Year 2020, Volume 6 , Issue 2, Pages 110 - 116 2020-04-01

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

Özlem TURGAY [1] , Yusuf ESEN [2]


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.

Ocimum bacilicum L., Antioxidant activity, Total phenolic content, Ascorbic acid content
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0003-2286-833X
Author: Özlem TURGAY (Primary Author)
Institution: University of Kahramanmaraş Sütçü İmam, Department of Food Engineering, Kahramanmaraş
Country: Turkey


Orcid: 0000-0003-1173-0677
Author: Yusuf ESEN
Institution: Technical Sciences University of Ardahan, Vocational School Department of Food Technology, Ardahan
Country: Andorra


Dates

Application Date : July 2, 2019
Acceptance Date : December 15, 2019
Publication Date : April 1, 2020

Bibtex @research article { jfhs585650, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {110 - 116}, doi = {10.3153/FH20012}, title = {Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods}, key = {cite}, author = {Turgay, Özlem and Esen, Yusuf} }
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 . DOI: 10.3153/FH20012
MLA Turgay, Ö , Esen, Y . "Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods" . Food and Health 6 (2020 ): 110-116 <http://jfhs.scientificwebjournals.com/en/pub/issue/51648/585650>
Chicago Turgay, Ö , Esen, Y . "Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods". Food and Health 6 (2020 ): 110-116
RIS TY - JOUR T1 - Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods AU - Özlem Turgay , Yusuf Esen Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20012 DO - 10.3153/FH20012 T2 - Food and Health JF - Journal JO - JOR SP - 110 EP - 116 VL - 6 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH20012 UR - https://doi.org/10.3153/FH20012 Y2 - 2019 ER -
EndNote %0 Food and Health Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods %A Özlem Turgay , Yusuf Esen %T Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 2 %R doi: 10.3153/FH20012 %U 10.3153/FH20012
ISNAD Turgay, Özlem , Esen, Yusuf . "Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods". Food and Health 6 / 2 (April 2020): 110-116 . https://doi.org/10.3153/FH20012
AMA Turgay Ö , Esen Y . Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods. Food Health. 2020; 6(2): 110-116.
Vancouver Turgay Ö , Esen Y . Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods. Food and Health. 2020; 6(2): 110-116.