Atıf İçin Kopyala
GÖKBULUT İ.
5th The International Engineering and Natural Sciences Conference 2020 (IENSC2020), Diyarbakır, Türkiye, 5 - 06 Kasım 2020
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Yayın Türü:
Bildiri / Tam Metin Bildiri
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Basıldığı Şehir:
Diyarbakır
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Basıldığı Ülke:
Türkiye
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İnönü Üniversitesi Adresli:
Evet
Özet
- Sweet
cherry is one of the most popular temperate fruits, being highly appreciated by
consumers due to its taste, color and sweetness, but also for its nutritional
and bioactive properties. Sweet cherries (Prunus Avium L.) contain substantial amounts of anthocyanin
and polyphenolics, and their stalk have been used in traditional medicine for
centuries. Its fruit, leaves and stalks are the source of bioactive compounds and
show antioxidant activity. Sweet cherry leaves contain more vitamin C and total
carotenoids than other parts of the plant. The total polyphenol compound
content in stalks is quite high. It contains some health benefit compounds
including phenolic compounds, organic acids, and sugars, and high antioxidant
activity. It is well known that phenolic compounds, particularly anthocyanin,
have beneficial effects on several diseases due to their bioactive compounds. Sweet
cherry contains significant levels of anthocyanin which possess antioxidant capacity
in metabolic reactions owing to their ability to scavenge oxygen free radicals
and other reactive species. Many anti oxidative phenolic compounds in plants,
however, are usually presented in a covalent form. Therefore, reliable and
practical methods of releasing natural antioxidants from plant materials are of
great interest. Microwave energy can enhance the bioavailability of free
pharmacologically active natural compounds by preventing the binding of polyphenols
to the plant matrix.
- Microwaves
are non-ionizing waves that are part of the electromagnetic spectrum in the
frequency range 300-3000 megahertz (MHz). In microwave drying, since the
material is heated as a whole, the water in the material is heated in a very
short time and evaporated and the moisture transfer is from the inside to the
outside. Compared to conventional convective drying systems, microwave drying
systems can significantly shorten the drying time without deteriorating product
quality in many products. The temperature of the product dried during the
microwave drying process plays a key role in obtaining a high quality dry
product.
- In
this study, in which leaf and stalk of cherry (Prunus Avium L) were dried by
microwave technology for 360w 3 to 6 minutes. DPPH (1,1-Diphenyl-2-picrylhydrazyl
radical) and ABTS (2, 2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)
antioxidant activities and Total Phenolic Content (TPC) were determined.
- DPPH
antioxidant activity value in leaf samples increased at the 6th
minute. ABTS antioxidant activity values increased after 3 minutes of 360w
application in sweet cherry leaves and stalk, and then ABTS activity decreased
when reaching the 6th minute. Similarly, the amount of Total Phenolic Compound
(TPC) increased in the 3rd minute and lost activity at the end of
the 6th minute. As in all
heating methods, it is reported that prolongation of heating time increases
nutrient losses in the microwave heating method. After microwave treatment,
while the free fraction of phenolic acids increased, bound fractions decreased
and antioxidant activity increased. The content of total phenolic substances
increased with strength in the first 3 minutes but was rejected in the longer
irradiation time (6 minutes). This means that some phenolic substances may
deteriorate.
- The results showed that proper microwave treatment
could be an effective process to release and activate bound phenolic compounds
and increase the antioxidant capacity of cherry stalk and leaves.