Investigation of the Total Antioxidant/oxidant Status, Total Phenolic Compounds, and Oxidative Stress Index in Sun-dried Vegetables: Example Gaziantep/Turkiye

Authors : H. Ahmet Deveci, Fatma Hazan Doğan, Ayla Deveci

Pages : 505-518

Doi:10.47495/okufbed.1517830

View : 89 | Download : 82

Publication Date : 2025-03-12

Article Type : Research Paper

Abstract :Sun drying is one of the oldest methods of preserving food, including vegetables. This process reduces the moisture content of the vegetables, inhibiting the growth of microorganisms that cause spoilage and rot. This study investigates the total antioxidant/oxidant status, phenolic compound, and oxidative stress index in sun-dried vegetables (okra, hot, sweet peppers, zucchini, and eggplant). The vegetables used were chosen randomly. The total antioxidant/oxidant status of the sun-dried vegetables prepared in methanol was analyzed using a spectrophotometer and commercially available kits. Total phenolic compounds were analyzed using a spectrophotometer based on the Folin-Ciocalteu reagent method. The oxidative stress index was calculated by dividing the total amount of antioxidants by the total amount of oxidants and multiplying by 100. The total antioxidant status and phenolic compounds were highest in sun-dried okra (6.568±0.22, 79.51±0.21 respectively). The total oxidant status was highest in sun-dried eggplant (14.645±0.24). The oxidative stress index was highest in sun-dried zucchini (0.249±0.00). Consequently, this study highlights the high content of antioxidants and phenols, emphasizing their potential health benefits in reducing oxidative stress. It reaffirms the value of traditional sun-drying methods in preserving the nutritional integrity of vegetables. These findings support the inclusion of sun-dried vegetables in the diet for their high nutritional value and health benefits.
Keywords : Kurutulmuş sebzeler, Total antioksidan miktarı, Total oksidan miktarı, Oksidatif stres indeksi, Total fenolik bileşik

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