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.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:36:41Z
dc.date.available2025-01-06T17:36:41Z
dc.date.issued2021
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.
dc.identifier.doi10.1016/j.scienta.2021.110256
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.scopus2-s2.0-85106376500
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2021.110256
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1962
dc.identifier.volume287
dc.identifier.wosWOS:000659932300018
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofScientia Horticulturae
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBlack carrot
dc.subjectDrying
dc.subjectPostharvest processing
dc.subjectPhenolic compounds
dc.subjectAroma
dc.titleComparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods
dc.typeArticle

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