Characterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridKeskin, Muharrem/0000-0002-2649-6855
dc.contributor.authorKeser, Duygu
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorArslan, Aysel
dc.date.accessioned2024-09-18T20:08:04Z
dc.date.available2024-09-18T20:08:04Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractCarrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus ca rota 'Nantes') were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450 W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50 W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GC MS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-gamma-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LC MS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200 W (0.50 and 0.67 W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200W). (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.fbp.2019.11.016
dc.identifier.endpage359en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85075966754en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage350en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2019.11.016
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8589
dc.identifier.volume119en_US
dc.identifier.wosWOS:000504689200032en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarroten_US
dc.subjectMicrowave dryingen_US
dc.subjectAromaen_US
dc.subjectPhenolicsen_US
dc.subjectGC-MSen_US
dc.subjectLC-MS/MSen_US
dc.titleCharacterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MSen_US
dc.typeArticleen_US

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