Broccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties

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dc.authorid0000-0002-6225-2970en_US
dc.authorid0000-0003-4879-4404en_US
dc.authorid0000-0002-4090-7227en_US
dc.authorid0000-0001-7215-9692en_US
dc.contributor.authorKrajewska, Anna
dc.contributor.authorDziki, Dariusz
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorÖzdemir, Fethi Ahmet
dc.date.accessioned2024-11-20T11:07:01Z
dc.date.available2024-11-20T11:07:01Z
dc.date.issued2024en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractThe objective of this study was to evaluate the impact of different drying methods and temperatures on the physicochemical properties of broccoli pomace. The broccoli juice by-product was subjected to contact-drying at temperatures of 40°C (with microwave assistance at 50 W), 60, and 80°C as well as freeze-drying at hotplate temperatures of 20, 40, and 60°C, and then ground into powders. The drying kinetics of the pomace was assessed, along with measurements of water activity, moisture content, grinding efficiency, and energy consumption of pulverizing. Additional evaluations included powder color coordinates, total polyphenol content (determined using Folin-Ciocalteu reagent), antioxidant activity (measured using DPPH and ABTS assays), and a phytochemical analysis using LC-MS/MS. The results indicated that lyophilized broccoli pomace exhibited superior grindability, compared to contact-dried broccoli pomace. The freeze-dried powders were significantly brighter and greener than those obtained through contact-drying. Contact-drying, including microwave-assisted drying, resulted in increased phenolic compound content and enhanced antiradical activity, in comparison to freeze-drying. The phytochemical analysis revealed the highest concentrations of quinic acid and fumaric acid, along with trace amounts of aconitic acid, protocatechuic acid, piceid, coumarin, and astragalin. Based on the antioxidant properties and total polyphenol content, contact drying at 80°C was identified as the optimal method for drying broccoli pomace.en_US
dc.identifier.citationKrajewska, A., Dziki, D., Yılmaz, M. A. ve Özdemir, F. A. (2024). Broccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties. International Agrophysics, 38(4), 423-436.en_US
dc.identifier.endpage436en_US
dc.identifier.issn0236-8722
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85208099683
dc.identifier.scopusqualityQ2
dc.identifier.startpage423en_US
dc.identifier.urihttp://www.international-agrophysics.org/Broccoli-pomace-effect-of-drying-methods-and-temperature-on-the-grinding-process,192835,0,2.html
dc.identifier.urihttps://hdl.handle.net/11468/29066
dc.identifier.volume38en_US
dc.identifier.wosWOS:001343024100002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.language.isoenen_US
dc.publisherPolska Akademia Nauken_US
dc.relation.ispartofInternational Agrophysics
dc.relation.isversionof10.31545/intagr/192835en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectBroccoli wasteen_US
dc.subjectBy-producten_US
dc.subjectFreeze-dryingen_US
dc.subjectPhenolic profileen_US
dc.titleBroccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical propertiesen_US
dc.titleBroccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties
dc.typeArticleen_US

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