Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods

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dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorGuclu, Gamze
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Hasim
dc.date.accessioned2024-09-18T20:04:33Z
dc.date.available2024-09-18T20:04:33Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractDrying is a common method in the post-harvest processing of fruits and vegetables and it can play a crucial role on the quality of the final product. This work examined the influence of three drying processes (freeze-drying: FD, intermittent microwave drying: IMWD and hot air convective drying: HACD) on the aroma and phenolic constituents of black carrot which is an essential vegetable in terms of its nutritive and health benefits. It was found that the drying process had substantial effects on the aroma and phenolic compositions of the black carrot powder samples. GC-MS analysis revealed a total of 32 volatiles in all samples. The FD samples had more numbers of aroma compounds after the fresh samples. Prevailing aroma groups were terpenes and alcohols. The highest amount of volatiles was found in the FD samples meaning that the FD played a crucial role in conserving the volatiles as compared to the HACD and IMWD. HPLC-DAD-ESI-MS/MS analysis yielded 34 constituents including 22 colorless phenolics and 12 anthocyanins. Regarding the phenolics, the highest amount was quantified in the HACD and IMWD samples. Chlorogenic acids were the major phenolic acids. The FD and IMWD caused a decline in the amount of anthocyanins while HACD resulted in an increase. Sensory analysis revealed that the FD method conserved the aroma to a greater extent and its overall acceptability was higher.en_US
dc.identifier.doi10.1016/j.scienta.2021.110256
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.scopus2-s2.0-85106376500en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2021.110256
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8239
dc.identifier.volume287en_US
dc.identifier.wosWOS:000659932300018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack carroten_US
dc.subjectDryingen_US
dc.subjectPostharvest processingen_US
dc.subjectPhenolic compoundsen_US
dc.subjectAromaen_US
dc.titleComparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsen_US
dc.typeArticleen_US

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