Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Esra Kömüş; Ferda Sarı

doi:10.18016/ksutarimdoga.vi.1081526

EN TR

Determination of Drying Rate and Same Quality Parameters of Celery Leaves (Apium graveolens L.) Dried by Microwave

Abstract

In this study celery leaves (Apium graveolens L.) were dried by microwave technique. The microwave drying process was carried out at 180, 360, 600, and 900 W microwave output powers. The effects of different microwave output powers applied on drying kinetics, total phenolic content, antioxidant capacity, chlorophyll a, b, and total chlorophyll contents of celery leaves were investigated. In order to explain the drying behavior of celery leaves, three different drying models, namely, Page, Newton, and Weibull were tested. In all conditions applied, it was found that the Page model was the best to describe the drying kinetics in drying of celery leaves at different microwave output powers. It was observed that the drying of celery leaves took place in the falling rate period throughout the drying process. The drying rate increased, so drying time decreased as microwave output power increased. The total phenolic content and antioxidant capacity of the dried celery leaves decreased at 180, 360, 600 W, but increased at 900 W compared to the fresh sample. All the and microwave output powers caused a decrease in chlorophyll a, b, and total chlorophyll contents of celery leaves compared to fresh ones. This reduction was determined to be the highest at 180 W and the lowest at 900 W.

Keywords

Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Abstract

Bu çalışmada kereviz yaprakları (Apium graveolens L.) mikrodalga tekniği ile kurutulmuştur. Mikrodalgada kurutma işlemi 180, 360, 600 ve 900 W mikrodalga çıkış gücünde yapılmıştır. Uygulanan farklı mikrodalga çıkış gücünün kereviz yapraklarının kuruma kinetiği, toplam fenolik madde içeriği, antioksidan kapasite, klorofil a, b ve toplam klorofil miktarı üzerine etkileri incelenmiştir. Kereviz yapraklarının kuruma davranışlarını açıklamak için Page, Newton ve Weibull olmak üzere 3 farklı model test edilmiştir. Uygulanan tüm koşullarda Page modelinin kereviz yapraklarının farklı mikrodalga çıkış gücünde kurutulmasında kuruma kinetiğini açıklayan en iyi model olduğu görülmüştür. Kereviz yapraklarının kurutulması azalan hız periyodunda gerçekleşmiş olup uygulanan mikrodalga çıkış gücünün artmasıyla kuruma oranı artmış ve kuruma süresi azalmıştır. Kurutulan kereviz yapraklarının toplam fenolik madde içeriği ve antioksidan kapasitesi 180, 360 ve 600 W uygulamasında taze örneğe göre azalırken 900 W’da artmıştır. Uygulanan tüm mikrodalga çıkış güçleri kereviz yapraklarının klorofil a, b ve toplam klorofil içeriğinde taze yapraklara göre azalmaya neden olmuştur. Bu azalma en yüksek 180 W’da en düşük ise 900 W’da tespit edilmiştir.

Keywords

References

Akbaş, Ü. G., Uslu, N., Juhaimi, F. A., Özcan, M. M., Ghafoor, K., Babiker, E. E. & Hussain, S. (2018). The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties. Journal of Food Processing and Preservation, 42(5). e13606. https://doi.org/10.1111/jfpp.13606
Al Juhaimi, F., Uslu, N., Bozkurt, D., Ghafoor, K., Babiker, E. E. & Özcan, M. M. (2016). Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars. Quality Assurance and Safety of Crops & Foods, 8(1),51-55. https://doi.org/10.3920/QAS2014.0468
Alibas, I. (2007). Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT-food science and technology, 40(8), 1445-1451.https://doi.org/10.1016/j.lwt.2006.09.002
Alibaş, İ. 2012. Asma Yaprağının (Vitis Vinifera L.) Mikrodalga Enerjisiyle Kurutulması ve Bazı Kalite Parametrelerinin Belirlenmesi. Tarım Bilimleri Dergisi 18 (1), 43-53.
de Ancos, B., Cano, M. P., Hernandez, A. & Monreal, M. (1999). Effects of microwave heating on pigment composition and colour of fruit purees. Journal of the Science of Food and Agriculture, 79(5), 663-670. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<663::AID-JSFA232>3.0.CO;2-L
Arslan, D. & Özcan, M. M. (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology, 43(7), 1121-1127. https://doi.org/10.1016/j.lwt.2010.02.019
Ayensu, A. (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar energy, 59(4-6), 121-126. https://doi.org/10.1016/S0038-092X(96)00130-2
Babalis, S. J., Papanicolaou, E., Kyriakis, N. & Belessiotis, V. G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). Journal of food engineering, 75(2), 205-214. https://doi.org/10.1016/j.jfoodeng.2005.04.008

Bayraktar, K. (1981). Sebze Yetiştirme II. EÜ Ziraat Fakültesi Yay, (169).
Kammoun Bejar, A., Kechaou, N. & Boudhrioua Mihoubi, N. (2011). Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. Journal of Food Processing & Technology, 2(02), 109-116. https://doi.org/10.4172/2157-7110.1000109
Calin-Sanchez, A., Figiel, A., Wojdyło, A., Szarycz, M. & Carbonell-Barrachina, A. A. (2014). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7, 398-408. https://doi.org/10.1007/s11947-013-1062-3
Choochote, W., Tuetun, B., Kanjanapothi, D., Rattanachanpichai, E., Chaithong, U., Chaiwong, P. & Pitasawat, B. (2004). Potential of crude seedextract of celery, Apium graveolens L., against the mosquito Aedes aegypti (L.)(Diptera: Culicidae). J Vector Ecol, 29(2), 340-346.
Demiray, E. & Tulek, Y. (2014). Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat and Mass Transfer, 50, 779-786. https://doi.org/10.1007/s00231-013-1286-9
Doymaz, İ. (2010). Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and bioproducts processing, 88(2-3), 124-132. https://doi.org/10.1016/j.fbp.2009.09.003
Doymaz, I., Kipcak, A. S. & Piskin, S. (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences, 33(4), 367-376. https://doi.org/10.17221/566/2014-CJFS
Erol, N. T., Sari, F., Çalikoğlu, E. & Velioğlu, Y. S. (2009). Green and roasted mate: phenolic profile and antioxidant activity. Turkish Journal of Agriculture and Forestry, 33(4), 353-362. https://doi.org/10.3906/tar-0901-4
Funebo, T. & Ohlsson, T. (1998). Microwave-assisted air dehydration of apple and mushroom. Journal of Food Engineering, 38(3), 353-367. https://doi.org/10.1016/S0260-8774(98)00131-9
He, Q., Li, Y., ZHAng, P., ZHAng, A. & Wu, H. (2016). Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology. Czech Journal of Food Sciences, 34(4), 341-349. https://doi.org/10.17221/266/2015-CJFS
Hihat, S., Remini, H. & Madani, K. (2017). Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves. International Food Research Journal, 24(2).
Inchuen, S., Narkrugsa, W. & Pornchaloempong, P. (2010). Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder. Agriculture and Natural Resources, 44(1), 142-151.
Iyer, D. & Patil, U. K. (2011). Effect of chloroform and aqueous basic fraction of ethanolic extract from Apium graveolens L. in experimentally-induced hyperlipidemia in rats. Journal of Complementary & Integrative Medicine, 8(1), PMID: 22718672. DOI: 10.2202/1553-3840.1529
Izli, N., Izli, G. & Taskin, O. (2017). Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods. Journal of Food Measurement and Characterization, 11, 64-74. DOI 10.1007/s11694-016-9372-6
Jinasena, M. A. M., Amarasinghe, A. D. U. S., Amarasinghe, B. M. W. P. K. & Prashantha, M. A. B. (2016). Extraction and degradation of chlorophyll a and b from Alternanthera sessilis.Journal of the National Science Foundation44(1), 11-21. DOI: http://dx.doi.org/10.4038/jnsfsr.v44i1.7977
Kaiser, A., Hartmann, K. I., Kammerer, D. R. & Carle, R. (2013). Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products. European Food Research and Technology, 237, 353-365. https://doi.org/10.1007/s00217-013-1998-6
Karaaslan, S. & Tunçer, İ. K. (2009). Kırmızıbiberin Fan Destekli Mikrodalga ile Kurutulmasında Kuruma Karakteristiklerinin İncelenmesi ve Uygun Kuruma Modelinin Belirlenmesi. KSÜ Doğa Bilimleri Dergisi, 12(2), 9-16.
Kızıldağ N., Darıcı C. & Öztürk A.B. (2016). Some Medicinal and Aromatic Plants in the Campus of Çukurova University (Adana). Turkish Journal of Life Sciences, 1(2), 70-74.
Kingsly, A. R. P. & Singh, D. B. (2007). Drying kinetics of pomegranate arils. Journal of Food Engineering, 79(2), 741-744. https://doi.org/10.1016/j.jfoodeng.2006.02.033
Kumar, P. S. & Sagar, V. R. (2014). Drying kinetics and physico-chemical characteristics of Osmo-dehydrated Mango, Guava and Aonla under different drying conditions. Journal of Food Science and Technology, 51, 1540-1546. https://doi.org/10.1007/s13197-012-0658-3
Kumar, S. S., Manoj, P., Shetty, N. P. & Giridhar, P. (2015). Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L. Journal of the Science of Food and Agriculture, 95(9), 1812-1820. https://doi.org/ 10.1002/jsfa.6879
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of food engineering, 44(2), 71-78. https://doi.org/ 10.1016/S0260-8774(99)00167-3
Nagella, P., Ahmad, A., Kim, S. J. & Chung, I. M. (2012). Chemical composition, antioxidant activity and larvicidal effects of essential oil from leaves of Apium graveolens. Immunopharmacology and immunotoxicology, 34(2), 205-209. https://doi.org/10.3109/08923973.2011.592534
Ninfali, P. & Bacchiocca, M. (2003). Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural and Food Chemistry, 51(8), 2222-2226. https://doi.org/ 10.1021/jf020936m
Obanda, M., Owuor, P. O. & Taylor, S. J. (1997). Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. Journal of the Science of Food and Agriculture, 74(2), 209-215. https://doi.org/ 10.1002/(SICI)1097-0010(199706)74:2<209::AID-JSFA789>3.0.CO;2-4
Ozkan, I. A., Akbudak, B. & Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of food engineering, 78(2), 577-583. https://doi.org/10.1016/j.jfoodeng.2005.10.026
Popovie, M., Kaurinovie, B., Trivie, S., Mimica-Dukie, N. & Bursae, M. (2006). Effect of celery (Apium graveolens) extracts on some biochemical parameters of oxidative stress in mice treated with carbon tetrachloride. Phytotherapy research, 20(7), 531-537. https://doi.org/10.1002/ptr.1871
Roberts, J. S., Kidd, D. R. & Padilla-Zakour, O. (2008). Drying kinetics of grape seeds. Journal of Food Engineering, 89(4), 460-465. https://doi.org/ 10.1016/j.jfoodeng.2008.05.030
Rubinskienė, M., Viškelis, P., Dambrauskienė, E., Viškelis, J. & Karklelienė, R. (2015). Effect of drying methods on the chemical composition and colour of peppermint (Mentha× piperita L.) leaves. Zemdirbyste-Agriculture, 102(2), 223-228. DOI 10.13080/z-a.2015.102.029
Sarsavadia, P. N., Sawhney, R. L., Pangavhane, D. R., & Singh, S. P. (1999). Drying behaviour of brined onion slices. Journal of food Engineering, 40(3), 219-226. https://doi.org/10.1016/S0260-8774(99) 00058-8
Sharma, G. P. & Prasad, S. (2001). Drying of garlic (Allium sativum) cloves by microwave–hot air combination. Journal of food engineering, 50(2), 99-105. https://doi.org/10.1016/S0260-8774(00)00200-4
Shivanna, V. B. & Subban, N. (2014). Effect of various drying methods on flavor characteristics and physicochemical properties of dried curry leaves (Murraya koenigii L. Spreng). Drying Technology, 32(8), 882-890. https://doi.org/10.1080/ 07373937.2013.871727
Soysal, Y., Öztekin, S. & Eren, Ö. (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4), 403-413. https://doi.org/10.1016/j.biosystemseng.2006.01.017
Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems engineering, 89(2), 167-173. https://doi.org/10.1016/j.biosystemseng.2004.07.008
Sultana, S., Ahmed, S., Jahangir, T. & Sharma, S. (2005). Inhibitory effect of celery seeds extract on chemically induced hepatocarcinogenesis: modulation of cell proliferation, metabolism and altered hepatic foci development. Cancer letters, 221(1), 11-20. https://doi.org/10.1016/ j.canlet.2004.07.030
Sun, Y. & Li, W. (2017). Effects the mechanism of micro-vacuum storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes. Scientia Horticulturae, 224, 206-214. https://doi.org/10.1016/j.scienta.2017.06.040
Tsi, D. & Tan, B. K. (2000). The mechanism underlying the hypocholesterolaemic activity of aqueous celery extract, its butanol and aqueous fractions in genetically hypercholesterolaemic RICO rats. Life sciences, 66(8), 755-767. https://doi.org/10.1016/ S0024-3205(99)00646-3
Velioglu, Y., Mazza, G., Gao, L. & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46(10), 4113-4117. https://doi.org/10.1021/jf9801973
Vural H, Eşiyok D. & Duman İ. (2000). Kültür Sebzeleri (Sebze Yetiştirme). Ege Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü, Bornova-İzmir, 105 syf.
Walther, B. A. & Moore, J. L. (2005). The concepts of bias, precision and accuracy, and their use in testing the performance of species richness estimators, with a literature review of estimator performance. Ecography, 28(6), 815-829. https://doi.org/10.1111/j.2005.0906-7590.04112.x
Wang, Z., Sun, J., Chen, F., Liao, X. & Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air predrying. Journal of Food Engineering, 80(2), 536-544. https://doi.org/10.1016/j.jfoodeng.2006.06.019
Zhang, M., Tang, J., Mujumdar, A. S. & Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17(10), 524-534. https://doi.org/ 10.1016/j.tifs.2006.04.011
Zhu, A. & Shen, X. (2014). The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer, 72, 345-351. https://doi.org/ 10.1016/j.ijheatmasstransfer.2014.01.001.

Details

Primary Language

Turkish

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Esra Kömüş
0000-0001-8573-2777
Türkiye

Ferda Sarı ^*
0000-0002-2249-3489
Türkiye

Early Pub Date

May 29, 2023

Publication Date

October 31, 2023

Submission Date

March 2, 2022

Acceptance Date

March 9, 2023

Published in Issue

Year 2023 Volume: 26 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1081526

IZ

https://izlik.org/JA69RG74SD

Cite

RIS / Bibtex

APA

Kömüş, E., & Sarı, F. (2023). Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(5), 1135-1145. https://doi.org/10.18016/ksutarimdoga.vi.1081526

AMA

1.Kömüş E, Sarı F. Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. KSU J. Agric Nat. 2023;26(5):1135-1145. doi:10.18016/ksutarimdoga.vi.1081526

Chicago

Kömüş, Esra, and Ferda Sarı. 2023. “Mikrodalga Ile Kurutulmuş Kereviz Yapraklarının (Apium Graveolens L.) Kuruma Hızının Ve Bazı Kalite Parametrelerinin Belirlenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi 26 (5): 1135-45. https://doi.org/10.18016/ksutarimdoga.vi.1081526.

EndNote

Kömüş E, Sarı F (October 1, 2023) Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26 5 1135–1145.

IEEE

[1]E. Kömüş and F. Sarı, “Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi”, KSU J. Agric Nat., vol. 26, no. 5, pp. 1135–1145, Oct. 2023, doi: 10.18016/ksutarimdoga.vi.1081526.

ISNAD

Kömüş, Esra - Sarı, Ferda. “Mikrodalga Ile Kurutulmuş Kereviz Yapraklarının (Apium Graveolens L.) Kuruma Hızının Ve Bazı Kalite Parametrelerinin Belirlenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26/5 (October 1, 2023): 1135-1145. https://doi.org/10.18016/ksutarimdoga.vi.1081526.

JAMA

1.Kömüş E, Sarı F. Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. KSU J. Agric Nat. 2023;26:1135–1145.

MLA

Kömüş, Esra, and Ferda Sarı. “Mikrodalga Ile Kurutulmuş Kereviz Yapraklarının (Apium Graveolens L.) Kuruma Hızının Ve Bazı Kalite Parametrelerinin Belirlenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, vol. 26, no. 5, Oct. 2023, pp. 1135-4, doi:10.18016/ksutarimdoga.vi.1081526.

Vancouver

1.Esra Kömüş, Ferda Sarı. Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. KSU J. Agric Nat. 2023 Oct. 1;26(5):1135-4. doi:10.18016/ksutarimdoga.vi.1081526