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Dergiler / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 29 Sayı: 2

Sıcak hava kurutma prosesinin turunç (Citrus aurantium L.) flavedosunun renk ve antioksidan özellikleri üzerine etkisi

Effect of hot air drying process on color and antioxidant attributes of the flavedo of bitter orange (Citrus aurantium L.)

Demet Yıldız Turgut(ANTALYA BATI AKDENİZ TARIMSAL ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ)0000-0002-7486-3701
Muharrem Gölükcü(Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü)0000-0003-1646-5876
Burcu Bozova(Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü)0000-0002-7575-6326
Haluk Tokgöz(Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü)0000-0002-9956-0045
Orçun Çınar(Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü)0000-0002-8356-384X
Ertuğrul Turgutoğlu(Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü)0000-0002-8354-8578
Sayfa
205–214
Yayın Tarihi
2025-06-16
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bu çalışmadan elde edilen sonuçlara göre, acı portakal flavedoları, renk değişimlerini en aza indirmek ve fenolik ve antioksidan aktiviteyi artırmak için daha düşük sıcaklıklarda (40-50°C) kurutulabilir.

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Amaç & Hipotez:Bu araştırmada, farklı kurutma sıcaklıklarının (40, 50 ve 60 °C) acı portakal flavedosunun renk, toplam fenolik madde, toplam flavonoid, askorbik asit ve antioksidan aktivitesindeki değişimlere olan etkileri incelenmiştir.
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Temel Bulgular & Veri:Taze numuneyle karşılaştırıldığında, tüm hava kurutma sıcaklıklarında L* ve a* değerleri artarken, b* ve h° değerleri azalmıştır.
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Sonuç & Katkı:Bu çalışmadan elde edilen sonuçlara göre, acı portakal flavedoları, renk değişimlerini en aza indirmek ve fenolik ve antioksidan aktiviteyi artırmak için daha düşük sıcaklıklarda (40-50°C) kurutulabilir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Citrus aurantium L. · kurutma sıcaklığı · toplam fenolik

Özet

Bu araştırmada, farklı kurutma sıcaklıklarının (40, 50 ve 60 °C) acı portakal flavedosunun renk, toplam fenolik madde, toplam flavonoid, askorbik asit ve antioksidan aktivitesindeki değişimlere olan etkileri incelenmiştir. Taze numuneyle karşılaştırıldığında, tüm hava kurutma sıcaklıklarında L* ve a* değerleri artarken, b* ve h° değerleri azalmıştır. En düşük toplam renk değişikliği değerleri 40 ve 60 °C kurutma sıcaklıklarında elde edilmiştir. Kurutma sıcaklıkları toplam fenolik madde ve antioksidan aktivitede artışa neden olmuş, en yüksek toplam fenolik madde içeriği (16.35±0.54 mg GAE g-1) ve DPPH radikal süpürücü aktivitesi (IC50: 14.61±0.53 mg mg-1) 40 °C'de kurutulan flavedoda belirlenmiş ve en yüksek FRAP değeri (52.19±1.49 mmol TE g-1) 50 °C'de kurutulan flavedoda elde edilmiştir. Ancak uygulanan kurutma sıcaklıkları flavedonun toplam flavonoid içeriğinde (%52.79-64.75) ve askorbik asit içeriğinde (%36.63-45.54) düşüşe neden olmuştur. Bu çalışmadan elde edilen sonuçlara göre, acı portakal flavedoları, renk değişimlerini en aza indirmek ve fenolik ve antioksidan aktiviteyi artırmak için daha düşük sıcaklıklarda (40-50°C) kurutulabilir.

Abstract

This research investigated the effects of different drying temperatures (40, 50, and 60°C) on changes in color, total phenolic, total flavonoid, ascorbic acid, and antioxidant activity of bitter orange flavedo. In comparison to the fresh sample, the L* and a* values increased, while b* and h° values decreased at all air drying temperatures. The lowest total color change (TCC) values were achieved at drying temperatures of 40 and 60°C. Drying temperatures induced an increment in total phenolic and antioxidant activity, the highest total phenolic content (16.35±0.54 mg GAE g-1) and DPPH radical scavenging activity (IC50: 14.61±0.53 mg mg-1) were determined in flavedo dried at 40°C, and the highest FRAP value (52.19±1.49 mmol TE g-1) was achieved in flavedo dried at 50°C. However, the applied drying temperatures resulted in a decline in the flavedo's total flavonoid content (52.79–64.75%) and ascorbic acid content (36.63–45.54%). Based on the results obtained from this work, bitter orange flavedos can be dried at lower temperatures (40-50°C) to minimize color changes and enhance phenolic and antioxidative activity.

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Bu Makaleye Atıf Yap

Turgut, D. Y., Gölükcü, M., Bozova, B., Tokgöz, H., Çınar, O., Turgutoğlu, E. (2025). Sıcak hava kurutma prosesinin turunç (Citrus aurantium L.) flavedosunun renk ve antioksidan özellikleri üzerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 29 Sayı: 2, 205–214. https://doi.org/10.29050/harranziraat.1585454

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