KaydedilenlerDerginizi ekleyin

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

Kara dut (Morus nigra L.) meyvesinin biyoaktif bileşiklerinin ve antioksidan kapasitesinin kurutma sıcaklığı ve hava hızına bağlı değerlendirilmesi: Kemometrik bir yaklaşım

Evaluation of Drying Temperature and Air Velocity Dependent Profile of Bioactive Compounds, and Antioxidant Capacity of Black Mulberry (Morus Nigra L.) Fruit: a Chemometric Approach

Hacer Çoklar(SELCUK UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF FOOD ENGINEERING)0000-0002-4948-0960
Mehmet Akbulut(Selcuk University Agriculture Faculty Department of Food Engineering)0000-0001-5621-8293
Dr. Mehmet Hakan Sonmete(SELCUK UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF AGRICULTURE TECHNOLOGY)0000-0002-8704-9899
Hakan Okyay Mengeş(SELCUK UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF AGRICULTURE TECHNOLOGY)0000-0002-6083-4694
Can Ertekin(AKDENIZ UNIVERSITY, FACULTY OF AGRICULTURE)0000-0003-2987-2438
Sayfa
471–486
Yayın Tarihi
2026-08-21
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Sonuç olarak, kurutulmuş dut üretiminde renk için 70 °C ve 3 m/s hava hızı, antioksidan kapasite için 80 °C ve 3 m/s hava hızı ve fenolik bileşikler için 60 °C ve 3 m/s hava hızı ile kurutma önerilebilir.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Bu çalışmanın amacı, kara dutun (Morus nigra L.) fenolik bileşikleri, antioksidan kapasitesi, toplam fenolik ve monomerik antosiyanin içeriği ve renk parametreleri (L*, a*, b*, C*, h) üzerindeki kurutma sıcaklığının (50, 60, 70 ve 80 °C) ve hava hızının (2 m/s ve 3 m/s) etkisini belirlemektir.
📊
Temel Bulgular & Veri:Meyvede tespit edilen antosiyaninler ve diğer fenolikler, 60 °C kurutma sıcaklığı ve 3 m/s hava hızıyla kurutma işleminde daha iyi korunmuştur.
💡
Sonuç & Katkı:Sonuç olarak, kurutulmuş dut üretiminde renk için 70 °C ve 3 m/s hava hızı, antioksidan kapasite için 80 °C ve 3 m/s hava hızı ve fenolik bileşikler için 60 °C ve 3 m/s hava hızı ile kurutma önerilebilir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:ABTS · antosiyaninler · konvektif kurutma

Özet

Bu çalışmanın amacı, kara dutun (Morus nigra L.) fenolik bileşikleri, antioksidan kapasitesi, toplam fenolik ve monomerik antosiyanin içeriği ve renk parametreleri (L*, a*, b*, C*, h) üzerindeki kurutma sıcaklığının (50, 60, 70 ve 80 °C) ve hava hızının (2 m/s ve 3 m/s) etkisini belirlemektir. Meyvenin fenolik bileşikleri ve antioksidan kapasitesi tüm sıcaklık ve hava hızı koşullarında azalmıştır. Hava hızının ve sıcaklığın artırılması, toplam fenoliklerin ve antioksidan kapasitelerinin korunmasını sağlamıştır. Meyvede tespit edilen antosiyaninler ve diğer fenolikler, 60 °C kurutma sıcaklığı ve 3 m/s hava hızıyla kurutma işleminde daha iyi korunmuştur. L* ve b* değerleri genel olarak artarken, a* değeri kurutma işlemi sonucunda azalmıştır. İncelenen özellikler açısından, 50 °C ve 2 m/s hava hızıyla kurutma işlemiyle elde edilen ürünün en düşük kalitede olduğu bulunmuştur. Ana bileşen analizi (PCA) ve hiyerarşik sınıflandırma analizi (HCA), hem 70 hem de 80 °C'de her iki hava hızında kurutulan numunelerin ve 60 °C'de 3 m/s hava hızında kurutulan numunenin fenolik bileşenler ve antioksidan kapasite açısından taze numune ile aynı grupta yer aldığını göstermiştir. Sonuç olarak, kurutulmuş dut üretiminde renk için 70 °C ve 3 m/s hava hızı, antioksidan kapasite için 80 °C ve 3 m/s hava hızı ve fenolik bileşikler için 60 °C ve 3 m/s hava hızı ile kurutma önerilebilir.

Abstract

The aim of this study was to determine the effect of drying temperature (50, 60, 70, and 80 °C) and air velocity (AV) (2 m/s and 3 m/s) on the phenolic compounds, antioxidant capacity, total phenolic and monomeric anthocyanin contents, and color parameters (L*, a*, b*, C*, h) of the black mulberry (Morus nigra L). The phenolic compounds and antioxidant capacity of the fruit decreased under all drying temperature and air velocity conditions; however, higher drying temperatures combined with higher air velocity resulted in comparatively better retention of total phenolics and antioxidant capacity than lower temperature and air velocity conditions. Anthocyanins and other phenolics detected in the fruit were protected better by drying at 60 °C drying temperature and 3 m/s air velocity. While the L* and b* values generally increased, the a* value decreased as a result of the drying process. In terms of the properties considered, the product obtained by drying at 50°C and 2 m/s air velocity was found to be of the lowest quality. Principal component analysis (PCA) and hierarchical classification analysis (HCA) showed that the samples dried at 70 and 80 °C at both air velocities and the sample dried at 60 °C at 3 m/s air velocity were grouped with the fresh sample in terms of phenolic components and antioxidant capacity. In conclusion, drying at 70 °C and 3 m/s air velocity for color, 80 °C and 3 m/s air velocity for antioxidant capacity, and 60 °C and 3 m/s air velocity for phenolic compounds can be recommended in dried mulberry production.

🔖

Bu Makaleye Atıf Yap

Çoklar, H., Akbulut, M., Sonmete, D. M. H., Mengeş, H. O., Ertekin, C. (2026). Kara dut (Morus nigra L.) meyvesinin biyoaktif bileşiklerinin ve antioksidan kapasitesinin kurutma sıcaklığı ve hava hızına bağlı değerlendirilmesi: Kemometrik bir yaklaşım. Selcuk Journal of Agriculture and Food Sciences, Cilt: 40 Sayı: 2, 471–486. https://doi.org/10.15316/selcukjafsci.1942988

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (41)

  1. Akbulut, M., & Bilgiçli, N. (2010). Effects of different pekmez (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes. Journal of Food Process Engineering, 33(2), 272-286. https://doi.org/10.1111/j.1745-4530.2008.00274.x
  2. Akbulut, M., & Ozcan, M.M. (2009). Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples. International Journal of Food Sciences and Nutrition, 60(3), 231-239. https://doi.org/10.1080/09637480701695609
  3. Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of a free-radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  4. Calín-Sánchez, A., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, A.A., & Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9). https://doi.org/10.3390/foods9091261
  5. Chen, Q.Q., Li, Z.L., Bi, J.F., Zhou, L.Y., Yi, J.Y., & Wu, X.Y. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80, 178-184. https://doi.org/10.1016/j.lwt.2017.02.017
  6. Çoklar, H., & Akbulut, M. (2017). Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.). South African Journal of Enology and Viticulture, 38(2), 264-272. http://dx.doi.org/10.21548/38-2-2127
  7. Coklar, H., & Akbulut, M. (2021). Changes in phenolic acids, flavonoids, anthocyanins, and antioxidant activities of Mahonia aquifolium berries during fruit development and elucidation of the phenolic biosynthetic pathway. Horticulture Science and Technology, 62(5), 785-794. https://doi.org/10.1007/s13580-021-00348-9
  8. Coklar, H., Akbulut, M., Kilinc, S., Yildirim, A., & Alhassan, I. (2018). Effect of freeze, oven and microwave pretreated oven drying on color, browning index, phenolic compounds and antioxidant activity of hawthorn (Crataegus orientalis) fruit. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(2), 449-456. https://doi.org/10.15835/nbha46211027
  9. Dalla Nora, C., Müller, C.D., de Bona G.S., Rios, A.D., Hertz, P.F., Jablonski, A., de Jong, E.V., & Flôres, S.H. (2014). Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). Journal of Food Composition and Analysis, 34(1), 18-25. https://doi.org/10.1016/j.jfca.2014.01.006
  10. Doymaz, I. (2004). Pretreatment effect on sun drying of mulberry fruits (Morus alba L.). Journal of Food Engineering, 65(2), 205-209. https://doi.org/10.1016/j.jfoodeng.2004.01.016
  11. Gao, Q.H., Wu, C.S., Wang, M., Xu, B.N., & Du, L.J. (2012). Effect of drying of Jujubes (Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds. Journal of Agricultural and Food Chemistry, 60(38), 9642-9648. https://doi.org/10.1021/jf3026524
  12. Hajimehdipoor, H., Shahrestani, R., & Shekarchi, M. (2014). Investigating the synergistic antioxidant effects of some flavonoid and phenolic compounds. Research Journal of Pharmacognosy, 1(3), 35-40.
  13. Han, F.L., & Xu, Y. (2015). Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution. South African Journal of Enology and Viticulture, 36(1), 105-116.
  14. Jiang, Y., & Nie, W.J. (2015). Chemical properties in fruits of mulberry species from the Xinjiang province of China. Food Chemistry, 174, 460-466. https://doi.org/10.1016/j.foodchem.2014.11.083
  15. Kalt, W., McDonald, J.E., & Donner, H. (2000). Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products. Journal of Food Science, 65(3), 390-393. https://doi.org/10.1111/j.1365-2621.2000.tb16013.x
  16. Kamiloglu, S., Serali, O., Unal, N., & Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3(1), 41-51. https://doi.org/10.3233/JBR-130045
  17. Kattil, A., Dash, K.K., Shams, R., & Sharma, S. (2024). Nutritional composition, phytochemical extraction, and pharmacological potential of mulberry: A comprehensive review. Future Foods, 9. https://doi.org/10.1016/j.fufo.2024.100295
  18. Kipcak, A.S., & Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20, S1222-S1233. https://doi.org/10.1080/15538362.2020.1782805
  19. Korus, A. (2011). Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves. LWT-Food Science and Technology, 44(8), 1711-1716. https://doi.org/10.1016/j.lwt.2011.03.014
  20. Lee, J., Durst, R.W., & Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88(5), 1269-1278. https://doi.org/10.1093/jaoac/88.5.1269
  21. Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends in Food Science and Technology, 17(4), 153-163. https://doi.org/10.1016/j.tifs.2005.10.012
  22. Liu, D., Meng, S., Xiang, Z., He, N., & Yang, G. (2019). Antimicrobial mechanism of reaction products of Morus notabilis (mulberry) polyphenol oxidases and chlorogenic acid. Phytochemistry, 163, 1-10. https://doi.org/10.1016/j.phytochem.2019.03.026
  23. Ndukwu, M.C. (2009). Effect of drying temperature and drying air velocity on the drying rate and drying constant of cocoa bean. Agricultural Engineering International: CIGR Journal, 12, 1091.
  24. Nindo, C.I., & Tang, J. (2007). Refractance window dehydration technology: A novel contact drying method. Drying Technology, 25(1-3), 37-48. https://doi.org/10.1080/07373930601152673
  25. Orak, H.H., Aktas, T., Yagar, H., Isbilir, S.S., Ekinci, N., & Sahin, F.H. (2011). Antioxidant activity, some nutritional and colour properties of vacuum dried strawberry tree (Arbutus unedo L.) fruit. Acta Scientiarum Polonorum Technologia Alimentaria, 10(3), 331-338.
  26. Pashazadeh, H., Zannou, O., Galanakis, C.M., Aldawoud, T.M., Ibrahim, S.A., & Koca, I. (2021). Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process. International Journal of Food Properties, 24(1), 1367-1386. https://doi.org/10.1080/10942912.2021.1967384
  27. Rashid, M.T., Liu, K., Jatoi, M.A., Safdar, B., Lv, D., & Li, Q. (2022). Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Frontiers in Nutrition, 9, 1040314. https://doi.org/10.3389/fnut.2022.1040314
  28. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  29. Sadowska-Bartosz, I., & Bartosz, G. (2024). Antioxidant activity of anthocyanins and anthocyanidins: A critical review. International Journal of Molecular Sciences, 25(22), 12001. https://doi.org/10.3390/ijms252212001
  30. Sánchez-Salcedo, E.M., Mena, P., García-Viguera, C., Martínez, J.J., & Hernández, F. (2015). Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties. Journal of Functional Foods, 12, 399-408. https://doi.org/10.1016/j.jff.2014.12.010
  31. Singleton, V.L., & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
  32. Stojanovic, J. (2008). Determination of polyphenol oxidase (PPO) activity, anthocyanin contents and the phytonutrient changes in blueberry juice as influenced by different processing methods. Mississippi State University ProQuest Dissertations & Theses, 2008. 3315200.
  33. Taser, O.F., Tarhan, S., & Ergunes, G. (2007). Effects of chemical pretreatments on air-drying process of black mulberry (Morus nigra L.). Journal of Scientific and Industrial Research, 66(6), 477-482.
  34. TUIK (2024). Crop production statistics. Fruits, beverage and spice crops. Mulberry production quantity. Turkish Statistical Institute, Ankara.
  35. Turan, I., Demir, S., Kilinc, K., Burnaz, N.A., Yaman, S.O., Akbulut, K., Mentese, A., Aliyazicioglu, Y., & Deger, O. (2017). Antiproliferative and apoptotic effect of extract on human prostate cancer cells. Saudi Pharmaceutical Journal, 25(2), 241-248. https://doi.org/10.1016/j.jsps.2016.06.002
  36. van der Sluis, A.A., Dekker, M., Skrede, G., & Jongen, W.M.F. (2002). Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. Journal of Agricultural and Food Chemistry, 50(25), 7211-7219. https://doi.org/10.1021/jf020115h
  37. Vergara, C., Von Baer, D., Hermosín, I., Ruiz, A., Hitschfeld M, Castillo N, & Mardones C (2009). Anthocyanins that confer characteristic color to red copihue flowers (Lapageria rosea). Journal of the Chilean Chemical Society, 54(2), 194-197. http://dx.doi.org/10.4067/S0717-97072009000200023
  38. Voss, D.M., Miyagusuku-Cruzado, G., & Giusti, M.M. (2023). Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin. Food Chemistry, 403, 134305. https://doi.org/10.1016/j.foodchem.2022.134305
  39. Wang, K.H., Li, Q.Y., He, P.Y., Jia, X.R., Ren, W.X., Wang, J., Xu, H.D. (2024). Grading by fruit density: An effective way to control the drying characteristics and qualities of mulberry (Morus nigra L.). Food and Bioprocess Technology, 17(7), 1814-1830. https://doi.org/10.1007/s11947-023-03230-x
  40. Yavas, O., Sengul, M., & Zor, M. (2023). Changes in some physical and chemical properties of black mulberry (Morus nigra L.) concentrate during storage. Journal of Food Processing and Preservation, 2023(1), 2802241. https://doi.org/10.1155/2023/2802241
  41. Yoshinaga, M., Nakatani, M., & Yamakawa, O. (1998). Relationship between anthocyanin composition and paste colour in purple-fleshed sweetpotato. Tropical Agriculture, 75(2), 186-188.