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

Year 2023, Volume: 26 Issue: 5, 1135 - 1145, 31.10.2023

Esra Kömüş , Ferda Sarı

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

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

Microwave Drying Celery (Apium graveolens L.) leaves

References

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

Year 2023, Volume: 26 Issue: 5, 1135 - 1145, 31.10.2023

Esra Kömüş , Ferda Sarı

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

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

Mikrodalga Kurutma Kereviz (Apium graveolens L.) yaprağı

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
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There are 51 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Esra Kömüş 0000-0001-8573-2777

Ferda Sarı 0000-0002-2249-3489

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 2023Volume: 26 Issue: 5

Cite

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
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