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Yıl 2020, Cilt: 6 Sayı: 2, 110 - 116, 01.04.2020

Özlem Turgay Yusuf Esen

https://doi.org/10.3153/FH20012

Öz

Kaynakça

  • Açıkgöz, F.E., Şahin, F.H., Altan, D.D. (2015). Kuzukulagı (Rumex acetosa L.) bitkisinin farklı kurutma yöntemleri kullanılarak kurutulması ve kalite özelliklerinin belirlenmesi. Namık Kemal Universitesi Arastırma Projesi,Tekirdağ, Turkey.
  • Ames, B.N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science, 221, 1256-1263. https://doi.org/10.1126/science.6351251
  • Barbosa-Canovas, G.V., Fontana, A. J. Jr., Schmidt, S.J., Labuza, T.P. (2008). Water activity in foods: Fundamentals and applications. John Wiley & Sons, 440 pages. https://doi.org/10.1002/9780470376454
  • Ateş, D.A., Erdoğrul, Ö.T. (2003). Antimicrobial activities of various medicinal and commercial plant extracts. Turkish Journal of Biology, 27, 157-162.
  • Bayala, B., Bassole, I.H.N., Gnoula, C., Nebie, R., Yonli, A., Morel, L., Figueredo, G., Nikiema, J.B., Lobaccaro, J.M.A., Simpore, J. (2014). Chemical composition, antioxidant, anti-inflammatory and anti-proliferative activities of essential oils of plants from Burkina Faso. PLoS ONE, 9(3), 92122. https://doi.org/10.1371/journal.pone.0092122
  • Bušić, A., Vojvodić, A., Komes, D., Akkermans, C., Belščak-Cvitanović, A., Stolk, M., Hofland, G. (2014). Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) - The effect on bioactive and sensory properties. Food Research International, 64, 34-42. https://doi.org/10.1016/j.foodres.2014.06.013
  • Chang, C.H., Lin. H.Y., Chang, C.Y., Liu, Y.C. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77, 478-485. https://doi.org/10.1016/j.jfoodeng.2005.06.061
  • Chism, G.W., Haard, N. F., in Fennema, (Ed.) O.R. (1996). Food Chemistry, Dekker, New York, pp. 943-1011.
  • Choi, Y., Lee, S. M., Chun, J., Lee, H.B., Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chemistry, 99, 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  • de Torres, C., Diaz-Marotoa, M.C., Hermosin-Gutierrezc, I., Perez-Coelloa, M.S. (2010). Effect of freeze-drying and oven-drying on volatiles and phenolics composition of the grape skin, Analytica Chimica Acta, 660, 177-182. https://doi.org/10.1016/j.aca.2009.10.005
  • Demirhan, E., Özbek, B. (2009). Color change kinetics of microwave-dried basil. Drying Technology, 27, 156-166. https://doi.org/10.1080/07373930802566101
  • Dewanto, V., Wu, X.Z., Adom, K.K., Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture and Food Chemistry, 50, 3010-3014. https://doi.org/10.1021/jf0115589
  • Erdoğrul, Ö.T. (2002). Antibacterial activities of some plant extracts used in folk medicine. Pharmaceutical Biology, 40, 269-273. https://doi.org/10.1076/phbi.40.4.269.8474
  • Gajula, D., Verghese, M., Boateng, J., Walker, L.T., Shackelford, L., Mentreddy, S.R., Cedric, S. (2009). Determination of total phenolics, flavonoids and antioxidant and chemopreventive potential of basil (Ocimum basilicum L. and Ocimum tenuiflorum L.). International Journal of Cancer Research, 5(4), 130-143. https://doi.org/10.3923/ijcr.2009.130.143
  • Gross, M. (2004). Flavonoids and cardiovascular disease. Pharmaceutical Biology, 42, 21-35. https://doi.org/10.3109/13880200490893483
  • Harbourne, N., Marete, E., Jacquier, J.C., O'riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). Food Science and Technology, 42, 1468-1473. https://doi.org/10.1016/j.lwt.2009.05.005
  • Hatano, T., Kagawa, H., Yasuhara, Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and scavenging effects. Chemical Pharmaceutical Bulletin, 36, 2090-2097. https://doi.org/10.1248/cpb.36.2090
  • Hışıl, Y. (1993). Enstrümental gıda analizleri laboratuvar kılavuzu. EU Mühendislik Fak. Çoğaltma Yayınları No.55, İzmir, 45 p.
  • Hossain, M., Barry-Ryan, C., Martin-Diana, A.B., Brunton, N. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123(1), 85-91. https://doi.org/10.1016/j.foodchem.2010.04.003
  • Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83, 547-550. https://doi.org/10.1016/S0308-8146(03)00151-1
  • Jay, J.M. (2000). Modern food microbiology. sixth edition. Aspen Publishers, Maryland. 635 p. https://doi.org/10.1007/978-1-4615-4427-2
  • Kuljarachanan, T., Devahastin, S., Chiewchan, N. (2009). Evolution of antioxidant compounds in lime residues during drying. Food Chemistry, 113, 944-949. https://doi.org/10.1016/j.foodchem.2008.08.026
  • Lin, S.D., Sung, J.M., Chen, C.L. (2011). Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea purpurea grown in Taiwan. Food Chemistry, 125: 226-231. https://doi.org/10.1016/j.foodchem.2010.09.006
  • Makri, O., Kintzios, S. (2007). Ocimum sp. (Basil): Botany, cultivation, pharmaceutical properties, and biotechnology. Journal of Herbs, Spices and Medicinal Plants, 13, 123-150. https://doi.org/10.1300/J044v13n03_10
  • Maskan, M. (2001). Kinetics of color change of kiwi fruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
  • Matthäus, B. (2002). Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, 50, 3444-3452. https://doi.org/10.1021/jf011440s
  • Muller, J., Heinds, A. (2006). Medicinal and aromatic plants, drying of medicinal plants. Edited by R.J. Bogers, L.E. Craker, D. Lange. Springer, Netherlands, pp. 237-252. https://doi.org/10.1007/1-4020-5449-1_17
  • Neuhouser, M.L. (2004). Dietary flavonoids and cancer risk: Evidence from human population studies. Nutrition and Cancer, 50, 1-7. https://doi.org/10.1207/s15327914nc5001_1
  • Nicoli, M.C., Anese, M., Parpinel, M.T., Franceschi, S., Lerici, C.R. (1997). Loss and/or formation of antioxidants during food processing and storage. Cancer Letters, 114, 71-74. https://doi.org/10.1016/S0304-3835(97)04628-4
  • Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis, G. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chemistry, 102, 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
  • Putievsky, E., Galambosi, B. (1999). Production systems of sweet basil. Edited by R. Hiltunen, Y. Holm. Basil: The genus Ocimum (Vol. 10). Harwood Academic Publishers, Amsterdam, pp. 39-65.
  • Ranilla, L.G., Kwon, Y.I., Apostolidis, E., Shetty, K. (2010). Phenolic compounds antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresource Technology, 101, 4676-4689. https://doi.org/10.1016/j.biortech.2010.01.093
  • Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Clover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry, 66, 401-436. https://doi.org/10.1016/S0308-8146(99)00093-X
  • Simon, J.E., Chadwick, A.F., Crake, E. (1984). Herbs: An indexed bibliography, 1971-1980. The scientific literature on selected herbs and aromatic and medicinal plants of the temperate zone. CT: Archon Books, Hamden. 770 p. Simon, J.E., Morales, M.R., Phippen, W.B., Vieira, R.F., Hao, Z. (1999). Basil: a source of aroma compounds and a popular culinary and ornamental herb, Edited by J. Janick. Perspectives on new crops and new uses. ASHS Press, Alexandria, pp. 499-505.
  • Singh, N., Rajini, P.S. (2004). Free radical scavenging activity of aqueous extract of potato peel. Food Chemistry, 85, 611- 616. https://doi.org/10.1016/j.foodchem.2003.07.003
  • Siti Mahirah, Y., Rabeta, M.S., Antora, R.A. (2018). Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves. Food Research, 2(5), 421-428. https://doi.org/10.26656/fr.2017.2(5).083
  • Śledź, M., Nowacka, M., Wiktor, A., Witrowa-Rajchert, D. (2013). Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproducts Processing, 91, 421-428. https://doi.org/10.1016/j.fbp.2013.02.010
  • Yang, J., Chen, J., Zhao, Y., Mao, L. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9, 1522-1529. https://doi.org/10.1016/S1671-2927(09)60246-7
  • Yu, L. (2001). Free radical scavenging properties of conjugated linoleic acids. Journal of Agricultural and Food Chemistry, 49, 3452-3456. https://doi.org/10.1021/jf010172v

Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods

Yıl 2020, Cilt: 6 Sayı: 2, 110 - 116, 01.04.2020

Özlem Turgay Yusuf Esen

https://doi.org/10.3153/FH20012

Öz

Basil is a plant consumed fresh and dried in Mediterranean cuisine. The effect of drying on antioxidant activity, total phenolic content, ascorbic acid content and color of Ocimum bacilicum L. from Turkey was investigated. The samples were dried by two methods: sun drying (RH 43-55% for 2 days) and microwave drying (400 watts for 8 min). Total phenolics contents were ranged from 34.1 to 62.2 mg GAE/g DM). The antioxidant activity based on the DPPH IC50 assay of the basil extracts varied from 104 to 149.7. The initial content of ascorbic acid in basil was 134.3 mg/ 100g. The ascorbic acid content of sun and microwave dried samples were 32.5, 25.5 mg/ 100g, respectively. The values for the L*, a* and b* coordinates of the fresh basil were 55.14, -17.13 and 27.76, sun and microwave dried basil samples were 45.63, -1.73, 16.79, and 39.17, -12.19, 21.62, respectively. As a result of this study, it was determined that dried basil samples contain more total phenolic component and have more antioxidant activity than fresh basil samples. It is also possible to deduce from the results that heat-drying causes high levels of ascorbic acid degradation and causes significant changes in color materials.

Anahtar Kelimeler

Ocimum bacilicum L. Antioxidant activity Total phenolic content Ascorbic acid content

Kaynakça

  • Açıkgöz, F.E., Şahin, F.H., Altan, D.D. (2015). Kuzukulagı (Rumex acetosa L.) bitkisinin farklı kurutma yöntemleri kullanılarak kurutulması ve kalite özelliklerinin belirlenmesi. Namık Kemal Universitesi Arastırma Projesi,Tekirdağ, Turkey.
  • Ames, B.N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science, 221, 1256-1263. https://doi.org/10.1126/science.6351251
  • Barbosa-Canovas, G.V., Fontana, A. J. Jr., Schmidt, S.J., Labuza, T.P. (2008). Water activity in foods: Fundamentals and applications. John Wiley & Sons, 440 pages. https://doi.org/10.1002/9780470376454
  • Ateş, D.A., Erdoğrul, Ö.T. (2003). Antimicrobial activities of various medicinal and commercial plant extracts. Turkish Journal of Biology, 27, 157-162.
  • Bayala, B., Bassole, I.H.N., Gnoula, C., Nebie, R., Yonli, A., Morel, L., Figueredo, G., Nikiema, J.B., Lobaccaro, J.M.A., Simpore, J. (2014). Chemical composition, antioxidant, anti-inflammatory and anti-proliferative activities of essential oils of plants from Burkina Faso. PLoS ONE, 9(3), 92122. https://doi.org/10.1371/journal.pone.0092122
  • Bušić, A., Vojvodić, A., Komes, D., Akkermans, C., Belščak-Cvitanović, A., Stolk, M., Hofland, G. (2014). Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) - The effect on bioactive and sensory properties. Food Research International, 64, 34-42. https://doi.org/10.1016/j.foodres.2014.06.013
  • Chang, C.H., Lin. H.Y., Chang, C.Y., Liu, Y.C. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77, 478-485. https://doi.org/10.1016/j.jfoodeng.2005.06.061
  • Chism, G.W., Haard, N. F., in Fennema, (Ed.) O.R. (1996). Food Chemistry, Dekker, New York, pp. 943-1011.
  • Choi, Y., Lee, S. M., Chun, J., Lee, H.B., Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chemistry, 99, 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  • de Torres, C., Diaz-Marotoa, M.C., Hermosin-Gutierrezc, I., Perez-Coelloa, M.S. (2010). Effect of freeze-drying and oven-drying on volatiles and phenolics composition of the grape skin, Analytica Chimica Acta, 660, 177-182. https://doi.org/10.1016/j.aca.2009.10.005
  • Demirhan, E., Özbek, B. (2009). Color change kinetics of microwave-dried basil. Drying Technology, 27, 156-166. https://doi.org/10.1080/07373930802566101
  • Dewanto, V., Wu, X.Z., Adom, K.K., Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture and Food Chemistry, 50, 3010-3014. https://doi.org/10.1021/jf0115589
  • Erdoğrul, Ö.T. (2002). Antibacterial activities of some plant extracts used in folk medicine. Pharmaceutical Biology, 40, 269-273. https://doi.org/10.1076/phbi.40.4.269.8474
  • Gajula, D., Verghese, M., Boateng, J., Walker, L.T., Shackelford, L., Mentreddy, S.R., Cedric, S. (2009). Determination of total phenolics, flavonoids and antioxidant and chemopreventive potential of basil (Ocimum basilicum L. and Ocimum tenuiflorum L.). International Journal of Cancer Research, 5(4), 130-143. https://doi.org/10.3923/ijcr.2009.130.143
  • Gross, M. (2004). Flavonoids and cardiovascular disease. Pharmaceutical Biology, 42, 21-35. https://doi.org/10.3109/13880200490893483
  • Harbourne, N., Marete, E., Jacquier, J.C., O'riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). Food Science and Technology, 42, 1468-1473. https://doi.org/10.1016/j.lwt.2009.05.005
  • Hatano, T., Kagawa, H., Yasuhara, Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and scavenging effects. Chemical Pharmaceutical Bulletin, 36, 2090-2097. https://doi.org/10.1248/cpb.36.2090
  • Hışıl, Y. (1993). Enstrümental gıda analizleri laboratuvar kılavuzu. EU Mühendislik Fak. Çoğaltma Yayınları No.55, İzmir, 45 p.
  • Hossain, M., Barry-Ryan, C., Martin-Diana, A.B., Brunton, N. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123(1), 85-91. https://doi.org/10.1016/j.foodchem.2010.04.003
  • Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83, 547-550. https://doi.org/10.1016/S0308-8146(03)00151-1
  • Jay, J.M. (2000). Modern food microbiology. sixth edition. Aspen Publishers, Maryland. 635 p. https://doi.org/10.1007/978-1-4615-4427-2
  • Kuljarachanan, T., Devahastin, S., Chiewchan, N. (2009). Evolution of antioxidant compounds in lime residues during drying. Food Chemistry, 113, 944-949. https://doi.org/10.1016/j.foodchem.2008.08.026
  • Lin, S.D., Sung, J.M., Chen, C.L. (2011). Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea purpurea grown in Taiwan. Food Chemistry, 125: 226-231. https://doi.org/10.1016/j.foodchem.2010.09.006
  • Makri, O., Kintzios, S. (2007). Ocimum sp. (Basil): Botany, cultivation, pharmaceutical properties, and biotechnology. Journal of Herbs, Spices and Medicinal Plants, 13, 123-150. https://doi.org/10.1300/J044v13n03_10
  • Maskan, M. (2001). Kinetics of color change of kiwi fruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
  • Matthäus, B. (2002). Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, 50, 3444-3452. https://doi.org/10.1021/jf011440s
  • Muller, J., Heinds, A. (2006). Medicinal and aromatic plants, drying of medicinal plants. Edited by R.J. Bogers, L.E. Craker, D. Lange. Springer, Netherlands, pp. 237-252. https://doi.org/10.1007/1-4020-5449-1_17
  • Neuhouser, M.L. (2004). Dietary flavonoids and cancer risk: Evidence from human population studies. Nutrition and Cancer, 50, 1-7. https://doi.org/10.1207/s15327914nc5001_1
  • Nicoli, M.C., Anese, M., Parpinel, M.T., Franceschi, S., Lerici, C.R. (1997). Loss and/or formation of antioxidants during food processing and storage. Cancer Letters, 114, 71-74. https://doi.org/10.1016/S0304-3835(97)04628-4
  • Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis, G. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chemistry, 102, 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
  • Putievsky, E., Galambosi, B. (1999). Production systems of sweet basil. Edited by R. Hiltunen, Y. Holm. Basil: The genus Ocimum (Vol. 10). Harwood Academic Publishers, Amsterdam, pp. 39-65.
  • Ranilla, L.G., Kwon, Y.I., Apostolidis, E., Shetty, K. (2010). Phenolic compounds antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresource Technology, 101, 4676-4689. https://doi.org/10.1016/j.biortech.2010.01.093
  • Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Clover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry, 66, 401-436. https://doi.org/10.1016/S0308-8146(99)00093-X
  • Simon, J.E., Chadwick, A.F., Crake, E. (1984). Herbs: An indexed bibliography, 1971-1980. The scientific literature on selected herbs and aromatic and medicinal plants of the temperate zone. CT: Archon Books, Hamden. 770 p. Simon, J.E., Morales, M.R., Phippen, W.B., Vieira, R.F., Hao, Z. (1999). Basil: a source of aroma compounds and a popular culinary and ornamental herb, Edited by J. Janick. Perspectives on new crops and new uses. ASHS Press, Alexandria, pp. 499-505.
  • Singh, N., Rajini, P.S. (2004). Free radical scavenging activity of aqueous extract of potato peel. Food Chemistry, 85, 611- 616. https://doi.org/10.1016/j.foodchem.2003.07.003
  • Siti Mahirah, Y., Rabeta, M.S., Antora, R.A. (2018). Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves. Food Research, 2(5), 421-428. https://doi.org/10.26656/fr.2017.2(5).083
  • Śledź, M., Nowacka, M., Wiktor, A., Witrowa-Rajchert, D. (2013). Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproducts Processing, 91, 421-428. https://doi.org/10.1016/j.fbp.2013.02.010
  • Yang, J., Chen, J., Zhao, Y., Mao, L. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9, 1522-1529. https://doi.org/10.1016/S1671-2927(09)60246-7
  • Yu, L. (2001). Free radical scavenging properties of conjugated linoleic acids. Journal of Agricultural and Food Chemistry, 49, 3452-3456. https://doi.org/10.1021/jf010172v
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Özlem Turgay 0000-0003-2286-833X

Yusuf Esen 0000-0003-1173-0677

Yayımlanma Tarihi 1 Nisan 2020
Gönderilme Tarihi 2 Temmuz 2019
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 2

Kaynak Göster

APA Turgay, Ö., & Esen, Y. (2020). Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods. Food and Health, 6(2), 110-116. https://doi.org/10.3153/FH20012
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