Publication:
Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves

dc.contributor.authorAlibaş, İlknur
dc.contributor.authorYilmaz, Aslıhan
dc.contributor.authorAşık, Bülent Barış
dc.contributor.authorErdogan, Hilal
dc.contributor.buuauthorALİBAŞ, İLKNUR
dc.contributor.buuauthorYILMAZ, ASLIHAN
dc.contributor.buuauthorAŞIK, BARIŞ BÜLENT
dc.contributor.orcid0000-0002-1898-8390
dc.contributor.orcid0000-0002-4913-905X
dc.contributor.orcid0000-0002-0387-2600
dc.contributor.researcheridAAP-5834-2020
dc.contributor.researcheridAAY-2088-2021
dc.contributor.researcheridAAH-4263-2021
dc.date.accessioned2024-06-12T11:30:59Z
dc.date.available2024-06-12T11:30:59Z
dc.date.issued2021-03-01
dc.description.abstractIn this study, basil leaves were dried using natural, microwave-, and convective-drying methods from an initial moisture content of 90.90 +/- 0.1 % to a final one of 8.21 +/- 0.12 %. The natural drying was done in a controlled room at a temperature of 25 +/- 1 degrees C and relative humidity of 60 +/- 5 %. The microwave-drying processes were performed using 100, 300, 500, 700, and 900 W microwave output powers, while 50 degrees C was used in convective-drying. The drying periods of different drying methods lasted between 16.5 and 1620 min. Consequently, the best drying method regarding drying period, energy consumption, protein amount, macronutrients (Cu, Zn, Fe, Mn and B), micronutrients (Cu, Zn, Fe, Mn and B), water-soluble vitamins (ascorbic acid, Vitamin B3 and Vitamin B6), fat-soluble vitamins (beta-carotene, Vitamin E, and Vitamin K), color parameters (L, a, b, C and alpha) and chlorophyll concentration was determined to be microwave-drying at 700 W.
dc.identifier.doi10.1016/j.jfca.2020.103758
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2020.103758
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0889157520314630
dc.identifier.urihttps://hdl.handle.net/11452/42076
dc.identifier.volume96
dc.identifier.wos000607030500004
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherElsevier
dc.relation.bapHDP (Z) -2017/16
dc.relation.journalJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAscorbic-acid degradation
dc.subjectOcimum-basilicum
dc.subjectAntioxidant activity
dc.subjectColor characteristics
dc.subjectPhenolic-compounds
dc.subjectBeta-carotene
dc.subjectEssential oil
dc.subjectThin-layer
dc.subjectMineral contents
dc.subjectNettle leaves
dc.subjectBasil
dc.subjectColor
dc.subjectDrying
dc.subjectNutrients
dc.subjectProtein
dc.subjectVitamins
dc.subjectScience & technology
dc.subjectPhysical sciences
dc.subjectLife sciences & biomedicine
dc.subjectChemistry, applied
dc.subjectFood science & technology
dc.subjectChemistry
dc.titleInfluence of drying methods on the nutrients, protein content and vitamin profile of basil leaves
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5a33a7f0-0523-4b0b-aa19-87ef2eb86277
relation.isAuthorOfPublication53898329-284e-4f9e-9191-f6b86187893e
relation.isAuthorOfPublication54eb25ac-2f12-4bcb-bc55-20c7439140a8
relation.isAuthorOfPublication.latestForDiscovery5a33a7f0-0523-4b0b-aa19-87ef2eb86277

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