Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

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dc.contributor.authorAydar A.Y.
dc.contributor.authorAydın T.
dc.contributor.authorYılmaz T.
dc.contributor.authorKothakota A.
dc.contributor.authorClaudia Terezia S.
dc.contributor.authorFlorin Leontin C.
dc.contributor.authorPandiselvam R.
dc.date.accessioned2024-07-22T08:04:05Z
dc.date.available2024-07-22T08:04:05Z
dc.date.issued2022
dc.description.abstractImpact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated in this study. The leaves of Inula viscosa (L.) were sonicated for 10, 20, and 30 min in an ultrasonic bath (37 kHz, 150 Watts). Microwave drying was done at three distinct times (1, 3, and 5 min) and with three different microwave power levels (100, 180, and 300 Watts). Microwave dried samples were tested for color characteristics (L*, a*, b*), chlorophyll, carotenoid, total phenol, and antioxidant content. All dried samples were prepared by infusing them in hot water as tea, and the sensorial properties of teas including odor, color, aroma, and overall acceptability were evaluated by panelists. For 10, 20, and 30 min of ultrasound pretreatment, the L* values of leaves varied from 37.70 to 49.76, 34.97 to 46.25, and 27.88 to 43.34, respectively. The total carotenoid concentration ranged from 0.12 to 0.32 mg/g DW, while the total chlorophyll content was from 0.44 to 0.94 mg/g DW. The antioxidant activity of Inula viscosa (L.) leaves that were dried at 300 Watts for 5 min did not change significantly as a result of ultrasound pretreatment. There was a significant positive correlation between aroma and TPC, as well as between color and overall acceptability. The darkest-colored teas were deemed preferable by the panelists. © 2022 The Author(s)
dc.identifier.DOI-ID10.1016/j.ultsonch.2022.106184
dc.identifier.issn13504177
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12563
dc.language.isoEnglish
dc.publisherElsevier B.V.
dc.rightsAll Open Access; Gold Open Access; Green Open Access
dc.subjectAntioxidants
dc.subjectCarotenoids
dc.subjectChlorophyll
dc.subjectColor
dc.subjectInula
dc.subjectMicrowaves
dc.subjectUltrasonics
dc.subjectAntioxidants
dc.subjectChlorophyll
dc.subjectColor
dc.subjectMicrowave heating
dc.subjectMicrowaves
dc.subjectOdors
dc.subjectPhenols
dc.subjectantioxidant
dc.subjectcarotenoid
dc.subjectchlorophyll
dc.subjecthot water
dc.subjectphenol
dc.subjectantioxidant
dc.subjectcarotenoid
dc.subjectchlorophyll
dc.subjectColor quality
dc.subjectDrying parameters
dc.subjectInula viscosa (L)
dc.subjectMicrowave drying
dc.subjectMicrowave power levels
dc.subjectOverall acceptability
dc.subjectTotal phenols
dc.subjectUltrasonic bath
dc.subjectUltrasonic pretreatment
dc.subjectUltrasound pre treatments
dc.subjectantioxidant activity
dc.subjectaroma
dc.subjectArticle
dc.subjectchlorophyll content
dc.subjectcolor
dc.subjectcontrolled study
dc.subjectelectromagnetism
dc.subjectInula
dc.subjectInula viscosa
dc.subjectmicrowave radiation
dc.subjectmoisture
dc.subjectmolecular interaction
dc.subjectnonhuman
dc.subjectodor
dc.subjectplant leaf
dc.subjectprocessing
dc.subjectqualitative analysis
dc.subjecttea
dc.subjectultrasound
dc.subjectultrasound assisted extraction
dc.subjectvapor pressure
dc.subjectmicrowave radiation
dc.subjectultrasound
dc.subjectUltrasonics
dc.titleInvestigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)
dc.typeArticle

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