Effects of drying process on antioxidant activity of purple carrots

UYAN S., Baysal T. , YURDAGEL O., EL S. N.

NAHRUNG-FOOD, cilt.48, ss.57-60, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 48 Konu: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1002/food.200300373
  • Dergi Adı: NAHRUNG-FOOD
  • Sayfa Sayıları: ss.57-60


Purple carrot was analysed for its antioxidant activity by measuring its scavenging effect on 1, 1 -diphenyl-2-picrylhydrazyl (DPPH) radical. The amount of purple carrot necessary to decrease by 50% the initial DPPH concentration (EC50) was found 30.23 +/- 5.17 (mg sample /mg DPPH). Effects of the dehydration process on the antioxidant activity of purple carrots were also determined after dehydration by using tray drier and microwave+tray drier combination. Purple carrots were cleaned, washed, sorted, sliced, and blanched in water at 98 +/- 1degreesC for 2 min. Then half of the samples were dehydrated in microwave (45 min) and tray drier (105 min) combination, and others were dehydrated in tray drier (150 min) until reaching the constant weight. Raw, blanched and dehydrated purple carrots were compared for their antioxidant activity and total anthocyanin contents, color values (L*, a*, b*, C*, Hdegrees) and dry matter contents. The antioxidant activity as measured by DPPH, EC50 value ranged from 7.80 to 30.23 of processed and raw carrots where the Hdegrees values were changed from -3.68 to -23.96 corresponding to a bluish hue.