Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Abstract

Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*, ΔE ab, h° and C* ab ) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Df the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.Keywords: apricot; drying; color; β-carotene; antioxidant activity.Practical Application: This paper presents different drying methods of apricots in addition to optimization of the power level and temperature conditions. These methods make it possible to select the best way to provide high quality and nutritional dried apricots.

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

“…This behavior is similar to that observed on TPC and TFC. The results concerning antioxidant capacity in the current study are comparable to previous findings by İncedayi, Tamer, Sinir, Suna, and Çopur (2016) in apricots affected by a higher temperature and power level treatments caused less inhibition on DPPH radical.…”

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

“…Control cheeses exhibited the highest (P < 0.05) h° values throughout the storage, followed by CS, whereas CIE presented the lowest (P < 0.05) h° values. The lower values observed in CIE and CM are due to higher a* values, which slightly distanced the hue angle results from 90° (yellow) and can be explained by extract interferences, probably by pequi carotene, which can lead to orange color variations (Ribeiro et al, 2014;Incedayi et al, 2016). Thus, all treatments are classified as white cheese by nearness to 90°.…”

“…Hue angle values are expressed in degrees, starting at red (0°), with a gradual increase to yellow (90°), green (180°), and blue (270°). Regarding ΔE*, values were obtained by fluctuations in L*, a*, and b* values compared with the CC (Incedayi et al, 2016).…”

Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

“…This, in fact, corroborates the results previously reported in the literature where several bioactive compounds present in this fruit juice, including triterpénoïdes (cucurbitacins), carbohydrates, tannins, gum, peptides and leucoanthocyanins, were reported to enhance antioxidant activity (Attard & Attard, 2008;Bernard & Olayinka, 2010). Many researchers have shown that an increase in DPPH inhibition of radicals may be explained by several factors, such as the higher antioxidant power of polyphenols at an intermediate state of oxidation, the increase in reducing sugar and formation of Maillard reaction products, known to have a great antioxidant activity, which is often exerted in a chain-breaking and DPPH type mechanism (Madrau et al, 2009;Herch et al, 2014;İncedayi et al, 2016).…”