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Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.)

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dc.contributor.author Celik, Omer F.
dc.contributor.author Demirkol, Melike
dc.contributor.author Durmus, Yusuf
dc.contributor.author Tarakci, Zekai
dc.date.accessioned 2022-08-16T05:07:36Z
dc.date.available 2022-08-16T05:07:36Z
dc.date.issued 2020
dc.identifier.uri http://doi.org/10.1007/s11694-019-00266-6
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1490
dc.description.abstract Cherry laurel fruit is a good source of phenolics together with considerable antioxidant activity. However, it is only available for a short period of time during the year. Drying could offer long-time preservation however it harms the bioactive compounds due to the high temperatures applied during the process. The aim of this study is to determine the most proper drying method for cherry laurel in terms of preserving its bioactive compounds. The phenolics contents, antioxidant and antibacterial activities, and color properties of cherry laurel dried via lyophilization, vacuum drying, and fan oven-drying were compared. Lyophilized cherry laurel had the highest phenolics content (315.51 Gallic acid equivalent mg/100 g dried cherry laurel) and color intensity (C*). The antioxidant activity was determined using both DPPH and ABTS assays. The highest antioxidant activity (6.16 mM TE/g in DPPH and 28.83 mM TE/g in ABTS) thus, the lowest half-maximal inhibitory concentration (IC50) was detected for lyophilized samples in both DPPH and ABTS assays in methanolic (1.59 mg dried cherry laurel) and aqueous (0.30 mg dried cherry laurel) extracts, respectively. In general, vacuum- and fan oven-dried cherry laurel presented similar phenolics contents and antioxidant activities. None of the dried cherry laurel extracts showed antibacterial activity against the selected bacteria. Although lyophilization is a high-cost technology, it could be applied as an alternative method in the drying of cherry laurel since it provides high-quality products while maintaining its bioactivity. en_US
dc.language.iso eng en_US
dc.publisher SPRINGER, ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATES en_US
dc.relation.isversionof 10.1007/s11694-019-00266-6 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Bioactive compounds; Cherry laurel; Color; Freeze-drying; IC50 en_US
dc.subject CORNELIAN CHERRY; OFFICINALIS; FRUIT; QUALITY; CAPACITY; EXTRACTS; KINETICS; AIR en_US
dc.title Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.) en_US
dc.type article en_US
dc.relation.journal JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-3828-3232 en_US
dc.contributor.authorID 0000-0002-6105-4825 en_US
dc.identifier.volume 14 en_US
dc.identifier.issue 1 en_US
dc.identifier.startpage 48 en_US
dc.identifier.endpage 54 en_US


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