Kinetics of Antioxidant Activity and Color Degradation in Tomatoes during Hot Air Drying

Authors : Adeviye Rana GOKMEN, Engin DEMİRAY, Yahya TÜLEK, Yusuf YILMAZ

Pages : 141-150

Doi:10.24323/akademik-gida.1350948

View : 64 | Download : 55

Publication Date : 2023-08-29

Article Type : Research Paper

Abstract :The antioxidant activity insert ignore into journalissuearticles values(AA); and color degradation were monitored in tomato quarters insert ignore into journalissuearticles values(Rio Grande); during hot air drying in a cabinet drier at five temperatures insert ignore into journalissuearticles values(60, 70, 80, 90 and 100°C); at an airflow rate of 0.2 m/s and 20% relative humidity. AA values of fresh tomatoes determined by total phenolic content insert ignore into journalissuearticles values(TPC);, FRAP and DPPH assays were 85.3 mg GAE, 26.2 µmol TE and 31.3 µmol TE/100g dm, respectively. Increasing drying temperature resulted in a reduction in Hunter Lab and a/b color values of tomatoes as well as their AA values. During hot air drying, the degradation of AA and color values of tomatoes followed a first-order reaction. Activation energy values for AA degradation determined by TPC, FRAP and DPPH assays were 24.36, 22.91 and 23.67 kJ/mol, respectively. High correlations were found among the TPC, DPPH and FRAP values and lycopene and β-carotene contents of tomatoes during hot air drying. Degradation kinetic data revealed that color values and tomatoes AA are susceptible to drying temperature.
Keywords : Domates, Sıcak hava ile kurutma, Likopen, β Karoten, Antioksidan aktivite