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.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridKeskin, Muharrem/0000-0002-2649-6855
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorKeser, Duygu
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorArslan, Aysel
dc.date.accessioned2025-01-06T17:36:55Z
dc.date.available2025-01-06T17:36:55Z
dc.date.issued2020
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.
dc.identifier.doi10.1016/j.fbp.2019.11.016
dc.identifier.endpage359
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85075966754
dc.identifier.scopusqualityQ1
dc.identifier.startpage350
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2019.11.016
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2024
dc.identifier.volume119
dc.identifier.wosWOS:000504689200032
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCarrot
dc.subjectMicrowave drying
dc.subjectAroma
dc.subjectPhenolics
dc.subjectGC-MS
dc.subjectLC-MS/MS
dc.titleCharacterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS
dc.typeArticle

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