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Journals / Selcuk Journal of Agriculture and Food Sciences / 2026 / Cilt: 40 Sayı: 2

Bioactive Properties of Blanched and Unblanched Kumquat Slices Dried With Different Drying Methods

Farklı kurutma yöntemleriyle kurutulmuş haşlanmış ve haşlanmamış kumkuat dilimlerinin biyoaktif özellikleri.

Demet Yıldız Turgut(ANTALYA BATI AKDENİZ TARIMSAL ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ)0000-0002-7486-3701
Ayhan Topuz(AKDENİZ ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0002-6610-9143
Pages
336–350
Publication Date
2026-08-21
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results of the research, the most suitable methods for producing dried kumquat with high bioactive component content and antioxidant properties were determined as vacuum drying, hot air drying, and microwave-assisted hot air drying without pre-treatment, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objective of this study was to investigate the effect of blanching and different drying methods on the phytochemical properties of kumquat slices.
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Key Findings & Data:The drying methods with pretreatment led to a significant loss of bioactive properties of kumquat slices compared to the drying methods without pretreatment.
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Conclusion & Impact:According to the results of the research, the most suitable methods for producing dried kumquat with high bioactive component content and antioxidant properties were determined as vacuum drying, hot air drying, and microwave-assisted hot air drying without pre-treatment, respectively.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Fortunella margarita Swingle · kurutma kalitesi · ön işlem

Abstract

The objective of this study was to investigate the effect of blanching and different drying methods on the phytochemical properties of kumquat slices. The sliced fruits were dried using four different drying methods: hot air drying, vacuum drying, ultrasound-assisted osmotic pretreatment followed by hot air drying, and microwave-assisted hot air drying. The drying methods with pretreatment led to a significant loss of bioactive properties of kumquat slices compared to the drying methods without pretreatment. Generally, the best results in terms of the investigated functional properties were determined with the vacuum drying method. The highest total phenolic, ascorbic acid, IC50 and flavonoid components values were determined in the samples dried by the vacuum drying method without pre-treatment. Ultrasound-assisted osmotic pre-drying with the hot air drying method, with pretreatment significantly reduced the amount of total phenolic, carotenoid, ascorbic acid, HMF and flavonoid components of kumquat slices. According to the results of the research, the most suitable methods for producing dried kumquat with high bioactive component content and antioxidant properties were determined as vacuum drying, hot air drying, and microwave-assisted hot air drying without pre-treatment, respectively.

Özet

Bu çalışmanın amacı, haşlama ve farklı kurutma yöntemlerinin kumkuat dilimlerinin fitokimyasal özellikleri üzerindeki etkisini araştırmaktı. Dilimlenmiş meyveler dört farklı kurutma yöntemi kullanılarak kurutuldu: sıcak hava ile kurutma, vakumlu kurutma, ultrason destekli ozmotik ön işlemden sonra sıcak hava ile kurutma ve mikrodalga destekli sıcak hava ile kurutma. Ön işlem içeren kurutma yöntemleri, ön işlem içermeyen kurutma yöntemlerine kıyasla kumkuat dilimlerinin biyoaktif özelliklerinde önemli bir kayba yol açtı. Genel olarak, vakumlu kurutma yöntemi, incelenen fonksiyonel özellikler açısından en iyi sonuçları verdi. En yüksek toplam fenolik, askorbik asit, IC50 ve flavonoid bileşen değerleri, ön işlem içermeyen vakumlu kurutma yöntemiyle kurutulan örneklerde belirlendi. Ön işlemle birlikte ultrason destekli ozmotik ön kurutma ve sıcak hava ile kurutma yöntemi, kumkuat dilimlerinin toplam fenolik, karotenoid, askorbik asit, HMF ve flavonoid bileşenlerinin miktarını önemli ölçüde azalttı. Araştırma sonuçlarına göre, yüksek biyoaktif bileşen içeriğine ve antioksidan özelliklere sahip kurutulmuş kumkuat üretimi için en uygun yöntemler sırasıyla vakumlu kurutma, sıcak hava ile kurutma ve ön işlem gerektirmeyen mikrodalga destekli sıcak hava ile kurutma olarak belirlenmiştir.

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Cite This Article

Turgut, D. Y., Topuz, A. (2026). Bioactive Properties of Blanched and Unblanched Kumquat Slices Dried With Different Drying Methods. Selcuk Journal of Agriculture and Food Sciences, Cilt: 40 Sayı: 2, 336–350. https://doi.org/10.15316/selcukjafsci.1886325

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