Abstract
In this study, the changes in the pH, water soluble
dry matter (TSSM), color, total phenolic substance and antioxidant activity of
cherry (Prunus avium) grown in
Giresun by drying in laboratory type oven at three different temperatures (40,
50, 60 ° C) were investigated. The total phenolic content was determined by
Folin-Ciocalteu spectrophotometric method and the results were expressed as
Gallic Acid Equivalent (GAE). The antioxidant activity was determined by ABTS +
radical scavenging activity and the results were expressed as Trolox Equivalent
Antioxidant Capacity (TEAC). It was determined that the total drying time
decreased as the drying temperature increased, and the cherry flesh samples
dried in a shorter time than the whole cherry samples. It was found that the pH
of the whole cherry and cherry flesh samples dried at different drying
temperatures varied in the range of 4.08-4.45. When the color changes of the
cherry samples during drying were examined, it was determined that L * values
were not significantly affected by the increase of drying temperature but a *
value increased and b * values decreased. After drying, the total phenolic
substances in the extracts of flesh and whole cherry were found to be
362.58-347.26 mg GAE / 100g and 372.49-355.17 mg GAE / 100g, respectively.
Antioxidant activity values were determined as 14.70-20.59 µM trolox/g dry
sample and 15.51-27.46 µM trolox/g dry sample respectively in flesh and whole
cherry extracts. Because of the exposure
of the cherry samples to the high temperature and oxygen during drying, the total
phenolic content and consequently the antioxidant activity of the cherry
samples decreased in both whole cherry and cherry flesh samples