, antioxidant activity, fatty acids and mineral contents of strawberry tree fruits.”
MATERIALS AND METHODS SECTION:
2.2. Method
2.2.1 Heat treatment: Why did the authors use this heat treatment (70 and 120 °C)? followed any previously published study? It would be interesting to include a reference.
2.3. Statistical analyses: Add PCA analysis.
RESULTS AND DISCUSSION SECTION
3.1 section: The subtitle should be improved. My suggestion: “Chemical characteristics, bioactive compounds, and antioxidant activity of dried strawberry”
Line 216. please change the word illustrated.
Table 1. The legend should be improved: “Some chemical characteristics and bioactive compounds of untreated and dehydrated-strawberry fruits.”
Author Response
Response fof Review 1.
-TITLE SECTION:
Lines 1-4. The title was improved as “The effect of oven dehydration on bioactive compounds, antioxidant activity, fatty acids and mineral contents of strawberry tree fruits.”. Thank you.
2.2. Method
2.2.1 Heat treatment: Why did the authors use this heat treatment (70 and 120 °C)? followed any previously published study? It would be interesting to include a reference.
Answer : Generally, these temperatures (70 and 120 °C) have been our reason for choosing to compare the minimum values at which phenolic components can be damaged and the decomposition of their structures at high temperatures. If possible, we will continue to work on optimum temperatures by shortening the temperature intervals in our future studies.
Answer:
As reference, [ Ahmed, I.A.M., Uslu, N., Ozcan, M.M., Al Juhaimi, F., Ghafoor, G., Babiker, E.E., Osman, M.A., Alqah, H.A.S. 2021. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations. Food Chemistry, 338, 128109.] was added.
2.3. Statistical analyses: Add PCA analysis.
Answer: PCA was added to Statistical analyses section.” The principal component analysis (PCA) was applied using JMP Pro 16.”
RESULTS AND DISCUSSION SECTION
3.1 section: The subtitle should be improved. My suggestion: “Chemical characteristics, bioactive compounds, and antioxidant activity of dried strawberry”
Answer: The subtitle was improved “Chemical characteristics, bioactive compounds, and antioxidant activity of dried strawberry”
Line 216. please change the word illustrated.
Answer: I changed the word illustrated
Table 1. The legend should be improved: “Some chemical characteristics and bioactive compounds of untreated and dehydrated-strawberry fruits.”
Answer: The legend was improved as “Some chemical characteristics and bioactive compounds of untreated and dehydrated-strawberry fruits.”. Thank you so much.
Thank you for your knd contributions.
Author Response File: Author Response.docx
Reviewer 3 Report
Thank you for providing the revised version of your manuscript. However, several aspects should still be improved prior publication. 1.Please add the city and country of the producer of the equipments involved for the analysis ( e KERN & 100 SOHN GmbH electronic moisture analyser, laboratory mill,etc.). 2. For the carotenoid compounds determination please provide the employed formula in the methodology section. 3. Line 138 , evaporated how. 4. Phrase ,,The total running time per sample was 60 min,, is written twice.
Author Response
Response fof Review 3.
Thank you for providing the revised version of your manuscript. However, several aspects should still be improved prior publication.
1.Please add the city and country of the producer of the equipments involved for the analysis ( e KERN & 100 SOHN GmbH electronic moisture analyser, laboratory mill,etc.).
Answer for 1: I added city and country’ names (Balingen, Germany)
- For the carotenoid compounds determination please provide the employed formula in the methodology section.
Answer for 2:
A: Absorbance, V: Total extract volume, M: Sample weight, E: Extinction coefficient of β carotene in petroleum ether
- Line 138 , evaporated how.
Answer for 3: under vacuum in a rotary evaporator
- Phrase ,,The total running time per sample was 60 min,, is written twice.
Answer for 4: one of them was deleted.
Thank you for your contributions
Author Response File: Author Response.docx
